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Blueberry Buttermilk Pancake Casserole

Blueberry buttermilk pancake casserole is a golden oven pancake bake made with a quick batter, baked until the center is set, and studded with blueberries in every bite. Slice-and-serve sheet pan-style brunch pancakes with maple syrup drizzled over the top.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 2 cup all-purpose flour
sugar
  • 2 tbsp sugar
baking powder
  • 1.5 tsp baking powder
baking soda
  • 0.5 tsp baking soda
salt
  • 0.5 tsp salt
buttermilk
  • 2 cup buttermilk
eggs
  • 2 eggs
butter
  • 0.25 cup butter melted
vanilla extract
  • 1 tsp vanilla extract
blueberries
  • 2 cup blueberries fresh or frozen
powdered sugar
  • powdered sugar for serving
maple syrup
  • maple syrup for serving

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 375°F and grease a 9x13 baking dish so the casserole releases cleanly after baking.
  2. Whisk all-purpose flour, sugar, baking powder, baking soda, and salt together until evenly combined and no lumps of leaveners remain.
  3. Whisk buttermilk, eggs, melted butter, and vanilla extract together until smooth, then stir into the dry ingredients until just combined.
Bake
  1. Pour the batter into the prepared dish and scatter blueberries evenly across the top so they bake into the golden surface.
  2. Bake at 375°F for 35–40 minutes until the center is set and the top is golden and lightly springy.
Serve
  1. Dust with powdered sugar for a light finish, then slice into squares to serve.
  2. Serve with warm maple syrup drizzled across the top so each square gets glossy, syrupy coverage.

Notes

Pro tip: If using frozen blueberries, keep them cold and add them straight from the freezer so they don’t bleed too much color into the batter. Store leftovers covered in the fridge for up to 3 days; reheat in the oven or microwave until warmed through. Freezing is yes—wrap portions and freeze up to 2 months, then thaw overnight in the fridge and rewarm. For a dairy-free swap, use a dairy-free buttermilk alternative and plant-based butter in the same amounts.