Blueberry Buttermilk Pancake Casserole Recipe

If you’re looking for a breakfast that strikes the perfect balance between cozy comfort and eye-popping flavor, let me introduce you to Blueberry Buttermilk Pancake Casserole. Imagine all the pillowy goodness of classic pancakes, but baked effortlessly in one dish, studded with juicy blueberries, and kissed with a drizzle of maple syrup. Whether you’re feeding a crowd or treating yourself to a slow, special morning, this casserole turns any day into a celebration of sweetness, warmth, and those irresistible golden edges everyone fights over. Trust me—once you try a bite, it’s bound to become your new go-to recipe for brunches, holidays, or just any time you crave something truly special.

this Recipe

Ingredients You’ll Need

Making this Blueberry Buttermilk Pancake Casserole couldn’t be more straightforward—the ingredients are simple, but each one pulls its weight to create that perfect tender crumb, bright blueberry flavor, and that luxurious, soft texture that begs for seconds. Take a look at these essentials and see how each one brings out the best in this breakfast bake.

• All-purpose flour: The trusty foundation that gives your casserole its body and classic pancake fluffiness.
• Granulated sugar: Just enough sweetness to balance the tang of the buttermilk and highlight those fresh blueberries.
• Baking powder: Gives the casserole its beautiful lift and helps it rise into a soft, cake-like consistency.
• Baking soda: Reacts with the buttermilk for an extra-tender bite and a hint of tang.
• Salt: Don’t skip it—it sharpens all the flavors and keeps things from tasting flat.
• Large eggs: These bind everything together and add a gorgeous golden richness.
• Buttermilk: The secret to seriously moist, tender, and slightly tangy pancakes every time.
• Unsalted butter, melted: Adds both flavor and a melt-in-your-mouth texture—plus that unmistakable buttery aroma!
• Vanilla extract: A splash takes the flavor over the top, giving the whole dish bakery-level depth.
• Fresh or frozen blueberries: Little pops of juicy fruit that turn this into a pancake party; don’t worry—either fresh or frozen works beautifully.
• Maple syrup: Drizzled on top before baking, it caramelizes into sweet ribbons you’ll want in every forkful.
• Powdered sugar (optional): Dust on a little for that perfect brunchy finish and touch of elegance.

How to Make Blueberry Buttermilk Pancake Casserole

Step 1: Prep and Preheat

Fire up your oven to 350°F so it’s piping hot and ready for baking. Meanwhile, grab a 9×13-inch baking dish and give it a good greasing—this keeps every tasty slice from sticking and makes cleanup a breeze.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisking adds a little air and makes sure your leavening agents are evenly distributed, which means your casserole will rise evenly and bake beautifully.

Step 3: Whisk the Wet Ingredients

In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract until the mixture is smooth and glossy. This wet blend is what gives Blueberry Buttermilk Pancake Casserole its signature tender crumb and irresistible taste.

Step 4: Combine and Fold

Pour the wet mixture into the bowl of dry ingredients and gently stir—just until there are no big streaks of flour left. Don’t overmix! Keeping the batter a bit lumpy ensures those classic pancake pockets of tenderness. Now, fold in those beautiful blueberries so they’re evenly dispersed but not crushed.

Step 5: Assemble and Sweeten

Pour the batter into your greased baking dish, using a spatula to nudge it into the corners. Drizzle the maple syrup over the top—this little touch bakes into sweet, golden ribbons that make every bite truly decadent.

Step 6: Bake to Perfection

Slide the dish into the oven and bake for 35 to 40 minutes, until the top is golden, your kitchen smells amazing, and a toothpick poked right in the center comes out mostly clean. If you like a bit of extra color on top, a couple more minutes never hurts.

Step 7: Cool and Slice

Let your Blueberry Buttermilk Pancake Casserole cool slightly before slicing—this helps it set up just enough to keep every square picture-perfect. Serve with a hearty dusting of powdered sugar if you’re feeling fancy.

How to Serve Blueberry Buttermilk Pancake Casserole

Garnishes

Top your casserole squares with a cloud of powdered sugar, an extra drizzle of warm maple syrup, or even a dollop of softly whipped cream to make breakfast feel absolutely special. For a splash of color and flavor, a handful of fresh blueberries is the perfect finishing touch.

Side Dishes

Pair this breakfast bake with crispy bacon or sizzling breakfast sausage for a savory balance, or serve alongside a fresh fruit salad for a lighter, brunchy feel. A cup of strong coffee or fresh-squeezed orange juice rounds out the meal in pure morning bliss.

Creative Ways to Present

Try cutting the Blueberry Buttermilk Pancake Casserole into mini squares and serving on a platter for buffet-style brunches, or stack slices on individual plates with skewered blueberries for a playful look. For special occasions, layer slices with yogurt and fruit compote parfait-style for something that looks as stunning as it tastes.

Make Ahead and Storage

Storing Leftovers

Cover any leftover casserole tightly with foil or transfer slices to an airtight container. It will keep happily in the fridge for up to 3 days, making future mornings wonderfully easy.

Freezing

You can freeze individual slices or even the whole casserole! Wrap well with plastic, then foil, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge for best texture.

Reheating

To reheat, just pop individual slices in the microwave for 30–45 seconds until warm, or set the whole casserole (covered) in a 325°F oven for about 15 minutes. It tastes just as delightful the second time around!

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well as fresh. Don’t thaw them before folding into the batter, though, to avoid purple streaks and sogginess.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar, let it sit for 5 minutes, and use as directed.

Can I make Blueberry Buttermilk Pancake Casserole the night before?

Yes! Prepare the casserole and cover it tightly before refrigerating overnight. In the morning, bake straight from the fridge, adding an extra 5–10 minutes to the baking time.

Is this recipe suitable for a gluten-free diet?

You can try swapping in your favorite one-to-one gluten-free flour blend. Some brands give great results with only minor changes in texture.

How can I add a lemony twist?

Simply stir in 1 tablespoon of lemon zest to the batter before baking. It brightens the entire dish and pairs beautifully with the blueberries.

Final Thoughts

If you’ve never had the pleasure of serving a Blueberry Buttermilk Pancake Casserole, now’s the time to treat yourself and your loved ones. This heavenly, easy breakfast bake takes all the stress out of pancakes and adds tons of fun and flavor. Don’t wait for a special occasion—your new favorite breakfast is just one dreamy casserole away!

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