Blueberry Pancake Casserole: Your New Breakfast Obsession
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Learn how to make delicious Blueberry pancake casserole. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
2 large eggs
2 cups buttermilk (or 2 cups milk with 2 tablespoons lemon juice, let sit for 5 minutes)
1/4 cup melted butter
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries
1/4 cup maple syrup
Powdered sugar, for serving (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This reminds me of my abuela’s way of mixing dry ingredients with her hands to ensure even distribution.
In a separate bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract. Stir until well combined.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; lumps are okay and will lead to fluffier pancakes.
Fold in the blueberries, being gentle to avoid crushing them.
Pour the batter into the prepared baking dish, spreading it evenly. Drizzle with maple syrup for that added touch of sweetness that my family loves.
Bake for 30-35 minutes, or until the casserole is golden brown and a toothpick inserted into the center comes out clean.
Let it cool for a few minutes before dusting with powdered sugar, if using. Slice and serve warm, enjoying the comforting flavors that remind me of those Asheville mornings.
