Servings & Timing
Serves: 8–10
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Total Time: About 55 minutes
Ingredients
Produce
4 cups fresh blueberries
Fresh mint leaves (optional, for garnish)
Refrigerated
2 large eggs
Condiments
2 tablespoons lemon juice
Maple syrup, for serving
Baking & Spices
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cornstarch
6 tablespoons granulated sugar
1 cup powdered sugar (for topping)
½ teaspoon salt
1½ teaspoons vanilla extract
Dairy
4 tablespoons unsalted butter, melted
2⅛ cups buttermilk
Whipped cream, for serving
Tools You’ll Need
9×13-inch baking dish
Mixing bowls
Whisk
Spatula
Cooling rack
How to Make Blueberry Buttermilk Pancake Casserole
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Prepare the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Cornstarch
- Granulated sugar
- Salt
This ensures even distribution and a fluffy texture.
3. Mix the Wet Ingredients
In a separate bowl, whisk:
- Eggs
- Buttermilk
- Melted butter
- Lemon juice
- Vanilla extract
Whisk until smooth and well combined.
4. Combine Batter
Pour the wet ingredients into the dry ingredients.
Gently mix until just combined—do not overmix. The batter should be thick but pourable.
5. Fold in Blueberries
Gently fold in 3½ cups of blueberries, reserving the rest for topping.
6. Assemble the Casserole
Pour the batter evenly into the prepared baking dish.
Sprinkle the remaining blueberries over the top.
7. Bake
Bake uncovered for 35–40 minutes, or until:
- The top is lightly golden
- A toothpick inserted in the center comes out clean
- The center is set and fluffy
8. Cool and Finish
Let cool for 10 minutes.
Dust generously with powdered sugar.
Serving Suggestions
• Drizzle with warm maple syrup
• Top with whipped cream
• Garnish with fresh mint leaves
• Add lemon zest for brightness
• Serve with bacon or sausage for a full breakfast
Make-Ahead Tips
• Prepare batter the night before (without blueberries), refrigerate
• Fold in blueberries just before baking
• Bake fresh in the morning
• Leftovers reheat beautifully
Storage Instructions
Refrigerator:
Store covered for up to 3 days.
Freezer:
Freeze individual portions for up to 2 months.
Reheat in microwave or oven until warmed through.
Variations & Add-Ins
• Swap blueberries for raspberries or strawberries
• Add lemon zest for extra citrus flavor
• Mix in white chocolate chips
• Use half whole wheat flour for added fiber
• Add cinnamon or nutmeg for warmth
Tips for Best Results
• Use fresh buttermilk for best rise
• Do not overmix the batter
• Toss blueberries in a teaspoon of flour to prevent sinking
• Let rest slightly before slicing for clean cuts
Conclusion
This Blueberry Buttermilk Pancake Casserole is everything a comforting breakfast should be—fluffy, fruity, lightly sweet, and incredibly satisfying. Whether you’re hosting brunch, feeding family, or planning ahead for busy mornings, this recipe delivers classic pancake joy with none of the hassle.
One pan. Big flavor. Breakfast perfection.
