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Breakfast is often deemed the most important meal of the day, and for good reason. It sets the tone for the day ahead, providing the necessary fuel to kickstart your morning. Among the myriad of breakfast options, breakfast casseroles have emerged as a popular choice for their convenience and versatility. They allow for easy preparation and serve multiple people, making them perfect for family gatherings, brunches, or leisurely weekend mornings.

Blueberry Buttermilk Pancake Casserole Recipe

Start your mornings off right with a delicious Blueberry Buttermilk Pancake Casserole! This easy-to-make breakfast combines fluffy pancakes and sweet blueberries, baked together for a cozy twist on a classic favorite. Perfect for family gatherings or quiet weekends, this versatile casserole can be served warm with maple syrup, whipped cream, or powdered sugar. Discover a new way to enjoy breakfast that’s both satisfying and nutrient-packed!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons granulated sugar

2 large eggs

2 cups buttermilk (or milk + 2 tablespoons vinegar)

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

2 cups fresh or frozen blueberries

1 tablespoon lemon zest (optional)

Powdered sugar, for serving (optional)

Maple syrup, for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.

    Prepare the Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In another bowl, beat the eggs and then add the buttermilk, melted butter, and vanilla extract. Mix until well combined.

      Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold until just combined. Be careful not to overmix; a few lumps are okay.

        Layer the Blueberries: Spread half of the pancake batter into the prepared baking dish. Evenly sprinkle 1 cup of blueberries over the batter. Pour the remaining batter over the blueberries and then sprinkle the rest of the blueberries on top. If using, add lemon zest for added brightness.

          Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

            Cool and Serve: Let the casserole cool for about 5 minutes before slicing. Serve warm, dusted with powdered sugar and drizzled with maple syrup.

              Enjoy! Indulge in this fluffy, flavorful pancake casserole with family and friends!

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 8 servings