Blueberry Buttermilk Pancake Casserole Recipe Easy and Perfect

If you’re a fan of fluffy pancakes and juicy blueberries, this Blueberry Buttermilk Pancake Casserole Recipe is about to become your new go-to breakfast or brunch favorite. Imagine the comforting taste of traditional buttermilk pancakes baked into a warm, golden casserole, loaded with pops of sweet-tart blueberry goodness. It’s easy to make, feeds a crowd, and is perfect for lazy weekends or special mornings when you want something extra cozy.

This casserole combines the best of both worlds: the tender fluffiness of pancakes and the simplicity of a one-pan dish. Whether you’re hosting a family breakfast or just indulging in a quiet morning treat, this recipe will leave everyone asking for seconds. Plus, blueberries and buttermilk are a match made in pancake heaven. Let’s dive in!

The Story Behind Blueberry Buttermilk Pancake Casserole

Pancakes have been a breakfast staple for centuries, with variations found in nearly every culture. From fluffy American-style pancakes to thin French crêpes, they’ve evolved in countless delicious directions. This recipe takes inspiration from the classic buttermilk pancake but adapts it into a casserole form for ease and a bit of a twist.

I first stumbled upon the idea of a pancake casserole during a family brunch. My aunt, who’s famous for her inventive recipes, had whipped up a similar dish that combined the fluffiness of pancakes with the convenience of baking. I couldn’t stop thinking about it and decided to experiment with my own version—adding blueberries for a fruity burst and buttermilk for that signature tangy flavor.

This casserole has become a cherished recipe in my home, especially during blueberry season when the fruit is at its sweetest. It’s also perfect for holidays when you want to serve something special but don’t want to be flipping pancakes on the griddle all morning. Trust me, it’s a crowd-pleaser every single time!

Ingredients You’ll Need

To make this Blueberry Buttermilk Pancake Casserole, you’ll need a mix of pantry staples and fresh ingredients. Let’s talk about them:

• All-Purpose Flour: The base for our pancake batter. For a fluffier texture, sift the flour before measuring.
• Granulated Sugar: Adds just the right amount of sweetness without overpowering the blueberries.
• Baking Powder & Baking Soda: These are the leavening agents that make the pancakes rise and stay fluffy.
• Salt: Enhances the overall flavor—don’t skip it.
• Buttermilk: The star ingredient, lending a tangy depth of flavor and tenderness to the batter. If you don’t have buttermilk, you can mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
• Eggs: Provide structure and richness to the batter.
• Butter (melted): Adds moisture and a rich buttery flavor.
• Vanilla Extract: Brings warmth and enhances the other flavors.
• Fresh Blueberries: Juicy and sweet, they’re the highlight of this casserole. Frozen berries work too, but don’t thaw them before adding.
• Maple Syrup (optional): Drizzle it over the casserole for that classic pancake vibe.

Pro tip: Use plump, ripe blueberries for the best flavor. If you’re buying out of season, frozen wild blueberries are a great option—they’re smaller but pack a big punch of flavor.

Equipment Needed

Here’s a quick list of tools to make this recipe a breeze:

• Mixing Bowls: One for the wet ingredients and one for the dry ingredients.
• Whisk: Perfect for combining the batter without overmixing.
• 9×13-inch Baking Dish: The ideal size for this casserole. Glass or ceramic work best for even baking.
• Rubber Spatula: Helps fold in the blueberries gently.
• Measuring Cups and Spoons: Accurate measurements are key for baking.

If you don’t have a whisk, a fork works in a pinch. Also, make sure to grease your baking dish well to prevent sticking.

How to Make Blueberry Buttermilk Pancake Casserole

1. Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
2. Mix the dry ingredients: In a large mixing bowl, whisk together 2 cups (240g) of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
3. Combine the wet ingredients: In another bowl, whisk together 2 cups (475ml) 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, gently whisking until just combined. Be careful not to overmix—a few lumps are okay!
5. Fold in the blueberries: Using a spatula, gently fold in 1 to 1 1/2 cups of fresh (or frozen) blueberries.
6. Pour into the baking dish: Spread the batter evenly into the prepared baking dish.
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 rest for 5-10 minutes before slicing and serving.

Optional: Dust with powdered sugar or drizzle with warm maple syrup before serving.

Cooking Tips & Techniques

To get the most out of this recipe, keep these tips in mind:

• Don’t overmix the batter—it can make the casserole dense instead of fluffy.
• If using frozen blueberries, toss them in a little flour before folding them in. This helps prevent them from sinking to the bottom.
• Check for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready.
• Let the casserole cool slightly before slicing to allow it to set properly.

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend designed for baking.
• Dairy-Free: Use almond milk or oat milk mixed with a tablespoon of lemon juice as a buttermilk substitute, and replace the butter with coconut oil.
• Berry Mix-Up: Add raspberries, blackberries, or chopped strawberries along with the blueberries for a mixed berry casserole.
• Lemon Blueberry: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy twist.

I once added a handful of white chocolate chips to the mix, and it was a hit with kids and adults alike!

Serving & Storage Suggestions

This casserole is best served warm, straight from the oven. Slice it into squares and pair it with a dollop of whipped cream or a drizzle of maple syrup for an extra treat. A side of crispy bacon or sausage makes it a complete breakfast spread.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop a slice in the microwave for 20-30 seconds or in the oven at 300°F (150°C) for 10 minutes. This casserole also freezes well—wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 1 month.

Nutritional Information & Benefits

Each serving of this Blueberry Buttermilk Pancake Casserole is estimated to have:

• Calories: 220
• Protein: 6g
• Carbohydrates: 30g
• Fat: 8g
• Fiber: 2g

Blueberries are rich in antioxidants and vitamin C, while buttermilk provides probiotics and calcium. This dish is a great balance of indulgence and nutrition!

Conclusion

If you’re looking for a crowd-pleasing breakfast that’s easy to make and full of flavor, this Blueberry Buttermilk Pancake Casserole Recipe is a must-try. It’s perfect for any day you want to start off with something comforting and delightful.

I’d love to hear how it turns out for you! Do you have any unique twists you’d like to try? Leave a comment below and let’s share ideas. Don’t forget to pin this recipe for later. Happy baking!

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the batter and pour it into the dish the night before. Cover and refrigerate, then bake fresh in the morning.

Can I use other fruits instead of blueberries?

Absolutely! Raspberries, diced peaches, or even chopped apples work well in this recipe.

How do I prevent the casserole from sticking to the dish?

Make sure to grease the baking dish thoroughly with butter or non-stick spray before adding the batter.

Can I double this recipe?

Yes, simply use a larger baking dish or bake in two 9×13-inch pans. Adjust the baking time slightly if needed.

What toppings go well with this casserole?

Maple syrup, powdered sugar, whipped cream, or a dollop of yogurt are all fantastic options!

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