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Blueberry Buttermilk Pancake Casserole Recipe
Ben Carraoli

Blueberry Buttermilk Pancake Casserole Recipe

I made this Blueberry Buttermilk Pancake Casserole last weekend, and it turned out even better than I expected! It’s soft, fluffy, and filled with sweet blueberries in every bite. The crumble topping adds a delicious crunch that makes it feel like a special treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12
Course: Dinner
Calories: 280
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. Pour the batter into your prepared dish, smoothing out the top. Sprinkle the remaining blueberries evenly across, followed by the sweet crumble topping.
  8. 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.