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Blueberry Buttermilk Pancake Casserole

Blueberry buttermilk pancake casserole bakes into a golden, sheet-pan-style pancake bake with juicy blueberries in every bite. Whisk-and-pour convenience makes it ideal for easy brunch, then slice into squares and drizzle with maple syrup.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tbsp sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 2 cup buttermilk
  • 2 large eggs
  • 0.25 cup butter, melted
  • 1 tsp vanilla extract
Add-ins and serving
  • 2 cup fresh or frozen blueberries
  • 1 powdered sugar
  • 1 maple syrup

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 375°F and grease a 9x13 baking dish (a single large sheet pan-style bake).
  2. Whisk the all-purpose flour, sugar, baking powder, baking soda, and salt together until evenly combined.
  3. Whisk the buttermilk, large eggs, melted butter, and vanilla extract, then stir into the dry ingredients until just combined.
Bake and serve
  1. Pour the batter into the prepared dish and scatter the fresh or frozen blueberries evenly across the top so they’re dotted throughout.
  2. Bake for 35–40 minutes at 375°F until the center is set and the top is golden and lightly springy to the touch.
  3. Dust with powdered sugar, slice into squares, and serve with warm maple syrup drizzled over the top.

Notes

For the best texture, stop mixing once the batter is just combined so the casserole stays tender. Store leftovers in the refrigerator up to 3 days and rewarm individual squares in the oven or microwave until hot. Freezing is yes—freeze cooled squares in an airtight container up to 1 month and thaw overnight in the fridge. For a dairy-light swap, use low-fat buttermilk (or a buttermilk alternative) while keeping the rest the same.