A Morning Treat: My Take on This Blueberry Buttermilk Pancake Casserole Reecipe
I made this Blueberry Buttermilk Pancake Casserole recipe last Sunday, and honestly, I can’t stop thinking about it. The texture was light, the blueberries juicy, and that crumbly top? Absolute heaven.
It reminded me of my favorite Breakfast Quesadillas Recipe, but in sweet breakfast form. It’s now my go-to for when I want to impress guests—or treat myself! I promise, this one’s as fun to make as it is to eat.
Ingredients That Make This Recipe Irresistible
Let’s break down the magic behind this delicious casserole. Each ingredient plays a specific role in building flavor, texture, and fluff.
- 2 cups all-purpose flour – forms the base and holds everything together
- 4 teaspoons baking powder – adds lift for a fluffy, cake-like bite
- 1 teaspoon baking soda – works with buttermilk to make the casserole rise
- 1/2 teaspoon salt – balances the sweetness
- 1/4 cup granulated sugar – just enough for a mild sweetness in the batter
- 2 large eggs, lightly beaten – for binding and structure
- 2 cups buttermilk – gives a rich tang and moisture (don’t substitute with regular milk!)
- 1/4 cup unsalted butter, melted – adds richness and a soft, moist texture
- 1 teaspoon vanilla extract – brings in warm, comforting flavor
- 2 cups fresh or frozen blueberries, divided – sweet bursts of fruity flavor
- 1/2 cup packed light brown sugar – adds depth to the crumble topping
- 1/4 cup all-purpose flour – binds the topping
- 1/4 cup cold unsalted butter, cut into pieces – creates that perfect crumbly texture
Optional toppings: maple syrup, whipped cream, or more blueberries to level it up.
Note: This recipe yields about 12 generous servings.
Fun Variations to Try With This Casserole
If you love to tweak your breakfast or are looking for breakfast recipes that lean sweet, this section is for you.
- Dairy-Free: Use almond milk with 1 tbsp vinegar as a buttermilk substitute, and replace butter with coconut oil.
- Sugar-Free: Swap sugar with a monk fruit sweetener or stevia blend.
- Flavor Add-ins: Try adding lemon zest, a handful of chopped nuts, or white chocolate chips.
- Berry Switch: Not a blueberry fan? Use raspberries, blackberries, or even chopped strawberries.
Cooking Time Breakdown
Here’s how long you’ll need to turn out this fluffy, fruity breakfast casserole:
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: About 50–55 minutes
Equipment You’ll Need in the Kitchen
Gather these tools to make the process smooth and stress-free:
- 9×13 inch baking dish – for baking the casserole evenly
- Mixing bowls (2) – one for dry ingredients, one for wet
- Whisk – for combining ingredients easily
- Rubber spatula or wooden spoon – gentle folding prevents overmixing
- Pastry blender or your fingers – to make that dreamy crumble topping
- Measuring cups and spoons – accuracy is key to balance
How to Make Blueberry Buttermilk Pancake Casserole Recipe?
This breakfast bake comes together in layers, and each one adds a new flavor or texture. Here’s how I make it.
Preheat and Grease Your Pan
I always start by preheating my oven to 375°F (190°C). While it warms up, grease your baking dish generously with butter. This helps prevent sticking and adds extra flavor to the edges.
Mix the Dry Ingredients
In a big mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This dry mix forms the base of the batter. I always take a moment here to ensure no clumps remain.
Blend the Wet Ingredients
In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth. The buttermilk and baking soda will give your casserole a nice rise and soft texture.
Combine Wet and Dry Mixtures
Now, pour the wet ingredients into the dry. Gently fold with a spatula until just combined. Don’t overmix—lumps are okay! Overmixing makes it dense, not fluffy.
Add Blueberries to the Batter
I fold in about 1½ cups of blueberries and reserve the rest. This way, some berries stay whole and juicy inside, while others sit beautifully on top for presentation.
Make the Crumble Topping
Mix brown sugar and flour in a bowl, then cut in the cold butter until the mixture looks like coarse crumbs. I use my fingers—it’s faster and more fun!
Assemble the Casserole
Pour the batter into your prepared dish, smoothing out the top. Sprinkle the remaining blueberries evenly across, followed by the sweet crumble topping.
Bake Until Golden and Set
Bake for 30–35 minutes, or until the top is golden brown and a toothpick comes out clean. I let it cool for 10 minutes before serving—it helps the structure set.
Additional Tips for Making this Recipe Better
Over time, I’ve learned a few tricks to make this recipe even more delightful. Here are my go-to tips:
- Always use fresh blueberries if available for a brighter taste.
- Don’t thaw frozen berries; they’ll bleed into the batter and turn it purple.
- Cold butter is essential for a crumbly topping—don’t soften it.
- Add lemon zest for a fresh twist that brightens the casserole.
- Grease the pan well or use parchment for easier cleanup.
How to Serve Blueberry Buttermilk Pancake Casserole?
This casserole looks stunning on its own, but here are some fun ways I like to serve it.
- Maple drizzle – pour warm maple syrup over each slice before serving.
- Whipped cream topping – adds a light, airy contrast to the dense pancake base.
- Extra berries – scatter some on top just before serving.
- Pair it with savory dishes like the Mexican Street Corn Pasta Salad Recipe for a sweet and savory brunch combo.
Nutritional Information (Per Serving)
Here’s a general idea of what you’re getting in each slice:
- Calories: Around 250–280
- Protein: 5–6g
- Carbohydrates: 35–38g
- Fat: 10–12g
Note: These numbers may vary depending on toppings and variations used.
How to Store the Casserole?
Storing leftovers is easy and convenient—here’s how I do it:
- Refrigerate: Once cooled, cover with foil or place in an airtight container. Keeps well for 3–4 days in the fridge.
- Freeze: Wrap individual slices in plastic wrap and foil. Store for up to 2 months. Great for make-ahead breakfasts!
- Reheat: Warm in the microwave for 30–60 seconds or in a 300°F oven for 10 minutes. Still tastes just as good!
Why You’ll Love This Recipe?
This casserole isn’t just pretty—it’s practical, tasty, and versatile. Here’s why I keep coming back to it:
- Simple to prepare – no fancy skills needed, just mix and bake
- Crowd-pleaser – perfect for brunch, family breakfast, or potlucks
- Make-ahead friendly – assemble the night before and bake in the morning
- Totally customizable – switch up berries, toppings, or sweetness to your liking
- Comfort food at its best – feels indulgent but not overly heavy
Common Mistakes to Avoid for Better Results
Even simple recipes can trip you up. Here are some common mistakes I’ve learned to dodge:
- Overmixing the batter – leads to a dense, rubbery texture
- Using softened butter in crumble – makes it melt rather than crumble
- Skipping the greasing step – always grease the baking dish to avoid sticking
- Using warm blueberries – thawed berries can bleed too much into the batter
- Opening the oven too early – can cause it to collapse before setting
More Info for a Better Experience
- Try mini versions in muffin tins for grab-and-go breakfasts.
- Top with crushed pecans or cinnamon sugar for extra flair.
- Serve with a hot latte or cold brew for the perfect pairing.
- Use this as a base recipe and swap in chocolate chips or bananas for a change.
- It’s also a fun way to introduce picky eaters to fruits!
Blueberry Buttermilk Pancake Casserole Recipe
Ingredients
Method
- I always start by preheating my oven to 375°F (190°C). While it warms up, grease your baking dish generously with butter. This helps prevent sticking and adds extra flavor to the edges.
- In a big mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This dry mix forms the base of the batter. I always take a moment here to ensure no clumps remain.
- In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth. The buttermilk and baking soda will give your casserole a nice rise and soft texture.
- Now, pour the wet ingredients into the dry. Gently fold with a spatula until just combined. Don’t overmix—lumps are okay! Overmixing makes it dense, not fluffy.
- I fold in about 1½ cups of blueberries and reserve the rest. This way, some berries stay whole and juicy inside, while others sit beautifully on top for presentation.
- Mix brown sugar and flour in a bowl, then cut in the cold butter until the mixture looks like coarse crumbs. I use my fingers—it’s faster and more fun!
- Pour the batter into your prepared dish, smoothing out the top. Sprinkle the remaining blueberries evenly across, followed by the sweet crumble topping.
- Bake for 30–35 minutes, or until the top is golden brown and a toothpick comes out clean. I let it cool for 10 minutes before serving—it helps the structure set.