Name: Blueberry Buttermilk Pancake Casserole Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/4 cup granulated sugar; 2 large eggs; 2 cups buttermilk; 1/4 cup unsalted butter, melted and cooled; 1 tsp vanilla extract; 1 1/2 cups fresh or frozen blueberries; Optional: powdered sugar or maple syrup for serving

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Blueberry Buttermilk Pancake Casserole is a warm, fluffy, and fruit-filled breakfast bake that tastes like a stack of blueberry pancakes—without the need to flip a single one. Made with tender buttermilk batter and bursting with juicy blueberries, it’s the kind of cozy, all-in-one breakfast I love serving on lazy weekends or family mornings.

Why You’ll Love This Recipe

I love how this casserole combines all the comforting flavor of traditional pancakes with the ease of a one-dish bake. It’s perfect when I want a hands-off breakfast that feeds a group without standing at the stove. The buttermilk keeps it soft and flavorful, and the blueberries add a sweet-tart pop in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Buttermilk
Unsalted butter (melted and cooled)
Vanilla extract
Fresh or frozen blueberries
Optional: powdered sugar or maple syrup for serving

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and sugar.
In another bowl, I whisk the eggs, buttermilk, melted butter, and vanilla until smooth.
I combine the wet and dry ingredients just until mixed—being careful not to overmix for a fluffy texture.
I gently fold in most of the blueberries, reserving a few to sprinkle on top.
I pour the batter into the prepared dish and scatter the remaining blueberries over the top.
I bake for 35–40 minutes, or until the center is set and the top is golden.
I let it cool slightly before dusting with powdered sugar or serving with warm maple syrup.

Servings and timing

This recipe serves 6–8 people. It takes 15 minutes to prep and 35–40 minutes to bake—ready in under an hour.

Variations

Sometimes I swap blueberries for raspberries or sliced strawberries. I’ve also added a crumb topping for extra texture or stirred in lemon zest to brighten the flavor. For a dessert version, I drizzle a simple glaze over the top instead of syrup.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm individual slices in the microwave or cover and heat in a 300°F oven until warmed through. It also freezes well—just wrap tightly and thaw overnight before reheating.

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer but toss them lightly in flour to prevent them from sinking or bleeding into the batter.

What if I don’t have buttermilk?

I make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of milk and letting it sit for 5–10 minutes.

Can I make this ahead?

Absolutely. I mix the batter and pour it into the dish the night before, then bake it fresh in the morning.

Is this casserole sweet?

It’s lightly sweet—just like pancakes. I usually serve it with syrup or a dusting of powdered sugar to sweeten it up more.

Can I make it gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and it works well with no major changes to texture.

Conclusion

Blueberry Buttermilk Pancake Casserole is a cozy, crowd-pleasing breakfast that brings the joy of pancakes to the oven. With its tender crumb, sweet bursts of blueberry, and easy prep, it’s a go-to when I want something warm, homemade, and family-friendly without the hassle of flipping. Perfect for weekends, brunches, or even a breakfast-for-dinner night.