Imagine the scent of warm pancakes wafting through your kitchen buttery edges, bursts of sweet blueberries, and that cozy Sunday-morning calm.
This Blueberry Buttermilk Pancake Casserole captures everything we love about pancakes fluffy texture, tangy buttermilk, juicy berries but skips the flipping. Just bake, slice, and share. It’s the kind of dish that feels like you made an effort… without actually needing to.

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Perfect for family brunches, holidays, or meal prep mornings, this recipe delivers the comfort of homemade pancakes in a simple oven-baked form. Whether you’re feeding a crowd or just treating yourself, it’s a guaranteed crowd-pleaser.

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Ingredients for Blueberry Buttermilk Pancake Casserole

For the Pancake Base:

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons granulated sugar
2 large eggs, lightly beaten
2 cups buttermilk
4 tablespoons unsalted butter, melted (plus more for greasing)
1 teaspoon vanilla extract

For the Blueberry Filling:

4 cups fresh blueberries, divided
¼ cup granulated sugar
2 tablespoons lemon juice
1 tablespoon cornstarch

For the Buttermilk Glaze (optional):

1 cup powdered sugar
2–3 tablespoons buttermilk
½ teaspoon vanilla extract

Optional Toppings:

Maple syrup
Whipped cream
Fresh mint leaves

How to Make Blueberry Buttermilk Pancake Casserole

1. Prepare the Blueberry Filling

In a saucepan, combine 3 cups of blueberries, ¼ cup sugar, and lemon juice.
Cook over medium heat until the mixture simmers and the sugar dissolves.
In a small bowl, whisk 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry.
Slowly pour the slurry into the simmering mixture, stirring until it thickens (1–2 minutes).
Remove from heat and gently fold in the remaining 1 cup blueberries. Set aside to cool slightly.

2. Make the Pancake Batter

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk eggs, buttermilk, melted butter, and vanilla.
Pour wet ingredients into dry ingredients and gently mix until just combined — a few lumps are fine. Overmixing can lead to dense pancakes.

3. Assemble the Casserole

Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter.
Pour half of the pancake batter into the dish and spread evenly.
Spoon the blueberry filling evenly on top.
Pour the remaining batter over the filling, spreading gently (it’s okay if the filling peeks through).

4. Bake

Bake for 30–35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let cool for 5–10 minutes before slicing.

5. Make the Optional Buttermilk Glaze

In a bowl, whisk together powdered sugar, buttermilk, and vanilla extract until smooth.
Add more buttermilk as needed for a pourable consistency.

6. Serve

Drizzle the glaze over the casserole.
Slice into squares and serve warm with maple syrup, whipped cream, or fresh mint.

Tips & Tricks for the Perfect Pancake Bake

Don’t overmix: Gentle mixing keeps your casserole tender.
Use room-temperature ingredients: Helps the batter bake evenly.
Check early: Ovens vary, so start checking at 30 minutes.
Make ahead: Assemble the night before and bake in the morning for a stress-free brunch.
Glaze warm, not hot: Drizzle the glaze after cooling slightly so it doesn’t melt away.

Substitutions & Creative Variations

Vegan: Replace eggs with flax eggs, and use almond milk with a splash of lemon juice instead of buttermilk.
Dairy-free: Swap buttermilk for coconut milk + 1 tbsp lemon juice, and use vegan butter.
Different fruits: Try raspberries, blackberries, or diced peaches.
Crunch factor: Add a handful of chopped pecans or walnuts to the topping layer.
Cinnamon twist: Add ½ teaspoon cinnamon to the batter for warmth.
Overnight version: Assemble, cover, and refrigerate overnight; bake the next morning.

Frequently Asked Questions

Can I use frozen blueberries?

Yes! No need to thaw — just toss them with 1 teaspoon cornstarch before layering to absorb extra moisture.

Can I make this casserole ahead of time?

Absolutely. You can refrigerate it unbaked overnight or bake it fully, then reheat individual slices at 350°F for 10 minutes.

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How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days, or freeze slices for up to 2 months. Reheat in the oven or microwave.

What’s the best way to serve it?

Warm with a drizzle of maple syrup and a dollop of whipped cream — or for dessert, add a scoop of vanilla ice cream.

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Nutrition Information (per serving)

(Estimated for 1 of 12 servings — without glaze or toppings)

Calories: 320
Carbohydrates: 45g
Protein: 6g
Fat: 12g
Sugar: 22g
Fiber: 2g
Sodium: 280mg

Why You’ll Love This Blueberry Buttermilk Pancake Casserole

This isn’t just breakfast it’s a moment.
The tang of buttermilk, the burst of warm blueberries, that tender, custardy texture… it’s everything comforting about pancakes with none of the chaos. You’ll love how effortlessly it comes together, how beautiful it looks on a brunch table, and how everyone asks for seconds.

Honestly, the best part might be sneaking a slice cold the next morning with your coffee.

If you try it, leave a comment below or tag your creation I’d love to see your twist on this cozy classic.

Now go ahead, preheat your oven and make your kitchen smell like happiness.