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Blueberry Buttermilk Pancake Casserole – Fluffy, Fruity, and Perfect for Brunch

If you're searching for a breakfast dish that combines the comfort of pancakes with the ease of a casserole, look no further than the Blueberry Buttermilk Pancake Casserole. This delightful recipe brings together the fluffy texture of buttermilk pancakes, the sweetness of blueberries, and a crunchy brown sugar crumble topping.​ Pinterest Created by Allison Mattina of Celebrating Sweets, this casserole has become a favorite for many, boasting a 4.97-star rating from over 130 reviews. It's an ideal choice for feeding a crowd without the hassle of flipping individual pancakes. Whether you're hosting a holiday brunch or preparing a special weekend breakfast, this dish is sure to impress
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 15 people
Ingredients Equipment Method

Ingredients
  

For the Crumb Topping:
  • ½ cup all-purpose flour
  • 3 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter melted​
For the Pancake Batter:
  • 2½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 large eggs
  • 2 cups buttermilk
  • ½ cup milk e.g., skim milk
  • 4 tablespoons unsalted butter melted
  • 1 –2 teaspoons finely grated lemon zest
  • 1½ teaspoons pure vanilla extract
  • 1⅔ cups blueberries fresh or frozen

Equipment

  • 9x13-inch baking dish
  • Mixing bowls (one large, one medium)
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Zester or fine grater (for lemon zest)
  • Oven

Method
 

Prepare the Crumb Topping:
  1. In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt.
  2. Add the melted butter and stir until the mixture is fully combined and crumbly.
  3. Cover and refrigerate the topping while you prepare the pancake batter.​
Preheat the Oven:
  1. Preheat your oven to 350°F (175°C).
  2. Thoroughly grease a 9x13-inch baking dish and set aside.​
  3. Prepare the Pancake Batter:
  4. In a large bowl, whisk together the flour, granulated sugar, salt, baking powder, and baking soda.
  5. In a separate bowl, whisk together the eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. The batter will be lumpy; do not overmix.​
  7. Celebrating Sweets
Assemble the Casserole:
  1. Pour the pancake batter into the prepared baking dish and spread it evenly.
  2. Sprinkle the blueberries evenly over the top of the batter.
  3. Remove the crumb topping from the refrigerator and crumble it over the blueberries and batter.​
Bake:
  1. Bake the casserole in the preheated oven for 35–45 minutes, or until it is puffed and light golden brown.
  2. Check the center for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.​
Serve:
  1. Allow the casserole to cool slightly before serving.
  2. Serve warm, drizzled with maple syrup.​