Blueberry Buttermilk Pancake Casserole

Introduction

Few things say “lazy weekend breakfast” quite like a stack of fluffy pancakes, and this Blueberry Buttermilk Pancake Casserole takes that classic comfort food to a whole new level. Imagine the sweet aroma of blueberries bubbling through golden buttermilk pancakes—now in a cozy, make-ahead casserole form. It’s everything you love about pancakes, with the ease and practicality of a baked dish, perfect for feeding a crowd without standing over a griddle.

Inspired by the homestyle flavors of Southern breakfasts and the classic American brunch scene, this dish is a hybrid of fluffy pancakes and warm fruit cobblers. Blueberries shine with their tart-sweet burst in every bite, while buttermilk adds that signature tangy richness to the batter. Whether you’re serving it for a special occasion brunch, a holiday morning, or just because pancakes are always a good idea, this casserole is sure to become a household favorite.

What makes this recipe truly special is its balance of texture and flavor. The tender, custard-soaked pancake pieces are baked to golden perfection, while pockets of juicy blueberries offer bursts of fruity freshness in every bite. A drizzle of maple syrup or a dollop of whipped cream takes it over the top, making it feel indulgently satisfying yet wonderfully wholesome. Plus, it can be made ahead of time, making it a stress-free breakfast option that still feels like a celebration.

Ingredients

For the Pancake Base

• 2 cups (240g) all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2 cups (480ml) buttermilk
• 1/4 cup (60g) unsalted butter, melted
• 1 teaspoon vanilla extract

For the Casserole Assembly

• 1 1/2 cups (225g) fresh or frozen blueberries
• 4 tablespoons (60g) unsalted butter, for greasing and dotting
• 2 tablespoons brown sugar

For the Egg Custard

• 3 large eggs
• 1 cup (240ml) whole milk
• 1/4 cup (60ml) heavy cream
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)

Optional Toppings

• Maple syrup, for serving
• Whipped cream
• Powdered sugar, for dusting
• Fresh mint, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23x33cm) baking dish with 1 tablespoon (15g) of butter.
2. Prepare the pancake batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate medium bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Tip: Don’t overmix—the batter should be slightly lumpy, similar to traditional pancake batter.
5. Heat a non-stick griddle or skillet over medium heat. Lightly grease with butter or oil, and pour 1/4 cup of batter per pancake.
6. Cook pancakes for 2-3 minutes per side, or until bubbles form on the surface and the edges look set. Flip and cook another 1-2 minutes until golden. Repeat until all batter is used. You should get about 12-14 small pancakes.
7. Let the pancakes cool slightly, then cut them into quarters or halves, depending on desired size. Arrange the pieces in the prepared baking dish in a layered, slightly overlapping pattern.
8. Add the blueberries: Scatter the blueberries evenly over and between the pancake pieces so every bite has juicy fruit.
9. Make the custard: In a medium bowl, whisk the eggs, milk, cream, maple syrup, vanilla extract, and cinnamon (if using) until smooth.
10. Pour the custard evenly over the pancakes and berries, pressing down gently to ensure the pieces absorb the liquid. Let sit for 10-15 minutes to allow absorption or refrigerate overnight for best results.
11. Dot with butter and sprinkle with brown sugar before baking for an extra golden top and subtle caramel notes.
12. Bake in the preheated oven for 35–40 minutes, or until the top is golden and the center is set (a knife inserted should come out mostly clean).
13. Let the casserole cool for 10 minutes before serving. This will help the custard fully set and make slicing easier.
14. Serve warm with your favorite toppings like maple syrup, whipped cream, or a dusting of powdered sugar.

Recipe Information

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 65 minutes
• Serving Size: 1 slice (1/8th of casserole)
• Yield: 8 servings
• Difficulty: Medium

Tips & Variations

Tips for Best Results

• Use fresh buttermilk for that perfect tangy flavor. If you don’t have any, mix 2 cups milk with 2 tablespoons lemon juice or white vinegar and let sit for 5 minutes.
• Don’t overmix the batter—this keeps the texture light and fluffy.
• Let the casserole sit after adding the custard to allow proper soaking. This step helps ensure a creamy interior once baked.
• Use a serrated knife to cut the casserole cleanly after baking and resting.
• Test doneness by inserting a knife into the center—if it comes out mostly clean and no liquid oozes, it’s done.

Recipe Variations

• Berry Medley: Substitute or mix in raspberries, blackberries, or chopped strawberries.
• Lemon Zest: Add 1 teaspoon of lemon zest to the batter or custard for a brightness that pairs beautifully with blueberries.
• Gluten-Free: Use a 1:1 gluten-free flour substitute to accommodate dietary needs.
• Chocolate Chip Twist: Add mini chocolate chips for a dessert-like version kids will adore.
• Nutty Crunch: Sprinkle slivered almonds or chopped pecans on top before baking for a bit of texture.

Storage Instructions

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Wrap individual portions for grab-and-go breakfasts during the week.

Reheating Instructions

• Place a slice on a microwave-safe plate and heat for 45–60 seconds until warmed through.
• Reheat in a 350°F (175°C) oven for 15 minutes for a crisper top.

Make-Ahead Tips

• Assemble everything the night before (including soaking in custard), cover tightly, and store in the fridge overnight. Bake fresh in the morning.
• Pre-make and freeze cooked pancakes to save time the morning of preparation.

Nutritional Information

(Per serving – approximately 1/8th of the casserole)

• Calories: 330
• Protein: 9g
• Carbohydrates: 38g
• Fat: 16g
• Fiber: 2g

Conclusion

This Blueberry Buttermilk Pancake Casserole is a heartwarming, indulgent way to transform an everyday breakfast into a memorable meal. Whether you’re gathering family around the table on a lazy Sunday or prepping ahead for a stress-free holiday brunch, this dish checks all the boxes: easy, cozy, and utterly delicious.

Pair it with a hot mug of coffee, fresh orange juice, or a sparkling brunch cocktail for a fabulously satisfying spread. Ready to give it a go? We’d love to hear how your version turns out! Leave a comment below, drop a star rating, or share your delicious result on social media and tag us. Happy cooking!