Blueberry Buttermilk Pancake Casserole: Irresistible Lazy Day Breakfast
If you’re looking for a breakfast that feels indulgent but is easy to make, this Blueberry Buttermilk Pancake Casserole is exactly what you need. Imagine fluffy, golden pancakes layered with sweet, juicy blueberries and baked to perfection — all in a single casserole dish. It’s perfect for lazy weekends, brunch gatherings, or meal prep for the week ahead. Creamy, sweet, and slightly tangy from the buttermilk, this casserole is a crowd-pleaser everyone will love.
Why You’ll Love This Recipe
- Easy one-dish breakfast: No flipping pancakes individually.
- Juicy blueberries: Fresh or frozen blueberries add sweetness and tartness.
- Buttermilk richness: Creates tender, fluffy pancakes with a subtle tang.
- Make-ahead friendly: Prep the night before and bake in the morning.
- Family-friendly: Perfect for kids and adults alike — everyone loves it!
Blueberry Buttermilk Pancake Casserole: Irresistible Lazy Day Breakfast
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, eggs, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in blueberries.
- Pour pancake mixture into prepared baking dish and bake for 35-40 minutes, until golden and set.
- Allow to cool slightly, slice, and optionally dust with powdered sugar before serving. Serve warm or at room temperature.
Notes
Ingredients
For the Pancake Base:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Blueberry Layer:
- 2 cups fresh or frozen blueberries
- 2 tablespoons sugar (optional, for extra sweetness)
- 1 tablespoon cornstarch (if using frozen blueberries)
Optional Topping:
- Maple syrup
- Powdered sugar
- Extra fresh blueberries
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
- Make pancake batter: Gradually pour the wet ingredients into the dry ingredients, stirring gently until combined. Be careful not to overmix — a few lumps are fine.
- Prepare blueberries: If using frozen blueberries, toss them with cornstarch to prevent them from sinking and creating too much liquid. If using fresh, just sprinkle evenly.
- Assemble the casserole: Pour half of the pancake batter into the prepared baking dish. Sprinkle half of the blueberries over the batter. Pour the remaining batter on top and finish with the remaining blueberries.
- Bake: Place the dish in the oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool slightly: Let the casserole cool for 5–10 minutes before serving. This allows it to set slightly for easier slicing.
- Serve: Cut into squares and serve warm with maple syrup, powdered sugar, or extra fresh blueberries if desired.
Tips for Success
- Use room-temperature eggs and butter: Helps the batter mix evenly and creates a lighter texture.
- Do not overmix: Overmixing the batter can make the casserole dense instead of fluffy.
- Frozen blueberries: Toss with cornstarch to prevent excessive moisture and soggy pancakes.
- Make ahead: Assemble the casserole the night before, cover, and refrigerate. Bake in the morning for a hassle-free brunch.
- Check for doneness: If the top browns too quickly, cover loosely with foil for the last 10 minutes of baking.
Serving Suggestions
- Drizzle warm maple syrup over each slice for extra sweetness.
- Serve with a dollop of whipped cream or yogurt for creaminess.
- Sprinkle extra fresh blueberries on top for a fresh, fruity garnish.
- Pair with coffee, tea, or fresh orange juice for a complete brunch experience.
- Add a handful of chopped nuts or chocolate chips between layers for extra texture and flavor.
Make-Ahead and Storage Tips
- Refrigerate leftovers: Store covered in the fridge for up to 3 days. Reheat in the oven or microwave.
- Freeze portions: Slice individual squares, wrap tightly, and freeze for up to 1 month. Reheat before serving.
- Prep in advance: Assemble the casserole the night before for a convenient, stress-free breakfast.
Why This Recipe Works
This Blueberry Buttermilk Pancake Casserole works because it combines fluffy pancake texture with sweet, juicy fruit in a single dish. Buttermilk keeps the pancakes tender while adding a subtle tang, and the blueberries provide natural sweetness and bursts of flavor. It’s simple, forgiving, and easily customizable, making it perfect for lazy mornings, brunches, or feeding a crowd.
By layering the batter and blueberries, each bite has a perfect balance of soft pancake and fruity bursts. The casserole is visually appealing and delivers comfort and flavor in every square, making it a breakfast that feels special without requiring extra effort.
