I’m sharing my Blueberry Buttermilk Pancake Casserole, a simple, slightly sweet bake that fits perfectly into Brunch Meals At Home and includes an unexpected twist that keeps the dish from feeling ordinary.
I never thought pancakes could be this sneaky. I mix a tangy buttermilk batter with a heap of blueberries and bake it all in one dish until the edges get a little crisp and the middle stays pillow soft.
I love serving it when I want Brunch Meals At Home to feel like I tried harder than I did, and it doubles as Breakfast Casserole Meal Prep For The Week when mornings are chaos. It’s the kind of dish that begs a fork and a second helping, and yeah, there are a couple tiny tricks to make it even better.
Ingredients
- Flour gives structure, mostly carbs with some iron, can feel heavy.
- Sugar makes it sweet and brown, mostly empty calories, quick energy.
- Baking powder helps batter rise so pancakes are fluffy, not nutritional.
- Buttermilk adds tang and tenderness, has protein and calcium, reacts with soda.
- Eggs bind and add protein and richness, they stabilize the texture.
- Butter gives flavor and fat, browns edges, keeps casserole moist.
- Blueberries add sweetness, fiber and antioxidants, little pops of juice.
- Vanilla boosts other flavors, tiny amount goes far, gives warmth.
- Brown sugar caramelizes on top, adds molasses depth and extra sweet.
Ingredient Quantities
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 2 cups blueberries fresh or frozen
- 2 tablespoons packed brown sugar (optional for topping)
- Powdered sugar and maple syrup for serving (optional)
How to Make this
1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish (use an 8×8 if you want a thicker casserole); set aside.
2. Whisk together 2 cups all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt in a large bowl.
3. In another bowl beat 2 cups buttermilk, 2 large eggs, 1/4 cup melted unsalted butter (cool it a bit so it doesn’t cook the eggs) and 1 teaspoon vanilla extract until blended.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined; it’s ok if there are small lumps, don’t over mix or the casserole will get tough.
5. Fold in 2 cups blueberries (if using frozen, toss them with a teaspoon of flour first so they don’t sink and turn the batter blue).
6. Pour the batter into the prepared dish and spread it evenly; if you like a sweet crust sprinkle 2 tablespoons packed brown sugar evenly over the top for a caramelized finish.
7. Bake in the preheated oven 25 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean and the edges are set.
8. Let the casserole rest 5 to 10 minutes (this helps it settle and makes it easier to slice), then dust with powdered sugar if using and drizzle with maple syrup to serve.
9. Leftover tip: store covered in the fridge for up to 3 days and reheat in the oven or microwave. You can also assemble the night before and bake it in the morning, just add a few extra minutes to the bake time.
Equipment Needed
1. 9×13 inch baking dish (or an 8×8 if you want it thicker)
2. Large mixing bowl
3. Medium mixing bowl
4. Whisk
5. Measuring cups and measuring spoons
6. Rubber spatula or wooden spoon for folding
7. Small bowl or microwave-safe cup for melting butter
8. Toothpick or cake tester and oven mitts for removing from oven
FAQ
Blueberry Buttermilk Pancake Casserole Recipe Substitutions and Variations
- All purpose flour: swap for whole wheat pastry flour, use 1:1 but the bake will be a bit denser and nuttier. Or use a cup-for-cup gluten free flour blend that already has xanthan gum (if not, add about 1/4 tsp xanthan per cup).
- Buttermilk: use plain yogurt thinned with milk (about 1 cup yogurt plus 3/4 cup milk for every 1 cup buttermilk) or regular milk plus 1 tablespoon lemon juice or vinegar per cup, sit 5 minutes till it curdles. Works fine.
- Eggs: make flax eggs for each egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes. For a sweeter softer result you can use 1/4 cup mashed banana per egg (adds banana flavor).
- Unsalted butter, melted: swap with a neutral oil like vegetable or canola oil 1:1, or use melted coconut oil 1:1 (use refined coconut oil if you dont want coconut flavor).
Pro Tips
– Let the melted butter cool to warm before you add it to the eggs, otherwise you’ll get scrambled bits. Also try to use room temp eggs and buttermilk when you can, they mix nicer and bake more evenly.
– If you’re using frozen blueberries keep them mostly frozen and toss them in a little flour so they don’t sink or turn the whole batter blue. Fold them in gently at the end, dont pulverize the berries.
– Don’t overmix the batter. Stir until just combined, small lumps are fine. Overworking the gluten will make the casserole dense and chewy, not light and tender.
– Put the dish on the middle rack so the top browns evenly. If the edges get too dark before the center is done, loosely tent with foil for the last few minutes. For a crunchy top use coarse or turbinado sugar instead of just brown sugar.
– Let it rest 10 minutes or more after baking so it sets up, that makes slicing cleaner. Leftovers reheat best in a low oven till warmed through, microwave will work but can make it soggy.
Blueberry Buttermilk Pancake Casserole Recipe
I’m sharing my Blueberry Buttermilk Pancake Casserole, a simple, slightly sweet bake that fits perfectly into Brunch Meals At Home and includes an unexpected twist that keeps the dish from feeling ordinary.
8
servings
248
kcal
Equipment: 1. 9×13 inch baking dish (or an 8×8 if you want it thicker)
2. Large mixing bowl
3. Medium mixing bowl
4. Whisk
5. Measuring cups and measuring spoons
6. Rubber spatula or wooden spoon for folding
7. Small bowl or microwave-safe cup for melting butter
8. Toothpick or cake tester and oven mitts for removing from oven
Ingredients
2 cups all purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 cups buttermilk
2 large eggs
1/4 cup unsalted butter melted
1 teaspoon vanilla extract
2 cups blueberries fresh or frozen
2 tablespoons packed brown sugar (optional for topping)
Powdered sugar and maple syrup for serving (optional)
Directions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish (use an 8×8 if you want a thicker casserole); set aside.
- Whisk together 2 cups all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt in a large bowl.
- In another bowl beat 2 cups buttermilk, 2 large eggs, 1/4 cup melted unsalted butter (cool it a bit so it doesn't cook the eggs) and 1 teaspoon vanilla extract until blended.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; it's ok if there are small lumps, don't over mix or the casserole will get tough.
- Fold in 2 cups blueberries (if using frozen, toss them with a teaspoon of flour first so they don't sink and turn the batter blue).
- Pour the batter into the prepared dish and spread it evenly; if you like a sweet crust sprinkle 2 tablespoons packed brown sugar evenly over the top for a caramelized finish.
- Bake in the preheated oven 25 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean and the edges are set.
- Let the casserole rest 5 to 10 minutes (this helps it settle and makes it easier to slice), then dust with powdered sugar if using and drizzle with maple syrup to serve.
- Leftover tip: store covered in the fridge for up to 3 days and reheat in the oven or microwave. You can also assemble the night before and bake it in the morning, just add a few extra minutes to the bake time.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 153g
- Total number of serves: 8
- Calories: 248kcal
- Fat: 8.3g
- Saturated Fat: 4.6g
- Trans Fat: 0.09g
- Polyunsaturated: 0.36g
- Monounsaturated: 2g
- Cholesterol: 62mg
- Sodium: 199mg
- Potassium: 163mg
- Carbohydrates: 37.1g
- Fiber: 1.7g
- Sugar: 13g
- Protein: 6.9g
- Vitamin A: 313IU
- Vitamin C: 3.9mg
- Calcium: 81mg
- Iron: 1.64mg
