Is there anything more delightful than a warm, buttery pancake fresh off the griddle? Now imagine capturing all that tender, fluffy pancake magic in a single, fuss-free bake—topped with juicy blueberries and a golden cinnamon-sugar crumb. Introducing your new brunch favorite: Blueberry Buttermilk Pancake Casserole.

This recipe is the best of both worlds—a cozy hybrid between traditional pancakes and coffee cake. It’s designed for weekend mornings when you want something special but don’t feel like flipping pancakes at the stove. Whether you’re feeding a crowd, meal prepping for the week, or just looking to elevate your breakfast game, this pancake casserole hits every note.

Why You’ll Love This Blueberry Buttermilk Pancake Casserole

Perfect for pancake lovers who want all the flavor without the fuss, this casserole is:

Family-friendly and crowd-pleasing
Make-ahead friendly
Soft, fluffy, and bursting with juicy blueberries
Topped with a sweet and buttery cinnamon crumble
Easy to reheat and enjoy all week long

With the slight tang of buttermilk, hints of lemon zest, and real vanilla extract, this dish is like your favorite stack of diner pancakes—but even better.

Ingredients You’ll Need

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 Base:

2½ 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 works, but any will do)
4 tablespoons unsalted butter, melted
1–2 teaspoons lemon zest (freshly grated for best flavor)
1½ teaspoons pure vanilla extract
1⅔ cups fresh or frozen blueberries
Maple syrup, for serving

Equipment You’ll Need

This recipe is simple and doesn’t require much beyond the basics:

Large mixing bowl
Medium mixing bowl
Whisk
Spatula or wooden spoon
Measuring cups and spoons
9×13-inch baking dish
Oven
Zester or microplane (for the lemon)

Optional but helpful:

Wire rack (for cooling)
Sifter (for flour if desired)

How to Make Blueberry Buttermilk Pancake Casserole

1. Prep Your Oven and Dish

Preheat your oven to 350°F (175°C). Thoroughly grease a 9×13-inch baking dish using butter or nonstick spray.

2. Make the Crumb Topping

In a medium bowl, stir together the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the melted butter and mix until fully incorporated and crumbly. Cover and place in the refrigerator while you prep the pancake batter.

3. Mix the Pancake Batter

In a large bowl, combine the flour, sugar, salt, baking powder, and baking soda.

In another bowl, whisk together the eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract. Don’t worry if the butter slightly clumps—that’s totally normal due to the cold milk.

Add the wet ingredients to the dry, and gently mix with a spatula until just combined. The batter should be lumpy. Do not overmix, or the casserole may turn out dense.

4. Assemble and Bake

Pour the pancake batter into your greased baking dish. Scatter the blueberries evenly on top, then crumble the chilled topping over the entire surface.

Bake for 35–45 minutes, or until the center is puffed and lightly golden. A toothpick inserted in the center should come out clean or with a few moist crumbs.

Let cool for 10 minutes before serving. Serve warm with a drizzle of maple syrup.

Tips, Shortcuts & Substitutions

Tips:

Make it ahead: Assemble the night before (minus the crumb topping) and bake in the morning.
Don’t skip the rest: Letting the batter sit for a few minutes helps the gluten relax, making for a more tender casserole.
Even berry distribution: Lightly toss the blueberries in a teaspoon of flour before adding to prevent sinking.

Substitutions & Variations:

Dairy-free? Use almond milk and a plant-based butter.
No buttermilk? Add 1 tablespoon of lemon juice or vinegar to regular milk, let sit 5 minutes.
Other fruit ideas: Try raspberries, chopped strawberries, or sliced bananas.
Gluten-free? Use a 1-to-1 gluten-free all-purpose flour blend.
Add crunch: Sprinkle chopped pecans or almonds over the crumb topping.

How to Store and Reheat

Storage:

Fridge: Once cooled, store leftovers in an airtight container in the fridge for up to 5 days.
Freezer: Wrap individual portions in plastic wrap and foil. Freeze for up to 2 months.

Reheating:

Microwave: Warm individual pieces for 30–60 seconds with a splash of milk.
Oven: Reheat covered at 325°F for 10–15 minutes for best texture.

What to Serve with Pancake Casserole

This breakfast bake is filling enough on its own, but here are some fun pairings:

Fresh fruit salad for brightness
Crispy bacon or breakfast sausage for savory contrast
Greek yogurt with honey and walnuts
Mimosas or fresh-squeezed orange juice for brunch perfection
Hot coffee or chai latte to complement the cozy flavors

FAQ: Blueberry Buttermilk Pancake Casserole

Can I use frozen blueberries?

Yes! Use them straight from the freezer. No need to thaw—just toss them in a little flour to prevent sinking and staining.

Can I make this gluten-free?

Absolutely. Just swap the flour with a gluten-free 1:1 baking blend.

Can I prepare it the night before?

You can! Assemble the batter and pour it into the pan, cover, and refrigerate overnight. Wait to add the crumb topping until right before baking.

What if I don’t have buttermilk?

Make a quick substitute with milk and lemon juice or vinegar. Use 2 tablespoons of acid in 2 cups of milk and let sit for 5–10 minutes.

Why is my batter lumpy?

That’s actually ideal! Overmixing results in a tough texture. Lumps = tender casserole.

Your New Brunch Staple Awaits

Whether you’re hosting weekend guests, meal-prepping for the week, or just craving something cozy and special, this Blueberry Buttermilk Pancake Casserole is your golden ticket. It’s soft, fluffy, packed with berries, and crowned with a cinnamon-sugar crunch—everything you love about breakfast in one effortless bake.

If this recipe made your morning, share it with your fellow Don’t forget to subscribe to the blog for more crave-worthy, seasonal recipes delivered right to your inbox. Let’s make breakfast the best part of your day.

Blueberry Buttermilk Pancake Casserole

Blueberry Buttermilk Pancake Casserole: The Breakfast Bake That Will Steal the Show