Description
This easy Blueberry Buttermilk Pancake Casserole bakes up into a delightfully fluffy, golden breakfast or brunch dish. Bursting with juicy blueberries and a tender crumb, it’s an effortless crowd-pleaser.
Ingredients
Scale
- 2 cups (240g) dry pancake mix
- 1 ½ cups (360ml) buttermilk (or DIY buttermilk: 1 ½ cups milk + 1 ½ tbsp white vinegar or lemon juice)
- 2 large eggs, at room temperature
- ¼ cup (56g) unsalted butter, melted
- ¼ cup (50g) granulated sugar (optional, adjust to taste)
- 1 ½ cups (225g) fresh or frozen blueberries
- 1 tbsp all-purpose flour (for tossing blueberries, optional)
- Cooking spray or butter for greasing dish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish thoroughly with cooking spray or butter.
- In a large bowl, whisk together the pancake mix, buttermilk, eggs, melted butter, and granulated sugar until just combined. Do not overmix; a few lumps are fine.
- If using, toss the blueberries with 1 tablespoon of flour to prevent sinking. Gently fold the blueberries into the batter until evenly distributed.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the casserole rest for 5-10 minutes before slicing and serving.
- Prep Time: 15 mins
- Cook Time: 30 mins