Introduction

Blueberry Buttermilk Pancake Casserole is a delightful twist on classic pancakes, baked to golden perfection in a single dish. It’s an easy, crowd-pleasing breakfast that combines fluffy pancake texture with bursts of fresh blueberries. Perfect for busy mornings or weekend brunches.

Blueberry Buttermilk Pancake Casserole Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
2 large eggs
2 cups buttermilk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
2 cups fresh blueberries (or frozen, if out of season)
1/2 teaspoon ground cinnamon (optional)
Powdered sugar, for serving (optional)
Maple syrup, for serving (optional)

Instructions

Step 1: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, sugar, and cinnamon if using. Whisk until well mixed.
Step 2: In another bowl, whisk the eggs until light and frothy.
Step 3: Add the buttermilk, melted butter, and vanilla extract to the eggs, whisking until fully combined.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula, taking care not to overmix.
Step 5: Gently fold in the blueberries.
Step 6: Preheat your oven to 350°F (175°C).
Step 7: Grease a 9×13-inch baking dish with cooking spray or butter.
Step 8: Pour the pancake batter into the prepared baking dish, spreading it evenly.
Step 9: Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 10: Allow the casserole to cool for about 10 minutes before cutting.
Step 11: Cut into squares and serve warm or at room temperature.
Step 12: Dust with powdered sugar if desired, and serve with warm maple syrup, whipped cream, or yogurt. Fresh fruit on the side adds a nice touch.

Tips & Variations

For extra flavor, add a pinch of cinnamon or lemon zest to the batter.
Use frozen blueberries directly from the freezer to prevent the batter from turning purple.
Try substituting some of the all-purpose flour with whole wheat flour for a heartier texture.
Top with toasted nuts or a dollop of Greek yogurt for added richness.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or enjoy cold. This casserole also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Add them directly to the batter without thawing to prevent the batter from becoming discolored.

Can I make this recipe dairy-free?

You can substitute the buttermilk with a dairy-free milk mixed with a tablespoon of lemon juice or vinegar, and use a dairy-free butter alternative for melting.

Blueberry Buttermilk Pancake Casserole Recipe

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★★★★★

4.5 from 119 reviews

This Blueberry Buttermilk Pancake Casserole is a delicious and easy breakfast recipe that transforms classic pancake flavors into a convenient baked dish. Perfect for family mornings or brunch gatherings, it combines fluffy buttermilk pancakes with sweet fresh blueberries, baked to golden perfection and served warm with optional powdered sugar and maple syrup.

Author: Zane
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon (optional)

Wet Ingredients

2 large eggs
2 cups buttermilk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract

Add-ins and Toppings

2 cups fresh blueberries (or frozen, if out of season)
Powdered sugar, for serving (optional)
Maple syrup, for serving (optional)

Instructions

Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, sugar, and optional cinnamon. Whisk together until well blended.
Beat Eggs: In a separate bowl, whisk the eggs thoroughly until light and frothy to incorporate air for fluffiness.
Combine Wet Ingredients: Add buttermilk, melted butter, and vanilla extract to the beaten eggs, whisking until smooth and fully combined.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold together using a spatula, taking care not to overmix to keep the batter tender.
Add Blueberries: Carefully fold the fresh or frozen blueberries into the batter, distributing them evenly without breaking them.
Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
Prepare Baking Dish: Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
Pour Batter: Pour the pancake batter into the greased dish and spread it evenly.
Bake: Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool: Allow the casserole to cool for about 10 minutes to set before cutting.
Serve: Cut the casserole into squares. Serve warm or at room temperature, optionally dusted with powdered sugar and accompanied by warm maple syrup, whipped cream, or yogurt. Fresh fruit on the side adds a nice touch.

Notes

Use fresh or frozen blueberries depending on the season; if using frozen, do not thaw to prevent batter discoloration.
Do not overmix the batter to avoid tough pancakes.
Allow the casserole to cool slightly before cutting for clean, even squares.
Optional cinnamon adds a warm, spicy note but can be omitted if preferred.
For a dairy-free option, substitute buttermilk with a plant-based milk and vinegar mixture and use dairy-free butter.

Keywords: blueberry pancake casserole, baked pancakes, breakfast casserole, buttermilk pancakes, easy brunch recipe, baked pancake recipe