Easy Made Blueberry Pancake Casserole Recipe

The Backstory

Blueberry buttermilk pancake casserole is the ultimate make-ahead breakfast for busy mornings or weekend brunches. Layers of fluffy pancakes, juicy blueberries, and a rich buttermilk custard bake together into a golden, comforting dish. It’s like a giant, soft pancake infused with the sweetness of fresh berries—a crowd-pleasing recipe everyone will love.

Why You’ll Love Blueberry Buttermilk Pancake Casserole

• Fluffy, tender pancakes baked into a golden casserole.
• Sweet, juicy blueberries in every bite.
• Can be prepared ahead for an effortless morning meal.
• Perfect for family breakfasts, brunches, or holiday mornings.

Blueberry Buttermilk Pancake Casserole Recipe

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 45 minutes
Calories: ~350 per serving
Estimated Cost: $12–15

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• Optional: powdered sugar or maple syrup for serving

Instructions

1. Preheat oven: Set oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare pancake batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, eggs, melted butter, and vanilla. Stir wet ingredients into dry until just combined.
3. Layer in dish: Pour half of the batter into the prepared dish. Sprinkle half of the blueberries on top. Pour remaining batter over the berries and finish with remaining blueberries.
4. Bake: Bake 40–45 minutes, until the casserole is set, golden, and a toothpick inserted into the center comes out clean.
5. Serve: Let cool 5–10 minutes. Serve warm with powdered sugar or maple syrup, if desired.

Tasty Twists

• Lemon Zest: Add 1 tsp lemon zest to the batter for a bright, citrusy flavor.
• Mixed Berry Version: Use raspberries, blackberries, or strawberries along with blueberries.
• Crunchy Topping: Sprinkle streusel or granola on top before baking for added texture.
• Chocolate Lovers: Add mini chocolate chips for a sweet twist.

Blueberry Buttermilk Pancake Casserole Recipe Card

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 5

Calories: 400

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 cups buttermilk
• 2 large eggs
• ¼ cup unsalted butter melted
• 1 tsp vanilla extract
• 1 ½ cups fresh or frozen blueberries
• Optional topping: powdered sugar maple syrup, extra blueberries

Method

 

Preheat Oven:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Mix Dry Ingredients:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients:

1. In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.

Combine:

1. Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in blueberries.

Bake:

1. Pour batter into prepared baking dish. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean and the top is lightly golden.

Serve:

1. Sprinkle with powdered sugar or drizzle with maple syrup before serving.

Notes

Use frozen blueberries directly in the batter — no need to thaw; just toss in a little flour to prevent them from sinking.

Let the casserole rest 5 minutes before slicing for cleaner pieces.

For extra flavor, add a pinch of cinnamon or lemon zest to the batter.

Can be made ahead and reheated in the oven or microwave for an easy breakfast.

You Asked, We Answered

Fluffy, Fruity, and Perfectly Comforting

Blueberry buttermilk pancake casserole is a cozy breakfast or brunch dish that’s easy to prepare and irresistible to eat. With tender pancakes, juicy blueberries, and a golden, custardy finish, it’s a recipe that will quickly become a family favorite.