Blueberry Buttermilk Pancake Casserole Recipe

Blueberry Buttermilk Pancake Casserole Recipe turns classic pancakes into a baked dish. The batter spreads into one pan instead of individual pancakes.

Blueberry Buttermilk Pancake Casserole Recipe gives you the cozy taste of pancakes with juicy blueberries, baked all at once in the oven.

The batter turns soft and fluffy, the blueberries burst gently as they bake, and the top gets lightly golden.

It works well for relaxed weekends, brunch with friends, or holiday mornings when you want comfort food without extra effort.

Why You’ll Love This Blueberry Buttermilk Pancake Casserole Recipe

This casserole saves time, keeps cleanup simple, and feeds everyone in one pan. I love how the buttermilk keeps the texture tender without making it heavy. Blueberries add a fresh pop of flavor that

balances the mild sweetness of the batter. You can prep it fast, slide it into the oven, and enjoy coffee while it bakes. It tastes great plain or topped with maple syrup or powdered sugar. Leftovers reheat well, which makes mornings easier.

How To Prepare Blueberry Buttermilk Pancake Casserole Recipe?

Recipe Overview

Blueberry Buttermilk Pancake Casserole Recipe is an oven-baked pancake dish loaded with blueberries and a soft buttermilk batter.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Cuisine: American
• Course: Breakfast / Brunch
• Difficulty Level: Easy
• Yield: 1 casserole
• Servings: 6
• Serving Size: 1 square slice
• Calories per Serving: ~290 kcal

Equipment Needed

• Mixing bowls
• Whisk
• Measuring cups and spoons
• 9×13-inch baking dish
• Spatula
• Oven

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries
• Optional: maple syrup or powdered sugar for serving

Ingredient Notes

1. All-purpose flour: Keeps the pancake casserole soft and stable after baking.

2. Sugar: Adds mild sweetness without overpowering the blueberries.

3. Baking powder and baking soda: Work together with buttermilk for lift.

4. Buttermilk: Gives a tender crumb and light tang that fits pancakes well.

5. Eggs: Help the batter hold shape while baking.

6. Butter: Adds richness and keeps the casserole moist.

7. Vanilla: Brings warmth to the batter.

8. Blueberries: Fresh or frozen both work well. No need to thaw frozen ones.

Directions

1. Heat your oven to 375°F (190°C). Lightly grease the baking dish.

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

3. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.

4. Pour the wet mixture into the dry ingredients and stir just until combined. Small lumps are fine.

5. Gently fold blueberries into the batter.

6. Spread the batter evenly in the baking dish.

7. Bake for 30–35 minutes until the center sets and the top turns lightly golden.

8. Let it rest for 5 minutes before slicing. Serve warm with maple syrup or powdered sugar if you like.

Tip: I tap the baking dish gently on the counter before baking to level the batter.

Nutrition Facts (Per Serving)

• Calories: 290 kcal
• Carbohydrates: 45 g
• Protein: 8 g
• Fat: 9 g
• Saturated Fat: 5 g
• Fiber: 2 g
• Sugar: 9 g
• Sodium: 380 mg

Pro Tips and Variations

☑️ Swap blueberries with raspberries or chopped strawberries.

☑️ Use whole wheat flour for a heartier pancake casserole.

☑️ Add lemon zest for a bright flavor note.

☑️ Make it ahead by mixing the batter the night before and baking in the morning.

☑️ Store leftovers in the fridge up to 3 days.

Serving Suggestions

Serve slices with maple syrup, powdered sugar, or a dollop of yogurt. Fresh fruit on the side pairs well with this pancake casserole. A cup of hot coffee or tea rounds out the meal nicely. For brunch, I place the casserole at the center and let everyone serve themselves.

Storing Tips

☑️ Keep leftovers in an airtight container in the fridge.

☑️ Reheat slices in the oven or microwave until warm.

☑️ Freeze individual portions up to one month for quick breakfasts.

Recipe Notes

• Stir batter gently to keep pancakes fluffy.
• Spread blueberries evenly for balanced bites.
• Let the casserole cool slightly before slicing.
• Serve warm for the best texture.

Can You Use Pancake Mix?

You can use pancake mix if you want a shortcut. Mix the batter following package directions and fold in blueberries. Add buttermilk instead of water for better texture. The bake time stays close to the same. The result tastes close to homemade batter.

Can You Use Frozen Blueberries?

Frozen blueberries work well in this pancake casserole. Add them straight from the freezer without thawing. Tossing them lightly in flour helps reduce color bleeding. The flavor stays fresh after baking. The texture remains soft and fluffy.

More Breakfast Recipes

▶The Best McGriddle Bites (Viral TikTok Recipe)

▶Easy Sausage Egg Breakfast Roll Recipe

▶Monte Cristo Breakfast Casserole Recipe

▶Best Crack breakfast casserole

FAQs

Final Thoughts

This Blueberry Buttermilk Pancake Casserole Recipe brings comfort and ease to breakfast. It saves time, tastes great, and feeds everyone without stress.

Give it a try and share how it turned out for you. I’d love to hear your twists or questions in the comments.