Blueberry Buttermilk Pancake Casserole Recipe

Introduction

If you’re looking for a breakfast that combines the pillowy charm of buttermilk pancakes with the ease of a one-dish bake, this Blueberry Buttermilk Pancake Casserole is the answer. With juicy bursts of blueberries nestled in a custardy pancake base, it’s perfect for lazy weekends, holiday brunches, or feeding a hungry crowd without flipping pancakes one by one.

This casserole’s beauty lies in its simplicity—no need to hover over your stove. Pop it in the oven and let the magic happen while you brew your coffee.

Why This Blueberry Buttermilk Pancake Casserole Stands Out

This recipe turns a classic breakfast favorite into a fluffy, slightly crisp-edged, berry-packed delight. The tang of buttermilk enhances the natural sweetness of blueberries, while a golden topping provides irresistible texture. Whether you serve it warm with syrup or let it cool for a portable snack, every bite delivers nostalgia and comfort—family-friendly, fuss-free, and utterly delicious.

Preparing the Ingredients for Extra Flavor and Ease

Start with fresh or frozen blueberries. If using frozen, there’s no need to thaw—just fold them in frozen to prevent discoloring the batter. To streamline prep, chop your butter and measure ingredients with the Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel, ensuring every measurement is spot on.

Blending the wet ingredients until perfectly smooth helps the casserole bake evenly; a Ninja BL610 Professional 72 Oz Countertop Blender, Black makes this step quick and mess-free. For easy cleanup and a reliably non-stick bake, line your dish with Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet.

How to Assemble and Bake Your Pancake Casserole

Pour the batter into your parchment-lined dish and sprinkle blueberries for even coverage. Optional: a light crunch from sanding sugar or a sprinkle of cinnamon adds dimension. Once baked, the casserole should be puffed and golden, with berries peeking through the surface.

Let the casserole cool slightly before slicing. A Bamboo Cutting Boards for Kitchen, Set of 3 is ideal for serving sturdy squares that slide right onto plates.

Serving and Storing Suggestions for the Ultimate Pancake Bake

Serve warm with a dusting of powdered sugar, a drizzle of maple syrup, or a dollop of whipped cream. Fresh fruit or a tangy yogurt on the side balances the richness. Leftovers keep beautifully and can be stored in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) for grab-and-go breakfasts all week.

This casserole can be sliced and packed for a brunch potluck, picnic, or school snack. Pair with hot coffee or a cold glass of milk for a wholesome, satisfying start to your day.

Nutritional Information and Serving Size

This recipe yields 8–10 hearty servings. Each piece (without added toppings) delivers roughly 280–320 calories, depending on the type of milk and the size of your slice. It’s a balanced, comforting dish to enjoy in moderation as part of a special breakfast or brunch.

Blueberry Buttermilk Pancake Casserole Recipe (Recap)

A fluffy, golden, berry-studded breakfast bake that’s far easier than making individual pancakes. With effortless prep and crowd-pleasing results, this Blueberry Buttermilk Pancake Casserole will become a staple for family mornings and leisurely gatherings.

Instructions

1. Preheat oven to 350°F. Line a 9×13-inch baking dish with Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy lifting and cleanup.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. For precise measurements, use your Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel.
3. In a blender such as the Ninja BL610 Professional 72 Oz Countertop Blender, Black, combine eggs, buttermilk, melted butter, and vanilla. Blend until smooth, about 10 seconds.
4. Add wet mixture to dry ingredients, stirring gently until just combined (some lumps are fine). Do not overmix.
5. Fold in half of the blueberries, reserving the rest for topping.
6. Pour the batter into the prepared baking dish. Scatter remaining blueberries (and any optional coarse sugar or cinnamon sugar) evenly over the top.
7. Bake 35–40 minutes, or until golden and a tester inserted in the center comes out clean. Remove from oven and allow to cool for at least 10 minutes before cutting. Serve on sections of your Bamboo Cutting Boards for Kitchen, Set of 3 for easy slicing and serving.
8. Store any leftovers in airtight Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) in the refrigerator for up to 3 days.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

This Blueberry Buttermilk Pancake Casserole is a no-fuss way to serve a crowd, perfect for mornings when you crave something special but want to keep things simple and scrumptious.