Blueberry Buttermilk Pancake Casserole

This blueberry buttermilk pancake casserole transforms traditional pancakes into a no-flip, crowd-pleasing treat that can be enjoyed by everyone at once. With its fluffy buttermilk base, juicy blueberries, and irresistible brown sugar crumble topping, this breakfast casserole delivers all the pancake flavor with none of the standing-at-the-stove effort.

I first made this casserole when hosting a holiday breakfast for extended family. After years of flipping pancakes while everyone else enjoyed their coffee, I discovered this genius solution that allowed me to actually sit down and enjoy breakfast with my guests.

Ingredients

• For the crumb topping
• Flour creates the perfect crumbly texture that bakes up with a slight crispness
• Light brown sugar adds a warm molasses note that complements the blueberries
• Granulated sugar provides sweetness and helps create those delightful crispy bits
• Cinnamon brings warm spice that pairs beautifully with maple syrup
• Salt balances the sweetness and enhances all other flavors
• Unsalted butter binds everything together while adding rich flavor

• For the pancake base
• All purpose flour forms the foundation of our fluffy pancake base
• Granulated sugar adds just the right touch of sweetness without overwhelming
• Salt enhances the flavors and balances the sweetness
• Baking powder and baking soda work together to create that perfect pancake rise
• Large eggs provide structure and richness
• Buttermilk delivers tanginess and creates an incredibly tender texture
• Milk thins the batter to the perfect consistency
• Melted butter enriches the batter with unmistakable flavor
• Lemon zest brightens the whole dish with subtle citrus notes
• Vanilla extract adds warmth and depth to the flavor profile
• Fresh blueberries burst with juicy sweetness throughout the casserole
• Maple syrup for serving brings that classic pancake finishing touch

Step-by-Step Instructions

Prepare Your Tools

Preheat your oven to 350°F and thoroughly grease a 9×13 baking dish, ensuring you get into all corners and sides. The greasing step is crucial as it helps your casserole release easily after baking.

Make the Crumb Topping

In a medium bowl, combine your flour, sugars, cinnamon, and salt, whisking to eliminate any lumps. Pour in the melted butter and stir until the mixture resembles wet sand with some larger clumps forming. Refrigerate the topping while you prepare the batter, which helps it maintain distinct crumbs during baking.

Create the Dry Mixture

In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until evenly distributed. Whisking the dry ingredients separately ensures even leavening throughout the casserole.

Mix the Wet Ingredients

In another bowl, combine eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract. The butter might solidify slightly when it hits the cold ingredients, but this is perfectly fine and will melt during baking. Whisk until well combined but not overly frothy.

Combine and Assemble

Pour the wet ingredients into the dry ingredients and use a rubber spatula to gently fold everything together. Stop mixing when just combined. The batter should be slightly lumpy, similar to traditional pancake batter. Overmixing will develop gluten and make your casserole tough.

Layer and Top

Pour the batter into your prepared baking dish, spreading it evenly. Sprinkle the blueberries evenly across the top, gently pressing some down slightly into the batter. Remove the crumb topping from the refrigerator and sprinkle it evenly over the entire surface, creating a consistent layer.

Bake to Perfection

Bake for 35-45 minutes until the casserole is puffed, light golden brown, and a toothpick inserted in the center comes out clean or with just a few moist crumbs. The center should feel set and springy when gently pressed.

Serve Warm

Allow to cool for about 5 minutes before serving. Cut into squares and serve warm with maple syrup drizzled over the top for that classic pancake experience.

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The buttermilk is truly the secret weapon in this recipe. I once tried to make it with regular milk when I was out of buttermilk, and while still good, it lacked that distinctive tangy flavor that makes this casserole special. If you find yourself without buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

Make Ahead Options

This casserole is perfect for busy mornings. You can prepare the entire casserole the night before, cover it tightly with plastic wrap, and refrigerate overnight. In the morning, remove it from the refrigerator while your oven preheats, then bake as directed, adding about 5-10 minutes to the baking time since you're starting with a cold casserole. Alternatively, you can bake it completely ahead of time and reheat individual portions in the microwave for 30-60 seconds when you're ready to enjoy.

Working With Frozen Blueberries

While fresh blueberries are wonderful when in season, frozen blueberries work beautifully in this recipe too. Do not thaw frozen blueberries before using them, as they'll release too much liquid into your batter. Instead, fold them in while still frozen. The baking time may increase by about 5 minutes, and your casserole might take on a slightly purple hue from the juice, but the flavor will be just as delicious. Tossing frozen blueberries in a tablespoon of flour before adding them can help absorb excess moisture.

Serving Suggestions

While maple syrup is the classic topping, this versatile casserole pairs beautifully with many accompaniments. Try a dollop of whipped cream, a sprinkle of powdered sugar, or a drizzle of lemon glaze for variation. For a more indulgent brunch, serve alongside crispy bacon or breakfast sausage to balance the sweetness. A simple fruit salad makes a refreshing side dish that complements the rich, warm casserole perfectly.

Flavor Variations

The basic recipe is wonderfully adaptable to seasonal changes or personal preferences. Try substituting raspberries, blackberries, or diced peaches for the blueberries. Adding chopped nuts like pecans or walnuts to the crumb topping creates delightful texture contrast. For a fall-inspired version, replace the blueberries with diced apples tossed in cinnamon and add a touch of nutmeg to the crumb topping. The possibilities are endless for creating your own signature version.

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Commonly Asked Questions

→ Can I make this Blueberry Buttermilk Pancake Casserole ahead of time?

Yes! You can prepare the batter and store it in the refrigerator overnight. You can also assemble the entire casserole (without baking), cover and refrigerate overnight, then bake in the morning. You may need to add a few extra minutes to the baking time if baking directly from the refrigerator.

→ Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work well in this casserole. There's no need to thaw them first - add them frozen directly to the batter. This might extend your baking time slightly, so check for doneness before removing from the oven.

→ How do I store leftovers?

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds, or warm larger portions in a 350°F oven until heated through.

→ Can I use pancake mix instead of making the batter from scratch?

Yes, you can substitute pancake mix for the dry ingredients (flour, sugar, salt, baking powder, and baking soda). Follow the box instructions for the liquid-to-mix ratio, but still add the eggs, melted butter, lemon zest, and vanilla for the best flavor.

→ Can I substitute the blueberries with other fruits?

Definitely! This versatile casserole works wonderfully with other berries like raspberries, blackberries, or a mixed berry combination. Diced peaches, apples, or pears would also be delicious alternatives depending on the season.

→ Is buttermilk necessary or can I use a substitute?

While real buttermilk provides the best flavor and texture, you can make a substitute by adding 2 tablespoons of white vinegar or lemon juice to 2 cups of regular milk. Let it sit for 5-10 minutes before using in the recipe.