Blueberry Buttermilk Pancake Casserole
A Lazy Morning Favorite Turned Into a Family-Sized Treat
Looking for a breakfast that combines the comfort of pancakes with the convenience of a casserole? Our Blueberry Buttermilk Pancake Casserole is exactly that. This layered dish brings together fluffy buttermilk pancakes, juicy blueberries, and a sweet, crumbly topping that bakes into golden perfection. It’s ideal for lazy weekend mornings, holiday brunches, or feeding a crowd without the hassle of flipping individual pancakes.
Whether you’re a seasoned cook or just starting, this recipe is approachable, forgiving, and utterly delicious. With a balance of tangy buttermilk, sweet berries, and a crunchy crumble, every bite is pure morning bliss.
– Why You’ll Love This Recipe
- Flavor: The tangy buttermilk blends perfectly with sweet blueberries and vanilla, creating a rich, comforting taste in every bite.
- Texture: A soft, fluffy pancake interior contrasts beautifully with the crunchy, buttery crumble topping.
- Ease: This recipe eliminates the stress of flipping individual pancakes. Assemble, bake, and enjoy!
- Make-Ahead Friendly: Prepare the casserole the night before and bake in the morning for effortless brunch.
- Crowd-Pleasing: Perfect for large family breakfasts, holiday gatherings, or weekend brunches with friends.
📌 Save This Recipe for Later
Don’t forget to pin this Blueberry Buttermilk Pancake Casserole to your Pinterest board! 🥞💙 It’s perfect for lazy weekend mornings, holiday brunches, or whenever you want a breakfast that’s both indulgent and comforting. Save it for later, share it with friends, and make your mornings a little brighter!
Blueberry Buttermilk Pancake Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Prepare pancake batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix eggs, buttermilk, and melted butter. Combine wet and dry ingredients until smooth.
- Pour half of the batter into the prepared baking dish. Sprinkle half of the blueberries over the batter.
- Layer remaining batter and top with remaining blueberries.
- Mix heavy cream, sugar, and vanilla in a small bowl and pour evenly over the pancake casserole.
- Bake for 35-40 minutes until golden brown and the custard is set. Allow to cool slightly before serving.
Notes
Tips for the Perfect Casserole
- No Buttermilk? Substitute regular milk with 1 tablespoon lemon juice or vinegar to mimic buttermilk’s tang.
- Use Fresh or Frozen Blueberries: Frozen blueberries work perfectly, just don’t thaw them to avoid extra moisture.
- Make It Ahead: Assemble the casserole the night before, cover, and refrigerate. Bake in the morning for a stress-free breakfast.
- Add Crunch: Mix chopped pecans or walnuts into the crumble for extra texture.
- Flavor Twists: Add a teaspoon of almond extract, a sprinkle of nutmeg, or a handful of chocolate chips for variation.
Make It Your Own
- Fruit Variations: Swap blueberries for raspberries, blackberries, or diced peaches.
- Dairy-Free: Use almond milk and vegan butter to make it dairy-free while keeping it just as delicious.
- Extra Sweetness: Drizzle with maple syrup, honey, or a homemade berry compote for an extra indulgent touch.
Why This Recipe Stands Out
This Blueberry Buttermilk Pancake Casserole is more than just breakfast; it’s a crowd-pleasing dish that combines flavor, texture, and convenience. Unlike traditional pancakes that require constant flipping, this casserole lets you assemble your breakfast in advance and bake it to perfection. Its versatility allows for endless variations to suit your taste and ingredients on hand.
With its golden crumble, tangy buttermilk pancakes, and juicy blueberries, this recipe is a must-have for anyone who loves a warm, comforting, and visually stunning breakfast or brunch. Serve it alongside coffee, tea, or a refreshing juice for a complete morning treat.
– Detailed Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Make the Crumble Topping: In a small bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt. Add melted butter and mix until coarse crumbs form. Set aside.
- Prepare the Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, melted butter, and vanilla extract. Stir wet ingredients into dry ingredients until just combined—do not overmix.
- Assemble the Casserole: Pour half of the pancake batter into the prepared baking dish. Sprinkle half of the blueberries evenly over the batter. Pour the remaining batter over the berries and top with remaining blueberries.
- Add the Crumble Topping: Evenly sprinkle the crumble over the casserole.
- Bake: Bake for 30–35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Let the casserole cool for 5–10 minutes before slicing. Serve warm with maple syrup, powdered sugar, or a dollop of whipped cream.
Full Ingredients :
For the Pancake Casserole
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen blueberries
For the Crumble Topping
- ½ cup all-purpose flour
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
💡 Tips & Variations
- No buttermilk? Use regular milk + 1 tbsp lemon juice or vinegar.
- Add a cream cheese swirl for a cheesecake twist.
- Great for meal prep—slice and store in the fridge for up to 4 days.
