Description

This Blueberry Buttermilk Pancake Casserole delivers everything you love about fluffy homemade blueberry pancakes—without standing at the stove flipping batch after batch. Baked in one pan, this easy breakfast casserole is thick, tender, bursting with juicy blueberries, and topped with a buttery brown sugar crumb topping. Perfect for brunch gatherings, holiday mornings, meal prep, or feeding a hungry crowd with minimal effort.

Ingredients

Scale

For the Crumb Topping

½ cup all-purpose flour
3 tablespoons light brown sugar
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
4 tablespoons unsalted butter, melted

For the Pancake Batter

2½ cups all-purpose flour, spooned and leveled
2 tablespoons granulated sugar
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs
2 cups buttermilk
½ cup milk
4 tablespoons unsalted butter, melted
1–2 teaspoons fresh lemon zest
1½ teaspoons pure vanilla extract
1⅔ cups fresh or frozen blueberries
Maple syrup, for serving

Optional Garnishes

Extra fresh blueberries
Powdered sugar

Instructions

Preheat the oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter or nonstick spray.
Prepare the crumb topping: In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in melted butter until crumbs form. Refrigerate while preparing the batter.
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
In a separate bowl, whisk together the eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined. Do not overmix—the batter should remain slightly lumpy.
Pour the batter into the prepared baking dish and spread evenly.
Sprinkle the blueberries evenly over the batter, then top with the chilled crumb mixture.
Bake for 35–45 minutes, or until the casserole is puffed, golden brown, and a toothpick inserted in the center comes out clean.
Allow the casserole to cool for 5–10 minutes before slicing into squares.
Serve warm with maple syrup and optional garnishes like powdered sugar or fresh blueberries.

Notes

Frozen blueberries: Use directly from frozen—no thawing required.
Extra crunchy topping: Reserve a small portion of the crumb topping and sprinkle it on halfway through baking.
Make ahead: Prepare the crumb topping and wet/dry ingredients separately the night before for an easy morning bake.
Storage: Refrigerate leftovers for up to 3 days or freeze individual slices for up to 2 months.
Half batch option: Halve all ingredients and bake in an 8×8-inch pan for 25–30 minutes.
Flavor variations: Add raspberries, blackberries, chopped pecans, or dark chocolate chips for fun twists.
Serving idea: Pair with crispy bacon, sausage, coffee, mimosas, or fresh fruit salad for a complete brunch spread.

Prep Time: 25 minutes
Cook Time: 35–45 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 12–15 servings
Calories: 260
Sugar: 12g
Sodium: 310mg
Fat: 10g
Carbohydrates: 37g
Fiber: 1g
Protein: 6g