Description
Make-ahead, brunch-friendly, and irresistibly fluffy—this baked pancake casserole bursts with juicy blueberries and warm vanilla, making it the ultimate crowd-pleaser.
Ingredients
Dry Ingredients
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2 cups all-purpose flour
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2 tablespoons granulated sugar
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
Wet Ingredients
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2 cups buttermilk
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2 large eggs
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¼ cup unsalted butter, melted
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1 teaspoon vanilla extract
Mix-Ins & Toppings
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1 cup fresh or frozen blueberries
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Optional: ¼ cup brown sugar + ½ tsp ground cinnamon (for topping)
Notes
Make-Ahead Instructions
Assemble the casserole the night before (up through step 6). Cover and refrigerate. In the morning, bake as directed—add 5–10 minutes of bake time if it’s cold from the fridge.
Freezing Leftovers
Cool completely, slice into portions, and store in an airtight container or freezer bag. Freeze up to 2 months. Reheat in the oven at 350°F or microwave individual slices.
Buttermilk Substitute
No buttermilk? Mix 2 tablespoons lemon juice or white vinegar into 2 cups milk. Let sit for 5 minutes before using.
Fruit Variations
Try raspberries, chopped strawberries, blackberries, or even peaches. A mixed berry combo also works beautifully!
Texture Tip
For extra fluff, let the batter rest for 5–10 minutes before folding in blueberries and baking.
Savory Pairing
Serve with crispy bacon or sausage patties to balance the sweet, fruity flavors with something savory.
Pan Size
This recipe works best in a 9×13-inch pan, but you can use two 8×8-inch pans for smaller portions—just reduce the bake time slightly and keep an eye on doneness.