Baked Blueberry Buttermilk Pancake Casserole – Thick and fluffy pancake casserole filled with fresh blueberries and topped with a brown sugar crumble. The easiest and tastiest “pancake” you’ll ever eat. VIDEO BELOW!
Meet your new favorite breakfast – a thick and fluffy buttermilk “pancake” topped with blueberries and a brown sugar crumble.
This is one of my most popular recipes, and for good reason. This recipe is easy, it feeds a crowd, it reheats well and it is ABSOLUTELY DELICIOUS! When I am hosting guests for breakfast or brunch I almost always make this Pancake Casserole. It comes out perfect every time, and it’s always met with rave reviews.
MORE BREAKFAST RECIPES: CINNAMON FRENCH TOAST CASSEROLE – ALMOND CROISSANTS – BANANA BROWN SUGAR FRENCH TOAST CASSEROLE – CHOCOLATE CHIP SCONES – EGG CASSEROLE
Pancake Casserole
This Pancake Casserole is essentially a big batch of buttermilk pancake batter flavored with vanilla and a touch of lemon zest. Rather than using the batter for individual pancakes (and standing at the stove and flipping, flipping, flipping…), the batter gets poured into a casserole dish, topped with blueberries and brown sugar crumble, and BAKED in the oven!
The casserole is fluffy and tender, the topping is crumbly and sweet, and the blueberries impart little pops of freshness. It’s kind of like a pancake-coffee cake hybrid (and it literally cannot get into my mouth fast enough).
Can You Make This Pancake Casserole Ahead?
You can’t prepare this casserole completely the night before (because we don’t want to combine the leaveners with the wet ingredients too far in advance), BUT, I have tips for prepping most of it in the night before. If you choose to use this method, you will only have a couple of “hands-on” minutes of prep in the morning.
- 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.
- 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.
- 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.
- 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 crumb topping and bake!
Can You Make Pancake Casserole with 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 definitely prefer this recipe made the way it is written.
Can You Make Blueberry Pancake Casserole With 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 might 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.
TRY THESE: Lemon Blueberry Muffins – Lemon Coconut Cake – Blueberry Oatmeal Bread – Blueberry Pie Filling
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Blueberry Buttermilk Pancake Casserole
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
Casserole:
- 2 ½ cups all purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs
- 2 cups buttermilk
- ½ cup milk, I used skim milk
- 4 tablespoons unsalted butter, melted
- finely grated zest of 1 small lemon
- 1 ½ teaspoons pure vanilla extract
- 1 ⅔ cups blueberries
- maple syrup, for serving
Instructions
- Preheat oven to 350°F. Thoroughly grease a 9x13 baking dish and set aside.
- Prepare 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 batter.
- 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. Serve warm with maple syrup.
Video
Notes
Nutrition
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!
Kerry
New family favorite!
Allison
I’m so glad! Thanks for stopping by!
Dina
Loved this recipe! I had buttermilk I wanted to use up and this was a great solution. I used frozen blueberries and since I only had salted butter, I just cut back on the salt ingredient a bit. Definitely follow directions and only mix until dry ingredients are wet and batter is still lumpy. Turned out light and fluffy and full of flavor. Thanks!
Allison
You’re welcome. I’m glad you enjoyed it. 🙂
Susan Paterson
I have an instant buttermilk pancake mix (just add water). Any suggestions regarding the amount of liquid I should use (milk/water)?
Allison
Hi, Susan. You will want to add all the liquid ingredients (from the eggs down) to the pancake mix. Here is the note I have in the post regarding my experience with this:
Can You Make Pancake Casserole with 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 definitely prefer this recipe made the way it is written.
Amy S.
MAKE THIS NOW! My daughter wanted pancakes but I HATE making them because of they are so time consuming. I also don’t get to enjoy them with my family because I gotta cook till the batters gone. I also despise the left over!
Found this recipe and it fixes EVERYTHING! All in one pan….cut and serve. Not to sweet and light and fluffy. I can already tell it’s going to reheat like a boss.
I will make this over and over again.
Allison
I’m glad you enjoyed this recipe. I totally agree, this is so much nicer than standing at the stove flipping pancakes while the rest of the family eats. Thanks for stopping by! 🙂
Mary
Great recipe. But my streusel topping was soggy and not crunchy as I had hoped. I used 2 cups of wild frozen blueberries and baked the casserole for 40 minutes. Any ideas?
Allison
Hi, Mary. The extra moisture from the frozen berries was probably a factor, especially since the streusel topping is on top of/next to the frozen berries. If you want the topping crunchier you can try fresh berries or if you’re going to use frozen I would reduce the amount. Enjoy!
Heather
Can this be frozen and reheated?
Allison
Yes, you can freeze and reheat individual servings. I would not recommend freezing and reheating the whole casserole.
Annalisa Lucas
Has anyone tried replacing flour with a gluten free blend?
Aly
This was fabulous! My whole extended family raved about it at brunch and demanded I share the recipe. Thank you!
Allison
You’re welcome! I’m glad you enjoyed it. 🙂
Heidi Roberts
My entire house loved this so much they want me to make at least a few more batches to freeze in single servings. Also, my 10 year old who is on the spectrum and never wants to eat anything but pizza and fries actually at this and didn’t even want syrup! This is so great!
Allison
Yay! I’m so glad. Thanks for taking the time to comment. Enjoy!
Jenifer Peterson
Can this be frozen for a later time?
Allison
You can freeze and reheat individual servings. I would not recommend freezing and reheating the whole casserole. Enjoy!