Blueberry Buttermilk Pancake Casserole Recipe

Prep Time 20 mins
Cook Time 45 mins
Rest Time 10 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 175  C
Servings: 8
Best Season: All Season
Description

This Blueberry Buttermilk Pancake Casserole is a warm, comforting, and beautifully fluffy baked breakfast dish made with soft buttermilk pancakes layered with juicy blueberries and a lightly sweetened custard. It delivers the classic flavor of homemade pancakes with the convenience of a make-ahead casserole—perfect for brunch gatherings, weekend breakfasts, or holiday mornings. With its tender texture, golden top, and bursts of blueberry goodness, this casserole is an easy crowd-pleaser and fully SEO-optimized for readers searching for cozy breakfast ideas and simple brunch bakes.

Ingredients
    For the Pancake Base
  • 2 cups all-purpose flour (sifted)
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 2 large eggs (room temperature)
  • 2 cups buttermilk (room temperature)
  • 0.25 cup melted unsalted butter (cooled slightly)
  • 1.5 tsp vanilla extract
    • For the Blueberry Layer
  • 2 cups fresh blueberries (washed and dried)
  • 1 tbsp lemon juice
  • 1.5 tbsp granulated sugar
    • For the Custard Pour
  • 1 cup whole milk
  • 0.5 cup buttermilk
  • 2 large eggs
  • 0.25 cup maple syrup
  • 1 tsp vanilla extract
    • For the Topping (Optional but Recommended)
  • 2 tbsp melted butter (for brushing the top)
  • 2 tbsp coarse sugar (for light crunch)
  • 0.5 cup extra blueberries
Instructions
    Prepare the Baking Dish
  1. 1
    Lightly grease a 9×13-inch baking dish with butter or neutral oil. This helps prevent sticking and ensures the pancake layers bake evenly.
    2. Mix the Dry Ingredients
  2. 2
    In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk well to evenly disperse the leavening agents so the casserole rises perfectly.
    3. Mix the Wet Ingredients
  3. 3
    In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla. Make sure the butter isn’t too hot to avoid scrambling the eggs.
    4. Combine Wet and Dry Mixtures
  4. 4
    Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix—small lumps are normal and help create fluffy pancakes.
    5. Prepare the Blueberries
  5. 5
    In a small bowl, toss the blueberries with lemon juice and sugar. This enhances their natural sweetness and helps create a juicy layer.
    6. Assemble the Casserole
  6. 6
    Pour the pancake batter into the prepared baking dish and spread it evenly. Sprinkle the blueberry mixture evenly over the top. Do not press them in; they will sink slightly during baking.
    7. Prepare the Custard Pour
  7. 7
    Whisk together the milk, buttermilk, eggs, maple syrup, and vanilla. Mix until fully smooth. Slowly pour this custard mixture over the pancake batter and blueberries. It will seep into the batter and create a soft, tender texture as it bakes.
    8. Add the Optional Topping
  8. 8
    Brush the top with melted butter, sprinkle with coarse sugar, and scatter a handful of blueberries for a beautiful finish.
    9. Bake the Casserole
  9. 9
    Place the dish into a preheated oven at 175°C. Bake for 40–45 minutes or until the center is set, the top is golden, and the edges pull slightly away from the pan.
    10. Rest and Serve
  10. 10
    Allow the casserole to cool for at least 10 minutes. This helps it set and makes slicing cleaner. Serve warm with maple syrup, powdered sugar, or whipped cream.
Note
  • Make-Ahead: Prepare the entire dish the night before, refrigerate, and bake in the morning.
  • Frozen Blueberries: Can be used—do not thaw; toss with 2 tsp extra flour to prevent bleeding.
  • Extra Moisture: If you prefer a more custard-like center, add 0.25 cup extra milk to the custard.
  • Storage: Refrigerate leftovers for 3–4 days. Reheat in the oven at 150°C for best texture.
  • Variations:
    • Add lemon zest to the batter for brightness.
    • Swap blueberries with strawberries, raspberries, or mixed berries.
    • Add cinnamon or nutmeg for a warm flavor profile.
Keywords: blueberry casserole, pancake bake, make-ahead breakfast, buttermilk recipe, brunch ideas
Read it online: https://petitepanini.com/recipe/blueberry-buttermilk-pancake-casserole-recipe/