Introduction: A Taste of My Grandmother’s Summer Table
Every summer, my grandmother would rise early on Sunday mornings to prepare her beloved blueberry buttermilk pancakes. The scent of sizzling butter and bubbling berries would waft through her breezy kitchen window, calling us all to the table. Inspired by those tender, golden mornings, I’ve turned her stovetop favorite into a comforting Blueberry Buttermilk Pancake Casserole—a make-ahead, oven-baked twist that’s perfect for feeding a crowd, without flipping a single pancake.
Whether you’re hosting a summer brunch, prepping breakfast for busy mornings, or craving a sweet treat that tastes like nostalgia, this casserole is a game-changer. Think of it as part fluffy pancake, part luscious bread pudding, layered with ripe blueberries and infused with tangy buttermilk richness.
Table of Contents
Why You’ll Love This Blueberry Buttermilk Pancake Casserole
- Bursting with Fresh Blueberries: Every bite delivers a pop of sweet, tangy fruit.
- Fluffy Pancake Texture: Light and airy thanks to the buttermilk base.
- Make-Ahead Friendly: Prep the night before and bake in the morning.
- Perfect for Summer Brunches: Crowd-pleasing and beautiful on the table.
- Versatile: Easily adaptable to gluten-free or dairy-free diets.
Ingredients
For the Pancake Base:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons granulated sugar
- 2 large eggs
- 2½ cups buttermilk (room temperature)
- 1 teaspoon pure vanilla extract
- ¼ cup unsalted butter, melted and cooled
- 1½ cups fresh or frozen blueberries
For the Custard:
- 3 large eggs
- 1½ cups whole milk or half-and-half
- ¼ cup granulated sugar
- 1 teaspoon cinnamon (optional)
- Zest of 1 lemon
For Topping:
- 2 tablespoons coarse sugar (like turbinado)
- ½ cup chopped pecans or sliced almonds (optional)
- Powdered sugar for dusting
- Maple syrup, for serving
Step-by-Step Instructions Blueberry Buttermilk Pancake Casserole
Step 1: Make the Pancake Batter
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In a separate bowl, beat eggs with buttermilk, vanilla, and melted butter. Pour the wet mixture into the dry and stir gently until just combined (a few lumps are okay!). Fold in the blueberries.
Pro Tip: Toss blueberries in a tablespoon of flour to keep them from sinking.
Grease a 9×13-inch baking dish. Pour in the batter and spread evenly. In a medium bowl, whisk together the eggs, milk, sugar, cinnamon, and lemon zest for the custard. Gently pour over the batter in the dish
Step 2: Assemble the Casserole
Step 3: Let it Rest (Optional but Recommended)
Cover and refrigerate the casserole for at least 1 hour, or overnight for best results. This allows the custard to soak into the batter, creating that tender, pudding-like texture.
Step 4: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Sprinkle the top with coarse sugar and nuts (if using). Bake uncovered for 40–45 minutes or until the center is set and the top is golden brown.
Let rest for 10 minutes before serving.
How to Serve It Blueberry Buttermilk Pancake Casserole
Slice into squares and dust with powdered sugar. Drizzle with warm maple syrup, and pair with:
- Whipped cream or crème fraîche
- Lemon zest curls
- Iced coffee or a mimosa
Variations & Substitutions
Dietary Swaps:
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Swap buttermilk for oat milk + lemon juice and use vegan butter.
Flavor Twists:
- Berry Mix: Add raspberries or chopped strawberries.
- Zesty: Swap lemon zest for orange zest.
- Savory-Sweet: Add crumbled breakfast sausage and reduce the sugar.
Storing & Reheating
- Refrigerate: Store covered for up to 4 days.
- Freeze: Wrap portions tightly and freeze up to 2 months.
- Reheat: Microwave individual servings for 1–2 minutes or reheat in a 300°F oven.
Frequently Asked Questions
Can I make this casserole without letting it rest?
Yes, but the texture is better if you let the custard soak in for at least an hour.
Can I use pancake mix?
You can, but it won’t have the same homemade flavor. Adjust sweetness accordingly.
Can I double the recipe?
Absolutely. Use two 9×13-inch pans or one large roasting pan.
Blueberry Buttermilk Pancake Casserole
This blueberry buttermilk pancake casserole is the ultimate make-ahead summer brunch! Fluffy, fruity, and baked to golden perfection.
- 9×13 baking dish
- Mixing Bowls
- Whisk
Pancake Base
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 tbsp granulated sugar
- 2 large eggs
- 2.5 cups buttermilk
- 1 tsp vanilla extract
- 1/4 cup unsalted butter (melted)
- 1.5 cups blueberries (fresh or frozen)
Custard
- 3 large eggs
- 1.5 cups whole milk
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1 lemon zest (zest of 1 lemon)
Preheat oven to 350°F. Grease a 9×13 baking dish.
Mix all dry ingredients in a bowl. In another bowl, whisk eggs, buttermilk, vanilla, and butter.
Combine wet and dry ingredients. Fold in blueberries. Pour batter into the dish.
Whisk custard ingredients and pour over the batter evenly.
Chill for 1 hour or overnight for best results.
Bake uncovered for 40–45 minutes. Let cool for 10 minutes before serving.
Use fresh or frozen blueberries. Let casserole rest overnight for maximum flavor and texture.
Perfect Pairings for Your Summer Brunch
- Fresh Mint Lemonade
- Crispy Bacon or Plant-Based Sausage
- Fruit Salad with Honey-Lime Dressing
- Vanilla Iced Coffee or Cold Brew
Conclusion: A Sweet Summer Tradition Reimagined
There’s a reason why breakfast is often called the most important meal of the day—it sets the tone, the mood, and if done right, the memories. This Blueberry Buttermilk Pancake Casserole is more than just a dish—it’s a love letter to the warm, berry-stained summers of childhood, where simplicity ruled the kitchen and joy was baked into every bite.
With just a bit of prep and a lot of heart, you can serve your loved ones a brunch that feels both nostalgic and fresh. The pillowy layers of pancake soaked in custard, the juicy blueberries that burst with every forkful, the golden crust with just a hint of crunch—each element comes together to create something truly magical.
Whether you’re planning a Sunday morning gathering, prepping ahead for a week of delicious breakfasts, or just craving a sweet summer comfort bake, this recipe has you covered. So grab your berries, whisk your buttermilk, and pour your love into the pan.
Here’s to more mornings that feel like home.
More Cozy Breakfast & Brunch Recipes
- Love traditional flapjacks? Start with the classic Buttermilk Pancake House recipe.
- Add a creamy, fruity bite with these adorable Cheesecake Deviled Strawberries—perfect for brunch buffets.
- Planning a festive breakfast table? Try the colorful Easter Dirt Cake Casserole for a fun dessert-style finish.
- For smaller servings, bake a batch of Small Batch Chocolate Chip Cookies alongside your casserole.
- Want something flaky and rich? Pair with the clever Croissant Bread Healthy bake.
- If you love berry-filled bakes, don’t miss this moist and stunning Lemon Blueberry Cake.
- And for something tropical and creamy, try Coconut Cream Pie Cupcakes.
