The Blueberry Buttermilk Pancake Casserole is the ultimate breakfast comfort food that combines all the nostalgia of fluffy pancakes with the ease of a one-pan bake. Loaded with juicy blueberries, a hint of vanilla, and soaked in just the right touch of real maple syrup, this dish is a perfect make-ahead treat for family brunches, holiday mornings, or any time you crave a cozy, effortless breakfast that everyone will love.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role, coming together to create irresistible texture and flavor. Nothing fancy here—just classic pantry staples and fresh bursts of blueberry that transform into something magical in the oven.
- All-purpose flour: Gives the casserole its hearty, pancake-like structure and a tender crumb.
- Granulated sugar: Adds a subtle sweetness that perfectly balances the tartness of the blueberries and tangy buttermilk.
- Baking powder: Provides lift and fluffiness so you get a light, airy texture in every bite.
- Baking soda: Works with the buttermilk to help the casserole rise and ensures a soft, velvety texture.
- Salt: Just a touch enhances all the other flavors—don’t skip it!
- Large eggs: Bind everything together and add richness for that perfect casserole consistency.
- Buttermilk: The key ingredient for that signature tang and moist, tender crumb.
- Unsalted butter (melted): Adds decadent flavor and richness throughout the casserole.
- Vanilla extract: A splash brings warmth and rounds out the sweetness.
- Fresh or frozen blueberries: Star of the show! Their juicy pops of flavor pair beautifully with the cake-like batter.
- Maple syrup (plus more for serving): Infuses sweetness and that classic breakfast vibe right from the start.
- Powdered sugar (optional, for dusting): A final flourish that makes every slice look extra enticing.
How to Make Blueberry Buttermilk Pancake Casserole
Step 1: Prep Your Pan and Set the Oven
Begin by preheating your oven to a cozy 350°F (175°C). While the oven is warming up, generously grease a 9×13-inch baking dish. This ensures easy serving later and sets the stage for a golden crust and easy clean-up—always a win!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This quick step creates a consistent base so your Blueberry Buttermilk Pancake Casserole bakes up evenly, with every bite as delicious as the next.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs until they’re nice and frothy. Whisk in the buttermilk, melted butter, and vanilla extract until everything is blended and silky smooth. The buttermilk brings tang, while the butter guarantees a rich, melt-in-your-mouth texture.
Step 4: Combine and Fold in Blueberries
Pour the wet ingredients over the dry ingredients and gently stir until just combined—no overmixing here, or the casserole could get tough. Now the fun part: lightly fold in those juicy blueberries. Every swirl ensures blueberry goodness in each slice.
Step 5: Pour and Drizzle
Scrape the batter into your prepared baking dish, spreading it evenly. Drizzle the maple syrup over the top, letting it sink in here and there for sweet streaks throughout your Blueberry Buttermilk Pancake Casserole.
Step 6: Bake to Golden Perfection
Place the pan on the middle rack and bake for 35 to 40 minutes, or until the top is golden-brown and a toothpick comes out clean. The smell alone will have everyone lingering in the kitchen!
Step 7: Rest and Finish
Let the casserole sit for about 10 minutes after baking—this makes slicing a breeze and helps the flavors settle in. If you’re feeling fancy, dust the top with powdered sugar for a little extra sparkle before serving your Blueberry Buttermilk Pancake Casserole warm with more maple syrup.
How to Serve Blueberry Buttermilk Pancake Casserole
Garnishes
A light dusting of powdered sugar offers a bakery-style finish, while a few extra blueberries on top will make it look fresh and inviting. For special mornings, try a dollop of softly whipped cream or a handful of toasted sliced almonds for a little crunch alongside the creamy, fluffy bake.
Side Dishes
This Blueberry Buttermilk Pancake Casserole loves good company! Pair it with crispy breakfast sausage, scrambled eggs, or a simple fruit salad for a complete breakfast spread. If you like things extra decadent, a side of crisp bacon is always a fan favorite.
Creative Ways to Present
For gatherings, cut the casserole into tidy squares and stack on a pretty platter with small bowls of maple syrup, lemon zest, and extra berries so guests can customize their slices. You can also assemble individual ramekins for personalized servings—perfect for brunches or special get-togethers.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store slices of your Blueberry Buttermilk Pancake Casserole in an airtight container in the refrigerator for up to 3 days. The casserole holds up beautifully and is just as tasty when reheated for a quick morning treat.
Freezing
To freeze, wrap individual squares or the entire casserole tightly in plastic wrap, followed by a layer of foil. Freeze for up to 2 months. Defrost overnight in the fridge and reheat for an easy breakfast that feels like a treat any day of the week.
Reheating
To reheat, you can pop slices in the microwave for about a minute, or re-warm the entire casserole (covered) in a 300°F oven for 15-20 minutes until heated through. The texture stays soft and the blueberries become lovely and jammy all over again!
FAQs
Can I use frozen blueberries in this recipe?
Absolutely! Frozen blueberries work wonderfully in Blueberry Buttermilk Pancake Casserole. Just fold them in straight from the freezer—no need to thaw. This keeps the batter from turning purple and the berries from sinking to the bottom.
Can I make this casserole gluten-free?
Yes, you can substitute your favorite gluten-free all-purpose flour blend in the same amount. Make sure any brand you choose contains xanthan gum for the best texture. The results will be just as delicious and fluffy.
Can I prepare Blueberry Buttermilk Pancake Casserole the night before?
You sure can! Assemble the casserole, cover tightly, and refrigerate overnight. Just bake in the morning as directed, adding an extra 5 minutes if needed to reach that perfect golden-brown top.
Why is my casserole dense or gummy?
Overmixing the batter can lead to a dense casserole, so mix until just combined. Also, make sure your baking powder and baking soda are fresh for maximum lift and fluffiness in every bite.
What other fruits can I use?
If you want to experiment, try swapping in raspberries, chopped strawberries, or even peaches instead of blueberries. Each fruit brings its own juicy flair and pairs well with the buttermilk pancake base.
Final Thoughts
Whether you’re planning a lazy weekend brunch or just want to brighten an ordinary morning, Blueberry Buttermilk Pancake Casserole is your ticket to homemade breakfast happiness. Grab some berries and buttermilk, and give this crowd-pleaser a spot on your table—you might just find it becoming your new family favorite, too!
Print
Blueberry Buttermilk Pancake Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a delightful twist on traditional pancakes with this Blueberry Buttermilk Pancake Casserole. Perfect for a weekend breakfast or brunch, this casserole combines the flavors of blueberries, buttermilk, and maple syrup in a convenient baked dish.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Additional:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup maple syrup, plus more for serving
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix dry ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, beat the eggs, then whisk in the buttermilk, melted butter, and vanilla extract.
- Mix batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Bake: Pour the batter into the prepared baking dish, drizzle maple syrup over the top, and bake for 35 to 40 minutes until golden brown.
- Cool and serve: Let it cool for 10 minutes, dust with powdered sugar if desired, and serve warm with additional maple syrup.
Notes
- You can use frozen blueberries without thawing.
- Add a touch of lemon zest for a citrusy flavor.
- This casserole can be made ahead and reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 10g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
