Blueberry Buttermilk Pancake Casserole is the ultimate breakfast bake that combines the fluffy texture of buttermilk pancakes with the sweetness of fresh blueberries, baked into one warm and comforting dish. Instead of standing over the stove flipping pancakes, you can enjoy all the flavors of a blueberry pancake stack in one easy, make-ahead casserole.
Perfect for brunches, holidays, or slow weekend mornings, this casserole has layers of pancake batter, juicy blueberries, and a touch of sugar that bakes into a golden, soft yet slightly crisp dish. Serve it with a drizzle of maple syrup or dusting of powdered sugar, and you’ll have a breakfast that looks and tastes special without extra effort.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons melted butter (plus extra for greasing)
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries (tossed with 1 tablespoon flour)
- 2 tablespoons sugar (for sprinkling)
- Maple syrup or powdered sugar, for serving
Preparation
Step 1: Preheat Oven
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 3: Mix Wet Ingredients
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
Step 4: Combine Batter
- Pour wet ingredients into dry and stir until just combined (do not overmix).
Step 5: Assemble Casserole
- Spread half the pancake batter in the dish.
- Sprinkle half the blueberries on top.
- Add remaining batter and finish with the rest of the blueberries.
- Sprinkle 2 tablespoons sugar evenly over the top for a sweet crust.
Step 6: Bake
- Bake for 40–45 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Step 7: Serve
- Let cool for 10 minutes before slicing. Serve with maple syrup or powdered sugar.
Variations
- Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese into the batter before baking.
- Nutty Crunch: Add chopped pecans or walnuts for texture.
- Lemon Blueberry: Stir in 1 tablespoon lemon zest for a citrusy brightness.
- Berry Mix: Replace some blueberries with raspberries or blackberries.
Cooking Notes
- Toss blueberries in flour before adding to prevent sinking.
- Use fresh buttermilk for the fluffiest texture, but milk + lemon juice works in a pinch.
- Frozen blueberries can be used, but add them straight from the freezer to avoid extra moisture.
Serving Suggestions
- Top with whipped cream and extra blueberries for a brunch-worthy presentation.
- Serve alongside scrambled eggs or bacon for a balanced meal.
- Add a drizzle of warm fruit compote instead of syrup for a gourmet touch.
Tips
- Don’t overmix the batter; lumps are fine.
- To reheat, cover with foil and warm in the oven at 300°F for 10–15 minutes.
- Store leftovers in fridge up to 4 days or freeze in slices for 2 months.
- For extra sweetness, serve with a glaze made from powdered sugar and milk.
Timing
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Nutritional Information (per serving, 8 servings)
- Calories: 360
- Protein: 8g
- Sodium: 430mg
FAQs
Q1: Can I make blueberry buttermilk pancake casserole ahead of time?
- Yes, assemble batter and layer it in the dish, cover, and refrigerate overnight. Bake in the morning.
Q2: Can I make this casserole dairy-free?
- Yes, use almond milk + lemon juice instead of buttermilk, and dairy-free butter.
Q3: Can I use pancake mix instead of making batter from scratch?
- Yes, prepare according to package instructions and layer with blueberries.
Q4: Can I freeze this casserole?
- Yes, bake first, cool completely, slice, and freeze for up to 2 months.
Q5: How do I keep it from drying out?
- Don’t overbake, check at 40 minutes to ensure it stays moist.
Conclusion
Blueberry Buttermilk Pancake Casserole is a delightful twist on a classic breakfast favorite. With layers of fluffy pancake batter, juicy blueberries, and a sweet golden crust, it’s perfect for holidays, brunches, or any morning when you want something special without the fuss of flipping pancakes. Easy to prepare, customizable, and freezer-friendly, this casserole is sure to become a go-to breakfast recipe in your kitchen.