Blueberry Buttermilk Pancake Casserole Recipe

Introduction

The Blueberry Buttermilk Pancake Casserole brings all the nostalgic delight of fluffy pancakes into a crowd-pleasing, one-pan breakfast. Perfect for brunch gatherings, special weekend mornings, or an easy holiday spread, this casserole features sweet, juicy blueberries and tender, tangy buttermilk pancakes baked together for a dish that’s both homey and impressive.

Instead of standing over the stove flipping pancakes, this recipe lets you enjoy all the flavor and comfort of classic blueberry pancakes with a fraction of the fuss.

Why This Blueberry Buttermilk Pancake Casserole Stands Out

This casserole is beloved for its balanced sweetness, tangy buttermilk notes, and bursts of juicy blueberry in every bite. The baked method creates an irresistibly light, cake-like texture while allowing you to serve many guests at once—no need to keep pancakes warm or worry about serving times.

It’s also endlessly customizable with mix-ins or toppings, ensuring everyone gets their perfect scoop.

Key Steps to Fluffy, Flavorful Results

Start by making a classic buttermilk pancake batter. Combining the dry and wet ingredients just until moistened is crucial for that signature fluffy texture.

For evenly distributed fruit, try using a high-quality Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to quickly halve your blueberries if you’d like smaller bursts of flavor. Gently folding the berries into the batter ensures every bite is filled with juicy, sweet goodness.

Pour the batter into a casserole dish lined with a sheet of Reynolds Kitchens Brown Parchment Paper Roll to make cleanup quick and prevent sticking, so you get perfectly sliced servings every time.

Layering and Baking Your Casserole

Even layers create the best texture; pour half the pancake batter in, scatter additional blueberries, then top with remaining batter. A finished drizzle of melted butter or a sprinkle of sugar before baking encourages a beautiful golden crust.

Bake until puffed, set, and lightly golden. For even baking and a gorgeous rise, an oven-safe, nonstick pan like the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch is a strong choice if you halve the recipe or opt for a rustic skillet bake.

Serving and Storing Blueberry Buttermilk Pancake Casserole

Let your casserole rest for 10 minutes so it slices cleanly. Top with a dusting of powdered sugar or warm maple syrup, and serve with a fresh fruit salad stored in a Bentgo Salad Container for a brunch that feels both comforting and special.

Leftovers keep beautifully in Rubbermaid Brilliance Food Storage Containers, making weekday breakfasts just as tasty.

Nutritional Breakdown and Serving Size

This recipe yields 8 generous squares. Each serving typically contains about 280–320 calories, depending on toppings and syrup. Nutritious, comforting, and balanced with protein from eggs and dairy, it’s a breakfast you’ll return to—especially when fresh blueberries are in season.

Blueberry Buttermilk Pancake Casserole Recipe Recap

This oven-baked pancake casserole offers all the charm and warmth of traditional blueberry pancakes, with none of the hassle. Its fluffy, golden crumb and bursts of berry sweetness make it a winning option for family celebrations, brunches, and meal-prepped breakfasts.

Instructions

1. Preheat your oven to 350°F. Line a 9×13-inch baking dish with a sheet of Reynolds Kitchens Brown Parchment Paper Roll for easy removal and cleanup.
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, whisk eggs, buttermilk, melted butter, and vanilla. Pour wet ingredients into dry, stirring gently until just combined. Don’t overmix—lumps are okay!
4. Gently fold in blueberries using a Mueller Pro-Series Vegetable Chopper to halve berries if preferred for more even bites.
5. Pour half the batter into prepared dish. Add a layer of blueberries, then the remaining batter. Drizzle a bit of melted butter over top and sprinkle extra blueberries for a beautiful finish.
6. Bake for 35–40 minutes or until the casserole is puffed, golden, and a toothpick inserted in the center comes out clean.
7. Let cool 10 minutes before slicing. Serve warm, dusted with powdered sugar and drizzled with maple syrup. Store leftovers in Rubbermaid Brilliance Containers for easy grab-and-go breakfasts.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Enjoy a slice of cozy, berry-filled comfort with this easy Blueberry Buttermilk Pancake Casserole—a guaranteed brunch hit!