Blueberry Buttermilk Pancake Casserole for Breakfast

Blueberry Buttermilk Pancake Casserole brings the joy of a breakfast classic into one warm and shareable dish. Instead of flipping pancakes one by one, everything bakes together in the oven, turning into fluffy layers packed with juicy blueberries and a tender buttermilk base. The aroma of baked berries, vanilla, and butter fills the kitchen and makes mornings feel extra inviting. Each bite tastes like pancakes fresh off the griddle but even cozier.

What makes this casserole extra special is its ease. The batter comes together quickly, pours into a dish, and bakes until golden and puffed. No need to stand at the stove while everyone else enjoys breakfast. It’s soft in the center, slightly crisp on the edges, and dotted with bursts of blueberry sweetness. Perfect for weekends, brunches, or holidays, it looks impressive on the table but feels as comforting as your favorite stack of pancakes.

I find this casserole especially handy when hosting, since it allows me to enjoy time with everyone instead of cooking in the background. It serves beautifully straight from the dish and makes mornings feel more like a celebration. For me, it’s become a go-to whenever I want something easy yet still memorable.

Why You’ll Love This Recipe

This Blueberry Buttermilk Pancake Casserole isn’t just about taste, it’s about creating a breakfast that feels simple, warm, and crowd-pleasing.

Fluffy base: Buttermilk gives the pancake batter its tender texture and tangy flavor.

Berry goodness: Blueberries add juicy bursts that balance the rich batter.

Hands-off cooking: Instead of flipping, everything bakes together with little effort.

Make-ahead option: Prep it the night before and bake in the morning.

Family-friendly: Both kids and adults enjoy the familiar flavors of pancakes.

Versatile: Works as a weekday treat, weekend brunch centerpiece, or holiday breakfast.

Here’s what I personally enjoy: I like sprinkling a touch of coarse sugar on top before baking. It gives a golden, slightly crisp crust that contrasts the soft inside. Sometimes I also add a hint of lemon zest to brighten the flavor. These little tweaks make the casserole even more irresistible.

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Ingredients

For the Casserole:

• 2 cups all-purpose flour
  
• 2 tablespoons granulated sugar
  
• 2 teaspoons baking powder
  
• ½ teaspoon baking soda
  
• ½ teaspoon salt
  
• 2 cups buttermilk
  
• 2 large eggs
  
• 4 tablespoons unsalted butter, melted and slightly cooled
  
• 1 teaspoon vanilla extract
  
• 1 ½ cups fresh or frozen blueberries
  

For Topping (Optional):

• 2 tablespoons coarse sugar for sprinkling
  
• Maple syrup for serving
  
• Powdered sugar for dusting
  

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Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray. I like butter for the richer flavor it adds to the edges.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly combined to help the casserole bake evenly.

3. Prepare the Wet Mixture

In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth. I find room temperature eggs blend more easily, giving a better texture to the batter.

4. Combine Wet and Dry

Pour the wet mixture into the bowl with dry ingredients. Stir gently until just combined. Don’t overmix, a few lumps are fine and help keep the casserole fluffy.

5. Add the Blueberries

Fold in the blueberries carefully so they don’t burst. If using frozen berries, toss them lightly in a spoonful of flour before adding. This helps keep them from sinking to the bottom.

6. Bake the Casserole

Pour the batter into the prepared dish. Spread evenly and sprinkle coarse sugar on top if desired. Bake for 35–40 minutes until golden and a toothpick inserted in the center comes out clean.

7. Rest and Serve

Allow the casserole to cool for about 10 minutes before slicing. Dust with powdered sugar or drizzle with maple syrup when serving. I love serving it slightly warm, since the flavors feel extra comforting.

Tips & Variations

• Citrus kick: Add lemon or orange zest to brighten the flavor.
  
• Nutty twist: Sprinkle chopped pecans or almonds on top before baking.
  
• Extra sweetness: Swirl in a few spoonfuls of jam before baking for a fruity surprise.
  
• Make ahead: Assemble the casserole the night before, cover tightly, and bake fresh in the morning.
  
• Berry swap: Raspberries or blackberries work beautifully if blueberries aren’t available.
  

One of my favorite shortcuts is doubling the recipe and freezing half in individual portions. It makes weekday mornings so much easier while still feeling homemade.

Serving Suggestions

This casserole shines as the centerpiece of a breakfast table. Pair it with crispy bacon, scrambled eggs, or a side of fruit salad for a complete meal. On weekends, I like setting out a topping bar with whipped cream, maple syrup, and fresh fruit so everyone can customize their slice.

It’s also perfect for special mornings like birthdays or holidays. A dusting of powdered sugar makes it look elegant with little effort. When I serve it at brunch, it always disappears faster than any other dish, and guests usually ask for the recipe.

Frequently Asked Questions

Can I use frozen blueberries?

Yes. Just don’t thaw them before baking. Toss lightly with flour to prevent sinking.

Can I make this casserole dairy-free?

Absolutely. Substitute almond milk mixed with a tablespoon of vinegar or lemon juice for buttermilk, and use dairy-free butter.

Can I bake this ahead of time?

Yes. You can bake, cool, and refrigerate it. Reheat slices in the oven at 300°F for about 10 minutes.

What if I don’t have buttermilk?

Mix 2 cups of milk with 2 tablespoons of vinegar or lemon juice. Let it sit for 5 minutes before using.

How do I store leftovers?

Keep covered in the fridge for up to 3 days. Warm in the oven or microwave before serving.

Can I add other fruits?

Definitely. Strawberries, raspberries, or diced peaches also taste amazing in this casserole.

Final Thoughts

Blueberry Buttermilk Pancake Casserole blends the nostalgia of pancakes with the ease of a baked dish. It’s soft, fluffy, and bursting with berries, while also saving you the effort of flipping pancakes at the stove. The buttermilk gives a tangy depth, and the blueberries add bright sweetness in every bite.

I love how this recipe adapts to so many occasions, from lazy weekends to festive brunches. It’s simple enough for everyday but special enough to impress guests. Every time I bring it to the table, it feels like a cozy, homemade way to start the day.