Can I make this pancake casserole ahead of time?

Absolutely. You can fully assemble it the night before, cover it with foil, and refrigerate. Bake it fresh in the morning for the best texture.

Can I use frozen blueberries?

Yes, just thaw them first and pat them dry to prevent excess moisture in the casserole.

What if I don’t have buttermilk?

You can make a quick substitute using 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5–10 minutes before using.

Can I freeze the leftovers?

Definitely. Let the casserole cool completely, then slice and wrap individual portions in plastic wrap and freeze. Reheat in the microwave or oven.

Is the glaze necessary?

Not at all! The casserole is delicious on its own, but the glaze adds an extra sweet, creamy finish if you're in the mood.

Blueberry Buttermilk Pancake Casserole

Description

There’s something irresistibly comforting about pancakes in the morning, especially when they’re soft, fluffy, and kissed with bursts of fresh blueberries. But what if you could have that pancake magic without the flipping? Enter the Blueberry Buttermilk Pancake Casserole, your new go-to for a make-ahead brunch recipe that’s as cozy as it is convenient.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons granulated sugar
2 large eggs
2 cups buttermilk
1/4 cup melted unsalted butter
1 teaspoon vanilla extract
2 cups fresh blueberries (divided)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water
1 cup powdered sugar (optional glaze)
2 to 3 tablespoons buttermilk (optional glaze)
1/2 teaspoon vanilla extract (optional glaze)
Maple syrup (optional topping)
Whipped cream (optional topping)
Fresh mint leaves (optional topping)

Cook Mode Prevent your screen from going dark

Instructions

In a small saucepan, combine 1 1/2 cups of the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst, about 5 minutes. Stir in cornstarch slurry and simmer until thickened. Remove from heat and gently stir in the remaining blueberries.
In one bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In another, beat eggs, buttermilk, melted butter, and vanilla. Combine wet and dry ingredients until just blended.
Grease a 9×13-inch baking dish. Pour in half the batter, spoon the blueberry filling over it, then top with the remaining batter. Smooth the surface gently.
Preheat oven to 375°F (190°C). Bake for 30 to 35 minutes until golden and a toothpick comes out clean.
To make the optional glaze, whisk powdered sugar, buttermilk, and vanilla until smooth. Drizzle over warm casserole.
Slice and serve warm with maple syrup, whipped cream, or mint leaves.

Notes

Don’t overmix the batter to keep it fluffy. This casserole can be prepped the night before and baked in the morning. Store leftovers in the fridge for 3 days or freeze for later. Use thawed and drained frozen blueberries if fresh aren’t available. Add lemon zest or cinnamon for extra flavor.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 390mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg