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Pancake Casserole Recipe

American · Main course · 35 min total

A fluffy, oven-baked pancake casserole that's perfect for feeding a crowd. This easy recipe combines all the flavors of classic pancakes into a single dish, with a custard-like texture and a golden, slightly crisp top.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (optional)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine. If using blueberries, gently fold them in.
5. Pour the batter into the prepared baking dish and spread evenly.
6. Bake for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
7. Let cool for 5 minutes before slicing. Serve warm with maple syrup and butter.

Tips

• Substitute buttermilk with 2 cups milk mixed with 2 tablespoons lemon juice or vinegar.
• Add chocolate chips, sliced bananas, or chopped nuts for variety.
• Leftover casserole can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

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