Blueberry Buttermilk Pancake Casserole

Update : February 17, 2026

Why Make This Recipe

Blueberry Buttermilk Pancake Casserole is a delightful and easy way to enjoy pancakes without the need to flip each one. This dish combines the fluffy goodness of pancakes with the sweetness of fresh blueberries, creating a perfect breakfast for family and friends. It’s not only simple to make but also a great option for brunch gatherings, saving you time and effort in the kitchen. Serve it warm with maple syrup, and you have a comforting meal that everyone will love.

How to Make Blueberry Buttermilk Pancake Casserole

Ingredients

2 cups buttermilk
2 cups all-purpose flour
2 large eggs
1/4 cup sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups blueberries
Maple syrup (for serving)

Directions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
In another bowl, mix the flour, sugar, baking powder, baking soda, and salt. Combine the wet and dry ingredients, mixing until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 30-35 minutes or until golden and a toothpick comes out clean.
Let it cool slightly and serve with maple syrup.

How to Serve Blueberry Buttermilk Pancake Casserole

Serve this casserole warm for the best taste. Drizzle maple syrup over the top for added sweetness. You can also add a sprinkle of powdered sugar or serve with whipped cream for an extra treat. This dish pairs well with fresh fruit or a side of yogurt for a balanced meal.

How to Store Blueberry Buttermilk Pancake Casserole

After it cools, cover the casserole with plastic wrap or aluminum foil and store it in the refrigerator. It will keep well for about 3-4 days. To reheat, simply warm it up in the oven or microwave until heated through.

Tips to Make Blueberry Buttermilk Pancake Casserole

Use fresh blueberries for better flavor, but frozen blueberries work too; just make sure to thaw and drain them first to avoid excess moisture.
Don’t overmix the batter; a few lumps are okay. This helps keep the pancakes tender and fluffy.
Experiment with different fruits, like strawberries or raspberries, if you want a change from blueberries.

Variation

You can add spices like cinnamon or nutmeg for extra flavor. Another idea is to mix in some chopped nuts, like walnuts or pecans, for added texture.

FAQs

Can I make this casserole ahead of time?
Yes! You can prepare the batter the night before, cover it, and refrigerate. In the morning, just stir in the blueberries and bake.

What should I do if I have leftovers?
Store leftovers in the fridge in an airtight container. They can be reheated and enjoyed for a quick breakfast later.

Can I freeze this casserole?
Yes, you can freeze the baked casserole. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the fridge before reheating.