Blueberry 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.
