If you’re searching for the ultimate breakfast or brunch crowd-pleaser, look no further than this Blueberry Buttermilk Pancake Casserole. Magically marrying the fluffy, tender charm of classic pancakes with bursts of juicy blueberries and a golden, buttery crumb topping, this bake brings everyone to the table with a smile. Every bite is a celebration of bright berries and tangy buttermilk, covered with a crisp, cinnamon-kissed crumb. Whether you’re hosting friends, fueling a holiday morning, or just treating yourself, this comforting dish transforms simple ingredients into a memorable feast.
Ingredients You’ll Need
One of the joys of Blueberry Buttermilk Pancake Casserole is how approachable the ingredient list is. Familiar pantry staples come together effortlessly, and each plays an important role in creating the casserole’s unique texture, flavor, and appearance.
- Flour (for crumb and pancake): Essential for structure in both the crumb topping and the pancake base; keeps everything light yet satisfying.
- Light Brown Sugar: Adds a gentle caramel note to the crumb topping and helps achieve that crave-worthy golden color.
- Granulated Sugar: Balances tartness and ensures the crumb and pancake aren’t overly sweet.
- Cinnamon: Warms up the crumb with subtle spice, making the casserole taste cozy and fragrant.
- Salt: Sharpens all the flavors and keeps the casserole from tasting flat.
- Unsalted Butter (melted): Brings moisture and rich flavor, making the crumb and pancake perfectly tender.
- Baking Powder and Baking Soda: These mighty leaveners help the pancake base rise to fluffy new heights.
- Eggs: Firm up the structure and add extra richness to the tender pancake layer.
- Buttermilk: Its tang is the heart of this dish, making the pancakes soft and flavorful while balancing the blueberries’ sweetness.
- Milk (skim or your choice): Loosens the batter just enough, keeping the texture light but not dense.
- Lemon Zest: A pop of citrus that brightens every single bite and complements the blueberries beautifully.
- Pure Vanilla Extract: Infuses the whole casserole with warm, deep aroma that makes your kitchen smell amazing.
- Blueberries: The star of the show, providing sweet-tart bursts of flavor and pretty purple pops of color all over the dish.
- Maple Syrup (for serving): Drizzled over the top, it brings everything together and adds that classic, beloved pancake flavor.
How to Make Blueberry Buttermilk Pancake Casserole
Step 1: Prepare Your Crumb Topping
Start by mixing together flour, both sugars, cinnamon, and salt in a medium bowl. Pour in the melted butter and stir until the mixture clumps together and looks like wet sand—this ensures crumbly pieces that will bake up crisp and buttery. Cover and refrigerate the crumb topping while you move on to the pancake batter, which will help it set up into irresistible golden nuggets in the oven.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine your flour, granulated sugar, salt, baking powder, and baking soda. Whisk these dry ingredients gently to distribute the leaveners evenly, which is key to getting your Blueberry Buttermilk Pancake Casserole to puff up light and fluffy as it bakes.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract. If the butter starts to clump when it hits the cold liquids, don’t worry—those little bits will melt beautifully into the casserole as it bakes, giving pockets of rich flavor.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl of dry ingredients. Use a rubber spatula to gently fold the batter until just combined—a few lumps are absolutely fine. Overmixing can make the pancake layer tough, so stop as soon as it all comes together. The batter should be thick and scoopable, not runny.
Step 5: Assemble the Blueberry Buttermilk Pancake Casserole
Pour and spread the batter into your greased 9×13 baking dish, using a spatula to smooth the top. Evenly scatter the juicy blueberries over the batter; they’ll sink in slightly and burst as they bake, creating jammy pockets of fruitiness. Retrieve your crumb topping from the fridge and break it up over the entire surface, making sure every bite gets a little buttery crunch.
Step 6: Bake to Perfection
Place your dish in a preheated 350°F oven. Bake for 35 to 45 minutes, until the crumb topping is golden brown, the casserole is puffed, and the center is just set. Stick a toothpick into the center to check for doneness—a few moist crumbs are okay, but it shouldn’t be wet. Serve warm, drizzled generously with maple syrup for the best Blueberry Buttermilk Pancake Casserole experience.
How to Serve Blueberry Buttermilk Pancake Casserole
Garnishes
A final flourish never hurts! Dust your Blueberry Buttermilk Pancake Casserole with a sprinkle of powdered sugar or a grating of fresh lemon zest to boost its brightness. For a fun flourish, scatter a handful of extra fresh blueberries or even a dollop of softly whipped cream over each slice just before serving.
Side Dishes
Balance the richness of the casserole with a side of crispy bacon, turkey sausage, or a colorful fruit salad loaded with melon and citrus. A simple bowl of Greek yogurt on the table makes a nice cool counterpart as well, letting everyone build their perfect brunch plate.
Creative Ways to Present
If you want to make this dish extra special, try baking and serving individual portions in mini ramekins or oven-safe mugs for a personal touch. For brunch parties, cut the casserole into bite-size squares and skewer with fresh berries for a fun, pick-up-and-go treat that highlights Blueberry Buttermilk Pancake Casserole’s playful personality.
Make Ahead and Storage
Storing Leftovers
Leftover Blueberry Buttermilk Pancake Casserole is a busy-morning lifesaver. Once cooled, cover the casserole tightly or transfer slices to airtight containers. It will stay moist and fresh for up to 3 days in the refrigerator—just reheat and enjoy whenever the craving strikes!
Freezing
To freeze, allow the casserole to cool completely, then cut into individual portions for easy thawing later. Wrap pieces in plastic wrap and store in a freezer-safe bag or container. This pancake casserole freezes beautifully for up to two months, making it perfect for prepping ahead of time.
Reheating
For best results, reheat slices in a 325°F oven (covered loosely with foil) until warmed through, about 10-15 minutes. If you’re in a hurry, a quick zap in the microwave works too—just know it will soften the crumb topping a bit. Either way, a splash of maple syrup will bring it right back to fresh-baked deliciousness.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work wonderfully in this Blueberry Buttermilk Pancake Casserole. No need to thaw—just toss them in straight from the freezer, and maybe add a few extra minutes to the baking time if needed.
Can I make the batter the night before and bake in the morning?
For the fluffiest results, assemble the crumb topping and measure the dry and wet ingredients the night before, but wait to mix them and bake until the morning. This keeps your Blueberry Buttermilk Pancake Casserole light and airy instead of dense.
Are there gluten-free options for this recipe?
You can swap in your favorite gluten-free all-purpose flour blend for both the pancake and crumb topping components. Check that your baking powder is gluten-free as well, and proceed as directed for a celiac-friendly version.
What if I don’t have buttermilk?
No buttermilk handy? Stir 2 tablespoons of lemon juice or white vinegar into 2 cups of milk and let it sit for 5 minutes to thicken. This homemade substitute will deliver the tang and tenderness essential to Blueberry Buttermilk Pancake Casserole.
Can this be made dairy-free?
With a few simple swaps—plant-based milk, dairy-free butter, and even dairy-free yogurt plus lemon juice in place of buttermilk—your casserole will still bake up golden and irresistible, so everyone can dig in.
Final Thoughts
There’s truly no better way to start the day than with a bubbling dish of Blueberry Buttermilk Pancake Casserole fresh from the oven. It’s a hug in casserole form: warm, satisfying, and bursting with blueberry goodness. Give it a try, and you might just find it becomes your new breakfast tradition!
PrintBlueberry Buttermilk Pancake Casserole Recipe
This Blueberry Buttermilk Pancake Casserole combines fluffy pancake layers with juicy blueberries and a buttery crumb topping, all baked together in one easy dish. Perfect for breakfast or brunch, it’s a crowd-pleaser that’s finished with a drizzle of maple syrup for extra sweetness. The tangy buttermilk keeps the casserole moist, while the crumb topping adds a delightful crunch.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12–15 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crumb Topping
- 1/2 cup all-purpose flour
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
Pancake Batter
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 2 cups buttermilk
- 1/2 cup milk (skim milk or any preferred variety)
- 4 tablespoons unsalted butter, melted
- 1–2 teaspoons finely grated lemon zest
- 1 1/2 teaspoons pure vanilla extract
- 1 2/3 cups blueberries (fresh or frozen)
For Serving
- Maple syrup
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C). Thoroughly grease a 9×13-inch baking dish and set it aside for later use.
- Make the Crumb Topping: In a medium bowl, combine the flour, light brown sugar, granulated sugar, cinnamon, and salt. Add the melted butter and stir with a fork or spatula until the mixture is fully incorporated and forms a crumbly texture. Cover the bowl and refrigerate the crumb topping while you prepare the pancake batter to keep it firm.
- Mix Dry Ingredients for Pancakes: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda until evenly combined.
- Mix Wet Ingredients for Pancakes: In a separate medium bowl, whisk together the eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract. Note that the melted butter may clump slightly if your wet ingredients are cold—this is normal and won’t affect the final result.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula, gently stir the mixture until just combined. The batter will be lumpy; do not overmix, as this can result in tough pancakes.
- Assemble in Baking Dish: Pour the prepared batter into the greased 9×13-inch dish. Sprinkle the blueberries evenly over the surface of the batter.
- Add Crumb Topping: Remove the crumb topping from the refrigerator, break it up into small chunks, and sprinkle it evenly over the blueberry-topped batter.
- Bake: Place the dish in the preheated oven and bake for 35 to 45 minutes, or until the casserole is puffed, the top is light golden brown, and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
- Serve: Let the casserole cool slightly, then slice and serve warm with maple syrup drizzled over the top.
Notes
- You can use frozen blueberries—just add them straight from the freezer, no need to thaw, but your bake time may be a few minutes longer.
- For an extra zing, maximize the lemon zest or add a little lemon juice to the batter.
- Do not overmix the batter; a few lumps are perfectly fine and result in fluffier pancakes.
- To make ahead, prepare the batter and crumb topping the night before. Refrigerate separately, assemble in the morning, and bake as directed.
- Leftovers can be refrigerated and reheated in the oven or microwave.
