Why You’ll Love This Recipe
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Fluffy and Flavorful: The buttermilk batter creates a light and airy texture, complemented by the burst of fresh blueberries in every bite.
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Easy to Prepare: No flipping pancakes required—simply assemble and bake for a hassle-free breakfast.
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Make-Ahead Friendly: Prepare the casserole the night before and bake it in the morning for a quick and delicious start to your day.
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Feeds a Crowd: This recipe yields 12–15 servings, making it ideal for family gatherings or brunch parties.
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Reheats Well: Leftovers can be stored and reheated, maintaining their delicious taste and texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crumb Topping:
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½ cup all-purpose flour
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3 tablespoons light brown sugar
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2 tablespoons granulated sugar
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½ teaspoon ground cinnamon
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¼ teaspoon salt
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4 tablespoons unsalted butter, melted
For the Pancake Casserole:
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2½ cups all-purpose flour
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2 tablespoons granulated sugar
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½ teaspoon salt
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1 teaspoon baking powder
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1 teaspoon baking soda
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2 large eggs
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2 cups buttermilk
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½ cup milk (skim or your choice)
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4 tablespoons unsalted butter, melted
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1–2 teaspoons finely grated lemon zest
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1½ teaspoons pure vanilla extract
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1⅔ cups fresh or frozen blueberries
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Maple syrup, for serving
Tip: For a dairy-free version, substitute the buttermilk with a plant-based alternative and use dairy-free butter.
Directions
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Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
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Prepare the Crumb Topping: In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the melted butter and stir until the mixture is well combined and crumbly. Cover and refrigerate while you prepare the pancake batter.
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Make the Pancake Batter:
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In a large bowl, whisk together the flour, granulated sugar, salt, baking powder, and baking soda.
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In a separate bowl, whisk the eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract until well combined.
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Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. The batter will be lumpy; do not overmix.
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Assemble the Casserole: Pour the batter into the prepared baking dish. Evenly sprinkle the blueberries over the top. Remove the crumb topping from the refrigerator and crumble it evenly over the blueberries.
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Bake: Place the baking dish in the preheated oven and bake for 35–45 minutes, or until the casserole is puffed and golden brown. A toothpick inserted into the center should come out clean.
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Serve: Allow the casserole to cool slightly before serving. Top with maple syrup and enjoy!
Servings and Timing
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Servings: 12–15
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Preparation Time: 25 minutes
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Cooking Time: 35–45 minutes
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Total Time: Approximately 1 hour–1 hour 10 minutes
Variations
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Add Nuts: Incorporate chopped pecans or walnuts into the crumb topping for added texture and flavor.
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Use Other Berries: Substitute blueberries with raspberries, blackberries, or a mixed berry blend for a different taste.
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Spice It Up: Add a pinch of ground ginger or allspice to the batter for a warm, spiced flavor.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat individual servings in the microwave until warmed through, or cover the casserole with foil and heat in a 350°F (175°C) oven for about 15 minutes.
FAQs
Can I use a different type of milk?
Yes, you can substitute the milk with any variety you prefer, such as almond milk, oat milk, or soy milk.
Is it necessary to use buttermilk?
Buttermilk adds a tangy flavor and helps tenderize the batter. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Can I make this casserole ahead of time?
Yes, you can prepare the crumb topping and pancake batter the night before. Refrigerate them separately and assemble the casserole in the morning before baking.
Can I use frozen blueberries?
Yes, you can use frozen blueberries without thawing them. Note that the bake time may increase slightly, and the blueberries may release more juice into the batter.
Can I make this casserole gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of the all-purpose flour. Ensure that the baking powder and baking soda are also gluten-free.
Can I add other fruits to the casserole?
Yes, feel free to mix in other fruits such as raspberries, blackberries, or even diced peaches for a different twist.
Conclusion
Blueberry Buttermilk Pancake Casserole is a perfect breakfast or brunch dish that combines the best of pancakes and a baked casserole. With its fluffy texture, juicy blueberries, and sweet crumb topping, this casserole is not only easy to prepare but also a crowd-pleaser. Whether you’re making it for a special occasion or a simple family breakfast, this dish will be a hit every time. You can also customize it with different fruits or nuts, making it versatile and adaptable to your preferences. Enjoy the comfort and warmth of this delicious casserole for your next gathering or cozy morning!
Blueberry Buttermilk Pancake Casserole
- Prep Time: 25 minutes
- Cook Time: 35–45 minutes
- Total Time: 1 hour–1 hour 10 minutes
- Yield: 12–15 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Blueberry Buttermilk Pancake Casserole combines the fluffy texture of pancakes with the ease of a baked casserole. Topped with a sweet brown sugar crumble and filled with juicy blueberries, it’s the perfect dish for brunch, family gatherings, or make-ahead breakfasts.
Ingredients
For the Crumb Topping:
½ cup all-purpose flour
3 tbsp light brown sugar
2 tbsp granulated sugar
½ tsp ground cinnamon
¼ tsp salt
4 tbsp unsalted butter, melted
For the Pancake Casserole:
2 ½ cups all-purpose flour
2 tbsp granulated sugar
½ tsp salt
1 tsp baking powder
1 tsp baking soda
2 large eggs
2 cups buttermilk
½ cup milk (skim or your choice)
4 tbsp unsalted butter, melted
1–2 tsp finely grated lemon zest
1 ½ tsp pure vanilla extract
1 ⅔ cups fresh or frozen blueberries
Maple syrup, for serving
Tip: For a dairy-free version, substitute the buttermilk with a plant-based alternative and use dairy-free butter.
Instructions
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Preheat the Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
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Prepare the Crumb Topping: In a medium bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt. Add melted butter and stir until crumbly. Cover and refrigerate while preparing the pancake batter.
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Make the Pancake Batter:
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In a large bowl, whisk together flour, granulated sugar, salt, baking powder, and baking soda.
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In another bowl, whisk together eggs, buttermilk, milk, melted butter, lemon zest, and vanilla.
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Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently with a rubber spatula until just combined (batter should be slightly lumpy).
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Assemble the Casserole:
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Pour the batter into the prepared baking dish.
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Evenly sprinkle blueberries over the top.
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Crumble the refrigerated topping evenly over the blueberries.
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Bake: Bake in the preheated oven for 35–45 minutes, or until puffed and golden. A toothpick inserted should come out clean.
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Serve: Allow the casserole to cool slightly before serving. Top with maple syrup and enjoy!
Notes
Add Nuts: For added texture, incorporate chopped pecans or walnuts into the crumb topping.
Use Other Berries: Swap blueberries for raspberries, blackberries, or a mixed berry blend for a different flavor.
Spice It Up: Add ground ginger or allspice to the batter for a warm, spiced twist.
