Blueberry Pancake Casserole Recipe Perfect for Brunch

There’s just something magical about a warm, golden casserole that smells like pancakes and sweet blueberries. This Blueberry Buttermilk Pancake Casserole is the ultimate combination of fluffy pancake goodness baked to perfection, with pockets of juicy berries bursting in every bite. Whether you’re hosting a weekend brunch, celebrating a holiday morning, or just craving something comforting, this recipe is exactly what you need to make everyone gather around the table. Let me tell you—it’s as easy as it is delightful!

The buttermilk gives it that classic pancake tang, while the blueberries add a pop of natural sweetness. And the best part? You can make it ahead of time, so you’re not flipping pancakes while trying to sip your coffee. Let’s dive into what makes this dish so special (and ridiculously delicious).

The Story Behind Blueberry Pancake Casserole

Blueberry pancakes hold a special place in breakfast history. While pancakes themselves date back thousands of years, blueberries became a beloved addition thanks to Native Americans, who used wild blueberries in many traditional dishes. Eventually, this pairing became a classic in American breakfast culture.

For me, this recipe is a nostalgic twist on lazy Sunday mornings at my grandma’s house. She’d always have a plate of pancakes stacked high, often with a generous sprinkle of blueberries, fresh from the farmers’ market. As life got busier, I wanted a way to recreate that same cozy feeling but without standing at the stove flipping pancakes for a crowd. That’s when this casserole was born!

This dish is also perfect for brunch gatherings because it’s easy to make, serves a crowd, and feels just fancy enough to impress. Plus, it’s versatile—you can dress it up with extra toppings or keep it simple and let the blueberries shine. It’s like a warm hug in casserole form!

Ingredients for Blueberry Buttermilk Pancake Casserole

Every ingredient in this recipe plays a key role in creating its flavor and texture. Here’s what you’ll need, along with some tips and substitutions:

• All-purpose flour: The base of the recipe. For a gluten-free version, you can use a 1:1 gluten-free flour blend.
• Granulated sugar: Just enough to sweeten the batter without overpowering the natural sweetness of the blueberries.
• Baking powder and baking soda: These leaveners ensure the casserole is light and fluffy.
• Buttermilk: Adds tang and richness. If you don’t have buttermilk, you can make your own by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk.
• Eggs: Help bind everything together and add structure.
• Unsalted butter: Adds a buttery richness. Melt it and let it cool slightly before mixing.
• Vanilla extract: A splash of vanilla enhances the overall flavor.
• Fresh or frozen blueberries: The star of the dish! If using frozen blueberries, don’t thaw them—this helps prevent them from bleeding into the batter.
• Maple syrup: Optional, but a drizzle over the top before baking adds a caramelized sweetness.

Pro tip: If blueberries aren’t in season, you can substitute chopped strawberries, raspberries, or even chocolate chips for a different twist!

Equipment You’ll Need

Here’s everything you’ll need to whip up this casserole:

• Large mixing bowl: For mixing the dry and wet ingredients.
• Whisk: To ensure a smooth batter.
• 9×13-inch baking dish: The ideal size for this recipe. If you don’t have one, you can use two smaller dishes.
• Rubber spatula: Perfect for folding the blueberries into the batter without crushing them.
• Measuring cups and spoons: Precision is key for baking!

Don’t have a 9×13-inch dish? A deep pie dish or smaller casserole dish works too—just adjust the baking time slightly and keep an eye on it.

How to Make Blueberry Buttermilk Pancake Casserole

Follow these step-by-step instructions for a perfect pancake casserole:

1. Preheat your oven: Set it to 350°F (175°C). Lightly grease your baking dish with butter or nonstick spray.
2. Mix the dry ingredients: In a large bowl, whisk together 2 cups (250g) of all-purpose flour, 1/4 cup (50g) of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of baking soda.
3. Combine the wet ingredients: In another bowl, whisk 2 cups (480ml) of buttermilk, 2 large eggs, 1/4 cup (60g) of melted butter, and 1 teaspoon of vanilla extract.
4. Make the batter: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing—it’s okay if there are a few lumps!
5. Fold in the blueberries: Carefully fold in 1 1/2 cups (225g) of blueberries using a rubber spatula.
6. Assemble the casserole: Pour the batter into the prepared baking dish. If you like, drizzle 2 tablespoons of maple syrup over the top for extra flavor.
7. Bake: Place the dish in the oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool slightly: Let the casserole cool for 10 minutes before serving. This helps it set and makes slicing easier.

And there you have it—a simple, crowd-pleasing dish that comes together in no time!

Cooking Tips & Techniques

Here are a few tips to make sure your casserole turns out perfectly every time:

• Don’t overmix: Overmixing the batter can make the casserole dense instead of fluffy.
• Use fresh ingredients: Especially when it comes to baking powder and baking soda—check their expiration dates!
• Layer the blueberries: For an even distribution, sprinkle a few blueberries on top of the batter before baking.
• Test for doneness: Insert a toothpick into the center; if it comes out clean, it’s done.

Variations & Adaptations

This recipe is super versatile! Here are some ways to switch it up:

• Gluten-free: Use a gluten-free all-purpose flour blend.
• Dairy-free: Substitute almond milk with a splash of lemon juice for the buttermilk and use coconut oil instead of butter.
• Add-ins: Try adding lemon zest, chopped nuts, or even a sprinkle of cinnamon for extra flavor.
• Seasonal fruits: Swap out the blueberries for peaches, apples, or cranberries depending on the season.

Feel free to get creative and make this recipe your own!

Serving & Storage Suggestions

This casserole is best served warm, straight out of the oven. Pair it with:

• A dollop of whipped cream or a scoop of vanilla yogurt.
• A drizzle of warm maple syrup.
• A side of crispy bacon or scrambled eggs for a hearty brunch spread.

For storage, let the casserole cool completely, then cover and refrigerate for up to 3 days. To reheat, pop it in a 300°F (150°C) oven for 10-15 minutes or microwave individual slices for 30 seconds.

Nutritional Information & Benefits

Here’s an approximate breakdown per serving (based on 8 servings):

• Calories: 250
• Protein: 6g
• Fat: 8g
• Carbohydrates: 40g
• Fiber: 2g

This recipe is a good source of antioxidants, thanks to the blueberries, and provides a nice balance of carbs and protein to keep you satisfied.

Conclusion

Whether you’re hosting brunch or just want a cozy breakfast, this Blueberry Buttermilk Pancake Casserole is the perfect choice. It’s easy to make, endlessly adaptable, and always a crowd-pleaser. Plus, it’s a great way to bring a little sweetness to your morning!

I’d love to hear how this recipe turns out for you. Did you try any fun variations? Let me know in the comments below, and don’t forget to share this recipe with your friends and family. Happy baking!

FAQs

Can I make this casserole ahead of time?

Yes! Assemble the batter and pour it into the dish, then cover and refrigerate overnight. Bake it fresh in the morning.

Can I use frozen blueberries?

Absolutely! Just add them straight from the freezer—no need to thaw.

What can I use instead of buttermilk?

Mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk to make a quick buttermilk substitute.

How can I make this recipe vegan?

Use plant-based milk with a splash of lemon juice, and replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).

Can I freeze leftovers?

Yes! Wrap individual portions tightly and freeze for up to 2 months. Reheat in the oven or microwave before serving.

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