This Blueberry Buttermilk Pancake Casserole is a wonderful twist on classic pancakes, baked all together with juicy blueberries and a tender, fluffy texture thanks to the buttermilk. It’s like having a stack of pancakes in casserole form, making mornings a little easier and tastier. The sweet berries peek through every bite, giving a fresh pop of flavor that pairs beautifully with the soft, pillowy batter.
I love making this casserole when I want to serve a comforting breakfast without flipping a million pancakes. It’s so simple to prepare the night before, then bake in the morning—perfect for weekends or holiday brunches. Plus, the smell that fills the kitchen while it’s baking is pure happiness. I usually sprinkle a little extra sugar on top before baking to get a nice, light crust, which is just a small touch but makes a big difference!
When we eat this, I like to serve it with a drizzle of maple syrup and a generous dollop of whipped cream or yogurt. It’s a real crowd-pleaser whether I’m feeding just my family or a bunch of friends. Every time I make it, someone asks for the recipe, and it never fails to bring smiles around the table. If you enjoy breakfast with fresh fruit and that charming buttermilk tang, I think you’ll really appreciate this cozy casserole.
Key Ingredients & Substitutions
Buttermilk: This adds a lovely tang and helps the casserole rise with a tender crumb. If you don’t have buttermilk, mix 2 cups milk with 2 tablespoons lemon juice or vinegar and let it sit for 5 minutes before using.
Blueberries: Fresh blueberries give bursts of juicy sweetness. Frozen berries work too—just toss them in without thawing to avoid turning the batter purple.
Flour & Leaveners: All-purpose flour is great here, but you can swap half with whole wheat for nuttiness. Baking powder and soda work together to give the casserole a light texture, so don’t skip either.
Butter & Eggs: Butter adds richness and helps with moisture. Melted butter blends easily into the batter. Eggs bind everything and add fluffiness.
How Do You Ensure a Fluffy, Tender Pancake Casserole?
The secret to a fluffy casserole lies mostly in the mixing and baking. Overmixing the batter can make it tough, so stir until just combined—even a few lumps are fine.
- Mix dry ingredients separately from wet ones first.
- Pour wet into dry and fold gently with a spatula.
- Fold in blueberries carefully so they don’t break and release too much juice.
- Spread batter evenly in your greased dish to bake uniformly.
- Bake until golden and a toothpick comes out clean—usually 35-40 minutes.
Let it cool a bit before slicing so it firms up nicely. A drizzle of maple syrup on warm slices makes it even better!
Equipment You’ll Need
- 9×13-inch baking dish – I like it because it’s the perfect size for this recipe and easy to serve from.
- Mixing bowls – useful for combining both dry and wet ingredients and folding in blueberries without making a mess.
- Whisk or spoon – makes mixing the ingredients smooth and easy, especially the wet ingredients.
- Measuring cups and spoons – essential for getting the right ratios, so your casserole turns out just right.
- Oven – necessary for baking the casserole until golden and fluffy.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or chopped strawberries for different fruity flavors that add a vibrant touch.
- Add a sprinkle of cinnamon or nutmeg to the batter for warm, cozy spices that complement the berries.
- Stir in some chopped nuts, like walnuts or pecans, for extra crunch and richness.
- For a richer taste, mix in cream cheese dollops or serve with whipped cream on top.
Blueberry Buttermilk Pancake Casserole
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (plus extra for topping, if you like)
- Cooking spray or butter, for greasing the baking dish
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 35 to 40 minutes to bake. After baking, allow it to cool for a few minutes before serving. So, all in all, expect around 50 minutes from start to finish for a delicious breakfast or brunch.
Step-by-Step Instructions:
1. Preheat and Prepare Your Dish:
Start by heating your oven to 350°F (175°C). Grease a 9×13-inch baking dish well with cooking spray or butter so the casserole doesn’t stick.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This helps to distribute everything evenly.
3. Mix Wet Ingredients:
In a separate bowl, beat the buttermilk, eggs, melted butter, and vanilla extract until the mixture is smooth and combined.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients bowl. Gently stir until just combined, taking care not to overmix. A few lumps are okay!
5. Add Blueberries:
Fold in the fresh blueberries carefully so they don’t burst too much and turn the batter purple.
6. Bake the Casserole:
Pour the batter into your greased baking dish and spread it out evenly. If you want, sprinkle a few extra blueberries on top for a lovely look. Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Serve:
Take the casserole out of the oven and let it cool for a few minutes. Serve warm with a good drizzle of maple syrup and extra blueberries on the side if you like. Enjoy!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Just add them to the batter straight from the freezer without thawing to prevent the batter from turning purple and watery.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can This Be Made the Night Before?
Absolutely! Prepare the casserole and refrigerate it overnight, then bake fresh in the morning. You might need to add a few extra minutes to the baking time if it’s cold from the fridge.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5 minutes to curdle before using.
