Blueberry Buttermilk Pancake Casserole – Easy Brunch Recipe Everyone Loves

The smell of bubbling buttermilk pancakes with sweet bursts of blueberries drifting through the kitchen—okay, it’s basically my idea of a perfect Saturday morning. But here’s the twist: you don’t have to stand at the stove flipping pancakes one by one. This blueberry buttermilk pancake casserole delivers all the cozy, fluffy, golden edges of classic pancakes, but in a big, shareable, scoopable form. Honestly, it’s the lazy brunch recipe you’ll crave every weekend.

I first made this blueberry buttermilk pancake casserole for my family when my youngest hit a streak of “I only eat pancakes now” mornings. After a couple of weeks, let’s face it, I was over the skillet duty. I started playing around with my favorite pancake batter, pouring it into a casserole dish, and folding in handfuls of blueberries. The first try was good, but after a few tweaks—more buttermilk, a pinch of cinnamon, and a buttery crumble on top—it turned into something we all wanted seconds (and thirds) of.

This recipe is a brunch superstar: it’s easy to prep ahead, feeds a crowd, and honestly, it tastes like you put in way more effort than you did. Whether you’ve got a house full of hungry kids, guests for the weekend, or you’re just treating yourself to a lazy Sunday, this blueberry buttermilk pancake casserole is pure comfort food. Plus, it’s loaded with blueberries and tangy buttermilk, so it feels a little special and a bit wholesome too. I’ve tested this at least a dozen times, swapping out berries and even making it gluten-free for a friend, and it never disappoints. You’re about to fall in love with brunch all over again.

Why You’ll Love This Blueberry Buttermilk Pancake Casserole

There’s something almost magical about waking up to the smell of pancakes wafting from the oven—especially when you know you didn’t have to stand over a griddle to get it. Here’s why this blueberry buttermilk pancake casserole is about to become your go-to brunch recipe:

• Quick & Easy: Comes together in under 15 minutes of hands-on prep—no flipping, no fuss. Pop it in the oven and let it do the work while you sip your coffee.
• Simple Ingredients: No fancy stuff here! You probably have everything in your kitchen right now (except maybe the buttermilk, but don’t worry, I’ve got a hack for that below).
• Perfect for Brunch Gatherings: Whether it’s Easter, Mother’s Day, or just a cozy Sunday, this casserole feeds a hungry crowd and looks beautiful on the table.
• Crowd-Pleaser: Kids gobble it up, adults sneak seconds, and everyone asks for the recipe. It’s sweet, fluffy, and packed with juicy blueberry flavor.
• Unbelievably Delicious: The tang from the buttermilk, the burst of blueberries, and the tender crumb make every bite dreamy. It’s like pancakes and coffee cake had a brunch baby.

What sets this blueberry buttermilk pancake casserole apart from the rest? The secret’s in the batter—extra buttermilk for tang and tenderness, a touch of lemon zest for brightness, and just the right amount of sweetness so it’s not cloying. I blend the wet ingredients till smooth, scatter blueberries generously, and finish with a buttery crumb topping (totally optional, but so worth it). It’s not just another baked pancake—it’s brunch, upgraded for real life.

Honestly, this casserole is the dish I make when I want to impress without stressing. It holds up beautifully for make-ahead mornings, travels well for potlucks, and reheats like a dream. Give it a try and see why it’s my most-requested brunch treat ever. If you’re anything like me, you’ll keep a bag of frozen blueberries on hand just for this!

Ingredients Needed for Blueberry Buttermilk Pancake Casserole

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfyingly fluffy texture. Most are pantry staples, and there’s plenty of room for swaps if you’re low on something. Here’s what you’ll need:

• For the Pancake Batter:
  • 2 cups (250g) all-purpose flour (or use a gluten-free blend for allergy-friendly)
  • 2 tbsp (25g) granulated sugar (just enough for sweetness, not over-the-top)
  • 2 tsp baking powder
  • 1/2 tsp baking soda (gives a lift with the buttermilk)
  • 1/2 tsp fine salt
  • 2 large eggs (room temperature is best for even mixing)
  • 2 cups (480ml) buttermilk (for that signature tang—see below for a homemade swap)
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled (adds richness and moisture)
  • 1 tsp vanilla extract (I love using real vanilla for that classic pancake flavor)
  • 1 tsp finely grated lemon zest (optional, but it brightens the whole dish)
• For the Blueberries:
  • 1 1/2 cups (200g) fresh or frozen blueberries (don’t thaw if using frozen—just toss them straight in!)
• Optional Crumb Topping:
  • 3 tbsp (40g) cold unsalted butter, cubed
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (50g) brown sugar
  • 1/2 tsp cinnamon
  • Pinch of salt
• For Serving:
  • Powdered sugar, for dusting (makes it look bakery-worthy!)
  • Pure maple syrup (obviously!)

Ingredient Tips: If you don’t have buttermilk, stir 2 tbsp of lemon juice or white vinegar into 2 cups of milk and let it sit for 5 minutes. For extra flavor, swap in half whole wheat flour or add a handful of chopped nuts to the topping. If you’re out of blueberries, raspberries or diced strawberries work beautifully too. I usually grab store-brand all-purpose flour and whatever blueberries look best that week—no need for fancy brands.

Equipment Needed

You don’t need a lot of fancy tools to make this blueberry buttermilk pancake casserole—just a few reliable basics that most home cooks have on hand.

• 2-3 Quart Baking Dish (9×13-inch / 23x33cm): Glass or ceramic both work. I’ve also used a deep pie dish for a smaller batch—just watch the baking time.
• Large Mixing Bowl: For combining the dry ingredients. A medium bowl works for the wet stuff.
• Whisk: Essential for getting the batter smooth—no one wants lumps in their casserole!
• Measuring Cups & Spoons: Accuracy matters with baking, even for casseroles.
• Rubber Spatula: Makes folding in blueberries and scraping the bowl a breeze.
• Small Bowl & Fork (for topping): If you’re making the crumb topping, these are handy for mixing.
• Oven Mitts: This casserole gets hot and bubbly—protect those hands!

If you don’t have a 9×13-inch dish, you can split the batter into two 8×8 pans or even bake it in a cast iron skillet (my grandmother swears by this method). I’ve used both glass and ceramic pans—just don’t use metal or it can brown the edges too quickly. For easy cleanup, you can line your pan with parchment, but a good buttering usually does the trick. Budget tip: Thrift stores are gold mines for sturdy baking pans and mixing bowls!

How to Make Blueberry Buttermilk Pancake Casserole

1. Preheat and Prep:
   Preheat your oven to 350°F (175°C). Grease your 9×13-inch (23x33cm) baking dish with butter or nonstick spray. This helps the casserole release easily and gives you those nice, golden edges.
2. Mix the Dry Ingredients:
   In a large mixing bowl, whisk together 2 cups (250g) all-purpose flour, 2 tbsp (25g) sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Make sure everything’s combined—clumps of baking powder are a brunch buzzkill.
3. Combine Wet Ingredients:
   In a separate medium bowl, whisk 2 large eggs until yolks and whites are blended. Add 2 cups (480ml) buttermilk, 1/4 cup (60g) melted butter, 1 tsp vanilla, and 1 tsp lemon zest (if using). Whisk until smooth.
4. Make the Batter:
   Pour the wet ingredients into the dry. Gently mix with a whisk or spatula until just combined—don’t overmix or your casserole will be tough, not tender. It’s okay if a few small lumps remain.
5. Add Blueberries:
   Fold in 1 1/2 cups (200g) blueberries. If using frozen, toss them with a teaspoon of flour before adding to prevent sinking and purple streaks.
6. Pour and Smooth:
   Scrape the batter into your prepared baking dish. Spread it evenly with a spatula. If you want to make it extra pretty, scatter a few extra blueberries on top.
7. Optional—Add Crumb Topping:
   In a small bowl, combine 3 tbsp (40g) cold butter, 1/4 cup (30g) flour, 1/4 cup (50g) brown sugar, 1/2 tsp cinnamon, and a pinch of salt. Use a fork (or your fingers) to rub into coarse crumbs. Sprinkle evenly over the batter.
8. Bake:
   Bake uncovered for 35–40 minutes, until puffed, golden, and a toothpick inserted in the center comes out clean. The edges should be lightly browned and the middle just set—don’t overbake or it’ll get dry.
9. Cool and Serve:
   Let the casserole cool for 10–15 minutes before slicing. Dust with powdered sugar and serve warm with maple syrup.

Troubleshooting Tips: If the top is browning too quickly, cover loosely with foil for the last 10 minutes. If your casserole seems underdone in the middle, give it another 5 minutes and check again. The center should be set but soft, like a thick pancake. (Trust me, gooey is better than dry!)

Prep Notes: You can assemble the casserole the night before, cover, and refrigerate. Bake straight from the fridge—just add 5 more minutes to the bake time. Leftovers reheat beautifully in the microwave or oven.

Cooking Tips & Techniques for the Perfect Pancake Casserole

After making this blueberry buttermilk pancake casserole more times than I can count, I’ve picked up a few tricks—some learned the hard way!

• Don’t Overmix the Batter: It’s tempting to whisk out every lump, but a gentle hand keeps the casserole fluffy. Overmixing = dense and chewy, not soft and tender.
• Use Room Temp Ingredients: If you can, let your eggs and buttermilk sit out for 10–15 minutes. Cold ingredients can make the butter seize and clump.
• Even Blueberry Distribution: Tossing berries with a little flour helps them “float” throughout the batter, so you don’t get a soggy bottom.
• Watch the Bake Time: Ovens vary, so check at 35 minutes. The center should spring back lightly, and a toothpick should come out clean or with just a few crumbs.
• Crumb Topping Caution: If you’re using the crumb topping and it starts browning too quickly, tent the casserole with foil.

One time, I forgot to grease the pan and let’s just say… pancake casserole is not fun to scrape out of the dish. Now, I always butter it well, especially in the corners. Also, don’t skip the resting time after baking—this lets the casserole “set” and slice cleanly. If you’re short on time, serve it with a big spoon and call it “rustic”—no one minds, I promise.

If you want to multitask, set the table or brew coffee while it bakes. You’ll feel so efficient! For consistent results, use the same pan each time and measure carefully. Trust me, with just a little practice, you’ll nail it every time.

Variations & Adaptations

One of the best things about this blueberry buttermilk pancake casserole is how easy it is to switch things up for different tastes or dietary needs. Here are some of my favorite ways to make it your own:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend (I’ve used Bob’s Red Mill with great results). The texture stays fluffy and no one will guess it’s gluten-free.
• Dairy-Free: Use your favorite non-dairy milk (like almond or oat) with 2 tbsp lemon juice instead of buttermilk, and swap in melted coconut oil or vegan butter for the regular butter. The flavor is just as bright and the casserole stays tender.
• Seasonal Fruit: Try raspberries, sliced strawberries, blackberries, or even diced peaches in place of blueberries. In the fall, diced apples with a sprinkle of cinnamon are amazing.
• Chocolate Chip Version: My kids request this—just fold in 1 cup (170g) mini chocolate chips instead of berries (or use half and half for a real treat!).
• Nuts for Crunch: Add a handful of chopped pecans or walnuts to the batter or topping for a little texture.

Personally, I love making a “mixed berry” version with whatever I have in the freezer—blueberries, raspberries, and blackberries together are next-level good. If you need to avoid eggs, try a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 minutes). I’ve even made a lower-sugar version by reducing the sugar in the batter and skipping the crumb topping. It’s super flexible, so don’t be afraid to experiment!

Serving & Storage Suggestions

This blueberry buttermilk pancake casserole is best served warm, straight from the oven. I love dusting it with powdered sugar and pouring on a generous splash of maple syrup. For a brunch spread, pair it with crispy bacon, sausage links, or a fresh fruit salad. Coffee, tea, or mimosas all work beautifully, too.

If you have leftovers (rare at my house!), cover and store them in the refrigerator for up to 4 days. The casserole reheats well—just microwave individual slices for 30–45 seconds, or pop the whole dish in a 325°F (165°C) oven, covered with foil, for about 15 minutes. You can also freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge and reheat as above.

The flavors actually deepen after a day or two. The blueberries get even juicier, and the tangy buttermilk keeps the crumb tender. It’s just as good (if not better) the next morning—if you can keep everyone from eating it all the first day!

Nutritional Information & Benefits

Each serving of this blueberry buttermilk pancake casserole (based on 12 servings) is around 240 calories, with about 6g protein, 7g fat, and 37g carbohydrates (not including syrup or toppings). Blueberries are packed with antioxidants and vitamin C, while buttermilk adds calcium and a nice dose of gut-friendly probiotics.

This recipe can easily fit into a balanced diet. It’s vegetarian, and with the right swaps, can be made gluten-free or dairy-free. The main allergens are wheat, dairy, and eggs—see the variations section for how to adjust if needed.

From a wellness perspective, I love that this brunch treat gives you comforting, homemade flavor with real ingredients—no mystery mixes or artificial flavors. Plus, you can tweak the sugar and fat to your liking. It’s a feel-good way to start the day, with a side of happy memories.

Conclusion

This blueberry buttermilk pancake casserole is honestly the best thing to happen to my brunch routine. It’s easy, delicious, and brings all the pancake joy with none of the flipping hassle. Whether you’re feeding a crowd or just want something special for the weekend, this recipe is a keeper.

Don’t be afraid to put your own spin on it—change up the berries, go gluten-free, or pile on the toppings. I love how it brings people together and turns any morning into a little celebration. Give it a try, and let me know what fun twists you come up with! Drop a comment, share your creations, or tag your photos so we can all enjoy your pancake casserole moments. Here’s to memorable brunches and full, happy bellies—cheers!

Frequently Asked Questions

Can I make blueberry buttermilk pancake casserole ahead of time?

Yes! Assemble the casserole the night before, cover, and refrigerate. Bake straight from the fridge, adding 5 extra minutes to the baking time. It’s perfect for stress-free mornings.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5 minutes before using—it’ll work just as well in the recipe.

Can I use frozen blueberries?

Absolutely. Toss frozen blueberries with a little flour before adding to the batter. Don’t thaw them first—they’ll bake up juicy and plump without turning the batter purple.

How do I know when the casserole is done?

The top should be golden, the edges set, and a toothpick inserted in the center should come out clean or with a few moist crumbs. If the center is still wobbly, bake for a few minutes more and check again.

Is this recipe gluten-free or can it be adapted?

The base recipe uses all-purpose flour, but you can swap in your favorite 1:1 gluten-free flour blend. I’ve done this many times and the texture is still fluffy and delicious.

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Blueberry Buttermilk Pancake Casserole

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• Author: Bella
• Total Time: 55 minutes
• Yield: 12 servings 1x

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Description

This blueberry buttermilk pancake casserole delivers all the cozy, fluffy, golden edges of classic pancakes in a big, shareable, scoopable form—perfect for easy brunches and feeding a crowd. With tangy buttermilk, juicy blueberries, and an optional buttery crumb topping, it’s a comforting, make-ahead treat everyone loves.

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Ingredients

Scale 1x2x3x

• 2 cups (250g) all-purpose flour (or gluten-free blend)
• 2 tbsp (25g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 large eggs, room temperature
• 2 cups (480ml) buttermilk
• 1/4 cup (60g) unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• 1 tsp finely grated lemon zest (optional)
• 1 1/2 cups (200g) fresh or frozen blueberries
• Powdered sugar, for dusting (optional, for serving)
• Pure maple syrup (for serving)
• Optional Crumb Topping:
• 3 tbsp (40g) cold unsalted butter, cubed
• 1/4 cup (30g) all-purpose flour
• 1/4 cup (50g) brown sugar
• 1/2 tsp cinnamon
• Pinch of salt

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking dish with butter or nonstick spray.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate medium bowl, whisk eggs until blended. Add buttermilk, melted butter, vanilla, and lemon zest (if using). Whisk until smooth.
4. Pour wet ingredients into dry ingredients. Gently mix until just combined; do not overmix.
5. Fold in blueberries. If using frozen, toss with a teaspoon of flour before adding.
6. Scrape batter into prepared baking dish and spread evenly. Optionally, scatter a few extra blueberries on top.
7. For crumb topping (optional): In a small bowl, combine cold butter, flour, brown sugar, cinnamon, and salt. Rub together with a fork or fingers until coarse crumbs form. Sprinkle over batter.
8. Bake uncovered for 35–40 minutes, until puffed, golden, and a toothpick inserted in the center comes out clean.
9. Let cool for 10–15 minutes before slicing. Dust with powdered sugar and serve warm with maple syrup.

Notes

Don’t overmix the batter for a fluffy texture. Toss frozen blueberries with a little flour to prevent sinking. The casserole can be assembled the night before and baked in the morning (add 5 minutes to bake time if cold). For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use non-dairy milk with lemon juice and vegan butter. Let the casserole rest after baking for clean slices. Leftovers reheat well and can be frozen.

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Category: Breakfast, Brunch
• Cuisine: American

Nutrition

• Serving Size: 1/12 of casserole
• Calories: 240
• Sugar: 10
• Sodium: 320
• Fat: 7
• Saturated Fat: 4
• Carbohydrates: 37
• Fiber: 1
• Protein: 6

Keywords: blueberry pancake casserole, brunch, buttermilk pancakes, baked pancakes, easy breakfast, make-ahead brunch, casserole, blueberry, pancake, crowd-pleaser, vegetarian, comfort food