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.

Blueberry Buttermilk Pancake Casserole – 5 Brilliant Reasons You’ll Love It

Description

A warm, fluffy baked pancake dish filled with juicy blueberries and tender buttermilk batter, perfect for brunch or a cozy breakfast.

Ingredients

Scale

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 3/4 cups buttermilk
1/4 cup milk
4 tablespoons melted butter
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 1/2 cups fresh or frozen blueberries
3/4 cup all-purpose flour (crumb topping)
1/2 cup brown sugar (crumb topping)
1/2 teaspoon cinnamon (crumb topping)
Pinch of salt (crumb topping)
4 tablespoons cold butter, cubed (crumb topping)

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Instructions

Prepare the crumb topping by combining flour, brown sugar, cinnamon, and salt, then cutting in the cold butter until coarse crumbs form.
Whisk the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl.
Combine eggs, buttermilk, milk, melted butter, vanilla, and lemon zest in a separate bowl.
Gently fold the wet ingredients into the dry ingredients, keeping the batter slightly lumpy.
Pour the batter into a greased 9×13 baking dish and spread evenly.
Scatter the blueberries over the batter.
Sprinkle the chilled crumb topping evenly on top.
Bake at 350°F for 35–45 minutes until the center is set and the edges are golden.
Allow to cool for a few minutes before slicing and serving.

Notes

Do not overmix the batter to keep the casserole fluffy.
Fresh or frozen blueberries both work well.
For a crispier topping, broil the casserole for the last 1–2 minutes.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18
Sodium: 280
Fat: 12
Saturated Fat: 6
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 45
Fiber: 2
Protein: 7
Cholesterol: 55