Blueberry Buttermilk Pancake Casserole is a cozy, baked version of the beloved pancake breakfast, featuring fluffy buttermilk pancakes loaded with juicy blueberries and a touch of cinnamon. This casserole brings together all the flavors of a classic pancake stack, but in an easy, make-ahead, baked form that’s perfect for feeding a crowd or preparing a special weekend brunch. With a golden, crispy top and soft, tender interior, this dish is the ultimate way to enjoy pancakes with minimal effort.

Why You’ll Love This Recipe

This Blueberry Buttermilk Pancake Casserole combines the best parts of pancakes and a breakfast casserole. The pancake batter bakes into a fluffy, cake-like texture while the blueberries add bursts of sweetness throughout. It’s the perfect make-ahead dish, and it’s incredibly simple to prepare—no flipping pancakes required! Whether you’re serving it for breakfast, brunch, or as a comforting dessert, this casserole will quickly become a family favorite. Top it with syrup, powdered sugar, or whipped cream for an extra special touch.

Ingredients

2 cups buttermilk
2 large eggs
1/4 cup melted butter (plus more for greasing)
1/4 cup maple syrup (optional, for sweetness)
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1 1/2 cups fresh or frozen blueberries
Powdered sugar, maple syrup, or whipped cream for topping (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
Prepare the batter: In a large bowl, whisk together the buttermilk, eggs, melted butter, maple syrup (if using), and vanilla extract until smooth.
Mix the dry ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the blueberries: Gently fold the blueberries into the batter, being careful not to crush them. If using frozen blueberries, there’s no need to thaw them—just fold them in frozen.
Pour into the baking dish: Pour the pancake batter into the prepared baking dish, spreading it evenly.
Bake the casserole: Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The casserole should puff up slightly during baking.
Serve: Let the casserole cool for a few minutes before serving. Dust with powdered sugar, drizzle with maple syrup, or top with whipped cream for an extra indulgent touch.
Enjoy: Serve warm and enjoy the fluffy, blueberry-filled goodness of this pancake casserole!

Servings and timing

Servings: 6-8 servings
Prep time: 10 minutes
Cook time: 35-40 minutes
Total time: 45-50 minutes

Variations

Add other fruits: Feel free to swap the blueberries for other fruits like raspberries, strawberries, or blackberries. You can even combine a few different fruits for a mixed berry version.
Chocolate Chip Pancake Casserole: Add 1/2 cup of chocolate chips to the batter for a sweet twist that pairs wonderfully with the pancake flavors.
Nutty Pancake Casserole: Add 1/2 cup of chopped nuts like walnuts or pecans to the batter for added crunch and flavor.
Vegan Version: Use plant-based milk (like almond or oat milk) and flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water) to make this casserole vegan. Replace the butter with a vegan butter substitute.

Storage/Reheating

Refrigeration: Leftover pancake casserole can be stored in the refrigerator for up to 3-4 days. Simply cover the baking dish with plastic wrap or transfer the casserole to an airtight container.
Freezing: You can freeze this casserole for up to 2 months. Let it cool completely, then cover tightly with plastic wrap and foil. To reheat, bake at 350°F (175°C) for about 20-30 minutes, or until heated through.
Microwave: To reheat individual portions, microwave on high for 30-60 seconds until warm.

Blueberry Buttermilk Pancake Casserole

FAQs

1. Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk with 1 tablespoon of lemon juice or white vinegar added to the milk to mimic the tanginess of buttermilk. Let the mixture sit for 5 minutes before using.

2. Can I use frozen blueberries?

Yes, frozen blueberries can be used directly in the recipe without thawing. Just fold them in gently to prevent the batter from turning blue.

3. Can I prepare this casserole the night before?

Yes, you can prepare the casserole the night before. After assembling it, cover it with plastic wrap and refrigerate it overnight. In the morning, bake as instructed, adding a few extra minutes to the baking time if needed.

4. Can I use a different pan size?

If you want to use a different pan, you may need to adjust the baking time. A smaller pan will result in a thicker casserole and may require a longer baking time, while a larger pan will result in a thinner casserole and may bake more quickly.

5. How can I make this casserole more decadent?

For a richer version, you can add a cream cheese layer in the center of the casserole. Mix 4 ounces of cream cheese with 1/4 cup of powdered sugar and 1/2 teaspoon of vanilla extract, then swirl it into the batter before baking.

6. Can I add more spices?

Yes! You can add a pinch of nutmeg or allspice for a warm, spiced flavor. You could also use a pumpkin pie spice blend for a fall-inspired version.

7. Can I make this recipe gluten-free?

Yes, you can use a gluten-free all-purpose flour blend to make this pancake casserole gluten-free. Be sure the blend includes xanthan gum or another binding agent to help the casserole set.

8. How can I make this casserole less sweet?

If you prefer a less sweet casserole, reduce the sugar to 1/4 cup or omit the maple syrup in the batter. The blueberries will still provide some sweetness.

9. Can I serve this with syrup?

Absolutely! Maple syrup is a classic topping for pancake casseroles, but you can also serve it with fresh fruit, whipped cream, or even a drizzle of honey for a different touch.

10. Can I use a different type of flour?

Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option. Keep in mind that whole wheat flour may make the casserole a bit denser.

Conclusion

Blueberry Buttermilk Pancake Casserole is the perfect dish for a cozy breakfast or brunch, offering all the flavors of pancakes in a delicious, baked form. With fluffy buttermilk pancakes, juicy blueberries, and a hint of sweetness, it’s a crowd-pleaser that’s easy to make and even easier to enjoy. Whether you’re serving it for a weekend family breakfast or as part of a special occasion, this casserole is sure to impress and satisfy. Enjoy every bite of this comforting, delicious dish!