Looking for a cozy, crowd-pleasing breakfast dish? This Blueberry Buttermilk Pancake Casserole is fluffy, fruity, and perfect for make-ahead brunches or holiday mornings. Think soft buttermilk pancakes baked into a casserole, bursting with sweet blueberries and just the right hint of vanilla. It’s easy, delicious, and guaranteed to impress!
🥞 Why You’ll Love This Pancake Casserole
- Make-Ahead Friendly: Prep it the night before, bake in the morning!
- Feeds a Crowd: Ideal for brunches, holidays, or weekend family breakfasts.
- Bursting with Blueberries: Fresh or frozen work beautifully.
- Customizable: Easily swap in other fruits or add your favorite toppings.
📝 Ingredients
Here’s what you’ll need to create this fluffy blueberry breakfast bake:
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 2 cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
Add-ins:
- 1 to 1½ cups fresh or frozen blueberries (do not thaw if frozen)
Optional Topping:
- ¼ cup brown sugar
- ½ tsp ground cinnamon
👩🍳 How to Make Blueberry Buttermilk Pancake Casserole
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Step 4: Make the Batter
Gently stir the wet ingredients into the dry until just combined—do not overmix.
Step 5: Fold in Blueberries
Carefully fold in the blueberries (reserving a few for the top if you like).
Step 6: Assemble & Bake
Pour the batter into your prepared baking dish. Optionally, mix the brown sugar and cinnamon, then sprinkle over the top for a sweet, crunchy finish.
Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Step 7: Cool & Serve
Let cool for a few minutes, slice, and serve warm.
🍽 Serving Suggestions
Top your pancake casserole with:
- Warm maple syrup
- Powdered sugar
- Whipped cream
- Extra fresh berries
Pair it with bacon, sausage, or scrambled eggs for a complete brunch.
🔄 Variations & Tips
✅ Use Frozen Blueberries: Add them directly to the batter without thawing.
✅ No Buttermilk? Make a substitute: mix 2 cups milk with 2 tbsp lemon juice or vinegar, let sit 5–10 minutes.
✅ Make Ahead: Assemble the casserole, cover, and refrigerate overnight. Bake fresh in the morning.
✅ Try Other Fruits: Raspberries, strawberries, peaches, or mixed berries work well too.
❄️ Storing & Freezing
Leftovers? Store covered in the fridge for up to 4 days.
To freeze: Wrap individual slices or the whole casserole tightly in plastic wrap and foil. Freeze for up to 2 months.
To reheat: Warm in the oven or microwave until heated through.
❤️ Final Thoughts
This Blueberry Buttermilk Pancake Casserole is everything you love about pancakes—without the flipping. It’s soft, fluffy, fruity, and fuss-free. Whether you’re hosting brunch or meal prepping for the week, this dish is a keeper!
🙋♀️ FAQ
Can I use frozen blueberries?
Yes! No need to thaw—just toss them in the batter frozen.
Can I make this casserole the night before?
Absolutely. Assemble, cover, and refrigerate. Bake in the morning.
Can I substitute the buttermilk?
Yes. Use milk + lemon juice or vinegar as a homemade substitute.
Can I add other fruits?
Of course! Strawberries, raspberries, or mixed berries are all great options.
Can I freeze leftovers?
Yes. Freeze tightly wrapped and reheat when ready to enjoy.