The sweet, sunny scent of blueberries bubbling up through a golden, fluffy pancake casserole? That’s the kind of morning that makes you want to linger over brunch. I still remember the first time I made this Blueberry Buttermilk Pancake Casserole—my family had been begging for something special, but honestly, I was craving an easier way to serve pancakes without flipping batch after batch at the stove. This casserole was born out of pure laziness… and let’s face it, it’s the best “shortcut” I’ve ever taken in my kitchen.
Imagine all the pillowy goodness of classic buttermilk pancakes, swirled with juicy blueberries, baked together until puffed and golden, then drizzled with warm maple syrup. It’s dreamy. No standing guard over the griddle, and everyone gets a hot, fluffy square at the same time. After a few tweaks (and, okay, a couple of “oops, that’s too much baking powder” moments), this Blueberry Buttermilk Pancake Casserole became our go-to for birthdays, holiday brunches, and lazy Sunday mornings.
If you love pancakes but hate the fuss, this recipe will change your mornings. It’s just as cozy as classic pancakes, but with a tender crumb and bursts of blueberry in every bite. Whether you’re feeding a crowd or just want leftovers for the week, you’ll love how easy this is to whip up. And if you’re anything like me, you’ll find yourself sneaking forkfuls straight from the fridge—cold pancake casserole is a thing, trust me. With this Blueberry Buttermilk Pancake Casserole, you get all the nostalgia of diner-style pancakes, minus the mess. Let’s get baking!
Why You’ll Love This Blueberry Buttermilk Pancake Casserole
Let’s be real: not all brunch recipes are created equal. I’ve made dozens of pancake casseroles, but this one? It’s always the first to disappear. Here’s why you’ll be obsessed with this Blueberry Buttermilk Pancake Casserole:
- Quick & Easy: No standing over the stove flipping pancakes. Just mix, pour, and bake! It takes about 10 minutes to prep, and your oven does the rest.
- Simple Ingredients: You don’t need anything fancy—just classic pantry staples and a pint of fresh or frozen blueberries. No need for a special trip to the store.
- Perfect for Brunch: This is my “secret weapon” for feeding a hungry crowd. Whether it’s Mother’s Day, Easter, or a cozy Sunday, it hits the spot every time.
- Crowd-Pleaser: Kids adore it, adults ask for seconds, and picky eaters always clean their plates. It’s one of those rare recipes that everyone agrees on.
- Unbelievably Delicious: The buttermilk makes it super tender, while the blueberries burst with juiciness. It’s like eating a stack of pancakes and a blueberry muffin at the same time.
What really sets this casserole apart is the delicate tang of buttermilk that keeps the crumb moist and light. I blend the wet ingredients just enough to keep things airy—no dense, heavy bites here. And instead of just tossing the berries on top, I swirl some into the batter so every slice is studded with juicy fruit.
Honestly, this Blueberry Buttermilk Pancake Casserole is more than just breakfast—it’s comfort in a baking dish. It’s the sort of meal that makes people linger at the table, laughing for just a little longer. I love that it’s forgiving, too; even when I forget to set a timer (been there), it’s hard to mess up. If you want a meal that brings people together with zero stress, this is it.
Need something you can prep ahead? This casserole is just as good (maybe even better?) reheated the next day. I’ve baked it for baby showers, potlucks, and even “breakfast for dinner” nights. It always gets rave reviews, and honestly, I can’t count how many people have asked for the recipe. Try it once and you’ll see why it’s such a brunch favorite.
What Ingredients You Will Need for Blueberry Buttermilk Pancake Casserole
This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, tender texture—without any complicated steps. Here’s what you’ll need for the ultimate Blueberry Buttermilk Pancake Casserole:
- All-Purpose Flour (2 cups/250g) – The base for a fluffy yet sturdy casserole. I prefer King Arthur or Bob’s Red Mill for consistent results.
- Granulated Sugar (1/4 cup/50g) – Just enough to sweeten the batter without turning it into dessert.
- Baking Powder (2 teaspoons/8g) – Gives the casserole lift and keeps it light. Make sure it’s fresh for best rise.
- Baking Soda (1/2 teaspoon/2g) – Works with the buttermilk for extra fluffiness.
- Salt (1/2 teaspoon/3g) – Balances the sweetness and brings out the flavors.
- Buttermilk (2 cups/480ml) – The real star here. It adds a gentle tang and makes the crumb tender. If you don’t have buttermilk, you can mix 2 cups milk with 2 tablespoons lemon juice or vinegar—let it sit for 5 minutes before using.
- Large Eggs (2, room temperature) – Bind everything together and add richness.
- Unsalted Butter (1/4 cup/60g, melted and cooled) – For flavor and a soft, moist texture. You can swap in coconut oil if needed.
- Vanilla Extract (2 teaspoons/10ml) – Adds warmth and depth. I use real vanilla if possible.
- Fresh or Frozen Blueberries (1 1/2 cups/225g) – Bursts of juicy flavor in every bite. If using frozen, don’t thaw—toss them in straight from the freezer so they don’t bleed too much into the batter.
- Optional: Lemon Zest (1 teaspoon) – Brightens the casserole and pairs beautifully with blueberries. Highly recommended for a little zing!
- For Serving:
- Maple Syrup – A must-have! Warm it up for maximum coziness.
- Powdered Sugar – For dusting, if you want things pretty.
- Extra Blueberries – For topping, because more is more.
Ingredient Tips: You can swap all-purpose flour for a 1:1 gluten-free blend if needed. For a dairy-free version, use almond milk with a splash of lemon juice and melted vegan butter. If you’re out of blueberries, try diced strawberries, raspberries, or even a mix of berries for a fun twist. I’ve also used chocolate chips in a pinch—no complaints from anyone!
All these ingredients are easy to find year-round. If you’re shopping in summer, fresh blueberries are unbeatable, but frozen work perfectly when berries are out of season. Just be sure to measure your flour by spooning it into the cup and leveling it off—no dense casserole disasters here!
Equipment Needed
You don’t need any fancy gadgets for this Blueberry Buttermilk Pancake Casserole—just basic tools that make baking a breeze. Here’s what I always reach for:
- 9×13-inch (23x33cm) Baking Dish – Glass or ceramic both work. If you only have an 8×11-inch dish, add a few extra minutes to the baking time.
- Large Mixing Bowl – For combining the dry ingredients.
- Medium Mixing Bowl – For whisking the wet ingredients.
- Whisk – A basic balloon whisk is perfect for smooth batter. No stand mixer required!
- Measuring Cups and Spoons – I prefer metal spoons for accuracy and durability.
- Rubber Spatula – For folding in blueberries gently (so you don’t smash them).
- Small Saucepan (optional) – If you want to warm maple syrup for serving.
If you don’t have a 9×13-inch dish, you can use two 8×8-inch pans or even a deep pie dish—just keep an eye on the bake time. I’ve even baked this in a cast iron skillet for a fun, rustic look. Cleanup is easy, and honestly, my glass baking dish has seen more brunches than I can count. If you’re worried about sticking, a quick mist of nonstick spray or a swipe of butter does the trick. For budget-friendly baking, thrift stores often have great deals on sturdy baking dishes and whisks that last forever.
How to Make Blueberry Buttermilk Pancake Casserole
- Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch (23x33cm) baking dish with butter or nonstick spray. This prevents sticking and makes serving a breeze.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1/4 cup (50g) sugar, 2 teaspoons (8g) baking powder, 1/2 teaspoon (2g) baking soda, and 1/2 teaspoon (3g) salt. Whisking helps distribute the leaveners so your casserole rises evenly.
- Combine Wet Ingredients: In a medium bowl, whisk 2 cups (480ml) buttermilk, 2 large eggs (room temp), 1/4 cup (60g) melted butter (cooled), and 2 teaspoons (10ml) vanilla extract. If you’re using lemon zest, add it now for a burst of brightness.
- Combine Everything: Pour the wet ingredients into the dry. Gently stir with a spatula just until no streaks of flour remain. Do not overmix—lumpy batter is okay. Overmixing can make the casserole tough (learned that the hard way!).
- Add Blueberries: Gently fold in 1 1/4 cups (190g) of the blueberries, reserving 1/4 cup (35g) for topping. If using frozen berries, toss them in a teaspoon of flour first to help prevent them from sinking.
- Pour into Dish: Spread the batter evenly in your prepared baking dish. Scatter the reserved blueberries on top. They’ll look pretty and burst as they bake.
- Bake: Place the dish in the center of the oven. Bake for 32–38 minutes, or until the top is golden and a toothpick inserted in the center comes out clean (or with a few moist crumbs). If your oven runs hot, start checking at 30 minutes. The top should spring back when pressed lightly.
- Cool Slightly: Let the casserole cool for 10–15 minutes before slicing. It will firm up a bit as it rests, making it easier to serve.
- Serve: Cut into squares and serve warm, topped with a drizzle of maple syrup, a dusting of powdered sugar, and extra blueberries if you like. If you want to get fancy, add a dollop of whipped cream!
Troubleshooting Tips: If your casserole looks pale, give it 3–5 more minutes in the oven. If the center is jiggly, it needs more time. Sometimes the edges brown fast—cover loosely with foil for the last 10 minutes if needed. And if you forget to set a timer (story of my life), just look for that golden color and gentle bounce.
Efficiency tip: While the casserole bakes, warm your syrup and set the table. This way, everything’s ready when that golden beauty comes out of the oven!
Cooking Tips & Techniques for the Perfect Blueberry Buttermilk Pancake Casserole
After baking this casserole more times than I can count, I’ve picked up a few tricks—and a couple of “don’t do what I did” lessons. Here’s how to guarantee the best results:
- Don’t Overmix: Pancake batter loves to be coddled. Stir just until the flour disappears—lumps are fine! Overmixing makes the casserole tough, not tender.
- Room Temp Ingredients: Cold eggs or buttermilk can seize the butter and make the batter clumpy. Pull your eggs and buttermilk out 20 minutes early if you can.
- Fresh Baking Powder: If your baking powder is more than 6 months old, it might not rise as much. Trust me, I once ended up with a dense pancake brick—so check that expiration date!
- Berries on Top: Reserve some blueberries for the top—they burst and caramelize as they bake, making the casserole extra pretty and flavorful.
- Let It Rest: Let the casserole cool a bit before slicing. It’ll be easier to serve, and the texture will be just right.
- Oven Differences: All ovens are a little quirky. If yours runs hot, check early; if it’s slow, don’t be afraid to add a few minutes. The center should feel set but not dry.
- Batch Cooking: You can double the recipe for a crowd—just use two baking dishes, and rotate them halfway through baking for even results.
- Multi-Task Like a Pro: While the casserole bakes, prep toppings, slice fruit, and get drinks ready. It’s all about timing so you can sit and enjoy brunch, too.
One last lesson learned: if you’re using frozen blueberries, don’t thaw them—they’ll leak juice and turn your casserole purple. Toss them in flour, and you’re golden. For the fluffiest texture, use real buttermilk if you can. This casserole forgives a lot, but fresh ingredients and gentle mixing make it truly shine.
Variations & Adaptations for Blueberry Buttermilk Pancake Casserole
This Blueberry Buttermilk Pancake Casserole is endlessly adaptable—here’s how you can make it your own:
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour. I’ve tried King Arthur’s blend, and it works beautifully—just be gentle when mixing.
- Dairy-Free: Substitute almond milk plus 2 tablespoons lemon juice for buttermilk, and melted coconut oil for butter. Opt for a dairy-free yogurt swirl if you want even more richness.
- Berry Swaps: No blueberries? Try raspberries, blackberries, or a combo. Chopped strawberries are delicious in spring, and even diced apples with cinnamon taste amazing in fall.
- Chocolate Chip Twist: For the kids (or the kid in you), swap half the blueberries for mini chocolate chips. It’s a crowd-pleaser at sleepovers!
- Nutty Crunch: Add a handful of chopped pecans or walnuts to the batter for a little texture and a toasty flavor boost.
- Lemon-Lover’s Version: Use extra lemon zest and add a lemon glaze (powdered sugar + lemon juice) for a bright, tangy finish.
- Egg-Free: Substitute flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water) if you’re avoiding eggs—works in a pinch!
Personally, I love swapping in raspberries and a sprinkle of dark chocolate chips for a Valentine’s Day brunch. My family can’t get enough! If you’re serving little ones with allergies, just skip the nuts and double-check your flour blend is nut-free. No matter how you change it up, this casserole stays cozy, fluffy, and utterly satisfying.
Serving & Storage Suggestions
This Blueberry Buttermilk Pancake Casserole is best served warm, straight from the oven. The blueberries will be juicy, and the top golden and inviting. Here’s how to make it shine at the table and keep it tasting great for days:
- Serving Temperature: Warm is best, but honestly, I’ve caught my family eating leftovers cold. If you’re serving a crowd, let everyone help themselves from the baking dish.
- Presentation: Cut into generous squares. Dust with powdered sugar, pile on extra blueberries, and drizzle with real maple syrup. If you want to get fancy, add a dollop of whipped cream or a sprinkle of lemon zest.
- Pairings: Serve alongside crispy bacon, sausage links, or a simple fruit salad. For drinks, hot coffee, tea, or a fruity mimosa fit the brunch mood perfectly.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The casserole stays moist and reheats well.
- Freezing: Cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm individual squares in the microwave for 30–45 seconds, or reheat the entire dish in a 325°F (160°C) oven, covered, for about 15 minutes.
- Flavor Note: The flavors deepen after a day in the fridge, so leftovers are never boring. I sometimes sneak a square for breakfast on busy weekdays—just as good as fresh!
If you’re prepping for a party, bake this casserole the night before, then reheat in the morning. It’ll taste just as delicious and save you a ton of stress. Trust me, you’ll want a second batch!
Nutritional Information & Benefits
This Blueberry Buttermilk Pancake Casserole is not only delicious but also packs some nutritional perks. A typical serving (1/8th of the casserole) contains about 230 calories, 7g fat, 35g carbs, and 6g protein—give or take, depending on your add-ins.
- Blueberries: Packed with antioxidants, vitamins C and K, plus fiber for healthy digestion.
- Buttermilk: Adds a nice hit of calcium and protein, with less fat than cream. The gentle tang helps digestion, too.
- Eggs: Provide quality protein and essential nutrients like choline.
- Dietary Considerations: This recipe can be made gluten-free or dairy-free with easy swaps. It’s nut-free as written (just skip any nutty toppings).
Potential allergens include eggs, dairy, and wheat (if using regular flour). Blueberries offer a natural sweetness, so you don’t need much added sugar. I love that this recipe feels like special-occasion food but still fits into a balanced lifestyle. Enjoy every bite, guilt-free!
Conclusion
If you’re in search of a brunch recipe that’s easy, crowd-pleasing, and downright delicious, this Blueberry Buttermilk Pancake Casserole is your answer. It’s the kind of dish that makes mornings memorable—whether you’re celebrating or just want something cozy on a lazy Sunday. I love how flexible it is, how forgiving, and how every bite is filled with blueberry bursts and pancake comfort.
Don’t be shy about making it your own—swap in your favorite berries, add a handful of chocolate chips, or try it dairy-free. I honestly make this for any occasion, and it’s always met with happy faces and empty plates. I hope it becomes a favorite at your table, too.
If you try this recipe, let me know how it went! Leave a comment, share a photo, or tell me your favorite twist. Brunch is better when we all share our best ideas. Happy baking, friends—you deserve a breakfast this good!
Frequently Asked Questions – Blueberry Buttermilk Pancake Casserole
Can I make this casserole the night before?
Yes! You can assemble the casserole, cover, and refrigerate overnight. In the morning, let it sit at room temperature for 20 minutes, then bake as directed. So easy for stress-free brunches.
Do I have to use buttermilk?
Buttermilk gives the best flavor and texture, but you can make a substitute: mix 2 cups milk with 2 tablespoons lemon juice or vinegar and let it sit for 5 minutes before using.
Can I use frozen blueberries?
Absolutely. Use them straight from the freezer and toss in a little flour to prevent them from sinking and turning the batter purple. No need to thaw.
How do I make this gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture stays tender and the flavor is just as good—no one will know the difference.
What’s the best way to reheat leftovers?
For a quick breakfast, microwave individual squares for 30–45 seconds. If you’re reheating the whole casserole, cover with foil and warm in a 325°F (160°C) oven for about 15 minutes.
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Blueberry Buttermilk Pancake Casserole
- Total Time: 45–50 minutes
- Yield: 8 servings 1x
Description
This Blueberry Buttermilk Pancake Casserole combines all the fluffy, tender goodness of classic pancakes with juicy blueberries in an easy, oven-baked dish. Perfect for brunch, holidays, or lazy weekends, it’s a crowd-pleaser that’s simple to make and even better as leftovers.
Ingredients
- 2 cups all-purpose flour (250g)
- 1/4 cup granulated sugar (50g)
- 2 teaspoons baking powder (8g)
- 1/2 teaspoon baking soda (2g)
- 1/2 teaspoon salt (3g)
- 2 cups buttermilk (480ml)
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and cooled (60g)
- 2 teaspoons vanilla extract (10ml)
- 1 1/2 cups fresh or frozen blueberries (225g), divided (1 1/4 cups for batter, 1/4 cup for topping)
- 1 teaspoon lemon zest (optional)
- For serving: maple syrup, powdered sugar, extra blueberries
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together buttermilk, eggs, melted butter, vanilla extract, and lemon zest if using.
- Pour wet ingredients into dry ingredients. Gently stir with a spatula just until no streaks of flour remain. Do not overmix.
- Gently fold in 1 1/4 cups of the blueberries, reserving 1/4 cup for topping. If using frozen berries, toss them in a teaspoon of flour first.
- Spread batter evenly in the prepared baking dish. Scatter reserved blueberries on top.
- Bake for 32–38 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let casserole cool for 10–15 minutes before slicing.
- Cut into squares and serve warm with maple syrup, powdered sugar, and extra blueberries as desired.
Notes
Do not overmix the batter for a tender crumb. Use room temperature eggs and buttermilk for best results. If using frozen blueberries, do not thaw—toss in flour to prevent sinking. Let casserole rest before slicing for easier serving. Can be made gluten-free or dairy-free with simple swaps. Leftovers keep well and can be reheated or enjoyed cold.
- Prep Time: 10 minutes
- Cook Time: 32–38 minutes
- Category: Breakfast, Brunch
- Cuisine: American
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 230
- Sugar: 10
- Sodium: 350
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
Keywords: blueberry pancake casserole, brunch, breakfast, easy casserole, buttermilk pancakes, baked pancakes, make ahead, crowd pleaser, holiday brunch, blueberry recipes
