Blueberry Buttermilk Pancake Casserole Recipe

Make-ahead, brunch-friendly, and irresistibly fluffy—this baked pancake casserole bursts with juicy blueberries and warm vanilla, making it the ultimate crowd-pleaser.

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 45 minutes
Yield: 6–8 servings
Category: Breakfast or Brunch

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 2 cups buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract

Mix-Ins & Toppings

• 1 cup fresh or frozen blueberries
• Optional: ¼ cup brown sugar + ½ tsp ground cinnamon (for topping)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined—do not overmix.
5. Gently fold in the blueberries. If using frozen, add them straight from the freezer to prevent excess bleeding.
6. Pour the batter into the prepared dish and spread evenly. For extra sweetness and crunch, mix the brown sugar and cinnamon and sprinkle on top.
7. Bake for 25–30 minutes, until golden brown and a toothpick inserted in the center comes out clean.
8. Cool slightly before slicing. Serve warm with your favorite toppings.

Serving Suggestions

• Drizzle with warm maple syrup or honey
• Add a dusting of powdered sugar or cinnamon sugar
• Top with whipped cream or Greek yogurt and extra fresh berries

Notes

Make-Ahead Instructions
Assemble the casserole the night before (up through step 6). Cover and refrigerate. In the morning, bake as directed—add 5–10 minutes of bake time if it’s cold from the fridge.

Freezing Leftovers
Cool completely, slice into portions, and store in an airtight container or freezer bag. Freeze up to 2 months. Reheat in the oven at 350°F or microwave individual slices.

Buttermilk Substitute
No buttermilk? Mix 2 tablespoons lemon juice or white vinegar into 2 cups milk. Let sit for 5 minutes before using.

Fruit Variations
Try raspberries, chopped strawberries, blackberries, or even peaches. A mixed berry combo also works beautifully!

Texture Tip
For extra fluff, let the batter rest for 5–10 minutes before folding in blueberries and baking.

Savory Pairing
Serve with crispy bacon or sausage patties to balance the sweet, fruity flavors with something savory.

Pan Size
This recipe works best in a 9×13-inch pan, but you can use two 8×8-inch pans for smaller portions—just reduce the bake time slightly and keep an eye on doneness.

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