Blueberry Buttermilk Pancake Casserole is one of those recipes I started making when friends kept asking for something “like pancakes, but easier and more shareable.” “Can you make that in a pan?” they’d ask. “Make-ahead?” another would chime in. So I listened—then I poured a pancake batter into a baking dish, folded in juicy blueberries, and the rest is family breakfast history. If you love the tender tang of buttermilk, the soft, cakey texture of pancakes, and the bright pop of blueberries, this casserole delivers comfort for weekend brunches, holiday mornings, or any time you want a simple, impressive dish. For an extra lemony lift on a sunny morning, see my take on a related bright dessert at this lemon blueberry cake—it’s a lovely companion idea when you’re hosting.

Why You’ll Love This Blueberry Buttermilk Pancake Casserole

Quick and easy to prepare: Most of the work is a simple mix-and-pour — no flipping pancakes required.
Made with pantry-friendly ingredients: Flour, baking powder, baking soda, buttermilk, eggs, butter, sugar, salt, and blueberries.
Perfect for spring and summer breakfasts or cozy winter brunches when berries are in season or frozen.
Comforting and satisfying: It looks impressive on the table but feels like warm, nostalgic, homemade baking.
Great for feeding a crowd: A 9×13 pan serves many, making it ideal for family mornings or potlucks.

What makes this particular version unique is its buttermilk-rich batter (which keeps the crumb tender and slightly tangy) and the use of fresh blueberries folded in gently so they burst in the oven without turning the batter purple. It’s less fussy than skillet pancakes but has the same homestyle, nostalgic feeling—perfect for building family memories and feeling confident in the kitchen.

Ingredients Needed for Blueberry Buttermilk Pancake Casserole

For the Base (pancake-style batter)

2 cups all-purpose flour — measure with a spoon-and-level method for consistent texture.
2 teaspoons baking powder — gives lift and a light crumb.
1 teaspoon baking soda — works with buttermilk to add tenderness and a slight tang.
1/2 teaspoon fine salt — balances sweetness and enhances flavor.
2 tablespoons granulated sugar — a touch of sweetness in the batter.

For the Wet Ingredients

2 cups buttermilk — the star of the batter; if you only have milk, see substitutions below.
3 large eggs — room temperature for better incorporation and rise.
1/4 cup melted butter — adds richness and helps brown the top.

For the Fruit & Finish

1 cup fresh blueberries — if using frozen, do not thaw (see notes) to prevent bleeding.
Powdered sugar for serving (optional) — a light dusting looks lovely and adds a delicate sweetness.

Quick notes and substitutions:

Fresh vs frozen blueberries: Fresh are ideal for texture and presentation. If using frozen, keep them frozen and fold them gently into the batter to reduce color bleed.
Buttermilk: If you don’t have cultured buttermilk, make a quick homemade version by adding 2 tablespoons vinegar or lemon juice to white milk and letting it sit 5–10 minutes; the flavor will be slightly different but still delicious.
Butter alternatives: Melted coconut oil or neutral vegetable oil can be used, but expect a slightly different mouthfeel.

Ingredients & Equipment Notes

Useful tools that make the process easier and improve results:

Large mixing bowls: One for dry ingredients and one for the wet — keeps things tidy and prevents overmixing.
Whisk or fork: For whisking the dry and wet components separately.
Rubber spatula: For folding the batter gently and scraping bowls clean.
9×13-inch baking dish: Provides even baking for this quantity; glass gives visual cues when the edges are done, while metal may brown faster.
Measuring cups and spoons: Accurate flour measurement is key to the right texture.
Cooling rack: Let the casserole rest briefly to set before slicing.
Optional: A sifter for powdered sugar to finish.

How these tools help:

Using separate bowls prevents overworking the batter (gluten development), which keeps the casserole tender.
A rubber spatula prevents crushing the blueberries, preserving their shape and texture.
A 9×13 pan ensures an even layer so the center cooks at the same rate as the edges.

For more inspiration on blueberry-forward baked goods that pair beautifully with brunch spreads, take a look at this zesty dessert for hosting: lemon blueberry layer cake.

Instructions – How to Make Blueberry Buttermilk Pancake Casserole

Preheat the oven and prepare your pan.
- Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter or nonstick spray. Greasing helps the casserole release easily and gives the edges a lovely golden crust.
- Why it matters: An oven at the correct temperature ensures the center cooks through without the top over-browning. A well-greased dish prevents sticking and makes serving clean slices easier.
Mix the dry ingredients.
- In a large bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 tablespoons sugar until evenly combined.
- Visual cues: The mixture should look uniformly colored with no clumps of baking soda or baking powder.
- Why it matters: Even distribution of leaveners guarantees consistent rise across the pan.
Combine the wet ingredients.
- In another bowl, whisk together 2 cups buttermilk, 3 large eggs, and 1/4 cup melted butter until smooth. Make sure the melted butter isn’t so hot that it cooks the eggs—warm is fine.
- Mini-tip: If your eggs are cold from the fridge, let them sit for 10–15 minutes. Room-temperature eggs incorporate more easily and give better volume.
Bring the batter together and add blueberries.
- Pour the wet mixture into the dry mixture and stir gently until just combined. It’s okay if the batter is slightly lumpy—overmixing makes the casserole tough. Then fold in 1 cup fresh blueberries carefully so they’re evenly distributed.
- Visual cue: The batter will be thicker than pancake batter but pourable. Blueberries should be suspended throughout rather than sinking to the bottom.
- Why it matters: Folding gently prevents the fruit from breaking and keeps the batter light.
Pour the batter into the prepared baking dish.
- Spread it evenly with a spatula, smoothing the top lightly so it bakes uniformly.
- Variation tip: For a more rustic top, leave it slightly textured; for a smooth finish, tap the pan gently on the counter to settle the batter.
Bake until golden and set.
- Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs.
- Visual cues: The edges will pull back slightly from the sides, the top will be evenly browned, and the center should not jiggle noticeably.
- Why it matters: Baking to the right doneness ensures a tender, fully baked interior rather than a soggy middle.
Cool briefly, slice, and serve.
- Let the casserole cool for 10–15 minutes before slicing into squares. This brief rest helps it set and makes neater slices.
- Serve warm with a light dusting of powdered sugar if desired, or accompany with maple syrup, whipped cream, or a dollop of yogurt.
- Mini-tip: If serving to a crowd, keep slices on a warm platter lined with a tea towel to retain heat.

Serving Suggestions & Storage Tips for Blueberry Buttermilk Pancake Casserole

Serving ideas and presentation:

Classic breakfast: Serve warm squares with maple syrup, a pat of butter, and a side of crisp bacon (or turkey bacon or vegetarian alternatives if you prefer no pork).
Brunch upgrade: Add a dollop of lemon-scented whipped cream or mascarpone for a tangy contrast to the sweet blueberries.
For a lighter touch: Serve with plain or vanilla Greek yogurt and a small sprinkle of chopped toasted almonds for crunch.
Dessert-style: Warm pieces with a scoop of vanilla ice cream and a drizzle of blueberry compote make a cozy dessert.

Pairings and accompaniments:

Fresh fruit salad or sliced citrus balances the richness.
Coffee, tea, or a citrusy mocktail make lovely beverage partners.
For a breakfast board, include hard-boiled eggs, granola, and seasonal fruit.

Storage and make-ahead tips:

Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days. Reheat individual squares in the microwave for 20–40 seconds or in a 350°F oven for 8–10 minutes until warmed through.
Freezing: Wrap individual slices tightly in plastic wrap and place them in a freezer bag or container for up to 2 months. Thaw in the fridge overnight and reheat gently to preserve texture.
Make-ahead strategy: Assemble the batter in the baking dish, cover, and refrigerate for up to 12 hours before baking. If chilled, you may need to add 3–5 extra minutes to the bake time.

Best reheating methods to preserve texture:

Oven: Preheat to 325–350°F, cover loosely with foil to prevent over-browning, and heat for 10–15 minutes depending on the piece size.
Toaster oven: Works well for one or two slices; crisp the edges without drying the center.
Microwave: Fastest option but may soften the crust; use a short interval and check to avoid sogginess.

For brunch planning, it’s handy to consult other make-ahead baked breakfast ideas—I’ve found that preparing components the night before keeps the morning calm and the table inviting: this lemon blueberry cake recipe gives good tips on assembly and timing that translate well to casserole-sized dishes.

Helpful Notes & Variations

Ingredient swaps and substitutions:

Buttermilk substitute: For a quick swap, stir 1 tablespoon of white vinegar or lemon juice into 2 cups of plain milk and let sit 5–10 minutes. The texture is close, though cultured buttermilk has a deeper tang.
Milk-only version: Replace buttermilk with whole milk and add 1 teaspoon baking powder (in addition to the baking soda) to help with lift.
Egg substitutes: For a vegan or egg-free version, consider using commercial egg replacers or a chia/ground flaxseed “egg” (1 tablespoon ground flaxseed + 3 tablespoons water per egg), but expect a denser result.
Butter alternatives: Melted coconut oil or a neutral oil like avocado or canola will work; coconut will add a subtle flavor.

Flavor enhancements and add-ins:

Lemon zest: Add 1–2 teaspoons of lemon zest for a bright citrus note that complements the blueberries.
Vanilla extract: Stir in 1 teaspoon of pure vanilla for depth.
Streusel topping: Combine 1/2 cup flour, 1/4 cup brown sugar, 3 tablespoons cold butter, and 1/4 teaspoon cinnamon; crumble on top before baking for a crunchy finish.
Nuts: Fold in chopped pecans or walnuts for texture (toast them first for more flavor).

Dietary adaptations:

Gluten-free: Use a 1:1 gluten-free flour blend that contains xanthan gum; the texture will be slightly different but still comforting.
Lower-sugar: Reduce granulated sugar to 1 tablespoon and skip powdered sugar on top; the blueberries provide natural sweetness.

Common mistakes to avoid:

Overmixing the batter: This creates gluten and leads to a tougher texture—stir just until combined.
Thawing frozen blueberries before folding in: Thawing makes them release juices and can turn your batter purple and watery; fold frozen berries in directly.
Baking at too high a temperature: The edges may brown too quickly while the center remains undercooked. Stick with 350°F and watch closely near the end of baking.
Skimping on grease: The casserole can stick if the pan isn’t adequately prepared—use butter and a light dusting of flour if you like.

Little tricks from my kitchen:

If you like a caramelized edge, dot the top with a few small butter knobs before baking.
For more visible berries on the top, reserve 1/4 cup of berries and scatter them on the surface before baking.

Conclusion

Blueberry Buttermilk Pancake Casserole is a reliable, comforting recipe that transforms simple pancake ingredients into a shareable, crowd-pleasing dish. Its tender, tangy buttermilk batter and bursts of fresh blueberries create a balance of homey nostalgia and bright, seasonal flavor. Whether you’re pulling together a quick weekend brunch, feeding guests on a holiday morning, or prepping a make-ahead breakfast, this casserole feels special without being fussy.

If you’d like to compare variations or want additional inspiration, you might enjoy the detailed take on a similar top-rated bake: Buttermilk Pancake Casserole {top-rated} – Celebrating Sweets, and for another blueberry breakfast cake that’s bright and tender, this classic recipe is lovely: Buttermilk Blueberry Breakfast Cake | Alexandra’s Kitchen.

Give this Blueberry Buttermilk Pancake Casserole a try—slice a warm piece, seal it with a pat of butter or a drizzle of syrup, and savor the quiet pleasure of homemade comfort. If you make it, I’d love to hear how it turned out—leave a comment, a star rating, and share a photo on Pinterest or social media so other home cooks can try it too.

Frequently Asked Questions

Q: Can I use frozen blueberries?
A: Yes—use frozen berries straight from the freezer and fold them into the batter without thawing. This minimizes color bleed and helps prevent the batter from becoming watery. Note that frozen berries may release a bit more moisture while baking, so baking times could be a minute or two longer.

Q: How can I make this ahead for a breakfast gathering?
A: Assemble the batter and pour it into the greased 9×13 pan, cover tightly, and refrigerate up to 12 hours before baking. When you’re ready, bake as directed, adding a few extra minutes if the batter is chilled. Alternatively, bake it the night before and reheat gently in the oven the next morning.

Q: My casserole was browned on the edges but underdone in the middle—what happened?
A: That usually means the oven temperature was too high or the pan was too small. Ensure the oven was truly at 350°F before baking and that you used a 9×13-inch pan as specified. If the top is browning too fast, tent with foil and continue baking until the center is set.