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; 4 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons granulated sugar; 2 large eggs, lightly beaten; 2 cups buttermilk; 4 tablespoons unsalted butter, melted, plus more for greasing; 1 teaspoon vanilla extract; 4 cups fresh blueberries, divided; 1/4 cup granulated sugar; 2 tablespoons lemon juice; 1 tablespoon cornstarch; 1 cup powdered sugar; 2-3 tablespoons buttermilk; 1/2 teaspoon vanilla extract; Maple syrup; Whipped cream; Fresh mint leaves

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If you’re anything like me and adore a breakfast that feels cozy and a little special, this Blueberry Buttermilk Pancake Casserole Recipe is exactly what you need on a slow weekend morning. It’s like pancakes and a blueberry pie had a delicious baby — why choose between them? This recipe is perfect for feeding a crowd without the hassle of standing over the griddle flipping pancakes one by one.

I’ve made this Blueberry Buttermilk Pancake Casserole Recipe for family brunches and holiday mornings, and it never disappoints. The tangy buttermilk batter keeps the casserole tender and fluffy, while the fresh blueberry filling adds those juicy bursts of flavor that make each bite worth savoring. Trust me, once you try this, it’ll become a breakfast staple you’ll look forward to making again and again.

Ingredients You’ll Need

All the ingredients in this Blueberry Buttermilk Pancake Casserole Recipe come together to create layers of fluffy batter, sweet-tart blueberry filling, and that irresistible hint of vanilla and butter. Here’s a quick rundown and a few shopping tips to make your morning prep a breeze.

All-purpose flour: The foundation for your pancake base; make sure it’s fresh for the fluffiest texture.
Baking powder and baking soda: These leavening agents are your secret to that perfect rise and lightness.
Salt: Just a pinch to balance flavors and enhance sweetness.
Granulated sugar: Sweetens the batter and brightens the blueberries.
Large eggs: Helps bind everything and add richness; use farm-fresh if you can for the best taste.
Buttermilk: This tangy liquid keeps the batter tender and adds a subtle zing that plays beautifully with blueberries.
Unsalted butter: Melted for the batter and for greasing your dish — don’t skimp on buttery goodness.
Vanilla extract: Adds a warm depth of flavor that makes this casserole feel homemade and inviting.
Fresh blueberries: The star of the recipe; fresh is best, but frozen works too if that’s what you’ve got.
Lemon juice: Brightens the blueberry filling and gives it that fresh, summery punch.
Cornstarch: Thickens the blueberry filling so it’s luscious and doesn’t make the casserole soggy.
Powdered sugar (optional): For the silky buttermilk glaze that adds a little elegance and sweetness on top.
Maple syrup, whipped cream, and fresh mint leaves: Optional toppings I love for finishing touches that elevate your serving style.

Variations

One of my favorite things about the Blueberry Buttermilk Pancake Casserole Recipe is how easy it is to tweak based on what you’re craving or what you have on hand. Don’t be shy about making it your own!

Mixed berry version: I’ve swapped in raspberries and blackberries when blueberries aren’t in season, and it’s just as amazing with those tart flavors mixed in.
Gluten-free option: Using a gluten-free flour blend works well if you need a gluten-free breakfast — just check the labels for xanthan gum inclusion for best texture.
Vegan adaptation: I’ve experimented using flax eggs and almond milk mixed with a splash of vinegar as a buttermilk substitute — the texture differs slightly but still hits that comfort spot.
Extra crunch: Sprinkle some chopped pecans or walnuts on top before baking to add a nice crunch contrast to the soft casserole.

How to Make Blueberry Buttermilk Pancake Casserole Recipe

Step 1: Preheat and Prep Your Pan

First things first, get your oven hot — set it to 375°F (190°C). Grease a 9×13-inch baking dish liberally with butter; this prevents sticking and adds flavor. I like using a bit of extra butter on the edges so that every bite near the sides has that golden, buttery crust we all love.

Step 2: Whisk Together Pancake Batter

In a large bowl, combine your dry ingredients — flour, baking powder, baking soda, salt, and sugar — then whisk until evenly mixed. In another bowl, beat the eggs lightly and stir in the buttermilk, melted butter, and vanilla extract. Pour the wet mixture into the dry and stir gently until just combined — don’t overmix! Lumps are totally okay here; they keep the pancakes tender rather than tough.

Step 3: Prepare the Blueberry Filling

Place 3 cups of the blueberries in a saucepan with sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy — about 4-5 minutes. This step helps create a jammy layer that won’t sink to the bottom of your casserole. Remove from heat and let it cool briefly while you layer the casserole.

Step 4: Layer the Casserole

Pour half of the pancake batter into your prepared baking dish and spread it out evenly. Next, spoon the thickened blueberry filling all over the batter, making sure you cover the surface without mixing it in. Then sprinkle the remaining 1 cup of fresh blueberries over the top — these will roast during baking for bursts of fresh flavor. Finally, pour the rest of the pancake batter over the blueberries and spread gently to cover.

Step 5: Bake Until Golden and Set

Pop your casserole into the preheated oven and bake for about 35-40 minutes. You want the top to be golden brown and a toothpick inserted in the center to come out mostly clean with just a few moist crumbs. Since it’s a bit like a cake and pancake hybrid, it should be puffed and set but still fluffy inside. Let it cool for 10 minutes before serving to allow everything to set nicely.

Step 6: (Optional) Make the Buttermilk Glaze

Whisk powdered sugar with buttermilk and vanilla until smooth and pourable. Drizzle this glaze over the warm casserole right before serving for a sweet, tangy finish that makes the dish feel extra special. This step isn’t mandatory, but I love how pretty and indulgent it looks and tastes.

How to Serve Blueberry Buttermilk Pancake Casserole Recipe

Blueberry Buttermilk Pancake Casserole Recipe - Recipe Image

Garnishes

I’m a big fan of topping this casserole with a drizzle of pure maple syrup and a dollop of whipped cream — it adds that classic breakfast vibe we all crave. Fresh mint leaves are a simple touch that adds color and a hint of refreshing aroma. If you’re serving brunch guests, those little details make it look so inviting on the plate.

Side Dishes

To turn this casserole into a full brunch spread, I like pairing it with crispy bacon or sausage for some savory contrast. A fresh fruit salad or a simple green salad with citrus dressing balances the richness and keeps things light. And don’t forget a hot cup of coffee or tea – comfort in a cup!

Creative Ways to Present

For special occasions like Mother’s Day or a birthday breakfast, I’ve layered the casserole in smaller ramekins for individual portions — these look charming and make passing around easier. Another idea is serving it with a side bowl of extra fresh blueberries or berry compote so everyone can customize their bites. Presentation really amps up the joy factor around the table.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Blueberry Buttermilk Pancake Casserole Recipe save really well covered in the refrigerator for up to 3 days. I recommend transferring to an airtight container once it’s cooled completely. When stored properly, the casserole retains moisture without getting soggy — just gently reheat before serving.

Freezing

If you want to prep ahead and freeze, this casserole freezes beautifully and makes mornings stress-free. I slice it into portions, wrap each piece tightly in plastic wrap and foil, then freeze. When you’re ready to enjoy, you can thaw overnight in the fridge or reheat right from frozen at a lower temperature to keep it moist.

Reheating

My favorite way to reheat is in the oven at 325°F (160°C) for about 10-15 minutes, covered loosely with foil to prevent drying out. If you’re in a rush, the microwave works too — cover with a damp paper towel and heat in short bursts to keep it soft and warm without overcooking.

FAQs

Can I use frozen blueberries in the Blueberry Buttermilk Pancake Casserole Recipe?

Absolutely! Frozen blueberries work perfectly as a substitute for fresh ones. Just be sure not to thaw them beforehand to avoid a watery casserole. Add them directly to the blueberry filling step, and you may want to reduce the added juice slightly to keep the consistency just right.
What if I don’t have buttermilk on hand?

No worries! You can make a quick buttermilk substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes until it curdles, and then use it just like the buttermilk in the recipe. It gives you that same tang and tender texture.
Can I make this Blueberry Buttermilk Pancake Casserole Recipe dairy-free?

Yes! Swap the buttermilk with a plant-based milk plus a splash of vinegar as mentioned above, use dairy-free butter or coconut oil, and double-check your powdered sugar for any additives if you plan to make the glaze. The texture changes slightly but the flavor is still wonderful.
How can I tell when the casserole is done baking?

The top should be golden brown and puffed, and a toothpick inserted near the center should come out mostly clean with just a few moist crumbs. If it looks wet or jiggles excessively, give it a few more minutes. Because it’s thicker than regular pancakes, baking fully through is key for the best texture.
Is the optional glaze necessary?

Not at all — the casserole is delicious on its own. The glaze is just a lovely touch if you want a bit more sweetness and a pretty presentation. It adds a subtle tang from the buttermilk and enhances the overall blueberry flavor, but feel free to skip it for a simpler, lighter start to your day.

Final Thoughts

Honestly, the Blueberry Buttermilk Pancake Casserole Recipe has become one of my go-to comfort breakfasts for good reason — it’s effortless, crowd-pleasing, and packs that perfect balance of sweet, tangy, and buttery flavors. I love how it turns an everyday ingredient like pancake batter into something a little magical and breakfast-worthy for any occasion. You’ll enjoy sharing it with your family or friends as much as I do, so give it a try and see how it brightens your morning table!