Blueberry Buttermilk Pancake Casserole Recipe

Introduction

What happens when you take the weekend magic of blueberry pancakes and turn it into a no-fuss, oven-baked breakfast dish? You get this Blueberry Buttermilk Pancake Casserole – the ultimate cozy brunch option that tastes like home. With the nostalgic flavor of buttermilk flapjacks, bursts of fresh blueberries, and a golden, fluffy texture, this recipe is a family favorite and perfect for holiday mornings, potlucks, or make-ahead meal prep.

Ingredients List

For the Pancake Base:

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp granulated sugar (optional)
2 large eggs
2 cups buttermilk (or substitute with 1 3/4 cups milk + 1 tbsp lemon juice)
4 tbsp melted butter or neutral oil
1 1/2 cups fresh or frozen blueberries (tossed with 1 tsp flour if frozen)

For the Topping:

2 tbsp brown sugar
1/2 tsp cinnamon
1 tbsp melted butter

Optional Drizzle:

Warm maple syrup
Lemon glaze (1/2 cup powdered sugar + 1-2 tsp lemon juice)

Timing

Prep Time: 15 minutes
Bake Time: 30-35 minutes
Cooling Time: 5-10 minutes
Total Time: ~50 minutes

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×9-inch or 8×11-inch baking dish with butter or spray.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk eggs, buttermilk, and melted butter until smooth.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the dry and mix until just combined. Fold in the blueberries gently.

Step 5: Bake the Casserole

Pour the batter into your prepared dish. Sprinkle with the cinnamon-sugar topping. Bake for 30-35 minutes or until the center is set and a toothpick comes out clean.

Step 6: Serve and Enjoy

Let cool for 5-10 minutes. Slice and serve with warm maple syrup or lemon glaze.

Nutritional Information (Per Serving, Serves 8)

Calories: 260
Carbs: 35g
Protein: 6g
Fat: 10g
Sugar: 10g
Fiber: 2g

Healthier Alternatives

Use whole wheat flour or oat flour for extra fiber
Swap sugar for coconut sugar or a mashed banana
Use Greek yogurt in place of some buttermilk for added protein

Serving Suggestions

Top with whipped cream or vanilla yogurt
Pair with scrambled eggs and turkey bacon for a full brunch
Garnish with lemon zest or fresh mint for brightness

Common Mistakes to Avoid

Overmixing the batter: Leads to a dense texture
Not tossing frozen blueberries in flour: Prevents sinking
Overbaking: Keep an eye on the center for doneness

Storing Tips

Store leftovers in an airtight container in the fridge for up to 4 days
Reheat in the oven at 300°F or microwave individual portions
Freeze individual squares and thaw overnight in the fridge

Conclusion

This Blueberry Buttermilk Pancake Casserole brings the comforting joy of pancakes into a low-effort, high-reward dish. Fluffy, fruity, and crowd-pleasing – it’s the brunch recipe you’ll come back to again and again.

Try it this weekend and let us know how your family likes it! Share your tips or variations in the comments below and subscribe for more cozy breakfast ideas.