Blueberry Buttermilk Pancake Casserole Recipe – Easy Make-Ahead Breakfast for Groups

Name: Blueberry Buttermilk Pancake Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour; 2 tablespoons (25g) granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs, room temperature; 2 cups (475ml) buttermilk (or 2 cups milk + 2 tbsp lemon juice); 1/4 cup (60g) unsalted butter, melted and slightly cooled; 1 teaspoon vanilla extract; 2 cups (300g) fresh or frozen blueberries; 1 tablespoon granulated sugar (for blueberries); Zest of 1 lemon (about 1 teaspoon, optional); 2 tablespoons coarse sugar (turbinado or demerara, optional topping); Powdered sugar or maple syrup for serving

By:

Mala

August 14, 2025

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The sweet aroma of blueberries bubbling through golden, fluffy pancake layers is basically my weekend love language. I still remember the first time I whipped up this blueberry buttermilk pancake casserole—it was a chilly Saturday, my family was still snoozing, and I wanted something that felt special but didn’t mean standing at the stove flipping pancakes for an hour. (Let’s be real, I love pancakes, but I love sitting down with my coffee even more!)

So, I pulled out my favorite buttermilk pancake recipe, layered it with plump blueberries, and baked the whole thing in a casserole dish. The result? Pure magic. The blueberries burst and create little pockets of jammy goodness, while the buttermilk keeps the whole thing super tender and just the right amount of tangy. If you’ve ever wished you could serve pancakes to a crowd without the stress, this blueberry buttermilk pancake casserole is your answer.

Honestly, it’s become my go-to for brunches, holiday mornings, and any time I host overnight guests. It’s a make-ahead wonder, reheats beautifully, and—best of all—everyone can dig in at the same time. The kids get excited about the blueberry “surprises” inside, and I get to look like a breakfast superstar with basically zero fuss.

If you’re looking for an easy breakfast for groups, this blueberry buttermilk pancake casserole is seriously a lifesaver. The ingredients are simple, the technique is straightforward, and the payoff is huge. Plus, I’ve tested this recipe more times than I can count (for science, of course), so you can trust every bite will be just as delicious as the last.

Why You’ll Love This Blueberry Buttermilk Pancake Casserole

Quick & Easy: No standing over a hot griddle—just mix, layer, and bake. You can even prep it the night before for a true “set it and forget it” breakfast.
Simple Ingredients: If you’ve got flour, eggs, buttermilk, and blueberries, you’re ready to roll. No fancy specialty items needed.
Perfect for Groups: Whether it’s family brunch, holiday breakfast, or a weekend with friends, one big casserole feeds everyone at once (and no one fights over the last pancake!).
Crowd-Pleaser: Kids, adults, picky eaters—this one wins them all over. The sweet-tart burst of blueberries in each bite is such a treat.
Unbelievably Delicious: The buttermilk brings a gentle tang, the pancakes are fluffy but a little custardy in the best way, and the blueberries turn jammy and irresistible.

What sets this blueberry buttermilk pancake casserole apart? It’s the combo of classic pancake flavor with the ease of a casserole. I use real buttermilk for that signature tang (not just milk with a splash of vinegar—though that works in a pinch), and toss the blueberries with a bit of sugar and lemon zest to really pop. The pancakes bake up tender, not dry, and the edges get the slightest crisp. (Pro tip: a sprinkle of coarse sugar on top before baking gives you a gorgeous golden finish!)

This isn’t just another breakfast casserole—it’s the kind that makes people pause after their first bite. There’s something about the warm, homey flavors that feels both nostalgic and new. I’ve served it at baby showers, lazy Sundays, and even “breakfast for dinner” nights, and it never lasts long. If you love pancakes but hate the hassle, this recipe is about to become your new favorite. Trust me, your mornings just got a whole lot sweeter.

Ingredients Needed for Blueberry Buttermilk Pancake Casserole

This recipe uses simple, wholesome ingredients to deliver bold flavor and a super-satisfying texture. Most are pantry basics, and you can easily tweak things based on what you have on hand.

For the Pancake Batter:
- 2 cups (250g) all-purpose flour (unbleached is my go-to for soft pancakes)
- 2 tablespoons (25g) granulated sugar (adds just enough sweetness)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (fine sea salt if possible)
- 2 large eggs, room temperature
- 2 cups (475ml) buttermilk (real buttermilk gives that signature tang, but you can sub with 2 cups milk + 2 tbsp lemon juice if needed)
- 1/4 cup (60g) unsalted butter, melted and slightly cooled (for richness and moisture)
- 1 teaspoon vanilla extract (pure vanilla if you can—it really shines here)
For the Blueberry Layer:
- 2 cups (300g) fresh blueberries (or frozen, no need to thaw—wild blueberries work beautifully!)
- 1 tablespoon granulated sugar (helps the berries burst and sweeten)
- Zest of 1 lemon (about 1 teaspoon, optional but highly recommended—it brightens everything)
For the Topping (Optional but so good):
- 2 tablespoons coarse sugar (like turbinado or demerara for crunch)
- Powdered sugar or maple syrup for serving

Ingredient Tips: For buttermilk, I really love using local dairy brands when I can find them—the flavor is so much fresher. If you’re out of buttermilk, the milk and lemon juice/vinegar trick works, but the flavor won’t be quite as tangy. For blueberries, firm, plump berries hold up best, but in winter, frozen work just as well (don’t thaw—just toss them in!).

Substitutions: Swap in whole wheat flour for half the flour if you want a more hearty texture. Gluten-free all-purpose blends (like Bob’s Red Mill 1-to-1) work too. For dairy-free, use your favorite unsweetened plant-based milk with 2 tablespoons lemon juice and a vegan butter replacement. You can even use strawberries or raspberries if blueberries aren’t your thing!

Equipment Needed

9×13-inch (23x33cm) baking dish: Glass or ceramic is my favorite for even browning. Metal works too, just watch for quicker baking times.
Large mixing bowls: One for your dry ingredients, one for your wet. Makes the whole process smoother (and less messy).
Whisk and spatula: A sturdy whisk helps you get out any flour lumps, and a silicone spatula is perfect for folding in ingredients and scraping the bowl clean.
Measuring cups and spoons: For accurate results every time.
Zester or microplane: For that lemon zest—totally worth it.
Small bowl: For tossing the blueberries with sugar and zest.

If you don’t have a 9×13-inch casserole dish, two 8×8-inch pans will do the trick—just reduce the baking time a bit. For mixing, even a big wooden spoon works if you don’t have a whisk (been there in my first apartment days). I’ve used disposable foil pans for camping trips—no clean-up, and they work just as well. Just be careful not to overbake in metal pans, since they heat up faster!

Maintenance tip: For glass or ceramic, I always grease the dish well and let it cool before washing—keeps your bakeware looking new for years. Budget tip: Thrift stores are pancake casserole heaven for finding sturdy, affordable casserole dishes!

How to Make Blueberry Buttermilk Pancake Casserole

blueberry buttermilk pancake casserole preparation steps

Preheat & Prep:
Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch (23x33cm) baking dish with butter or nonstick spray. (Trust me, you don’t want any of that golden edge sticking!)
Mix Dry Ingredients:
In a large bowl, whisk together 2 cups (250g) all-purpose flour, 2 tablespoons (25g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Make sure everything is evenly distributed—nobody wants a salty bite or a pocket of baking powder.
Mix Wet Ingredients:
In another bowl, beat 2 large eggs until combined. Add 2 cups (475ml) buttermilk, 1/4 cup (60g) melted butter, and 1 teaspoon vanilla extract. Whisk until smooth. If your buttermilk is super thick, don’t worry—just whisk a little extra to combine.
Combine Batter:
Pour the wet ingredients into the dry. Use a spatula to fold the mixture together gently, just until no visible flour remains. (A few lumps are totally fine—over-mixing makes pancakes tough!) The batter should be pourable but thick. If it seems dry, add a splash more buttermilk.
Prep Blueberry Layer:
In a small bowl, toss 2 cups (300g) blueberries with 1 tablespoon granulated sugar and the zest of 1 lemon. (This draws out the juices and adds big flavor.) If using frozen berries, toss straight from the freezer—don’t thaw or you’ll get streaky batter.
Assemble Casserole:
Pour half the pancake batter into your prepared dish and spread evenly. Sprinkle half the blueberries over the batter. Pour the rest of the batter on top, then finish with the remaining blueberries. (I like to gently press some berries into the top so every bite has a burst of fruit.)
Optional Topping:
Sprinkle 2 tablespoons coarse sugar over the top for a crisp, bakery-style finish. If you’re feeling fancy, add a few extra blueberries for a pretty look.
Bake:
Bake in the center of the oven for 38–45 minutes, or until the top is golden and a toothpick comes out clean from the center. (Every oven is a little different, so check at 38 minutes and go from there.) The edges should be lightly browned and pulling away from the sides of the dish.
Cool & Serve:
Let the casserole rest for 10 minutes before slicing. This helps everything set up and makes serving easier. Dust with powdered sugar or drizzle with warm maple syrup. (Or both. No judgment.)

Troubleshooting: If your casserole seems underdone in the center but the edges are browning fast, loosely cover with foil for the last 10 minutes. If using frozen berries, add 3–5 extra minutes to the bake time. The batter may look thick—that’s okay! It puffs up beautifully in the oven.

Personal tip: You can assemble the whole thing the night before, cover tightly, and refrigerate. In the morning, bake straight from the fridge—add 5–7 minutes to the baking time.

Cooking Tips & Techniques

Here are my best tricks for making your blueberry buttermilk pancake casserole a guaranteed hit, every single time:

Don’t overmix the batter: Seriously, a few lumps are fine! Overmixing is the #1 culprit for dense, chewy pancakes (and casseroles). Just fold until the flour disappears.
Use real buttermilk if you can: It makes a difference! The flavor’s tangier, and the texture is extra plush. If you have to substitute, try to use whole milk for richness.
Layer your blueberries: Spreading berries between the batter layers keeps them from sinking and gives you even blueberry distribution. I learned this after my first attempt ended up with a “blueberry bottom.”
Let it rest after baking: It smells amazing, but don’t cut in right away! Giving it 10 minutes helps the casserole firm up, so you get nice clean slices.
Make ahead for easy mornings: Assemble everything the night before and bake when you’re ready. This is my favorite hack for holiday breakfasts or when I have houseguests.
Check for doneness: A toothpick should come out clean or with just a couple moist crumbs. If you see wet batter, keep baking in 3-minute increments.

I’ve made the mistake of underbaking (the center was raw) and overbaking (edges too tough)—timing is everything! Don’t be afraid to tent with foil if the top browns too quickly. And if your berries are extra juicy, a little extra flour (about 2 tablespoons) helps absorb the moisture. Multitasking tip: While the casserole bakes, brew your coffee and set the table. That way, everyone can sit down and enjoy together.

Variations & Adaptations

One of the best things about this blueberry buttermilk pancake casserole recipe is how flexible it is. Here’s how you can make it your own:

Gluten-Free: Swap the all-purpose flour for a 1-to-1 gluten-free blend. I’ve tried it with Bob’s Red Mill and King Arthur—both work great.
Dairy-Free: Use unsweetened almond, oat, or soy milk mixed with 2 tablespoons lemon juice as a buttermilk substitute. Replace the butter with coconut oil or vegan butter.
Fruit Swaps: Try chopped strawberries, raspberries, or even peaches in place of blueberries. In the fall, diced apples with a sprinkle of cinnamon are dreamy.
Flavor Boosters: Add a teaspoon of ground cinnamon or a splash of almond extract to the batter for a twist.
Protein Power: Stir in a scoop of vanilla protein powder (reduce flour by 1/4 cup) for a breakfast that keeps you full even longer. I’ve done this on busy weekdays, and it’s a game-changer!
Nut-Free & Allergen Help: For nut allergies, double-check your flour blend and butter substitutes. You can skip the optional coarse sugar topping if you’re avoiding refined sugars.

My personal favorite? I once added a layer of thinly sliced bananas between the batter and sprinkled in a handful of mini chocolate chips—let’s just say my kids asked for “banana split casserole” every weekend after that!

Serving & Storage Suggestions

This blueberry buttermilk pancake casserole is best served warm, fresh from the oven. Cut it into generous squares and dust with powdered sugar, or drizzle with warm maple syrup for true brunch magic. For a little extra flair, top with whipped cream, vanilla yogurt, or a scoop of lemon curd. Pair with crispy bacon, sausage, or a big fruit salad for a complete breakfast spread. Coffee, tea, or a splash of fresh orange juice—honestly, anything works with this casserole.

If you have leftovers (rare in my house!), let the casserole cool completely, then cover and store in the refrigerator for up to 4 days. To reheat, pop individual slices in the microwave for 30–40 seconds, or warm the whole casserole, covered with foil, in a 300°F (150°C) oven for 10–15 minutes. You can also freeze slices—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat as above.

And here’s a secret: the flavors get even better the next day as the berries and buttermilk meld. So if you’re making it ahead, you’re in for an extra treat!

Nutritional Information & Benefits

One serving (about 1/10th of the casserole) has approximately 260 calories, 6g protein, 9g fat, and 37g carbs—depending on your ingredients. Blueberries are loaded with antioxidants and vitamin C, which is pretty awesome for a breakfast treat. The buttermilk adds calcium and a little boost of probiotics, and using real eggs gives you protein and healthy fats. This recipe is easy to adapt for gluten-free or dairy-free needs, and you can control the sugar to fit your diet.

Potential allergens: contains eggs, dairy, and wheat (unless you adapt as above). As someone who likes to balance comfort food with real nutrition, I love that you get a classic pancake flavor with actual fruit and less sugar than most coffee cakes. It’s a win for taste and wellness in my book!

Conclusion

If you’re craving a breakfast that’s equal parts easy, cozy, and impressive, you really can’t beat this blueberry buttermilk pancake casserole. It’s the kind of recipe that brings people together, whether it’s a lazy Saturday at home or a lively holiday brunch. The make-ahead option means you get more time with your crew (and less time in the kitchen), and every bite is bursting with blueberry goodness and pancake comfort.

Don’t be afraid to mix things up—tweak the fruit, try a new flour, or add your own favorite toppings. That’s the magic of this pancake casserole; it’s endlessly adaptable. Personally, I love it because it’s a guaranteed crowd-pleaser and lets me relax and enjoy breakfast with everyone else. If you try it, I’d love to hear your twists—leave a comment or share your version! Here’s to mornings that start with something delicious and shared.

Frequently Asked Questions (FAQs)

Can I make blueberry buttermilk pancake casserole ahead of time?

Absolutely! You can assemble the casserole the night before, cover tightly, and refrigerate. In the morning, bake as directed, adding 5–7 minutes to the baking time since it’ll be cold from the fridge.

Do I need fresh blueberries, or can I use frozen?

You can use either fresh or frozen blueberries. If using frozen, toss them in straight from the freezer—no need to thaw. Just add an extra 3–5 minutes to the baking time.

How do I make this casserole gluten-free?

Switch the all-purpose flour for a 1-to-1 gluten-free baking blend. I’ve had great results with Bob’s Red Mill and King Arthur brands. Everything else in the recipe stays the same.

What’s the best way to reheat leftovers?

For individual slices, use the microwave for 30–40 seconds. To reheat the whole casserole, cover with foil and warm in a 300°F (150°C) oven for 10–15 minutes.

Can I freeze blueberry buttermilk pancake casserole?

Yes! Cool the casserole completely, slice, and wrap portions tightly. Freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.