If you adore fluffy pancakes and crave a fuss-free breakfast that brings family and friends together, then this Blueberry Buttermilk Pancake Casserole Recipe is going to become your new go-to brunch hero. Imagine the comforting warmth of buttermilk pancakes baked into a golden, tender casserole, bursting with juicy blueberries in every bite. It combines the best of a homemade pancake and a baked dish, making breakfast feel extra special without the stress of flipping pancakes one by one. This recipe is simply irresistible and perfect for those moments when you want to wow your loved ones with minimal effort and maximum flavor.

Blueberry Buttermilk Pancake Casserole Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Blueberry Buttermilk Pancake Casserole Recipe lies in its simple, wholesome ingredients. Each one plays a crucial role, from the fluffy texture that the all-purpose flour provides to the tangy richness of buttermilk that brings everything together. The blueberries add a pop of color and bursts of sweetness, making this dish as delightful to look at as it is to eat.

2 cups all-purpose flour: Provides the perfect light structure for a soft, fluffy casserole.
2 tablespoons granulated sugar: Adds a touch of sweetness that balances the tartness of the blueberries.
2 teaspoons baking powder: Helps the casserole rise beautifully while baking.
1/2 teaspoon baking soda: Works with the buttermilk to give a lovely tender crumb.
1/2 teaspoon salt: Enhances all the other flavors for a well-rounded taste.
2 cups buttermilk: Brings a subtle tang and tenderizes the batter wonderfully.
2 large eggs: Bind everything together and add richness.
1/4 cup unsalted butter, melted: Adds moisture and a hint of buttery goodness.
1 teaspoon vanilla extract: Infuses the batter with warm fragrance.
1 cup fresh or frozen blueberries: Bursts of juicy flavor and vibrant color make the dish unforgettable.

How to Make Blueberry Buttermilk Pancake Casserole Recipe

Step 1: Prepare Your Oven and Baking Dish

Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 9×13-inch baking dish generously with butter or a non-stick spray to ensure your pancake casserole releases effortlessly once baked. This simple first step sets the stage for a seamless baking process and helps create that irresistible golden crust on top.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Combining these dry ingredients upfront ensures even distribution so every bite rises evenly and is perfectly seasoned. Taking your time here really pays off in the final texture of the casserole.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until they are fully blended. The buttermilk gives the batter its signature tang and tender crumb, while the butter keeps everything moist. Whisking the wet ingredients separately guarantees a smooth mixture that will blend beautifully with your dry mix.

Step 4: Bring Wet and Dry Ingredients Together

Pour the wet ingredients into the bowl with your dry ingredients and stir gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can lead to tough, dense casserole instead of the light, fluffy texture you’re aiming for with this Blueberry Buttermilk Pancake Casserole Recipe.

Step 5: Fold in the Blueberries

Gently fold in your fresh or frozen blueberries. If you’re using frozen ones, no need to thaw them first — this helps prevent the batter from turning blue and keeps lovely pockets of sweet fruit throughout the casserole. This step adds juicy surprises in every slice.

Step 6: Bake to Perfection

Transfer the batter into your prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on your casserole as oven temperatures vary, but this baking time usually ensures a moist, fluffy dish with a slight crisp on top.

Step 7: Cool and Serve

Once out of the oven, let your Blueberry Buttermilk Pancake Casserole Recipe cool for a few minutes. This brief pause enhances slicing and serving while allowing the flavors to settle. Then, dive into warm, comforting slices that taste just like breakfast made with love.

How to Serve Blueberry Buttermilk Pancake Casserole Recipe

Garnishes

Elevate your casserole with a dusting of powdered sugar for a pretty finish, a drizzle of pure maple syrup for extra sweetness, or a dollop of whipped cream for creaminess. Adding a handful of fresh blueberries on top not only enhances the flavor but also adds vibrant, inviting color that makes your dish Instagram-worthy.

Side Dishes

This pancake casserole pairs beautifully with crispy bacon or savory sausage for a balanced, hearty meal. For a lighter accompaniment, try fresh fruit salad or a simple green salad with a bright vinaigrette — the freshness cuts through the richness wonderfully.

Creative Ways to Present

For a brunch crowd, serve the casserole in individual ramekins for charming, personalized portions. You can also top it with a scoop of vanilla ice cream or Greek yogurt for a fun twist. These creative ideas transform a classic Blueberry Buttermilk Pancake Casserole Recipe into a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Blueberry Buttermilk Pancake Casserole can be stored in an airtight container in the refrigerator for up to 3 days. It keeps its flavor well, making it perfect for quick breakfasts or snacks later in the week.

Freezing

If you want to prepare this casserole in advance, freezing is a great option. After baking and cooling completely, wrap individual portions tightly in plastic wrap and foil, then freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

To reheat, pop your portion in the microwave for about 1-2 minutes until warm, or place it in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 10-15 minutes. Reheating this way preserves that soft interior and delightfully crisp top.

FAQs

Can I use frozen blueberries in this Blueberry Buttermilk Pancake Casserole Recipe?

Absolutely! Frozen blueberries work wonderfully and you should add them directly to the batter without thawing to avoid turning the batter blue and to maintain nice blueberry pockets.

What can I substitute for buttermilk?

If you’re out of buttermilk, simply mix 1 tablespoon of lemon juice or vinegar into a measuring cup, then fill it with milk up to 2 cups and let it sit for 5 minutes until it curdles. This homemade buttermilk substitute works perfectly in this recipe.

Can I prepare this casserole the night before?

Yes! You can assemble the batter and pour it into the baking dish the night before. Just cover it tightly and refrigerate overnight. Bake in the morning as directed for a stress-free breakfast.

Is this recipe suitable for dietary restrictions?

This recipe contains dairy, gluten, and eggs, so it’s not suitable for those with related allergies. However, you can experiment with non-dairy milk and gluten-free flour blends for adaptations, though texture and flavor may vary.

How do I know when the casserole is done baking?

Check for doneness by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, your casserole is perfectly baked. The top should be golden brown and slightly crisp.

Final Thoughts

There is something deeply satisfying about gathering around a warm dish of Blueberry Buttermilk Pancake Casserole Recipe with loved ones. It’s a comforting, delicious way to start your day without the hassle of multiple pancake flips. I encourage you to give this recipe a try — it’s simple, reliable, and packed with flavors that make mornings feel truly special. Happy baking and even happier eating!

Blueberry Buttermilk Pancake Casserole Recipe

★★★★★

5.2 from 8 reviews

Author: Olivia
Total Time: 38 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Blueberry Buttermilk Pancake Casserole is a delightful twist on traditional pancakes, baked into a warm, golden breakfast casserole bursting with juicy blueberries. Perfect for brunch or a cozy morning treat, it combines tender buttermilk pancakes with fresh or frozen blueberries, baked to perfection with a crisp top and a moist, fluffy interior.

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted unsalted butter, and vanilla extract until smooth and fully blended.
Form Batter: Pour the wet ingredients into the bowl with dry ingredients and stir gently until just combined, being careful not to overmix to keep the casserole tender.
Add Blueberries: Gently fold in the fresh or frozen blueberries to evenly distribute them throughout the batter without crushing.
Pour and Spread: Transfer the batter into the prepared baking dish and spread it evenly with a spatula for uniform baking.
Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Remove from the oven and allow the casserole to cool for a few minutes before slicing and serving. Enjoy it plain or with your choice of toppings.

Notes

You can use either fresh or frozen blueberries; if using frozen, do not thaw before adding to the batter.
If you don’t have buttermilk, create a substitute by combining 1 tablespoon of lemon juice or vinegar with milk to make 2 cups, letting it sit for 5 minutes.
To prepare in advance, assemble the casserole the night before, cover and refrigerate, then bake fresh in the morning.
Check doneness by inserting a toothpick into the center; if it comes out clean, the casserole is done.
Serve with optional toppings like maple syrup, powdered sugar, whipped cream, or extra fresh blueberries for added flavor and presentation.

Prep Time: 10 minutes
Cook Time: 28 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American