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Buttermilk Blueberry Pancake Casserole Recipe

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4.2 from 58 reviews

This Buttermilk Pancake Casserole is a delightful baked breakfast dish combining fluffy buttermilk pancake batter with juicy blueberries and a sweet crumb topping. Perfect for serving a crowd, it offers the comforting flavors of classic pancakes in an easy-to-make casserole form, baked to golden perfection and served warm with maple syrup.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Ingredients

Crumb Topping

  • ½ cup flour
  • 3 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, melted

Pancake Batter

  • 2 ½ cups all purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 large eggs
  • 2 cups buttermilk
  • ½ cup milk (skim milk used)
  • 4 tablespoons unsalted butter, melted
  • 1-2 teaspoons finely grated lemon zest
  • 1 ½ teaspoons pure vanilla extract
  • 1 ⅔ cups blueberries

To Serve

  • Maple syrup

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Thoroughly grease a 9×13-inch baking dish to prevent sticking and set it aside.
  2. Make Crumb Topping: In a medium bowl, combine ½ cup flour, 3 tablespoons light brown sugar, 2 tablespoons granulated sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Add 4 tablespoons melted unsalted butter and stir with a fork until the mixture is fully incorporated and crumbly. Refrigerate the crumb topping while you prepare the pancake batter.
  3. Prepare Dry Ingredients for Pancake Batter: In a large bowl, mix together 2 ½ cups all-purpose flour, 2 tablespoons granulated sugar, ½ teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda. Ensure these ingredients are well combined.
  4. Combine Wet Ingredients for Pancake Batter: In a separate bowl, whisk together 2 large eggs, 2 cups buttermilk, ½ cup milk, 4 tablespoons melted unsalted butter, 1-2 teaspoons finely grated lemon zest, and 1 ½ teaspoons pure vanilla extract until fully blended.
  5. Mix Batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold the ingredients until just combined. The batter will be lumpy; do not over mix to avoid tough pancakes.
  6. Assemble the Casserole: Pour the pancake batter evenly into the prepared baking dish. Evenly sprinkle the 1 ⅔ cups blueberries over the batter. Then, sprinkle the chilled crumb topping on top of the blueberries and batter.
  7. Bake: Place the baking dish in the oven and bake for 35-45 minutes, or until the casserole is puffed up and the topping is lightly golden brown. A toothpick inserted into the center should come out clean.
  8. Serve: Remove from oven and let the casserole cool slightly. Serve warm, drizzled generously with maple syrup.

Notes

  • You can use a smaller baking dish if desired; baking time may need to be adjusted accordingly.
  • The batter should be lumpy to ensure tender pancakes—avoid over mixing.
  • For best flavor, use fresh lemon zest and pure vanilla extract.
  • This casserole can be prepared the night before and refrigerated; bake in the morning adjusting time as necessary.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/buttermilk-blueberry-pancake-casserole-recipe/