This Blueberry Buttermilk Pancake Casserole is a cozy, make-ahead breakfast dish that tastes just like a stack of fluffy pancakes baked into a warm, golden casserole. With juicy blueberries, tender buttermilk pancake layers, and a hint of vanilla and cinnamon, it’s perfect for weekend brunch or holiday mornings when I want to feed a crowd without flipping pancakes one by one.
Why You’ll Love This Recipe
I love how this casserole brings the flavor and texture of classic blueberry pancakes with way less effort. It’s baked all at once, which makes it ideal for serving a family or group. I can prep it the night before, pop it in the oven in the morning, and have a hot, comforting breakfast ready with minimal stress. The combination of tangy buttermilk, sweet blueberries, and a maple drizzle makes every bite feel like a treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
All-purpose flour
-
Baking powder
-
Baking soda
-
Salt
-
Ground cinnamon
-
Buttermilk
-
Eggs
-
Sugar
-
Melted butter
-
Vanilla extract
-
Fresh or frozen blueberries
-
Optional toppings: maple syrup, powdered sugar, extra blueberries
Directions
-
I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
-
In one bowl, I whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
-
In another bowl, I whisk the eggs, buttermilk, sugar, melted butter, and vanilla until smooth.
-
I combine the wet and dry ingredients gently, being careful not to overmix, then fold in the blueberries.
-
I pour the batter into the prepared baking dish and smooth the top.
-
I bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
-
I let it cool slightly, then slice and serve with maple syrup, extra blueberries, or a dusting of powdered sugar.
Servings and timing
This recipe makes about 6–8 servings. It takes around 15 minutes to prep and 30–35 minutes to bake, so it’s ready in under an hour.
Variations
-
I swap blueberries for chopped strawberries, raspberries, or even chocolate chips for a different twist.
-
For extra richness, I drizzle the top with a cream cheese glaze or maple butter.
-
I’ve added lemon zest to the batter for a bright, citrusy flavor.
-
To make it dairy-free, I use plant-based buttermilk (non-dairy milk + lemon juice) and vegan butter.
-
I sometimes top it with a crunchy streusel made of brown sugar, flour, and butter for a crumb cake-style finish.
storage/reheating
I store leftover casserole in an airtight container in the fridge for up to 4 days. To reheat, I warm individual slices in the microwave for 30–45 seconds or reheat the whole dish in the oven at 325°F (160°C) until warmed through. It also freezes well—I wrap slices individually and freeze for up to 2 months, reheating as needed.
FAQs
Can I make this casserole the night before?
Yes! I prep the batter, pour it into the dish, cover, and refrigerate overnight. In the morning, I bake it straight from the fridge (adding a few extra minutes to the bake time if needed).
Can I use frozen blueberries?
Absolutely. I don’t thaw them—just toss them in frozen to avoid bleeding color into the batter too much.
What can I use instead of buttermilk?
I mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5–10 minutes as a quick substitute.
How do I keep the casserole from getting soggy?
I make sure not to overmix the batter and bake until the center is fully set. Letting it cool slightly before slicing also helps firm it up.
Can I make this gluten-free?
Yes, I use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture stays light and fluffy with minimal change.
Conclusion
Blueberry Buttermilk Pancake Casserole is my go-to for easy, comforting breakfasts that feel special without taking all morning. It’s loaded with fruity flavor, tender texture, and a nostalgic pancake taste that everyone loves. Whether I’m feeding guests or meal-prepping a week’s worth of breakfast, this casserole always delivers warmth, flavor, and convenience in every bite.
Print
Blueberry Buttermilk Pancake Casserole
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Yield: 6–8 servings
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Blueberry Buttermilk Pancake Casserole is a cozy, make‑ahead breakfast that brings the flavor of fluffy pancakes and juicy blueberries together in a golden baked dish. Perfect for brunches, holiday mornings, or feeding a crowd without flipping individual pancakes.
Ingredients
- 2 cups all‑purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 3/4 cups buttermilk
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1 1/2–2 cups fresh or frozen blueberries
- Optional toppings: maple syrup, powdered sugar, extra blueberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13‑inch baking dish.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together buttermilk, eggs, sugar, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing. Fold in the blueberries.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the casserole cool slightly before slicing. Serve with maple syrup, extra blueberries, or a dusting of powdered sugar.
Notes
- Swap blueberries for strawberries, raspberries, or chocolate chips for a different twist.
- Add lemon zest to the batter for a bright citrus note.
- Drizzle with a cream cheese glaze or maple butter for extra richness.
- Use plant‑based buttermilk and vegan butter to make this dairy‑free.
- Top with a streusel made from brown sugar, flour, and butter for a crumb cake‑like finish.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 300
- Sugar: 14g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
