Blueberry Buttermilk Pancake Casserole | Irresistible Brunch Bake

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Author: Sarah
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Blueberry buttermilk pancake casserole baked and ready to serve

I’ll be honest: flipping pancakes for a crowd used to make me sweat. By the time I finished the last one, the first few were cold, my counters were sticky, and brunch felt more like a marathon than a celebration. That’s when this blueberry buttermilk pancake casserole recipe changed everything. It started as a lazy Sunday experiment—I poured leftover pancake batter into a baking dish, scattered in some blueberries, and crossed my fingers. What came out of the oven was a soft, fluffy, blueberry-studded miracle.

My kids devoured it, my coffee stayed hot, and I didn’t have to babysit a griddle. Since then, this blueberry buttermilk pancake casserole recipe has become my brunch MVP—alongside other cozy classics like banana bread cinnamon rolls and sausage French toast roll-ups.

It’s Pancakes—But Smarter, Easier, and Crowd-Friendly
What I love most about this blueberry buttermilk pancake casserole recipe is how it makes breakfast feel effortless. It’s pancakes without the flipping, but all the flavor and fluff you expect. The buttermilk keeps the casserole rich and tender, while the blueberries create sweet, juicy pockets in every bite.

It’s a natural choice when I want to prep brunch in advance without sacrificing quality. I usually serve it with a bowl of no-bake blueberry yum yum or a side of breakfast enchiladas when I’m feeling fancy. Whether it’s a cozy weekend or a crowd to feed, this blueberry buttermilk pancake casserole recipe never lets me down.

How to Make This Blueberry Buttermilk Pancake Casserole Recipe

Ingredients You’ll Need
This blueberry buttermilk pancake casserole recipe comes together with everyday pantry staples, making it both budget-friendly and impressive.

Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon

Ingredients laid out for blueberry buttermilk pancake casserole

You can easily swap in frozen berries—just don’t thaw them to prevent excess moisture. For another blueberry-packed idea, check out this blueberry breakfast quesadilla that’s also family-approved and quick to prep.

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Mix the dry ingredients. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  3. Combine the wet ingredients. In a separate bowl, whisk the buttermilk, melted butter, eggs, and vanilla extract until smooth.
  4. Combine wet and dry. Pour the wet mixture into the dry ingredients. Stir gently until just combined—don’t overmix.
  5. Fold in blueberries. Gently stir in 1 cup of the blueberries (reserve ½ cup for topping).
  6. Pour and top. Transfer the batter into the prepared baking dish. Sprinkle the reserved blueberries, brown sugar, and cinnamon evenly over the top.
  7. Bake. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  8. Cool and serve. Let cool for 10 minutes before slicing and serving warm.

That’s it! This blueberry buttermilk pancake casserole recipe fills your home with that cozy, buttery smell and pairs wonderfully with light sides like cinnamon apple cottage cheese bites or fresh fruit salad.

Making blueberry buttermilk pancake casserole step-by-step

How to Serve and Store This Blueberry Buttermilk Pancake Casserole Recipe

How to Serve It Like a Brunch Pro

This blueberry buttermilk pancake casserole recipe is the kind of dish that does more than feed people—it makes them feel cared for. I love serving it warm from the oven, dusted with powdered sugar or drizzled with real maple syrup. For a little indulgence, try a dollop of whipped cream or vanilla Greek yogurt on top.

When I’m hosting brunch, I build a full table around it. Think salty-sweet combos like crisp bacon, creamy scrambled eggs, or a light side like this strawberry spinach salad. If I want to go full-on bakery mode, I serve it next to homemade strawberry shortcake cheesecake roll for a wow-worthy spread. Add hot coffee or a citrusy mimosa, and you’ve got an easy, elegant meal that feels like a celebration.

blueberry buttermilk pancake casserole recipe

Make Ahead and Storage Tips

The best thing about this blueberry buttermilk pancake casserole recipe is that it’s made for real life. When I make this ahead for Sunday brunch, I find that prepping it the night before and baking it fresh in the morning gives me time to actually enjoy my guests. I mix the batter, pour it into the dish, cover it tightly with foil, and refrigerate it overnight. In the morning, I just pop it in the oven while I sip coffee and turn on music.

Leftovers? They keep beautifully. Just slice the casserole into squares and store in an airtight container in the fridge for up to 4 days. To reheat, I warm individual slices in the microwave for 30 seconds, or in a toaster oven for crispier edges. You can even freeze slices for up to a month—just wrap them tightly in plastic and foil.

Print
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blueberry buttermilk pancake casserole recipe

Blueberry Buttermilk Pancake Casserole Recipe – Make-Ahead Brunch Bliss


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  • Author: Sarah
  • Total Time: 50 min
  • Yield: 9 servings
  • Diet: Vegetarian

Description

Fluffy, baked, and loaded with blueberries, this blueberry buttermilk pancake casserole is your new go-to make-ahead brunch hero.


Ingredients

2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 cups buttermilk

1/4 cup unsalted butter, melted

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups fresh or frozen blueberries

1/4 cup brown sugar

1/2 teaspoon ground cinnamon


Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.

2. Whisk together flour, sugar, baking powder, and salt.

3. In another bowl, whisk buttermilk, eggs, butter, and vanilla.

4. Combine wet and dry ingredients, stirring just until blended.

5. Fold in 1 cup blueberries, then pour batter into baking dish.

6. Top with remaining 1/2 cup blueberries, brown sugar, and cinnamon.

7. Bake 35–40 minutes until golden and set. Cool 10 minutes before serving.

Notes

Use frozen blueberries straight from the freezer—no thawing needed.

Substitute buttermilk with milk + lemon juice if needed.

Can be assembled ahead and baked in the morning.

Leftovers reheat beautifully and freeze well for future brunches.

  • Prep Time: 10 min
  • Cook Time: 40 min
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Conclusion

This blueberry buttermilk pancake casserole recipe is more than just a weekend treat—it’s a lifesaver for busy mornings, a showstopper for brunch, and a cozy make-ahead dish that always delivers. Whether you use fresh or frozen blueberries, prep it overnight, or swap in your favorite fruit, the result is always tender, sweet, and just a little bit indulgent.

It’s simple enough for weekdays and impressive enough for guests—my kind of recipe. And if your brunch table needs a little extra sparkle, try adding cinnamon roll cheesecake or peach cobbler cookies to the mix.

One bite, and you’ll see why this casserole has a permanent place in my rotation. And maybe yours, too.

FAQ: Blueberry Buttermilk Pancake Casserole Recipe

Yes! Use them straight from the freezer to avoid too much color bleeding into the batter.

BAbsolutely. Assemble the casserole, cover tightly, and refrigerate. Bake fresh in the morning.

Yes. Use regular milk with a splash of vinegar or lemon juice (1 tbsp per cup) for a DIY buttermilk.

Definitely! Try raspberries, blackberries, or sliced strawberries. Lemon zest also adds a lovely twist.

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