• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipe Index
  • About
  • Contact
  • Privacy Policy
Celebrating Sweets
  • All Recipes
  • Dessert
    • Brownies & Bars
    • Cake & Cupcakes
    • Cookies
    • Ice Cream/Frozen Desserts
    • Pies & Tarts
  • Drinks & Cocktails
  • Main Dishes
  • Breakfast
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Fall Favorites
  • Holiday Recipes
  • Drinks & Cocktails
  • About
  • Privacy Policy
×

Home » Breakfast » Blueberry Buttermilk Pancake Casserole

Blueberry Buttermilk Pancake Casserole

Published: Jan 12, 2023 by Allison · 279 Comments

  • Share
  • Email
Jump to Recipe

This thick and fluffy pancake casserole is filled with blueberries and topped with a brown sugar crumble. This is a great way to make pancakes for a crowd, and it’s a great meal prep dish (it reheats beautifully).

This is one of my most popular recipes – and for good reason. This recipe is easy, delicious, and it’s always met with rave reviews. Think of it as a mashup between pancakes and coffee cake.

Syrup being poured on a slice of blueberry pancake casserole.
Jump to:
  • Why you’ll love this recipe
  • Pancake casserole recipe overview
  • Make ahead options
  • Can you use pancake mix?
  • Can you use frozen blueberries?
  • Serving and storage
  • More breakfast ideas
  • Recipe

Why you’ll love this recipe

Flavor: Buttermilk pancakes with a touch of vanilla, lemon, blueberries, and maple syrup.

Texture: Imagine a super thick and fluffy pancake filled with juicy blueberries and a crunchy crumb topping.

Ease: Although this recipe has several steps, it is super easy. No special equipment or techniques needed.

Feed a crowd: If you don’t feel like standing over the stove flipping individual pancakes for a crowd this is a great alternative. I often make this dish for holiday breakfast/brunch.

Great leftover: Reheat individual servings in the microwave, this casserole reheats beautifully.

Blueberry Pancake Casserole in a white baking dish.

Pancake casserole recipe overview

*Full recipe below in recipe card*

Crumb topping:

Combine flour, sugars, cinnamon, salt, and melted butter. Pop the topping into the fridge while you proceed with the pancake batter.

Pancake batter:

  • Combine dry ingredients in one bowl.
  • Combine wet ingredients in another bowl.
  • Combine wet and dry.
  • Be careful not to overmix (it will be lumpy).
Collage of pancake batter in a white bowl.

Add the batter to a greased 9×13 pan. Top with blueberries and crumb topping.

Blueberries and crumb topping on top of pancake batter in a white dish.

Bake!

Blueberry Pancake Casserole in a white baking dish.

Make ahead options

Can this be made ahead?

I highly recommend serving this right after baking but you can do most of the prep in advance. Note: individual leftovers reheat well in the microwave but I do not bake and reheat the whole dish.

Use this method to prep ahead and you will only have a couple of “hands-on” minutes in the morning:

  1. Prepare the crumb topping and refrigerate until ready to use (up to 1 day in advance). It will firm up quite a bit as the butter chills in the fridge. Let it sit at room temp for an hour (if you have time), or just use your fingers to break the crumb topping into chunks as you scatter it over the pancake batter.
  2. Pancake batter: combine all of the dry ingredients (flour, sugar, salt, baking powder and baking soda) in a large bowl and tightly cover at room temp overnight.
  3. Pancake batter: in a large glass measuring cup or bowl, whisk the eggs, buttermilk, milk, lemon zest and vanilla (all of the wet ingredients except the melted butter). Tightly cover and refrigerate overnight.
  4. In the morning: Preheat the oven, whisk 4 tablespoons melted butter into the wet ingredients. Pour the wet ingredients into the dry, stir well, pour into a prepared casserole dish. Top with blueberries and the refrigerated crumb topping and bake!

Can you use pancake mix?

I have tried swapping the dry ingredients (flour, sugar, salt and leaveners) in place of 2 ½ cups of pancake mix. It did work, but I found that the packaged pancake mix puffed up really high, which made the blueberries and crumb topping sink in. It tasted fine, but I prefer this recipe made the way it is written.

Slice of pancake casserole on a white plate.

Can you use frozen blueberries?

YES! Swap the fresh blueberries for frozen blueberries (without thawing them). Note: You might need to increase the bake time by a couple minutes, and the blueberry color will bleed into the pancake batter a little more than it does with fresh blueberries. It will still taste fine.

Psst: If you absolutely LOVE blueberries (like my family does), you can top this Pancake Casserole with Blueberry Sauce.

Serving and storage

Serve warm topped with maple syrup. Store leftovers in the refrigerator for up to 3 days.

SUBSCRIBE to our free NEWSLETTER – LIKE us on FACEBOOK – Follow on INSTAGRAM

More breakfast ideas

  • Stack of three banana pancakes on a white plate.
    Brown Sugar Banana Pancakes
  • Closeup of egg casserole in a baking dish
    Egg Casserole
  • Plate with three chocolate chip scones.
    Chocolate Chip Scones
  • Baked french toast on a plate
    Cinnamon Vanilla Baked French Toast

Recipe

Blueberry Pancake Casserole in a white baking dish.

Blueberry Buttermilk Pancake Casserole

Thick and fluffy baked Buttermilk Pancake Casserole filled with fresh blueberries and topped with a brown sugar crumble. The easiest and tastiest “pancake” you’ll ever eat!
4.96 from 103 votes
Print Pin SaveSaved!
Course: Breakfast, brunch, main
Cuisine: American
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 12 -15
Calories: 260kcal
Author: Allison – Celebrating Sweets

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:

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

Instructions

  • Preheat oven to 350°F. Thoroughly grease a 9×13 baking dish and set aside.

Crumb topping:

  • In a medium bowl combine flour, sugars, cinnamon, and salt. Add melted butter and stir until fully incorporated. Cover and refrigerate while you prepare the pancake batter.

Pancake:

  • In a large bowl, combine flour, sugar, salt, baking powder, and baking soda. 
  • In a separate bowl, combine eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract (the butter might clump from the chill of the cold ingredients- that’s ok). Whisk wet ingredients until well combined.  Add wet ingredients to the dry ingredients and use a rubber spatula to stir until combined. The batter will be lumpy; do not over mix.
  • Pour the batter into the greased baking dish. Sprinkle the blueberries over the top. Remove the crumb topping from the fridge and crumble over the top of the blueberries and batter. Bake for about 35-45 minutes, until puffed and light golden brown (check the center for doneness). Serve warm with maple syrup.

Video

Notes

Flour: Whisk the flour to fluff and lighten it. Lightly scoop a heaping portion and level it off with the back of a knife.
See the following in the post above: make ahead options, using frozen blueberries, using pancake mix.
Serve warm topped with maple syrup. Store leftovers in the refrigerator for up to 3 days.
Recipe adapted from The Kitchn

Nutrition

Calories: 260kcal | Carbohydrates: 36g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 329mg | Potassium: 165mg | Fiber: 1g | Sugar: 11g | Vitamin A: 370IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1.7mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!
« Lemon Olive Oil Cake
Small Batch Brownies »

Never Miss a Recipe

Get NEW POSTS delivered to your inbox!

Thank you!

You have successfully joined our subscriber list.

.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Muriel

    January 15, 2023 at 3:13 pm

    5 stars
    Made this yesterday. Delicious it’s a keeper of a recipe and so is the blueberry sauce. Thank you.

    Reply
    • Allison

      January 16, 2023 at 9:05 am

      You’re welcome! Thanks for stopping by.:)

      Reply
  2. Jeanna

    January 15, 2023 at 4:52 pm

    5 stars
    I’d never had a baked pancake and didn’t know what to expect, but YUM! It’s definitely all about the streusel for me.
    I’ll be making this again often. Delicious and easy.

    Reply
    • Allison

      January 16, 2023 at 9:05 am

      I’m glad you enjoyed it!

      Reply
  3. Amelia

    February 05, 2023 at 9:03 am

    5 stars
    Best recipe right out of the gate. I substituted gluten free flour and dairy free butter and my family raved about it!! This one is going into my recipe box!

    Reply
    • Allison

      February 08, 2023 at 9:44 am

      I’m so glad! Thanks for taking the time to comment. 🙂

      Reply
  4. Jean

    March 05, 2023 at 5:50 pm

    5 stars
    Made this today for brunch. I did make it without the blueberries due to a few people with allergies. It was moist and fluffy and everyone loved it! Just wonderful!

    Reply
    • Allison

      March 06, 2023 at 9:19 am

      I’m glad you enjoyed it!

      Reply
« Older Comments

Primary Sidebar

About

aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

Dessert Recipes

Berry ice cream pie.

Berry Ice Cream Pie with Graham Cracker Crust

Closeup of healthy chocolate chip cookies.

Healthy Chocolate Chip Cookies

Apple crisp on a white plate topped with vanilla ice cream and caramel sauce.

Apple Crisp

Square slice of pumpkin pie topped with whipped cream.

Pumpkin Pie Bars

Close up of cookie cake topped with M&M's

M&M Cookie Cake

Lemon blueberry bundt cake topped with cream cheese frosting and fresh blueberries.

Lemon Blueberry Bundt Cake

More Dessert Recipes...

Popular Recipes:

Closeup of sweet potato casserole on a white plate.

Sweet Potato Casserole with Marshmallows & Streusel

Jam Filled Oatmeal Bars

Jam Filled Oatmeal Bars

Apple crisp on a white plate topped with vanilla ice cream and caramel sauce.

Apple Crisp

Stack of three banana pancakes on a white plate.

Brown Sugar Banana Pancakes

Closeup of a lemon blueberry muffin with crumb topping and white icing

Lemon Blueberry Muffins

Blueberry Pancake Casserole in a white baking dish.

Blueberry Buttermilk Pancake Casserole

More Popular Recipes...

Never Miss a Recipe

Get NEW POSTS delivered to your inbox!

Thank you!

You have successfully joined our subscriber list.

.
Logo for country living, food network, buzzfeed, msn, delish, good housekeeping

Footer

Connect With Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright 2013-2023 Celebrating Sweets

All images and content are copyright protected. Please contact me for permission to use my original images. If you want to republish a recipe, please re-write it in your own words, or link back to my post for the recipe.