Love pancakes but don’t want to flip them one by one? This Blueberry Buttermilk Pancake Casserole brings all the flavor and fluffiness of classic buttermilk pancakes into an easy-to-bake dish you can serve by the slice. With juicy blueberries tucked into every bite and a soft, tender crumb, it’s ideal for lazy weekend mornings, holiday brunches, or meal-prep breakfasts.
Why You’ll Love This Recipe
- No flipping required – bake once and serve many
- Great for groups – one dish feeds a crowd
- Can be made ahead – mix the night before and bake in the morning
- Customizable – use fresh or frozen berries
- Kid-friendly and freezer-safe – perfect for leftovers or quick snacks
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Directions
Step 1: Prep the Oven and Dish
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray and set aside.
Mix the Dry Ingredients
- In a large bowl, whisk together:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Mix the Wet Ingredients
- In a separate bowl, whisk together:
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
Combine Batter
- Pour the wet mixture into the dry ingredients.
- Stir gently with a spatula or whisk until just combined. Don’t overmix – lumps are okay and help create fluffy texture.
Fold in Blueberries
- Gently fold in 1 cup blueberries.
- If using frozen berries, add them directly from the freezer—no need to thaw.
Bake
- Pour the batter into the prepared baking dish.
- Spread it evenly with a spatula.
- Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve
- Remove from the oven and let cool for 5–10 minutes before slicing.
- Serve warm with optional toppings like maple syrup, powdered sugar, whipped cream, or more fresh berries.
Pro Tips and Variations
- Use fresh or frozen berries – frozen are easiest; just don’t thaw first to avoid soggy batter.
- No buttermilk? Substitute by adding 1 tbsp lemon juice or vinegar to 2 cups milk. Let sit for 5–10 minutes before using.
- Make-ahead tip: Mix and pour the batter into the pan the night before. Cover and refrigerate, then bake fresh in the morning.
- Add cinnamon to the batter or sprinkle with brown sugar for a touch of warm spice.
- Try other fruits like raspberries, diced strawberries, or peaches for variety.
Serving Suggestions
- Top with a drizzle of warm maple syrup or fresh whipped cream.
- Serve with a side of bacon or breakfast sausage for a sweet-and-savory combo.
- Garnish with lemon zest or extra blueberries for a brunch-worthy presentation.
- Pair with coffee, mimosas, or a smoothie for a complete breakfast spread.
Storage/Reheating
- Fridge: Store cooled leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual slices in freezer-safe containers for up to 2 months.
- To reheat: Warm slices in the microwave for 30–60 seconds or in a 300°F oven for 10 minutes.
Notes
- The casserole is naturally sweet, so it pairs well with tangy or savory additions.
- Avoid overbaking to keep the center soft and moist.
- If you like a crispy top, sprinkle a little extra sugar before baking.
FAQs
Can I use frozen blueberries?
Yes, use them straight from the freezer—do not thaw, or they’ll release too much liquid.
Can I prep this the night before?
Yes! Pour the batter into the baking dish, cover, refrigerate overnight, and bake the next morning.
What if I don’t have buttermilk?
Mix 2 cups milk with 2 tbsp lemon juice or vinegar, let sit for 5 minutes, and use as a substitute.
Can I use other fruits?
Absolutely! Try raspberries, diced strawberries, or even peach slices.
How do I know it’s done baking?
The top should be golden and a toothpick inserted in the center should come out clean.
Conclusion
This Blueberry Buttermilk Pancake Casserole brings all the charm of a classic pancake breakfast into one easy-to-make, oven-baked dish. Bursting with blueberries and made with tangy buttermilk, it’s perfect for meal prep, brunch parties, or cozy weekend mornings. Make it once, and you’ll be hooked on how effortlessly delicious it is.
