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Easy Blueberry Pancake Casserole Recipe (Oven-Baked)

Blueberry Buttermilk Breakfast Bake

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8

Ingredients
  

  • 2 cup All-purpose flour
  • 1/3 cup Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 2 cup Buttermilk Room temperature
  • 2 Large eggs Room temperature
  • 1/4 cup Unsalted butter Melted and slightly cooled
  • 1 tsp Vanilla extract
  • 1.5 cup Fresh blueberries Tossed in 1 tbsp all-purpose flour

Instructions
 

  • Preheat your oven to 375°F (190°C) and generously grease a 9x13-inch baking dish with butter or non-stick cooking spray.
  • In a large mixing bowl, whisk together the 2 cups of flour, sugar, baking powder, baking soda, and salt.
  • In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined and smooth.
  • Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; some lumps are completely normal.
  • Toss the fresh blueberries in 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
  • Spread the batter evenly into the prepared baking dish.
  • Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Allow the dish to cool for 5 minutes before slicing. Serve warm with maple syrup.