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There’s nothing better than a slow weekend morning, with the sun streaming in and the smell of something delicious in the air. This Blueberry Buttermilk Pancake Casserole recipe is what those cozy moments are made for. It’s a gentle, mindful process that’s as calming to make as it is delightful to eat. Imagine serving up a warm, golden brown bake of this fluffy pancake casserole filled with blueberries for a special brunch or just as a treat for yourself. It’s more than a meal; it’s a sweet, comforting escape.
This easy blueberry buttermilk pancake casserole transforms your favorite breakfast into a make ahead breakfast that serves a crowd with no flipping required. The thick and fluffy batter loaded with blueberries creates the most incredible weekend brunch centerpiece, and it’ll be our little secret just how simple this baked pancake casserole really is to create.
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Why You’ll Love This Blueberry Buttermilk Pancake Casserole
This fluffy buttermilk pancakes creation delivers all the comfort of a stack of pancakes but with the convenience of a one-pan wonder that’s perfect for breakfast for a crowd. The buttermilk creates incredibly tender, fluffy textures while those bursts of fresh or frozen blueberries add natural sweetness throughout every bite. It’s one of those sweet breakfast casserole easy recipes that reheats beautifully and makes your kitchen smell absolutely divine. Perfect for breakfast food party mornings when you want something special but don’t want to spend hours flipping individual pancakes.
Ingredients for Blueberry Buttermilk Pancake Casserole
Getting your ingredients ready for this layered pancake casserole is so satisfying because you know you’re about to create something that will make everyone at the table happy. This is definitely one of those breakfast recipes casserole victories!
What You’ll Need
For the Pancake Base:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups buttermilk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup cold butter, cubed
- 1/2 teaspoon cinnamon
- Pinch of salt
For Serving:
- Maple syrup
- Powdered sugar for dusting
- Extra fresh blueberries
Why These Ingredients Matter
The buttermilk is absolutely essential for creating that signature tangy flavor and incredibly tender texture that makes restaurant pancakes so fluffy. I always use fresh blueberries when they’re in season, but frozen blueberries work beautifully too – just don’t thaw them first to prevent bleeding. The crumb topping adds that perfect textural contrast and makes this feel like the ultimate breakfast indulgence, similar to the textures I love in my red velvet marble waffles.
Instructions for Making Blueberry Buttermilk Pancake Casserole
Step-by-Step Directions
Step 1: Preheat your oven to 375°F and generously butter a 9×13-inch baking dish. This prevents sticking and creates those gorgeous golden edges.
Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk eggs, buttermilk, melted butter, and vanilla until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir just until combined – don’t overmix! The batter should be slightly lumpy for the fluffiest results.
Step 4: Gently fold in the blueberries, being careful not to burst them. Pour this thick and fluffy batter into your prepared baking dish.
Step 5: For the crumb topping, combine flour, brown sugar, cold butter cubes, cinnamon, and salt. Use your fingers or a pastry cutter to create coarse crumbs.
Step 6: Sprinkle the crumb topping evenly over the pancake batter and bake for 35-40 minutes until golden brown and a toothpick comes out clean.
Step 7: Let cool for 5 minutes before serving. Serve warm with maple syrup and a dusting of powdered sugar.
Hint: Don’t skip letting it rest for those 5 minutes! This allows the casserole to set up properly so it cuts into beautiful squares instead of falling apart.
Top Tip
The secret to the perfect Blueberry Buttermilk Pancake Casserole is treating the batter gently – overmixing will create tough, dense pancakes instead of that light, fluffy texture we’re after. When folding in the blueberries, coat them lightly in a tablespoon of flour first to prevent them from sinking to the bottom during baking.
If you’re using frozen blueberries, add them directly from the freezer to prevent color bleeding, just like I do with my crack breakfast casserole recipe when working with delicate add-ins.
My Pancake Casserole Discovery
I discovered this recipe during one of those chaotic holiday mornings when I had twelve people coming for brunch and absolutely no desire to stand over a griddle flipping pancakes for an hour. Grandma watched me frantically trying to calculate how many batches I’d need and just shook her head with that knowing smile.
“Jazzy,” she said, pulling out her old ceramic baking dish, “sometimes the smartest thing you can do is let the oven do the work for you.” She showed me how to turn my favorite pancake batter into this incredible casserole that would feed everyone at once and taste even better than individual pancakes.
The first time I made it, I was amazed at how the edges got perfectly golden while the center stayed incredibly fluffy and tender. Now this easy pancake casserole recipe has become my go-to for every special breakfast occasion, and I always think of Grandma’s wisdom about working smarter, not harder, every time I slide that beautiful dish into the oven.
Substitutions for Blueberry Buttermilk Pancake Casserole
If you need to adapt this easy blueberry pancake casserole for different tastes or dietary needs, here are substitutions that maintain that incredible fluffiness.
Buttermilk – if you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to regular milk and let sit for 5 minutes. This creates the same tangy flavor and tender texture that makes this casserole special.
Fresh blueberries – frozen blueberries work perfectly and are often more budget-friendly. You can also substitute with fresh raspberries, blackberries, or even chocolate chips for variety.
All-purpose flour – cake flour creates an even more tender texture, or use a 1:1 gluten-free flour blend for those with dietary restrictions, similar to my approach with nutty quinoa breakfast bowl adaptations.
Regular sugar – brown sugar adds deeper flavor, or try maple syrup (reduce the buttermilk by 2 tablespoons) for extra breakfast vibes.
Variations on Blueberry Buttermilk Pancake Casserole
This versatile breakfast brunch recipes creation adapts beautifully to different flavors and occasions.
Overnight pancake casserole – prepare the entire casserole the night before, cover tightly, and refrigerate. Add 5-10 minutes to the baking time for this make ahead breakfast perfection.
Blueberry pancake casserole using pancake mix – use 2 cups of your favorite pancake mix, add the buttermilk and eggs according to package directions, then fold in blueberries for an even easier version.
Crockpot version – for blueberry pancake casserole in crockpot cooking, use a slow cooker liner, cook on low for 3-4 hours, and finish under the broiler for golden browning.
Mixed berry – combine blueberries with raspberries and blackberries for a triple berry explosion that’s perfect for frozen blueberry breakfast recipes variations.
Lemon twist – add lemon zest to the batter and a simple lemon glaze on top for bright, citrusy flavors, similar to how I brighten my strawberry cheesecake overnight oats.
Equipment for Blueberry Buttermilk Pancake Casserole
A good 9×13-inch baking dish is essential – I prefer ceramic or glass because they heat evenly and create those beautiful golden edges. Metal pans work too but may brown faster, so keep an eye on the timing.
A large mixing bowl gives you plenty of room to fold in those blueberries gently without crushing them. A whisk for the wet ingredients and a wooden spoon for combining create the perfect texture every time.
A pastry cutter or your clean hands work best for creating that perfect crumb topping – you want those butter pieces to stay distinct for the best texture contrast in your finished pancakes casserole.
Storage Tips for Blueberry Buttermilk Pancake Casserole
Make ahead breakfast perfection:
- Prepare completely, cover tightly, and refrigerate up to 24 hours before baking
- Add 5-10 extra minutes to baking time if starting from cold
- Perfect for busy breakfast food menu planning
Leftover storage:
- Refrigerate covered for up to 4 days
- This breakfast for a group ideas creation reheats beautifully in the oven or microwave
- Individual portions microwave in 30-45 seconds
Freezing: Cut into portions, wrap individually, and freeze for up to 3 months. Reheat directly from frozen in a 350°F oven until warmed through – perfect for quick breakfast for dinner ideas.
Grandma’s Secret for Blueberry Buttermilk Pancake Casserole
Grandma’s secret ingredient is a tablespoon of sour cream mixed right into the batter. “It makes everything more tender, Jazzy,” she’d say while folding it in with the gentlest touch. “Just like buttermilk’s fancy cousin.” That little bit of extra tang and richness creates the most incredibly moist texture that stays perfect even when reheated.
Her other trick? She always lets the batter rest for 10 minutes before baking, which allows the flour to fully hydrate and creates an even more tender final result. “Good things come to those who wait,” she’d remind me while we cleaned up the kitchen together.
This golden, bubbly casserole showcases Grandma’s sour cream secret – perfectly fluffy with bursts of juicy blueberries throughout
FAQ about Blueberry Buttermilk Pancake Casserole
Is it better to use fresh or frozen blueberries in pancakes?
Both work beautifully! Fresh blueberries have a slightly firmer texture, while frozen blueberries (used straight from the freezer) distribute more evenly and won’t burst as easily. Either choice creates delicious blueberries pancakes that everyone will love.
Can I use but
Can I use buttermilk instead of milk in a casserole?
Absolutely! Buttermilk is actually preferred in this recipe because it creates more tender, flavorful results. The acidity in buttermilk reacts with the baking powder to create extra lift and that signature tangy flavor that makes buttermilk pancakes so special.
What happens if you use buttermilk instead of milk in pancakes?
Using buttermilk creates more tender, fluffier pancakes with a subtle tangy flavor that’s absolutely delicious. The acid in buttermilk also helps create a better rise, which is why this blueberry pancake bake recipe turns out so perfectly fluffy every time.
What makes restaurant pancakes so fluffy?
Restaurant pancakes are fluffy because they don’t overmix the batter, use buttermilk for tenderness, and often let the batter rest before cooking. This casserole uses all those same techniques but in one easy pan, creating that same incredible texture that makes people think you’re a breakfast genius. It’s like having pancakes for dinner but way easier!
Conclusion
I hope making this Blueberry Buttermilk Pancake Casserole brought a little bit of calm and a whole lot of joy to your morning. Taking that extra time to create something so special for breakfast is a wonderful way to treat yourself and your loved ones, and this golden, bubbly creation has become such a treasured part of our slow weekend rituals. May your brunches always be this cozy and delicious!
If this recipe becomes part of your weekend tradition, I would be so happy to hear about it. If you’re looking for another classic breakfast creation to try, I found this wonderful Todd’s Famous Blueberry Pancakes recipe that makes a perfect comparison to see just how convenient the casserole version really is. Share your cozy breakfast moments below!
Jasmine 💛
Blueberry Buttermilk Pancake Casserole
Equipment
- 1 9×13-inch baking dish Grandma always used her ceramic one for the best golden edges.
- 2 Large Mixing Bowls One for dry ingredients, one for wet.
- 1 Whisk
- 1 Pastry Cutter or Fingers For making that perfect, crumbly topping.Export to Sheets
Ingredients
For the Pancake Base:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsps baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 3/4 cups buttermilk The secret to the tangy, tender crumb.
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1 1/2 cups blueberries Fresh are lovely, but frozen (unthawed) work just as well!Export to Sheets
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar Packed.
- 1/4 cup cold butter Cubed. It's essential that it's cold for the best texture.
- 1/2 tsp cinnamon
- 1 pinch salt
Instructions
- First thing's first, let's get the oven ready. Preheat it to 375°F and generously butter your 9×13-inch baking dish. Grandma always said a well-buttered dish is the start of a good recipe, ensuring nothing precious gets left behind.
- In a large bowl, whisk together the [all-purpose flour], [granulated sugar], [baking powder], and [salt]. In another bowl, whisk the [eggs], [buttermilk], [melted butter], and [vanilla extract] until they're nice and smooth. Keeping them separate for now is key.
- Pour the wet ingredients into the dry. Now, listen to Grandma's voice in your ear: "Jazzy, don't you dare overmix that batter!" Stir just until it's combined; a few lumps are a sign of a future fluffy pancake. Gently fold in the [blueberries].
- Time for my favorite part! In a small bowl, combine the topping's [all-purpose flour], [brown sugar], [cinnamon], and [salt]. Add the cubes of [cold butter] and use your fingers to rub it all together until you have coarse, lovely crumbs.
- Pour the batter into your prepared dish and spread it out evenly. Sprinkle that glorious crumb topping all over the top. Now, just like Grandma said, let the oven do the work. Bake for 35-40 minutes, until it's golden brown and a toothpick inserted into the center comes out clean.
- I know it's tempting, but let the casserole cool for at least 5 minutes. This little rest helps it set, so you can cut perfect squares. Serve it warm with a drizzle of maple syrup and a dusting of powdered sugar, and enjoy the comfort.
Notes
- Grandma’s Secret: For the most incredibly moist and tender casserole, add a tablespoon of sour cream to the wet ingredients. She always said it was “buttermilk’s fancy cousin.” She also insisted on letting the combined batter rest for 10 minutes before baking to let the flour hydrate.
- Make-Ahead Option: You can assemble the entire casserole (without the topping) the night before. Cover and refrigerate. Add the crumb topping just before baking and add 5-10 extra minutes to the bake time.
- Storage: Leftovers are fantastic! Store covered in the fridge for up to 4 days. Reheat individual slices in the microwave for about 45 seconds. You can also freeze portions for up to 3 months.
