Blueberry Buttermilk Pancake Casserole: The Ultimate Make-Ahead Brunch Delight
This Blueberry Buttermilk Pancake Casserole is the perfect dish for a stress-free, crowd-pleasing brunch. By baking pancake batter in a casserole dish, you get all the fluffy goodness of buttermilk pancakes with juicy blueberries—without standing over a stove! Plus, you can prepare it the night before for an easy morning meal.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 cups buttermilk (or substitute: 2 cups milk + 2 tbsp lemon juice)
- ¼ cup melted unsalted butter
- 2 large eggs
- 2 tsp vanilla extract
- 1½ cups fresh or frozen blueberries
- ¼ cup brown sugar (for topping, optional)
- ½ tsp cinnamon (for topping, optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Mix dry ingredients—In a large bowl, whisk flour, sugar, baking powder, and salt.
- Mix wet ingredients—In another bowl, whisk buttermilk, melted butter, eggs, and vanilla.
- Combine—Pour wet ingredients into dry ingredients and stir just until combined (small lumps are okay).
- Add blueberries—Gently fold in blueberries.
- Pour into dish—Spread batter evenly in the greased dish.
- Optional topping—Sprinkle with brown sugar and cinnamon for extra sweetness.
- Bake—Place in the oven for 25–30 minutes, until golden and a toothpick comes out clean.
- Cool & serve—Let sit 5 minutes, then slice and serve with maple syrup or whipped cream.
Notes
✔ Use fresh or frozen blueberries—no need to thaw if frozen!
✔ Don’t overmix the batter—this keeps the pancakes tender.
✔ Make it ahead—assemble the night before and bake in the morning.
✔ Customize toppings—try maple syrup, powdered sugar, or whipped cream.
Nutrition
- Calories: 280 kcal per serving
- Fat: 9g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g