The kitchen fills with a warm, sweet aroma as breakfast is transformed into something spectacular. This Easy Blueberry Buttermilk Pancake Casserole is my secret weapon for turning any morning into a special occasion. No more wrestling with a griddle or flipping pancakes one by one! Instead, this delightful casserole brings together fluffy pancakes and juicy blueberries in a shareable dish that’s perfect for lazy weekends or festive brunches. Plus, it’s simple enough that even the busiest of mornings can accommodate a slice of this luscious goodness. Whether you enjoy it with a drizzle of maple syrup or a dollop of whipped cream, it’s bound to become a family favorite. Are you ready to make breakfast a highlight of your day? Why is this pancake casserole a must-try? Unmatched Convenience: This easy recipe eliminates the hassle of flipping individual pancakes, allowing you to serve a delicious breakfast with minimal effort. Flavor Explosion: The juicy blueberries interspersed throughout the fluffy layers provide a burst of sweetness in every bite, making it a delightful morning treat. Perfect for Sharing: Ideal for brunch gatherings, this casserole feeds a crowd, making it an excellent choice for family celebrations or casual get-togethers. Versatile Options: Feel free to customize it with other berries or mix-ins like nuts for added texture—endless possibilities for everyone’s taste! Make Ahead Magic: Prep it the night before and bake it fresh in the morning for a hassle-free breakfast. If you love ease and flavor, be sure to check out my recipes for Cottage Cheese Pancakes or Banana Oatmeal Pancakes—both are sure to impress! Blueberry Buttermilk Pancake Casserole Ingredients For the Casserole All-purpose flour – Provides structure and texture; can substitute with a gluten-free flour blend for a gluten-free version. Baking powder – A leavening agent for lightness; ensure it’s fresh for best results. Baking soda – Helps pancakes rise, which is crucial for texture; check the expiration for effectiveness. Salt – Enhances flavor and balances sweetness; a subtle necessity in baked goods. Granulated sugar – Adds sweetness and aids in browning; can use brown sugar for a richer flavor. Eggs – Bind the ingredients and add moisture; can replace with flax eggs for a vegan option. Buttermilk – Contributes tang and moisture, giving pancakes a tender crumb; substitute with milk mixed with vinegar or yogurt for a similar acidity. Unsalted butter – Adds richness and flavor; for a dairy-free version, use melted coconut oil or dairy-free butter. Vanilla extract – Enhances flavor depth; use a high-quality extract for the best taste. Fresh blueberries – Offer bursts of sweetness and texture; substitute with other berries like strawberries or raspberries for variation. Lemon juice – Brightens the flavor of the blueberries; fresh juice is preferred. Cornstarch – Thickens the blueberry filling; can substitute with arrowroot powder in a pinch. For the Glaze Powdered sugar – Creates sweetness and a smooth texture for the glaze. Additional buttermilk – Adjusts glaze consistency; use as needed. For Serving Maple syrup – A delightful topping that adds sweetness. Whipped cream – Adds a rich, creamy layer for indulgence. Fresh mint leaves – Optional garnish for a refreshing touch. Get ready to delight your taste buds with this Blueberry Buttermilk Pancake Casserole that’s just bursting with flavor! Step‑by‑Step Instructions for Blueberry Buttermilk Pancake Casserole Step 1: Prepare the Blueberry Filling In a medium saucepan over medium heat, combine 3 cups of fresh blueberries, granulated sugar, and lemon juice. Stir gently until the sugar dissolves and the blueberries start to release their juices, about 5 minutes. Mix 1 tablespoon of cornstarch with 2 tablespoons of water, then add it to the blueberry mixture. Cook for another 2-3 minutes until the filling thickens slightly and becomes glossy. Step 2: Make the Pancake Batter In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/4 cup of granulated sugar. In a separate bowl, beat 3 large eggs, then add 2 cups of buttermilk, 1/4 cup of melted unsalted butter, and 1 teaspoon of vanilla extract. Gradually combine the wet and dry ingredients, mixing until just combined; a few lumps are perfectly fine for this Blueberry Buttermilk Pancake Casserole. Step 3: Assemble the Casserole Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking. Pour half of the pancake batter into the dish, spreading it evenly. Carefully layer the blueberry filling on top of the batter, distributing it well. Finish by pouring the remaining batter over the blueberries, ensuring coverage; this creates a beautiful layered effect for the casserole. Step 4: Bake Place the assembled casserole in the preheated oven and bake for 30-35 minutes. Keep an eye on it; the top should turn a lovely golden brown, and a toothpick inserted into the center should come out clean. This step transforms your mixture into a fluffy and delicious Blueberry Buttermilk Pancake Casserole that’s perfect for sharing. Step 5: Prepare the Glaze (Optional) While the casserole is baking, whisk together 1 cup of powdered sugar, 2 tablespoons of buttermilk, and 1/2 teaspoon of vanilla extract in a small bowl. Adjust the consistency by adding more buttermilk, a teaspoon at a time, until you reach a smooth glaze that drizzles easily. This adds a sweet touch to your finished Blueberry Buttermilk Pancake Casserole. Step 6: Serve Once the casserole is baked, remove it from the oven and allow it to cool slightly for about 10 minutes, making it easier to slice. Drizzle with the optional glaze, if desired, and serve warm. Enhance the experience by offering maple syrup, whipped cream, or fresh mint as toppings, creating an inviting presentation for your delicious Blueberry Buttermilk Pancake Casserole. Make Ahead Options These Blueberry Buttermilk Pancake Casserole are perfect for meal prep enthusiasts! You can prepare the blueberry filling and pancake batter up to 24 hours in advance, making busy mornings a breeze. Simply store the blueberry filling in an airtight container in the refrigerator and keep the batter covered in the bowl. When you’re ready to bake, simply layer the filling in the greased dish, pour the batter on top, and proceed to bake as usual. This ensures your casserole is just as delicious and fluffy, saving you precious time while still bringing the joy of homemade breakfast to your table. Expert Tips for Blueberry Buttermilk Pancake Casserole Perfect Pancake Batter: Avoid overmixing your batter; a few lumps will ensure fluffy pancakes in your casserole. Check Freshness: Ensure your baking powder and baking soda are fresh for optimal rise; out-of-date ingredients can lead to dense results. Cool for Ease: Allow the casserole to cool for about 10 minutes before slicing to make portions easier and neater. Monitor Baking Time: Watch the baking time closely, as it can vary between ovens; look for a golden top and clean toothpick to know it’s done. Glaze Consistency: Adjust the amount of buttermilk in your glaze for the perfect drizzle—start with less and add more as needed for your desired consistency. Enjoy the magic of this Blueberry Buttermilk Pancake Casserole, and watch it become a family favorite! What to Serve with Easy Blueberry Buttermilk Pancake Casserole Indulging in a slice of blueberry goodness sets the tone for a delightful breakfast escapade. The sweetness of the blueberries pairs beautifully with a variety of complementary dishes. Crispy Bacon: The savory crunch of crispy bacon balances the sweet and fluffy casserole, creating a true breakfast harmony. Breakfast Sausages: Juicy sausages add a hearty element, making your brunch spread feel complete and satisfying for everyone at the table. Fresh Fruit Salad: A refreshing mix of seasonal fruits adds brightness and a splash of color, enhancing the overall taste and making your breakfast feel lighter. Maple Syrup Drizzle: A generous drizzle of pure maple syrup creates a sweet caramelization on the casserole’s surface, taking every bite to a new level of indulgence. Yogurt Parfait: Layer creamy yogurt with granola and fresh berries for a nutritious side that balances the richness of the casserole with creamy and crunchy texture. Hot Coffee or Tea: A steaming cup of coffee or your favorite herbal tea brings warmth and depth to your breakfast experience, enhancing those delightful flavors. Whipped Cream: Top with a dollop of whipped cream for an extra touch of decadence; it makes each serving feel like a special treat. Make your breakfast unforgettable with these flavorful companions to the Easy Blueberry Buttermilk Pancake Casserole! How to Store and Freeze Blueberry Buttermilk Pancake Casserole Room Temperature: Keep the casserole covered at room temperature for up to 2 days; it’s best served fresh, but can still be enjoyed slightly warm. Fridge: Store leftover Blueberry Buttermilk Pancake Casserole in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven until warm. Freezer: For longer storage, freeze individual portions wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Defrost in the fridge overnight before reheating. Reheating: Reheat the thawed slices in a microwave for 30-45 seconds, or warm in a preheated oven at 350°F (175°C) for about 10 minutes, until heated through. Blueberry Buttermilk Pancake Casserole Variations Feel free to let your creativity shine with this delightful recipe, adding exciting twists to elevate your breakfast experience! Gluten-Free: Use a gluten-free flour blend to make this casserole suitable for those with gluten sensitivities. The flavors remain just as enchanting! Berry Mix: Swap blueberries for a mix of raspberries and strawberries for a colorful, berry explosion that adds a delightful tartness to each bite. Nuts Galore: Add chopped pecans or walnuts to the batter for an irresistible crunch, creating a texture contrast that makes this dish even more satisfying. Spiced Up: Incorporate warm spices like cinnamon or nutmeg into the batter for cozy undertones; it adds an aromatic twist that feels like a warm hug on a chilly morning. Savory Delight: For a savory touch, fold in crumbled bacon or sausages to the batter, providing a delightful contrast to the sweet blueberries—perfect for brunch gatherings! Dairy-Free: Replace buttermilk with almond milk mixed with a splash of vinegar or dairy-free yogurt, and use coconut oil instead of butter for an equally delicious option. Fruity Zing: Enhance the blueberry flavor by adding a splash of orange juice and zest to the batter, creating a fresh and bright flavor profile that awakens your taste buds. Extra Layer: Consider layering in cream cheese before adding the blueberries for a rich, creamy surprise that’s sure to impress your family and friends. With these variations, your Blueberry Buttermilk Pancake Casserole will never fall flat! And if you’re in the mood for more breakfast treats, check out my recipes for Sourdough Discard Pancakes or Cauliflower Broccoli Casserole for even more delicious options. Blueberry Buttermilk Pancake Casserole Recipe FAQs How do I choose fresh blueberries? Absolutely! When selecting blueberries, look for plump, firm berries that have a deep blue color. Avoid any that are shriveled or have dark spots all over, as these indicate overripeness. Fresh blueberries should have a gentle bloom or powdery coating; this is a natural protective layer. What’s the best way to store leftovers? Very! Store leftover Blueberry Buttermilk Pancake Casserole in an airtight container in the refrigerator for up to 3 days. You can reheat slices in the microwave, which only takes about 30-45 seconds, or warm up in the oven at 350°F (175°C) for about 10 minutes until warmed through to enjoy the fluffy texture again. Can I freeze this casserole? Absolutely! To freeze individual portions of Blueberry Buttermilk Pancake Casserole, wrap them tightly in plastic wrap, then in aluminum foil to prevent freezer burn. These can be stored in the freezer for up to 2 months. When you’re ready to eat, defrost in the fridge overnight and reheat as mentioned before. What should I do if the casserole is too dry? If you find that your casserole turns out a bit dry, there could be a couple of reasons. One common issue is overbaking; keep an eye on your casserole in the oven and check for doneness about 5 minutes earlier than the suggested time. If it does come out dry, serve it with a drizzle of the glaze or a generous pour of warm maple syrup to enhance moisture and sweetness. Can I make this casserole dairy-free? Certainly! For a dairy-free version of the Blueberry Buttermilk Pancake Casserole, substitute buttermilk with a mixture of almond milk (or your preferred dairy-free milk) and 1 tablespoon of vinegar or lemon juice. Additionally, replace the unsalted butter with melted coconut oil or any dairy-free butter. You won’t miss the creaminess, and it will still be delicious! Are there any allergenic ingredients in this recipe? Very! This recipe includes common allergens such as gluten (in the flour), eggs, and dairy. If you’re making this for someone with allergies, consider using a certified gluten-free flour mix, flax eggs, and dairy-free milk and butter options as mentioned. Always double-check the labels for any cross-contamination warnings. Delicious Blueberry Buttermilk Pancake Casserole for Mornings This Blueberry Buttermilk Pancake Casserole is a delightful breakfast that combines fluffy pancakes and juicy blueberries, perfect for special occasions. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 35 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr Servings: 8 slicesCourse: BreakfastCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Casserole2 cups all-purpose flour can substitute with a gluten-free flour blend2 teaspoons baking powder ensure it's fresh for best results1 teaspoon baking soda check expiration for effectiveness1/2 teaspoon salt enhances flavor1/4 cup granulated sugar can use brown sugar for richer flavor3 large eggs can replace with flax eggs for vegan option2 cups buttermilk substitute with milk mixed with vinegar or yogurt1/4 cup unsalted butter for dairy-free version, use melted coconut oil1 teaspoon vanilla extract use a high-quality extract3 cups fresh blueberries substitute with other berries for variation1 tablespoon cornstarch can substitute with arrowroot powder2 tablespoons lemon juice fresh juice preferredFor the Glaze1 cup powdered sugar creates sweetness and smooth texture2 tablespoons additional buttermilk adjust glaze consistencyFor Servingmaple syrup delightful toppingwhipped cream adds rich, creamy layerfresh mint leaves optional garnish Equipment 9x13-inch baking dishMedium SaucepanLarge mixing bowlwhisk Method Prepare the Blueberry FillingIn a medium saucepan over medium heat, combine fresh blueberries, granulated sugar, and lemon juice. Stir gently until the sugar dissolves and the blueberries start to release their juices, about 5 minutes. Mix cornstarch with water, then add to the mixture and cook for another 2-3 minutes until thickened.Make the Pancake BatterIn a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and granulated sugar. In a separate bowl, beat the eggs, then add buttermilk, melted butter, and vanilla extract. Gradually combine wet and dry ingredients until just combined.Assemble the CasserolePreheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish. Pour half of the pancake batter into the dish, then layer the blueberry filling on top. Pour the remaining batter over the blueberries.BakePlace the casserole in the preheated oven and bake for 30-35 minutes until the top is golden brown and a toothpick inserted comes out clean.Prepare the Glaze (Optional)While baking, whisk together powdered sugar, buttermilk, and vanilla extract in a small bowl, adjusting the consistency with more buttermilk as needed.ServeOnce baked, cool for about 10 minutes, drizzle with glaze if desired, and serve warm with maple syrup, whipped cream, or fresh mint. Nutrition Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 3mgCalcium: 100mgIron: 1mg NotesThis casserole can be prepped the night before and baked fresh in the morning, making for an easy and delightful breakfast option. Tried this recipe?Let us know how it was!
