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.
Ingredients
- 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
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking dish with butter or nonstick spray.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk eggs until blended. Add buttermilk, melted butter, vanilla, and lemon zest (if using). Whisk until smooth.
- Pour wet ingredients into dry ingredients. Gently mix until just combined; do not overmix.
- Fold in blueberries. If using frozen, toss with a teaspoon of flour before adding.
- Scrape batter into prepared baking dish and spread evenly. Optionally, scatter a few extra blueberries on top.
- 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.
- Bake uncovered for 35–40 minutes, until puffed, golden, and a toothpick inserted in the center comes out clean.
- 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