Blueberry Buttermilk Pancake Casserole Recipe
Imagine waking up to a warm, inviting dish that feels like a hug in food form—that is exactly what the Blueberry Buttermilk Pancake Casserole brings to your breakfast table. This casserole transforms classic pancakes into a luscious baked delight bursting with juicy blueberries, tender crumb topping, and that unmistakable tang of buttermilk. It’s comfort food elevated, perfect for sharing with family or treating yourself to an effortless, crowd-pleasing morning meal that tastes like it took hours but comes together in no time.
Ingredients You’ll Need
These are simple, pantry-friendly ingredients that work beautifully together to create the magic of the Blueberry Buttermilk Pancake Casserole. Each one plays a key role, from the tangy twist of buttermilk to the sweet pop of blueberries and the buttery crumb topping that adds just the right crunch.
- Flour: Essential for structure and a tender crumb—using all-purpose flour balances the texture perfectly.
- Light brown sugar: Adds subtle caramel notes that deepen the flavor of the crumb topping.
- Granulated sugar: Sweetens the batter and topping just enough without overwhelming.
- Cinnamon: A warm spice that enhances the sweetness and adds cozy flavor hints.
- Salt: Balances sweetness and enhances all other flavors.
- Unsalted butter (melted): Provides richness and moisture for both the batter and crumb topping.
- Baking powder & baking soda: The dynamic duo that makes these pancakes rise fluffy and light.
- Eggs: Binds ingredients together while adding a bit of richness.
- Buttermilk: The star ingredient that adds a pleasant tang and tenderizes the batter.
- Milk (skim or any preferred): Helps achieve the perfect batter consistency.
- Lemon zest: Brightens the flavor profile, balancing the sweetness and adding fresh notes.
- Vanilla extract: Adds warmth and depth, rounding out the flavors beautifully.
- Blueberries: Fresh or frozen, bursting with juicy sweetness throughout every bite.
- Maple syrup: The perfect drizzle to finish, bringing extra sweetness and that classic pancake vibe.
How to Make Blueberry Buttermilk Pancake Casserole
Step 1: Preheat and Prepare Your Baking Dish
Start by preheating your oven to 350°F, which is just the right temperature to get the pancake batter beautifully puffed and golden without drying out. Thoroughly grease a 9×13 baking dish to prevent sticking and make sure every bite lifts out cleanly—this step ensures your casserole’s presentation is just as delightful as its taste.
Step 2: Make the Crumb Topping
Whisk together the flour, light brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Then add the melted butter and stir until everything binds into a crumbly, buttery mixture. I like to use a fork for this to keep those little crumbs separated perfectly. Pop this topping into the fridge while you work on the pancake batter; chilling it helps maintain that crisp texture when baked.
Step 3: Prepare the Pancake Batter
In a large bowl, mix the flour, sugar, salt, baking powder, and baking soda to evenly distribute the leaveners. In another bowl, whisk the eggs with buttermilk, milk, melted butter (don’t worry if it looks curdled—that’s normal!), lemon zest, and vanilla until fully combined. Pour the wet ingredients into the dry mix and gently fold with a spatula until just combined—you’ll want to keep some lumps for that classic fluffy pancake texture.
Step 4: Assemble and Bake
Pour the batter into your prepared baking dish, spreading it out evenly. Generously sprinkle the blueberries all over the surface, then sprinkle the chilled crumb topping on next. Bake this beauty for 35 to 45 minutes until it’s puffed up, golden brown on top, and a toothpick inserted into the center comes out clean. The kitchen will smell heavenly by the time it’s ready!
How to Serve Blueberry Buttermilk Pancake Casserole
Garnishes
A simple dusting of powdered sugar or a few fresh blueberries scattered on top works wonders visually and flavor-wise. Don’t forget the maple syrup drizzle—it adds that sweet, sticky warmth that ties the whole dish together beautifully.
Side Dishes
Pair this casserole with crispy bacon or sausage links for a savory contrast, or a fresh fruit salad to keep it light and refreshing. A dollop of whipped cream or Greek yogurt on the side can also add a delightful creamy texture to balance the crumbly, fluffy casserole.
Creative Ways to Present
Serve the Blueberry Buttermilk Pancake Casserole in individual ramekins for a charming brunch presentation, or layer it in a trifle dish with additional fruit and cream for a playful twist. You could even dust each portion with cocoa powder or drizzle a lemon glaze for a fresh zing that impresses your guests.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Blueberry Buttermilk Pancake Casserole tightly in plastic wrap or place it in an airtight container. It will keep well in the fridge for up to three days, making it great for quick breakfasts or snacks the next morning.
Freezing
This casserole freezes wonderfully! After baking and cooling completely, cut it into portions, wrap each piece in plastic wrap and foil, then store in a freezer-safe bag. It will stay fresh for up to two months and can be thawed overnight in the fridge.
Reheating
To enjoy leftovers warm, reheat slices in the oven at 325°F for about 15 minutes or until heated through. Alternatively, popping a piece in the microwave for 30 to 60 seconds works perfectly when you’re short on time.
FAQs
Can I use frozen blueberries in the Blueberry Buttermilk Pancake Casserole?
Absolutely! Frozen blueberries work well and even release a little extra juice that makes the casserole moist and flavorful. Just sprinkle them frozen on the batter to prevent too much bleeding of color.
Is it possible to make this casserole gluten-free?
Yes, you can substitute the all-purpose flour for a gluten-free blend, but be sure it includes xanthan gum to help with texture. The baking time might vary slightly, so keep an eye on it while baking.
Can the Blueberry Buttermilk Pancake Casserole be made without buttermilk?
While buttermilk is key for that lovely tang and tender crumb, you can make a buttermilk substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar and letting it sit for 5 minutes before using.
What happens if I overmix the pancake batter?
Overmixing develops the gluten too much, which can make your casserole dense and tough. It’s best to gently fold ingredients until just combined and keep some lumps in the batter for fluffiness.
Can I add other fruits to the casserole?
Definitely! Blueberry Buttermilk Pancake Casserole is versatile, so try raspberries, sliced strawberries, or blackberries. Just adjust the quantity so the batter isn’t overwhelmed with fruit and maintains structure.
Final Thoughts
Trust me, once you try the Blueberry Buttermilk Pancake Casserole, it will become one of your go-to dishes for weekend breakfasts or special brunches. Its perfect balance of fluffy pancakes, juicy blueberries, and buttery crumb topping feels effortlessly indulgent, yet is so easy to make. Give it a shot and watch it disappear from the table every time—it’s pure breakfast magic!
Print
Blueberry Buttermilk Pancake Casserole Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A deliciously comforting Blueberry Buttermilk Pancake Casserole that combines fluffy pancakes baked in a rich buttermilk batter with a sweet crumb topping and fresh blueberries. Perfect for a cozy breakfast or brunch, this casserole is easy to prepare and serves the whole family with a warm, maple syrup drizzle.
Ingredients
Crumb Topping
- ½ cup all-purpose flour
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
Pancake Batter
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 2 cups buttermilk
- ½ cup milk (skim milk recommended)
- 4 tablespoons unsalted butter, melted
- 1–2 teaspoons finely grated lemon zest
- 1 ½ teaspoons pure vanilla extract
- 1 ⅔ cups fresh blueberries
- Maple syrup, for serving
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly and set aside to ensure the casserole does not stick.
- Make the Crumb Topping: In a medium bowl, mix together ½ cup flour, light brown sugar, granulated sugar, cinnamon, and salt. Add the melted butter and stir with a fork until the mixture is fully incorporated and crumbly. Refrigerate this topping while preparing the pancake batter to keep it firm.
- Combine Dry Ingredients for Pancake Batter: In a large bowl, whisk together 2 ½ cups flour, 2 tablespoons granulated sugar, salt, baking powder, and baking soda, ensuring even distribution of the leavening agents.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract until well combined. Note that the melted butter might clump due to cold ingredients, which is normal.
- Make the Batter: Pour the wet mixture into the dry ingredients bowl. Gently fold with a rubber spatula until just combined. The batter should be lumpy—do not overmix as this will make the pancakes tough.
- Assemble the Casserole: Pour the batter evenly into the greased baking dish. Sprinkle the fresh blueberries evenly over the batter, then top with the prepared crumb topping.
- Bake: Place the dish in the preheated oven and bake for 35 to 45 minutes, or until the casserole is puffed, golden brown, and a toothpick inserted into the center comes out clean.
- Serve: Allow to cool slightly before serving. Drizzle with maple syrup and enjoy warm.
Notes
- You can use a smaller baking dish, but baking time may need to be adjusted; keep an eye on the casserole to prevent overbaking.
- Fresh or frozen blueberries can be used; if using frozen, do not thaw before adding.
- For extra flavor, consider adding a pinch of nutmeg or swapping lemon zest with orange zest.
- This casserole can be prepared the night before; assemble it chilled and bake fresh in the morning, adding a few extra minutes to bake time.
- Use unsalted butter to control salt content in the recipe precisely.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8th of casserole)
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 310 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 65 mg
Keywords: blueberry pancake casserole, buttermilk pancake bake, breakfast casserole, brunch recipe, baked pancakes, easy pancake casserole, blueberry breakfast bake
