Blueberry Buttermilk Pancake Casserole Recipe (Easy Brunch Bake)
This blueberry buttermilk pancake casserole is soft, fluffy, and bursting with juicy blueberries in every bite. With rich buttermilk flavor and a perfectly baked golden texture, it’s an easy breakfast casserole that’s perfect for brunches, holidays, or cozy weekend mornings. A delicious make-ahead breakfast the whole family will love!
Equipment
- Mixing bowls (large and medium)
- Whisk
- Measuring Cups and Spoons
- 9x13-inch casserole dish
- Oven
Ingredients
- All-purpose flour
- Baking powder
- Sugar
- Salt
- Buttermilk
- Eggs
- Melted butter
- Fresh or frozen blueberries
- Optional: cinnamon-sugar topping, lemon zest, powdered sugar
Instructions
- Mix Dry Ingredients: Combine flour, sugar, baking powder, and salt in a large bowl.
- Whisk Wet Ingredients: In another bowl, whisk buttermilk, eggs, and melted butter until smooth.
- Combine Batter: Gently fold wet mixture into dry ingredients. Do not overmix.
- Add Blueberries: Toss blueberries lightly in flour, then fold into batter.
- Bake: Pour batter into a greased 9x13-inch casserole dish. Bake at 350°F (175°C) for 40–45 minutes, until golden and set.
- Serve: Cool slightly, slice into squares, and serve with maple syrup, powdered sugar, or whipped cream.
- Expert Tip: Sprinkle cinnamon-sugar on top before baking for a sweet crust.
Notes
- Frozen blueberries work well—add them straight from the freezer.
- Tossing berries in flour prevents them from sinking.
- Don’t overmix batter; it should be slightly lumpy for fluffier texture.
- For extra flavor, add lemon zest to the batter.
- Store leftovers in the fridge for up to 3–4 days or freeze slices for up to 2 months.
- Reheat in the oven to restore texture; microwaving is fine for quick servings but may soften the crust.