Blueberry Buttermilk Pancake Casserole

There’s something undeniably special about lazy weekend mornings — the kind that begin with sunlight streaming through the windows, slippers shuffling across the kitchen floor, and the comforting sizzle of breakfast being made. That’s exactly the feeling this Blueberry Buttermilk Pancake Casserole brings to life.

I first came across a version of this casserole on a sleepy Sunday morning when I was craving pancakes but didn’t want to stand over a hot skillet flipping each one. Inspired by traditional buttermilk pancakes and bursting with juicy blueberries, this dish feels like a warm hug in casserole form. It’s the kind of breakfast you make when family’s in town, or when you want to turn an ordinary day into something a little more special.

This casserole takes everything you love about fluffy pancakes — that soft, tender bite, the golden edges, the sweet pockets of fruit — and bakes them all together in one cozy dish. It’s easy to put together, can be prepped ahead of time, and makes for the perfect shareable breakfast or brunch. Bonus: it smells absolutely incredible while baking!

It’s become a family favorite in my kitchen, especially during blueberry season when I can toss in handfuls of fresh berries. But even frozen blueberries work beautifully, making it a year-round go-to. Whether you drizzle it with maple syrup, dust it with powdered sugar, or enjoy it plain and warm from the oven, this casserole never disappoints.

Why You’ll Love This Recipe:

• Make-ahead magic – Assemble the night before and bake in the morning.
• Family-friendly – Loved by kids and adults alike.
• Bursting with flavor – Sweet, tangy blueberries meet buttery, fluffy pancake batter.
• Easy cleanup – No flipping, no griddle, no mess.
• Perfect for brunch gatherings – It serves a crowd and makes mornings feel special.

INGREDIENTS YOU’LL NEED:

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• 1 and 1/2 cups fresh or frozen blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)
• Butter or nonstick spray (for greasing the baking dish)
• Maple syrup, for serving

HOW TO MAKE BLUEBERRY BUTTERMILK PANCAKE CASSEROLE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. This helps everything come out smoothly later — and trust me, you don’t want to miss a single bite stuck to the bottom.

Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. I love using brown sugar here — it adds a touch of warmth and depth that complements the blueberries so well.

Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, vanilla, and melted butter. The buttermilk is key for getting that classic pancake tang and fluffiness. Make sure your melted butter has cooled slightly before adding it in, so you don’t accidentally cook the eggs.

Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry and stir just until combined. Don’t overmix — a few lumps are totally okay. Overmixing can make your casserole dense instead of fluffy.

Step 5: Coat the Blueberries
Toss the blueberries in 1 tablespoon of flour before adding them to the batter. This little trick keeps them from sinking to the bottom while baking, giving you that perfect blueberry-in-every-bite moment.

Step 6: Pour and Spread
Gently fold the coated blueberries into the batter. Then pour the mixture into your prepared baking dish and smooth out the top.

Step 7: Bake to Golden Perfection
Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Your kitchen will smell like a cozy breakfast café by the time it’s done.

Step 8: Cool Slightly and Serve
Let the casserole cool for about 10 minutes before slicing. Serve warm with a generous drizzle of maple syrup — or a dusting of powdered sugar if you’re feeling fancy.

HELPFUL TIPS:

• Make it ahead: You can mix and assemble the casserole the night before and store it covered in the fridge. Just pop it into the oven in the morning — easy and stress-free!
• Fresh or frozen blueberries: Both work! If using frozen, no need to thaw first — just toss them in flour and fold them into the batter.
• Want extra texture? A sprinkle of coarse sugar on top before baking gives a subtle crunch.
• Maple syrup tip: Warm it up slightly before pouring — it makes everything cozier.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven for that fresh-baked warmth.
• This casserole also freezes well! Wrap individual portions and freeze for a quick weekday breakfast.

NUTRITIONAL INFORMATION:

Estimated per serving (without maple syrup)
Calories: 250
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Fiber: 1g
Sugar: 12g

FREQUENTLY ASKED QUESTIONS:

Can I use a different berry?
Absolutely! Strawberries, raspberries, or blackberries all work beautifully. Just chop larger berries into smaller pieces.

Can I make this gluten-free?
Yes — use a gluten-free all-purpose flour blend that substitutes cup-for-cup.

What can I use instead of buttermilk?
You can make a quick substitute: combine 2 cups of milk with 2 tablespoons of lemon juice or vinegar, let it sit for 5–10 minutes until curdled.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual slices for about 30–45 seconds, or warm them in the oven at 325°F for 10–15 minutes.

If freezing, wrap slices tightly in plastic wrap and store in a freezer-safe container or zip-top bag for up to 2 months. Reheat straight from frozen in the microwave or oven.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy breakfast bakes:

• Jagodzianki – Polish Blueberry Sweet Buns
• White Chocolate Raspberry Cheesecake Balls
• Blueberry Cheesecake Crumb Cake
• Lemon Blueberry Sheet Cake – A Summery Delight for Every Occasion

CONCLUSION

This Blueberry Buttermilk Pancake Casserole is more than just breakfast — it’s a moment of joy wrapped in fluffy batter and sweet berries. It’s the kind of dish that brings people to the table, encourages second helpings, and fills the house with memories. Whether it’s for a slow Sunday morning, a festive brunch, or just a treat-yourself kind of day, this casserole is always the right choice.

Print