Blueberry Buttermilk Pancake Casserole Recipe

The Blueberry Buttermilk Pancake Casserole Recipe is one of those magical brunch dishes that checks every box: fluffy buttermilk pancakes, sweet pockets of bursting blueberries, and an oven-baked, hands-off process that leaves you more time to savor your morning (or entertain your hungry crowd). If you love pancakes but want the coziness of a casserole and the fun of sharing, this is the recipe you’ll want to keep in your rotation, bringing vibrant color and comfort to any brunch table.

Ingredients You’ll Need

One of the best things about the Blueberry Buttermilk Pancake Casserole Recipe is its simple ingredient list—each item is a staple, with every one playing a key role in texture, richness, or that signature fruity finish. Gather these essentials and get ready to whip up pure brunch joy!

• All-purpose flour: This forms the backbone of your casserole, giving those pancakes a soft, tender crumb every time.
• Granulated sugar: Just enough to bring out sweetness without overpowering your blueberries—seriously, don’t skip it!
• Baking powder: The secret to pillowy, sky-high pancake layers in your casserole dish.
• Salt: A pinch wakes up all the other flavors—trust me, your taste buds will notice the difference.
• Buttermilk: Brings unbeatable tang and keeps everything melt-in-your-mouth moist.
• Unsalted butter (melted): Adds richness and helps the casserole get that perfect golden finish.
• Large eggs: Essential for structure and that signature pancake rise.
• Vanilla extract: A hint of warm, cozy flavor that ties all the ingredients together beautifully.
• Fresh or frozen blueberries: The star of the show! Their juicy pops keep every bite lively and bright.
• Brown sugar: A sprinkle creates a lovely, caramelized topping you’ll crave every time.
• Ground cinnamon: That subtle spiced warmth takes the casserole from “good” to “wow.”

How to Make Blueberry Buttermilk Pancake Casserole Recipe

Step 1: Prepare Your Baking Dish and Preheat

Start by preheating your oven to 375°F (190°C)—a hot oven jump-starts the rise and ensures a golden top. Grease a 9×13-inch baking dish with butter or nonstick spray, making sure you get those corners. This little step is key to easy serving and a casserole that comes out perfect every time.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. It’s important to distribute the leavening and salt evenly, which helps ensure every forkful has the same fluffy texture and balanced flavor.

Step 3: Blend the Wet Ingredients

In a separate bowl, combine buttermilk, melted unsalted butter, eggs, and vanilla extract. Give them a good whisk—the butter and buttermilk are what make this Blueberry Buttermilk Pancake Casserole Recipe extra-tender and flavorful.

Step 4: Bring the Batter Together

Pour the wet mixture into the dry ingredients. Stir gently until just combined; a lumpy batter is totally fine and actually recommended for fluffier results. Over-mixing can make your pancake casserole chewy instead of light.

Step 5: Add the Blueberries

Gently fold in most of your blueberries, saving a small handful for the top. Whether fresh or frozen, use them straight from the fridge or freezer—no need to thaw frozen berries. This trick keeps your batter from turning purple and leaves you with juicy pops of flavor throughout!

Step 6: Layer & Top

Pour the batter into your prepared baking dish and smooth it out evenly. Scatter the reserved blueberries over the top, then sprinkle with brown sugar and cinnamon. This simple topping caramelizes while baking, filling your kitchen with an irresistible aroma.

Step 7: Bake to Golden Perfection

Slide your dish into the oven and bake for 25 to 30 minutes, or until the casserole is set and a toothpick inserted in the center comes out clean. The top should be golden and slightly crisp, while the inside stays meltingly tender thanks to the magic of buttermilk and blueberries.

Step 8: Cool & Serve

Let your Blueberry Buttermilk Pancake Casserole sit for a few minutes to set up (and to spare your tongue from molten blueberry burns!). Slice into generous squares, serve, and watch them disappear!

How to Serve Blueberry Buttermilk Pancake Casserole Recipe

Garnishes

For the ultimate finishing touch, shower your casserole squares with powdered sugar, drizzle them with warm maple syrup, or crown them with a dollop of whipped cream. A handful of extra fresh blueberries adds a burst of color and makes your dish look as spectacular as it tastes.

Side Dishes

This Blueberry Buttermilk Pancake Casserole Recipe loves company! Try pairing it with crispy bacon or sausage for a salty-sweet combo, a platter of sliced fruit for freshness, or even a tangy yogurt parfait if you want to keep things light on the side.

Creative Ways to Present

Want to impress? Cut the casserole into squares and layer with Greek yogurt and more berries in cute glass jars for individual trifles, or use a cookie cutter to make fun pancake “shapes” for kids’ plates. This recipe is incredibly versatile—let your creativity shine!

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully! Cool the casserole completely, then transfer slices to an airtight container and refrigerate for up to three days. It’s perfect for quick breakfasts or sneaky late-night snacks when the craving for something sweet hits.

Freezing

Absolutely—this dish is freezer friendly. Wrap individual squares tightly or store a whole (cooled) casserole in an airtight container and freeze for up to 2 months. When you’re ready for brunch magic, simply thaw overnight in the fridge.

Reheating

To reheat, pop portions in the microwave for 45 seconds to a minute, or warm the whole casserole in a 325°F oven covered with foil until hot throughout. The flavor and texture hold up beautifully, making this an ideal make-ahead treat.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, both fresh and frozen blueberries work well for the Blueberry Buttermilk Pancake Casserole Recipe. If using frozen, you don’t need to thaw them—just toss them in straight from the freezer to prevent extra juice from coloring the batter too much.

What if I don’t have buttermilk on hand?

No problem! Simply add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill to the 2-cup mark with regular milk. Let it sit for five minutes—it’ll magically “curdle” into a fantastic homemade buttermilk replacement.

Can the casserole be assembled the night before?

Absolutely, and that’s one of the best perks of this Blueberry Buttermilk Pancake Casserole Recipe. Just assemble everything in your baking dish, cover tightly, and refrigerate overnight. In the morning, pop it in the oven and enjoy freshly baked casserole with minimal effort.

Can I try other fruits or add-ins?

Definitely! While blueberries are classic, you can swap in raspberries, chopped strawberries, or even slices of peach for delicious variety. For a hint of crunch, toss in a handful of chopped pecans or walnuts, too.

Does this recipe work in a smaller or larger pan?

For thicker, extra-custardy squares, use a smaller 9×9 pan (you may need to bake a little longer). For larger gatherings or thinner slices, this recipe easily doubles in a sheet pan—just keep an eye on the baking time, as thinner layers bake faster.

Final Thoughts

If you’re searching for a comforting, crowd-pleasing dish with all the flavors of homemade pancakes but none of the griddle hassle, this Blueberry Buttermilk Pancake Casserole Recipe has your name on it. It’s as fun to serve as it is to make—so try it out, put your own twist on it, and make weekend brunch the highlight of your week!

Print