Blueberry Buttermilk Pancake Casserole – Cozy Baked Breakfast Bliss

If you’ve ever dreamed of waking up to a breakfast that tastes like a warm hug, this Blueberry Buttermilk Pancake Casserole might just be your new weekend favorite. It captures all the comforting flavors of classic blueberry pancakes — fluffy, buttery, and sweet — but transforms them into a no-flip, family-style bake that’s perfect for slow mornings and cozy brunches.

Imagine layers of tender, golden pancake infused with buttermilk richness, dotted with bursts of juicy blueberries, and finished with a drizzle of warm maple syrup. It’s everything you love about pancakes, only easier, more shareable, and ideal for feeding a crowd.

This casserole-style breakfast is a true morning miracle — it’s make-ahead friendly, bakes beautifully in the oven, and fills your kitchen with the nostalgic aroma of homemade pancakes and vanilla. Whether it’s a lazy Sunday breakfast, a special brunch with friends, or a comforting make-ahead treat for busy mornings, this dish brings both ease and joy to your table.

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Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted (plus more for greasing)
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
• 1 tablespoon flour (for tossing blueberries)
• Powdered sugar, for dusting (optional)
• Maple syrup, for serving

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Instructions

1. Preheat the oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Combine wet ingredients: In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
4. Mix the batter: Pour the wet ingredients into the dry ingredients. Gently stir until just combined — a few lumps are fine (overmixing will make the casserole dense).
5. Prepare blueberries: In a small bowl, toss blueberries with 1 tablespoon of flour to prevent them from sinking.
6. Fold in blueberries: Gently fold the blueberries into the batter, reserving a small handful for topping.
7. Pour and smooth: Pour the batter into the prepared dish and spread evenly. Sprinkle remaining blueberries on top.
8. Bake: Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Cool slightly: Allow the casserole to cool for 10 minutes before slicing.
10. Serve: Dust with powdered sugar, drizzle with maple syrup, and serve warm.

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Tips & Tricks

• Make it ahead: Prepare the batter the night before and store it covered in the fridge. Add blueberries and bake in the morning.
• Add zest: A touch of lemon zest brightens the flavor and pairs beautifully with blueberries.
• Sweeten it up: Sprinkle a little raw sugar on top before baking for a caramelized crust.
• Serve with toppings: Try whipped cream, Greek yogurt, or a dollop of lemon curd for a café-style finish.
• No buttermilk? Substitute with 2 cups milk plus 2 tablespoons lemon juice or vinegar — let sit 5 minutes before using.

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Variations

• Berry Medley Bake: Use a mix of raspberries, blackberries, and blueberries for a colorful twist.
• Cinnamon Swirl: Add 1 teaspoon cinnamon and a brown sugar swirl for a bakery-inspired version.
• Cream Cheese Upgrade: Drop spoonfuls of sweetened cream cheese into the batter before baking for a decadent touch.
• Gluten-Free Option: Substitute a 1:1 gluten-free all-purpose flour blend.

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Serving Suggestions

This casserole is a showstopper all on its own, but you can make it brunch-worthy with a few simple sides:

• Crispy bacon or sausage links for a savory balance.
• Fresh fruit salad or orange slices for brightness.
• Hot coffee or a creamy vanilla latte to sip alongside.
• A small pitcher of warm maple syrup on the table — because everyone loves extra syrup.

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Storage Information

• Refrigerate: Store leftovers covered in the fridge for up to 4 days.
• Freeze: Cut into squares, wrap individually, and freeze for up to 2 months. Reheat in the microwave or oven.
• Reheat: Warm in the microwave for 30–60 seconds or bake at 325°F (165°C) until heated through.

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FAQ

Can I use frozen blueberries?
Absolutely! Just add them straight from the freezer — no need to thaw.

Can I use pancake mix instead of making batter from scratch?
Yes! Replace the dry ingredients with 2 cups of pancake mix and reduce baking powder and baking soda by half.

Can I make this dairy-free?
Use almond milk or oat milk with 1 tablespoon of vinegar to mimic buttermilk and replace butter with coconut oil or vegan butter.

Why is my casserole dense?
Avoid overmixing — stir the batter just until combined for a fluffy texture.

Can I bake it in muffin tins?
Definitely. It makes perfect grab-and-go breakfast bites — bake at 350°F for 18–20 minutes.

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History & Cozy Storytelling

This casserole feels like something from a Sunday morning storybook — where the coffee is brewing, the sunlight filters through the kitchen curtains, and the smell of baked blueberries fills the air.

The inspiration comes from the classic blueberry buttermilk pancake — a breakfast beloved for its balance of sweetness, tang, and fluff. But turning it into a casserole started as a clever hack for busy families who didn’t want to spend all morning flipping pancakes at the stove.

Over time, it became a weekend ritual in many homes: a dish that brings people together at the breakfast table, where conversation flows as easily as maple syrup. It’s cozy, comforting, and just a little indulgent — the perfect way to start any day.

So next time you want pancakes without the fuss, whisk, bake, and relax. This Blueberry Buttermilk Pancake Casserole takes care of breakfast — and leaves you more time for those slow, happy morning moments.