Blueberry Buttermilk Pancake Casserole

There’s something magical about lazy weekend mornings when the smell of warm blueberries and buttermilk fills the kitchen. That’s why this Blueberry Buttermilk Pancake Casserole has become my go-to breakfast showstopper – it’s everything you love about fluffy pancakes, but baked into one glorious dish that feeds a crowd with zero flipping required.

I first made this for a sleepover with my niece and nephew, and now they beg for it every visit. The secret? Buttermilk makes the batter extra tender, while juicy blueberries burst with sweetness in every bite. It’s ridiculously easy to throw together (even before coffee!), and that golden-brown top with syrup drizzled over? Pure breakfast heaven.

Why You’ll Love This Blueberry Buttermilk Pancake Casserole

Trust me, this isn’t just another breakfast dish—it’s a game-changer. Here’s why:

• No flipping stress: Ditch the skillet! This casserole bakes all those golden-brown pancake edges at once while you sip coffee.
• Feeds a crowd effortlessly: Perfect for sleepovers or brunch parties—just slice and serve with zero last-minute fuss.
• Customizable magic: Swap blueberries for chocolate chips or diced apples depending on your mood (or what’s in the fridge).
• Better texture: Buttermilk keeps every bite tender, while the oven gives that irresistible crisp-top-to-fluffy-bottom contrast.

Seriously, once you try this method, you’ll never go back to standing over a griddle!

Ingredients for Blueberry Buttermilk Pancake Casserole

Grab these simple ingredients – I promise you probably have most in your pantry already! The magic happens when they all come together:

• 2 cups all-purpose flour (spooned and leveled – don’t pack it!)
• 2 tablespoons sugar (I use cane sugar, but regular white works)
• 2 teaspoons baking powder (make sure it’s fresh!)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (I prefer fine sea salt)
• 2 cups buttermilk (shake the carton well before measuring)
• 2 large eggs (room temperature blends better)
• 1/4 cup melted butter (slightly cooled)
• 1 cup fresh blueberries (washed and patted completely dry)
• 1/2 cup maple syrup (the real stuff – for drizzling after baking)

Ingredient Substitutions & Notes

Out of something? No worries! Here’s how to adapt:

Buttermilk hack: Mix 2 cups milk with 2 tablespoons white vinegar or lemon juice, let sit 5 minutes. Works nearly as well!

Blueberry swap: Frozen berries work great – toss them in flour first to prevent sinking. No thawing needed!

Gluten-free: Use a 1:1 gluten-free flour blend (I like King Arthur’s). The texture might be slightly denser but still delicious.

Pro tip: When mixing wet and dry ingredients, stop when you still see a few flour streaks. Overmixing = tough casserole!

How to Make Blueberry Buttermilk Pancake Casserole

Okay, let’s get baking! This comes together faster than you’d think – just follow these simple steps for pancake perfection:

Step 1: Prep the Batter

First things first: preheat that oven to 375°F (190°C). Trust me, you want it nice and hot before the batter goes in!

Now grab two bowls – one for dry, one for wet. In the big bowl, whisk together all your dry ingredients (flour, sugar, baking powder, baking soda, and salt). In the other bowl, beat the eggs lightly, then whisk in the buttermilk and melted butter until smooth.

Here’s the fun part: pour the wet ingredients into the dry and stir gently with a wooden spoon or spatula. Don’t overdo it! A few lumps are totally fine – they’ll disappear during baking and keep your casserole fluffy.

Finally, fold in those beautiful blueberries with just a few turns of your spatula. You want them evenly distributed without smashing or turning your batter purple.

Step 2: Bake to Perfection

Pour your gorgeous batter into a greased 9×13-inch baking dish (I rub mine with butter – grandma’s trick!). Slide it onto the middle oven rack – that sweet spot where heat circulates evenly.

Set your timer for 25 minutes, but start checking at 20. You’ll know it’s ready when:

• The top is golden brown (those crispy edges are the best part!)
• The center springs back lightly when touched
• A toothpick inserted comes out with moist crumbs (not wet batter)

If your oven runs hot like mine, tent foil over the top around the 20-minute mark to prevent over-browning. Then just let it cool for 5 minutes before slicing – patience pays off!

Tips for the Best Blueberry Buttermilk Pancake Casserole

Want to take your casserole from good to knock-your-socks-off amazing? Here are my tried-and-true secrets:

• Grease like you mean it: Use butter (not cooking spray!) and get into every corner of that baking dish. Those crispy edges? Worth it.
• Let the batter rest: Give it 5 minutes after mixing – the baking powder activates more, making your casserole extra fluffy.
• Watch the clock: Overbaking kills the magic. Pull it when the center just barely sets – it keeps cooking as it cools.
• Blueberry insurance: Toss berries in flour before folding in. They won’t sink to the bottom!
• Temperature matters: Cold ingredients clump. Take eggs and buttermilk out 30 minutes early.

Follow these, and you’ll get golden, cloud-like perfection every time. Promise!

Serving Suggestions for Blueberry Buttermilk Pancake Casserole

Oh, the possibilities! Here’s how I love to serve this beauty:

For weekend indulgence, top warm slices with a dollop of whipped cream and extra maple syrup – the way the syrup pools into those fluffy pockets? Absolute heaven. At brunch buffets, pair it with crispy bacon or sausage links for that perfect sweet-salty combo. My niece insists on sprinkling powdered sugar “like snow,” while my husband swears by a scoop of vanilla ice cream for dessert-breakfast hybrid magic.

Storing and Reheating Your Blueberry Buttermilk Pancake Casserole

Here’s the best part – this casserole tastes almost as good the next day! Let it cool completely, then cover tightly with foil or plastic wrap. It’ll keep in the fridge for up to 3 days. For longer storage, freeze individual slices wrapped in parchment paper (they reheat beautifully straight from frozen!).

To reheat, pop slices in a 350°F oven for 10 minutes (15 if frozen) until warmed through. The microwave works in a pinch – 30 seconds per slice – but the oven keeps that perfect crispy top. Pro tip: drizzle fresh syrup after reheating for maximum deliciousness!

Blueberry Buttermilk Pancake Casserole FAQs

Can I use pancake mix instead of making batter from scratch?
Absolutely! Substitute 2 cups of dry pancake mix for the flour, sugar, baking powder, and baking soda. Just add the buttermilk, eggs, and melted butter as directed. The texture might be slightly different, but it’s a great shortcut for busy mornings!

How do I prevent a soggy casserole?
Two tricks: First, pat those blueberries bone dry before adding them. Second, don’t pour syrup over the whole casserole until serving – store leftovers with syrup on the side. Soggy casserole crisis averted!

Can I prep this the night before?
You bet! Mix dry and wet ingredients separately overnight (keep wet ingredients refrigerated). Combine everything and bake fresh in the morning – perfect make-ahead breakfast magic!

Why did my blueberries sink to the bottom?
Toss them lightly in flour before folding into batter – it helps them “float” evenly throughout. Also, don’t overmix after adding berries!

Can I double this recipe?
Sure! Use two baking dishes rather than one giant one – otherwise, the center might not cook through properly. Bake time may increase by 5-10 minutes.

Nutrition Information

Just a quick note – these nutrition estimates are based on standard ingredients, but your results may vary depending on specific brands or tweaks you make. As with any indulgent breakfast, enjoy this casserole as part of a balanced diet (though I won’t judge if you sneak seconds!).

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