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12-Minute Mix Blueberry Pancake Casserole

A fluffy, buttery, and sweet blueberry pancake casserole that mixes up in just 12 minutes. Perfect for feeding a crowd without standing by the stove!
Print Recipe
Prep Time 12 minutes
Cook Time 40 minutes
Total Time 52 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 tsp ground cinnamon
Wet Ingredients
  • 1.5 cups buttermilk or whole milk
  • 2 large eggs room temperature
  • 0.25 cup unsalted butter melted and slightly cooled
  • 2 tsp pure vanilla extract
Add-ins & Toppings
  • 2 cups blueberries fresh or frozen, divided
  • Powdered sugar for serving
  • Maple syrup for serving

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk
  • Rubber Spatula

Method
 

  1. Preheat oven to 375°F (190°C). Generously grease a 9x13-inch baking dish with butter or non-stick spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix; lumps are okay.
  5. Gently fold 1 1/2 cups of the blueberries into the batter.
  6. Pour the batter into the prepared baking dish and spread evenly. Sprinkle the remaining 1/2 cup of blueberries on top.
  7. Bake for 35-45 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  8. Let cool for 5-10 minutes before slicing. Dust with powdered sugar and serve warm with maple syrup.

Notes

To make ahead, prepare the casserole, cover tightly, and refrigerate overnight. Bake the next morning, adding 5-10 extra minutes to the bake time.