Description
This easy make-ahead blueberry buttermilk pancake casserole combines fluffy, tangy pancakes with jammy blueberries in a crowd-pleasing breakfast bake. Perfect for brunches, holidays, or feeding a group, it’s simple to prepare and can be assembled the night before.
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
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, beat eggs, then add buttermilk, melted butter, and vanilla extract. Whisk until smooth.
- Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined. Batter should be thick but pourable; add a splash more buttermilk if needed.
- In a small bowl, toss blueberries with 1 tablespoon granulated sugar and lemon zest.
- Pour half the batter into the prepared dish and spread evenly. Sprinkle half the blueberries over the batter.
- Pour remaining batter on top and spread gently. Top with remaining blueberries, pressing some into the batter.
- Sprinkle coarse sugar over the top if using.
- Bake for 38–45 minutes, until golden and a toothpick inserted in the center comes out clean. If using frozen berries, add 3–5 minutes to baking time.
- Let casserole rest for 10 minutes before slicing. Serve warm, dusted with powdered sugar or drizzled with maple syrup.
Notes
For best results, use real buttermilk and don’t overmix the batter. You can assemble the casserole the night before and bake in the morning, adding 5–7 minutes to the bake time. Swap in gluten-free flour or dairy-free milk and butter as needed. Let the casserole rest before slicing for clean servings. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/10th of casserole
- Calories: 260
- Sugar: 13
- Sodium: 370
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 37
- Fiber: 2
- Protein: 6
Keywords: blueberry pancake casserole, make-ahead breakfast, brunch, buttermilk pancakes, easy breakfast for groups, baked pancakes, breakfast casserole