There’s something magical about a breakfast that feels both comforting and novel at the same time. Nestled between the realms of pancakes and casserole, this Blueberry Buttermilk Pancake Casserole elevates an everyday morning meal into a crowd-pleasing masterpiece. Fluffy, tender layers of pancake batter meld together in one baking dish, absorbing the tang of buttermilk and the sweet pop of fresh or frozen blueberries. With just 15 minutes of prep and a quick 30-minute bake, you’ll have a spectacular dish that looks like it took twice as long to make—and tastes even better.
Whether you’re hosting a brunch for friends or simply treating your family to something special, this recipe feels both indulgent and fuss-free. Each 9×13-inch pan turns into a canvas of golden brown goodness, offering about eight generous servings at roughly 220 calories apiece. With a beginner-friendly difficulty level and flexible serving options—think powdered sugar, maple syrup, or even a dollop of whipped cream—you’re in full creative control. So grab your whisk, warm up that oven to 350°F (175°C), and get ready to impress without breaking a sweat.
KEY INGREDIENTS IN BLUEBERRY BUTTERMILK PANCAKE CASSEROLE
Before we dive into the step-by-step, let’s talk about the building blocks that make this casserole truly shine. Each ingredient plays its part in creating the delicate balance of fluffiness, tang, sweetness, and fruit-forward brightness that you crave in the morning. Gather these pantry staples and fresh picks to set yourself up for breakfast success.
- All-purpose flour: The foundation of our batter, providing structure and that classic pancake crumb.
- Granulated sugar: Adds just the right amount of sweetness to complement the tart blueberries without overpowering the buttermilk tang.
- Baking powder: Our primary leavening agent, ensuring the casserole rises light and airy.
- Baking soda: Works alongside the baking powder to give extra lift and enhance the golden crust.
- Salt: Balances flavors and sharpens the sweetness, highlighting both the buttermilk and the blueberries.
- Buttermilk: Infuses moisture and tangy flavor while reacting with the leaveners to create a tender, melt-in-your-mouth texture.
- Eggs: Bind the batter together, add richness, and contribute to that fluffy pancake profile.
- Unsalted butter: Melted into the wet mix, it enriches the casserole with a gentle buttery note.
- Vanilla extract: A splash of pure vanilla deepens the overall flavor and enhances the sweetness.
- Blueberries: Fresh or frozen, these jewels of flavor burst in every bite, releasing juicy bursts that contrast with the soft pancake layers.
- Optional: powdered sugar and maple syrup: Perfect finishing touches to drizzle or dust on top, elevating each slice into brunch-time bliss.
HOW TO MAKE BLUEBERRY BUTTERMILK PANCAKE CASSEROLE
Ready to transform these ingredients into a show-stopping breakfast? Follow this simple, straightforward guide and watch your kitchen fill with the promise of warm, fruity comfort.
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Make sure the dish is evenly coated—this helps the casserole release easily and develop a golden, crisp perimeter.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures each spoonful of batter has a balanced lift and flavor.
3. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until the mixture is smooth and homogenous. You should see a glossy sheen and no streaks of egg white.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to over-mix; the batter should remain slightly lumpy to preserve that tender pancake texture.
5. Fold in the blueberries with a spatula, ensuring they are evenly distributed throughout the batter without bursting or turning the batter blue.
6. Pour the batter into the prepared baking dish, using the spatula to spread it into an even layer so that it bakes uniformly.
7. Bake in the preheated oven for 25–30 minutes, or until the top is a gorgeous golden brown and a toothpick inserted into the center comes out clean.
8. Allow the casserole to cool for a few minutes before serving; this short rest time helps it set and makes cutting neat squares easier.
9. Optionally, dust with a light sprinkling of powdered sugar and serve with warm maple syrup on the side for a sweet, sticky finish.
SERVING SUGGESTIONS FOR BLUEBERRY BUTTERMILK PANCAKE CASSEROLE
Now that you’ve got a gorgeous pan of Blueberry Buttermilk Pancake Casserole on your countertop, let’s talk about how to present it in all its glory. Whether you’re aiming for a cozy family breakfast or an Instagram-worthy brunch spread, these serving ideas will elevate each slice to star status.
- Classic Drizzle: Warm up pure maple syrup until it’s just fluid, then let it cascade over each square. Finish with a light dusting of powdered sugar for that snow-kissed look and a hint of extra sweetness.
- Berry Medley Platter: Arrange a mix of strawberries, raspberries, and blackberries around each serving on a platter. A small dollop of whipped cream on the side adds luxurious creaminess.
- Savory Breakfast Board: Balance the sweet casserole with crispy bacon or breakfast sausage links on a wooden board, garnished with sprigs of fresh mint or thyme for visual interest.
- Beverage Pairing: Serve alongside steaming mugs of freshly brewed coffee or your favorite herbal tea. A cinnamon stick or a slice of lemon on the side adds an aromatic twist that complements the blueberry notes.
HOW TO STORE BLUEBERRY BUTTERMILK PANCAKE CASSEROLE
After the final forkfuls are claimed and the kitchen is buzzing with compliments, you’ll want to keep those leftovers tasting as fresh as day one. Proper storage is key to maintaining that soft pancake texture and vibrant blueberry flavor. Here are four ways to extend that brunch bliss:
- Refrigerate in an Airtight Container
Transfer cooled casserole squares into a sealed container or wrap tightly with plastic wrap. Store in the refrigerator for up to 3–4 days. This keeps moisture locked in and prevents the casserole from absorbing other fridge odors.
- Freeze Individual Portions
Wrap each cooled piece in plastic wrap and then place in a freezer-safe ziplock bag. Freeze for up to 2 months. When you want a quick breakfast, simply unwrap and reheat.
- Reheat in the Oven
Preheat your oven to 350°F (175°C). Place refrigerated or thawed squares on a baking sheet, cover loosely with foil to prevent over-browning, and heat for 8–10 minutes until warmed through.
- Quick Microwave Warm-Up
For single servings, place a slice on a microwave-safe plate and heat on medium power for 30–45 seconds. This method is perfect when you’re short on time or craving a solo treat.
CONCLUSION
Blueberry Buttermilk Pancake Casserole brings together the best of two worlds—tender buttermilk pancakes and a juicy burst of blueberry—in a single pan that’s easy enough for weeknight breakfasts and impressive enough for lazy brunch gatherings. From the first whisk of flour and leaveners to the final, golden-brown bake, this casserole is a joy to prepare and even more delightful to eat. With just 15 minutes of prep and roughly 30 minutes in the oven, you’ll have eight generous servings (about 220 calories each) that are ready to be dusted, drizzled, and devoured. Whether you decide to serve it straight from the pan or dress it up with fresh fruit, bacon, or whipped cream, every bite is a comforting reminder of homey, baked breakfast perfection.
Feel free to print this article or save it in your recipe collection for those mornings when you want to start the day with a smile. You can also find a FAQ below to answer common questions about substitutions, storage tweaks, and flavor variations. If you give this recipe a try or have any questions along the way, I’d love to hear your feedback—drop a comment, share your photos, or send me your tips for making this casserole even more spectacular. Happy baking!
Blueberry Buttermilk Pancake Casserole
Description
Perfectly fluffy and bursting with blueberry goodness, this pancake casserole offers a delightful breakfast experience that's easy to prepare and serve to a crowd.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to ensure they are evenly distributed.
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In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
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Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to over-mix. The batter might be slightly lumpy, and that's okay.
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Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.
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Pour the batter into the prepared baking dish and spread it evenly.
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Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Allow the casserole to cool for a few minutes before serving.
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Optionally, dust with powdered sugar and serve with warm maple syrup.
Note
- This casserole can be prepared the night before and refrigerated. Just bake it in the morning for a fresh and warm breakfast.
- You can substitute blueberries with other fruits such as raspberries, strawberries, or sliced bananas.
- For an extra touch of flavor, add a teaspoon of lemon zest to the batter.
- Serve leftovers reheated with a spot of butter or additional syrup.
