Blueberry Buttermilk Pancake Casserole: The Comforting Breakfast You’ll Crave Again

There are some mornings when you want something warm, cozy, and just a little nostalgic—something that takes you back to those slow weekend breakfasts where the house smelled like butter and berries. That’s exactly how this Blueberry Buttermilk Pancake Casserole came to life in my kitchen. After one too many rushed mornings flipping pancakes for a crowd, I wanted a dish that delivered the same familiar flavor without keeping me tethered to the stove. When you bake everything in one dish, you get the fluffiness of classic pancakes with the ease of a casserole. And if you’ve ever wished pancakes could feel a little more “set it and forget it,” this is your moment.

You’ll find that this Blueberry Buttermilk Pancake Casserole gives you all the sweetness, tang, and soft texture of homemade pancakes, only now it’s dressed up for brunch and perfectly suited for feeding a hungry table.

What Is Blueberry Buttermilk Pancake Casserole?

A Blueberry Buttermilk Pancake Casserole is essentially your favorite buttermilk pancake batter baked in a single dish with juicy blueberries scattered throughout. Instead of standing over a hot skillet, you pour the batter, pop it into the oven, and let the heat work its magic. You get a puffed, golden, sliceable pancake that still delivers that classic rise and softness.

Why Buttermilk Makes the Difference

Buttermilk gives this casserole its signature tender crumb. The acidity helps the batter lift as it bakes, so your final result comes out light instead of dense. You also get that subtle tang that balances the sweetness of the berries and syrup.

Blueberries Bring the Flavor

Blueberries soften and burst as they bake, leaving pockets of warm fruit in every bite. Frozen or fresh berries both work; frozen ones may bleed a bit more, but they taste just as good.

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Why You’ll Love This Breakfast or Brunch Crowd-Pleaser

If you ever host brunch or cook for a full house, this casserole might become your new go-to dish. With no flipping or babysitting, you can focus on everything else happening in your kitchen. You also get consistent results every time—no undercooked centers or burnt edges from a too-hot skillet.

Perfect for Make-Ahead Mornings

When you want to get ahead, you can prepare the topping early or mix the dry ingredients the night before. The casserole reheats beautifully, so leftovers don’t feel like an afterthought.

Easy to Customize

You can switch up the berries, add a crumb topping, or brighten it with citrus zest. It’s flexible enough to suit whatever you’re craving.

Ingredients: What You’ll Need (and Why)

Pancake Batter

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 ¾ cups buttermilk
• ¼ cup milk
• 4 tablespoons melted butter
• 2 teaspoons vanilla extract
• Optional: 1 teaspoon lemon zest

Blueberries

• 1 ½ cups fresh or frozen blueberries

Optional Crumb Topping

• ¾ cup all-purpose flour
• ½ cup brown sugar
• ½ teaspoon cinnamon
• Pinch of salt
• 4 tablespoons cold butter, cubed

These ingredients come together quickly, and most of them you likely already have in your pantry. The crumb topping adds a soft crunch, almost like the top of a good coffee cake.

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Step-by-Step Preparation & Baking Instructions

Mix the Crumb Topping

Start with the topping so it can chill while you prep the batter. Combine flour, brown sugar, cinnamon, and salt. Work the butter in with your fingertips until the mixture resembles coarse crumbs. Place it in the refrigerator.

Build the Buttermilk Pancake Batter

Whisk the flour, sugar, baking powder, baking soda, and salt in one bowl. In a separate bowl, blend the eggs, buttermilk, milk, melted butter, and vanilla. When you pour the wet mixture into the dry one, stir gently. Pancake batter should stay slightly lumpy, so your casserole bakes up soft and tender.

Assemble the Casserole

Grease a 9×13 baking dish. Pour the batter into the pan and spread it evenly. Scatter the blueberries over the top; they’ll sink slightly as they bake. Add the chilled crumb topping if you’re using it.

Bake to Perfection

Bake at 350°F for 35 to 45 minutes. You’ll see the center rise and the edges turn golden. If a toothpick comes out clean from the center, it’s ready. After a few minutes of cooling, slice it into squares and serve with warm maple syrup, powdered sugar, or a dollop of whipped cream.

Make-Ahead, Storage & Reheating Tips

Preparing in Advance

If you like calm mornings, you can mix the dry ingredients early or prepare your crumb topping a day ahead. Keep the wet ingredients chilled and combine everything when you’re ready to bake.

Storing Leftovers

Leftover portions keep well in the refrigerator for up to three days. The texture remains soft, and the blueberries stay flavorful.

Reheating

Warm individual portions in the microwave, or if you want a little crisp on top, use a low oven. This casserole reheats without drying out, which makes it great for meal prep mornings.

Dietary Variations

Vegan

Use a plant-based milk like almond or oat. Mix it with a splash of vinegar to mimic buttermilk. Replace eggs with flax eggs and swap in vegan butter.

Gluten-Free

Choose a gluten-free 1:1 flour blend that includes xanthan gum. Make sure your baking powder is gluten-free.

Low-Calorie or Lower-Fat

You can reduce the butter and use low-fat milk. Light buttermilk works well here because the acidity is what matters most for lift.

Dairy-Free

Stir together almond milk with a tablespoon of vinegar to create a dairy-free buttermilk. Choose dairy-free butter or coconut oil.

Halal

All ingredients are naturally halal, but ensure the dairy products meet your preferred certification.

Flavor Variations & Add-In Ideas

Try Different Fruits

Raspberries, strawberries, or diced peaches add a fresh twist, especially when they’re in season. Mixed berries also make the casserole feel a little more like a summer brunch dish.

Add Crunch or Sweetness

Chopped pecans bring a soft crunch, while mini chocolate chips add richness. Lemon or orange zest brightens the flavor without making the dish sour.

Switching Up the Toppings

You can top the casserole with granola, coconut flakes, or a light dusting of powdered sugar. Maple syrup is a classic, but blueberry sauce makes the flavor even more intense.

Your brunch table becomes instantly warmer when a dish like this comes out of the oven. Every slice feels like an upgraded version of a childhood favorite, and that’s the charm of a Blueberry Buttermilk Pancake Casserole. Whether you’re hosting a weekend crowd or just want a comforting breakfast that makes the whole kitchen smell incredible, this recipe has a way of turning an ordinary morning into something memorable.

FAQ

Can you use frozen blueberries in a blueberry buttermilk pancake casserole?

You can use frozen blueberries without thawing them first. They may tint the batter slightly, but the casserole still bakes up soft, fluffy, and full of berry flavor.

Can you make blueberry pancake casserole the night before?

You can prep the dry ingredients and crumb topping ahead of time, but it’s best to mix the batter right before baking so the casserole rises properly and stays tender.

Why is my pancake casserole dense?

A pancake casserole turns dense when the batter is overmixed. Stop stirring as soon as the dry ingredients disappear so the texture stays light, just like classic buttermilk pancakes.

How do I know when a pancake casserole is fully baked?

The center should be set, the top lightly golden, and a toothpick should come out clean. If the casserole jiggles heavily in the center, it needs a few more minutes.

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