There’s something undeniably nostalgic about pancakes—especially when they’re infused with plump, juicy blueberries and baked into a comforting casserole. This Blueberry Buttermilk Pancake Casserole Recipe is one of those dishes that transports me straight back to my grandmother’s sunlit kitchen in early spring, the scent of vanilla and buttermilk floating through the air.
I remember the first time Nonna made a baked version of pancakes—she wanted to serve all the grandkids at once, without standing over the stove. She poured her classic pancake batter into a casserole dish, tossed in some blueberries from the garden, and let the oven do its magic. The result? A fluffy, golden, melt-in-your-mouth delight with a lightly crisped top and bursts of fruity goodness in every bite.
Now, I’m sharing a refined version of that family favorite with you.
Table of Contents
Why You’ll Love This Blueberry Buttermilk Pancake Casserole Recipe
- Perfect for spring brunches – bright blueberries and buttermilk bring light, seasonal flavor.
- No flipping required – baked in the oven so you can serve a crowd without fuss.
- Make-ahead friendly – prep the night before and bake fresh in the morning.
- Family-approved – soft inside, golden outside, and sweet enough to skip syrup (though you’ll probably still drizzle some on).
If there’s one dish to master this season, it’s this Blueberry Buttermilk Pancake Casserole Recipe. It brings nostalgia and flavor in one warm, comforting bite.
Ingredients
For the pancake casserole:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 2 cups buttermilk (room temperature)
- ¼ cup unsalted butter (melted and cooled slightly)
- 1½ tsp vanilla extract
- 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
Optional streusel topping:
- ¼ cup all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp cold butter, cubed
- ½ tsp cinnamon
To serve:
- Maple syrup
- Powdered sugar (for dusting)
- Additional fresh blueberries
Instructions
Step 1: Prep Your Pan and Preheat
Preheat oven to 350°F (175°C) and grease a 9×13″ baking dish. This step is crucial for a successful Blueberry Buttermilk Pancake Casserole Recipe—no one likes sticking!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This will help evenly distribute the leavening agents for a consistent rise.
Step 3: Combine Wet Ingredients
In another bowl, beat the eggs. Then whisk in the buttermilk, melted butter, and vanilla. This buttermilk mixture is the secret to the fluffiness of this Blueberry Buttermilk Pancake Casserole Recipe.
Step 4: Make the Batter
Gradually add the wet mixture to the dry ingredients. Stir gently just until combined—lumps are okay. Over-mixing will make the casserole dense.
Step 5: Add the Blueberries
Fold in the blueberries. For a beautiful, fruity burst in every bite, use a light touch. This is what gives the Blueberry Buttermilk Pancake Casserole Recipe its signature taste.
Step 6 (Optional): Add Streusel
If you love a sweet, crumbly topping, combine the flour, brown sugar, butter, and cinnamon in a small bowl. Use your fingers or a fork to blend until crumbly. Sprinkle evenly over the batter.
Step 7: Bake
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. If the edges brown too quickly, cover loosely with foil during the last 10 minutes.
Step 8: Cool and Serve
Let the casserole rest for 10 minutes before slicing. Serve warm with a drizzle of maple syrup, a dusting of powdered sugar, and extra blueberries.
Pro Tips to Perfect This Blueberry Buttermilk Pancake Casserole Recipe
- Use room temperature ingredients for a fluffier texture.
- Don’t overmix the batter—a few lumps are perfectly fine.
- Add lemon zest to the batter for a zingy spring twist.
- Try flavored buttermilk (like blueberry or vanilla) if available for an extra burst of flavor.
Make-Ahead & Storage
- To make ahead: Mix the batter and pour into the dish. Cover and refrigerate overnight. Let it sit at room temperature while the oven preheats before baking.
- Leftovers: Store tightly covered in the fridge for up to 3 days. Reheat in the oven or microwave.
- Freezing: Cut into squares, wrap individually, and freeze for up to 2 months. Reheat straight from frozen.
Variations & Substitutions
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Dairy-free: Sub almond milk + lemon juice for buttermilk and vegan butter or coconut oil.
- Berry swap: Substitute strawberries, raspberries, or mixed berries.
- Add-ins: Try mini chocolate chips, chopped pecans, or a ribbon of cream cheese.
What to Serve with Blueberry Buttermilk Pancake Casserole
This Blueberry Buttermilk Pancake Casserole Recipe pairs wonderfully with:
- Crispy bacon or turkey sausage
- Fresh fruit salad with mint
- Iced lavender honey latte or fresh orange juice
- Greek yogurt parfaits for a light side
Pair this casserole with a side of crispy bacon or a fruit salad. For other delightful brunch ideas, try these mini banana muffins or carrot cake cupcakes.
If you’re baking with blueberries and want to switch it up, check out this refreshing lemon blueberry cookies recipe — a tangy twist perfect for spring.
Baking for a holiday? Don’t miss these festive Easter cake mix cookie bars or browse all things sweet in the cupcakes and mini muffins section.
Why Buttermilk is the Secret Star
Buttermilk not only adds tangy richness but also reacts with the baking soda for a tender, airy crumb. It’s what transforms this from a basic pancake casserole to a mouthwatering brunch centerpiece.
Baker’s Tips
- Avoid soggy results by not overmixing and using the right balance of liquid — if you’re troubleshooting, here’s a useful guide on why banana muffins can be soggy.
- Using frozen berries? Toss them in a bit of flour to prevent sinking.
Frequently Asked Questions (FAQs)
Can I use frozen blueberries for this pancake casserole?
Yes, absolutely! You can use frozen blueberries straight from the freezer—no need to thaw. Just fold them into the batter gently to avoid streaking.
What if I don’t have buttermilk?
You can make a quick substitute by combining 2 tablespoons of lemon juice or vinegar with 2 cups of milk. Let it sit for 5–10 minutes before using.
Can I make this recipe gluten-free?
Yes, a good 1:1 gluten-free flour blend works well in this recipe. Just be careful not to overmix, as gluten-free batters can get gummy.
How long can I store leftovers?
Store any leftovers covered in the fridge for up to 3 days. You can also freeze individual slices for up to 2 months—great for quick breakfasts!
Can I double this recipe?
Certainly! You can double the ingredients and bake in two 9×13-inch pans or one larger casserole dish. Be sure to adjust baking time as needed and check doneness with a toothpick.
Blueberry Buttermilk Pancake Casserole
Equipment
- 9×13 inch baking dish
- Mixing Bowls
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 2 cups buttermilk
- 2 eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
Add-ins
- 1 1/2 cups blueberries fresh or frozen
- maple syrup for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry and stir just until combined (don’t overmix!).
- Fold in blueberries and spread the batter evenly into the prepared dish.
- Bake for 30–35 minutes, or until golden and a toothpick comes out clean.
- Let cool slightly before slicing. Serve warm with maple syrup if desired.
Notes
Conclusion
Whether you’re hosting brunch for a crowd or simply want to make a regular morning feel special, this Blueberry Buttermilk Pancake Casserole Recipe delivers comfort, joy, and flavor in every bite. It’s the kind of dish that makes people linger at the table just a little longer, asking for seconds and maybe even the recipe.
With its tender crumb, golden crust, and juicy bursts of blueberry, it celebrates everything we love about spring—and breakfast. Give it a try this weekend, and don’t forget to share your version on social media or with friends. After all, the best recipes are the ones we pass along.
