Blueberry Buttermilk Pancake Casserole Recipe

I developed a blueberry buttermilk pancake casserole suited for brunch meals at home that reveals an unexpected twist on classic pancakes.

I never planned to turn pancakes into a casserole but here we are. I make a dish that tastes like the griddle version but taller, more pillowy, soaked in tangy buttermilk and studded with bursts of blueberry.

It browns up around the edges, with little pockets that pop with flavor and somehow you end up with a panful that’s easy to slice and serve. Perfect for Brunch Meals At Home when you want something different, to feed friends without fuss and still look like you tried.

Try it once, youll want it again and again.

Ingredients

• All purpose flour: mostly carbs small protein gives structure and chew to casserole.
• Buttermilk: tangy, adds acidity for lift and makes the batter extra tender.
• Eggs: provide protein, moisture and help bind everything so it isnt crumbly.
• Unsalted butter: adds fat and flavor makes crumbs tender and helps browning.
• Blueberries: fresh or frozen, they add sweetness, fiber and bright pops of flavor.
• Baking powder and soda: they help lift and react with buttermilk for extra fluff.
• Brown sugar: gives caramel notes and a little molasses sweetness to the top layer.
• Powdered sugar: optional, for dusting and a pretty finish when you serve it.

Ingredient Quantities

• 2 cups all purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 cups fresh or frozen blueberries
• 2 tablespoons packed light brown sugar
• Powdered sugar for dusting, optional

How to Make this

1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter or nonstick spray.

2. In a large bowl whisk together 2 cups all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.

3. In another bowl whisk 2 cups buttermilk, 2 large eggs, 4 tablespoons melted unsalted butter (cooled a bit) and 1 teaspoon vanilla extract until smooth.

4. Pour the wet into the dry and stir gently until just combined, the batter should still be a little lumpy, dont overmix or it gets tough.

5. If using frozen blueberries toss them with a teaspoon of flour so they dont all sink; fold in about 1 1/2 cups of the 2 cups blueberries, reserve the rest for the top.

6. Pour the batter into the prepared dish and spread evenly with a spatula, then scatter the reserved 1/2 cup blueberries over the top.

7. Sprinkle 2 tablespoons packed light brown sugar evenly over the top for a sweet crust, press lightly so it sticks.

8. Bake in the center of the oven for 20 to 25 minutes (25 to 30 if berries were frozen) until the top is golden and a toothpick in the center comes out with a few moist crumbs.

9. Let the casserole rest about 10 minutes so it firms up, then slice; serve warm with maple syrup or whipped cream if you like.

10. Optional finish: dust with powdered sugar before serving for a pretty look, and remember leftovers reheat great in the oven or microwave.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Two large mixing bowls (one for dry one for wet)
3. Whisk
4. Rubber spatula for folding and spreading
5. Measuring cups and measuring spoons
6. Small bowl to toss frozen blueberries in flour
7. Toothpick or cake tester to check doneness
8. Oven mitts
9. Cooling rack to rest the casserole on

FAQ

Blueberry Buttermilk Pancake Casserole Recipe Substitutions and Variations

• All purpose flour: swap with whole wheat pastry flour 1:1 (a bit nuttier, slightly denser), or a gluten free 1-to-1 baking blend 1:1 (may be a tad crumbly, add 1/4 tsp xanthan gum if the blend lacks it), or oat flour at about 3/4 cup per 1 cup AP flour plus 1/4 tsp xanthan gum to help structure.
• Buttermilk: make your own by stirring 1 tbsp white vinegar or lemon juice into 1 cup milk, let sit 5 minutes, or thin plain yogurt with milk (3/4 cup yogurt + 1/4 cup milk = 1 cup), or use kefir 1:1 for a tangy swap.
• Unsalted butter, melted: use salted butter same amount but skip or cut back on added salt, or coconut oil melted 1:1 (adds a faint coconut note), or neutral vegetable oil 1:1 for slightly lighter texture.
• Blueberries or packed light brown sugar: for the fruit try raspberries or chopped strawberries 1:1 (they release more juice so bake a little longer), and for the brown sugar swap 1 tbsp granulated sugar + 1/8 tsp molasses per tablespoon of brown sugar needed.

Pro Tips

1. Be gentle when mixing, seriously. Stir until the dry bits are mostly gone but leave it a little lumpy, overworking makes it tough and rubbery and you wont want that.

2. If your berries were frozen dont thaw them first, toss them in a tablespoon of flour or a little cornstarch so they dont all drop to the bottom, then fold them in gently. Frozen berries also make the bake take a bit longer so add 5 to 8 minutes and check with a toothpick.

3. For a better top crust sprinkle the brown sugar right before baking and press it down lightly so it sticks. You can swap half the brown sugar for coarse sugar or add a pinch of cinnamon for extra flavor, just dont overdo it.

4. Leftovers: cool completely then cover and chill, they keep well for 3 days. To reheat warm a slice in a 300 F oven for 10 to 15 minutes so it warms through without getting soggy, microwave works in a pinch but the texture will be softer.