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Blueberry Buttermilk Pancake Casserole

A delightful breakfast casserole layering fluffy buttermilk pancakes with sweet blueberries, a cinnamon sugar topping, and a creamy custard drizzle. Perfect for weekend brunches or holiday mornings!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs room temperature
  • 2 cups buttermilk
  • 1/4 cup melted butter
Blueberry Layer
  • 2 cups fresh blueberries
Custard Topping
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1 tsp vanilla extract

Equipment

  • 9×13 inch baking dish
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. 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.
  3. Pour half of the batter into the prepared baking dish. Sprinkle half of the blueberries over the batter.
  4. Layer remaining batter and top with remaining blueberries.
  5. Mix heavy cream, sugar, and vanilla in a small bowl and pour evenly over the pancake casserole.
  6. Bake for 35-40 minutes until golden brown and the custard is set. Allow to cool slightly before serving.

Notes

Serve warm with maple syrup or a dusting of powdered sugar. This casserole is perfect for brunches, holiday mornings, or feeding a crowd. Store leftovers in the refrigerator for up to 2 days and reheat gently in the oven.