Blueberry Buttermilk Pancake Casserole: The Ultimate Breakfast

This Blueberry Buttermilk Pancake Casserole is the ultimate morning treat, combining fluffy, tender pancakes with juicy blueberries and a custardy, baked texture. Perfect for brunch, weekend breakfasts, or holiday mornings, it’s easy to prepare ahead of time and bakes into a golden, sweet, and satisfying dish. Every bite is a delicious combination of soft pancakes, sweet berries, and a touch of buttery richness.

Why You’ll Love This Recipe

This casserole is a game-changer for pancake lovers. It transforms a classic breakfast into a baked dish that’s easy to serve and crowd-pleasing. The buttermilk creates extra-tender pancakes while fresh blueberries add natural sweetness and bursts of flavor. It’s perfect for lazy mornings, family gatherings, or special occasions.

Fluffy, tender pancakes baked to perfection.
Sweet and juicy blueberries in every bite.
Can be prepared ahead for stress-free mornings.
Perfect for brunches, holidays, or weekend breakfasts.

Nutritional Information

While indulgent and comforting, this dish also provides some nutrition. Blueberries are rich in antioxidants, vitamin C, and fiber, and the buttermilk adds calcium and protein. Portion-controlled servings offer a satisfying, energizing breakfast without feeling overly heavy.

Calories: ~300 per serving
Protein: 8g
Carbs: 50g
Fiber: 3g
Vitamins: High in vitamin C and calcium

Time Breakdown

Despite being baked, this recipe is straightforward and time-efficient. It requires just a few minutes of prep before it goes into the oven, and the hands-off baking allows you to focus on other morning tasks. The total time is perfect for a weekend breakfast or special brunch. By the time it’s ready, your kitchen will be filled with a delightful aroma.

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes

Ingredients You’ll Need

A few simple pantry staples and fresh ingredients make this dish delicious. Buttermilk and eggs create light, fluffy pancakes, while fresh or frozen blueberries provide bursts of natural sweetness. Vanilla extract, butter, and a touch of sugar round out the flavor. Optional toppings like powdered sugar or maple syrup enhance the dish for serving, without adding complexity.

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

Condensed Grocery Checklist

Shopping for this recipe is simple and stress-free. You only need flour, baking essentials, dairy, and fresh blueberries to create a comforting breakfast casserole. Optional toppings like syrup or powdered sugar can be added for presentation and taste. The short, straightforward list makes this recipe convenient for last-minute brunches.

Flour, sugar, baking powder, baking soda, salt
Buttermilk and eggs
Butter
Blueberries
Vanilla extract
Optional: powdered sugar or maple syrup

How to Make – Step by Step

Making this casserole is approachable for cooks of all skill levels. Combining dry and wet ingredients, folding in blueberries, and baking produces a tender, custardy texture that feels homemade yet elegant. Even beginners can achieve perfectly baked, fluffy pancakes without standing over the stove all morning. Following the steps ensures every portion is soft, flavorful, and evenly cooked.

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract.
Combine wet and dry ingredients until just mixed.
Fold in blueberries gently.
Pour batter into prepared baking dish and smooth the top.
Bake for 35–40 minutes until golden and a toothpick comes out clean.
Serve warm, optionally dusted with powdered sugar or drizzled with maple syrup.

Ingredient Swaps & Variations

This recipe is highly versatile and can be customized based on taste or pantry ingredients. You can substitute blueberries with mixed berries, chopped apples, or peaches. Chocolate chips or nuts add variety and texture. Whole wheat or gluten-free flour can replace all-purpose flour for dietary preferences, making it flexible while keeping the same delicious flavor.

Use mixed berries, chopped apples, or peaches instead of blueberries.
Substitute whole wheat or gluten-free flour if desired.
Add chocolate chips or nuts for extra texture.
Top with whipped cream or yogurt for a creamy finish.

Serving Suggestions

Serve this casserole warm for maximum flavor and comfort. Pair it with scrambled eggs, breakfast sausage, or fresh fruit for a complete meal. Drizzle with maple syrup, dust with powdered sugar, or top with whipped cream or yogurt for a festive touch. Ideal for brunch gatherings, holiday mornings, or weekend indulgence, it’s sure to be a hit with family and friends.

Serve with scrambled eggs or breakfast sausage for a hearty brunch.
Drizzle with maple syrup or fruit compote for added sweetness.
Garnish with fresh mint or a sprinkle of powdered sugar for presentation.
Ideal for brunch gatherings or a lazy weekend breakfast.

Storing Tips

Leftovers are easy to store and enjoy later. Keep the casserole in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave for a soft, warm breakfast. Individual portions can also be frozen for up to two months and reheated when needed, making it convenient for busy mornings.

Store in an airtight container in the fridge for up to 3 days.
Reheat gently in the oven or microwave before serving.
Freeze individual portions for up to 2 months; thaw overnight before reheating.
Best served warm for tender, fluffy texture.

Chef’s Special Tips

A few simple tricks ensure perfect results every time. Avoid overmixing the batter to keep pancakes tender. Gently fold in blueberries to prevent them from bursting. Let the casserole rest for a few minutes after baking to set the custard-like texture. Using a mix of frozen and fresh berries can provide convenience and a balance of sweetness.

Do not overmix the batter to keep pancakes light and tender.
Fold blueberries in gently to prevent them from breaking.
Use a mixture of frozen and fresh blueberries for convenience.
Let the casserole rest for a few minutes after baking to set perfectly.

Conclusion

Blueberry Buttermilk Pancake Casserole is the ultimate breakfast or brunch dish, combining tender baked pancakes with sweet, juicy blueberries. Easy to prepare and visually appealing, it’s perfect for family gatherings, holiday mornings, or weekend indulgence. Serve it warm, drizzle with syrup or sprinkle powdered sugar, and enjoy a deliciously comforting start to your day.

FAQs

Yes! Frozen blueberries work perfectly in this casserole. There’s no need to thaw them first; just fold them gently into the batter. Keep in mind that frozen berries may release a little extra liquid while baking, but the casserole will still turn out delicious.

Absolutely! You can assemble the casserole the night before and store it in the refrigerator overnight. In the morning, simply bake as directed. This makes it a convenient option for busy mornings or holiday brunches.

Yes! Substitute all-purpose flour with a 1-to-1 gluten-free flour blend. The texture may be slightly different but it will still be tender, fluffy, and delicious.

Definitely! You can replace blueberries with strawberries, raspberries, peaches, or even a mix of berries. Chocolate chips, chopped nuts, or a sprinkle of cinnamon can also be added for extra flavor and texture.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave for best results. Individual portions can also be frozen for up to 2 months; thaw overnight before reheating.

Yes! Substitute buttermilk with a dairy-free milk and 1 tsp of vinegar or lemon juice to mimic acidity. Use a plant-based butter alternative to replace the melted butter. The texture may vary slightly but the casserole will still be moist and flavorful.