This Blueberry Buttermilk Pancake Casserole brings all the comfort of a big stack of blueberry pancakes—without the flipping. Instead of standing over a griddle, I can bake everything in one easy dish that’s perfect for feeding a crowd. It’s golden, fluffy, and bursting with juicy blueberries in every bite. Whether it’s a weekend brunch, holiday breakfast, or just a cozy way to start the day, this casserole has become a staple in my kitchen.

Why You’ll Love This Recipe

I love how this recipe transforms traditional pancakes into a fuss-free, oven-baked version that still delivers all the classic flavor. It’s warm, comforting, and looks just as good as it tastes. The buttermilk gives the pancake layers that signature tang and tenderness, while the homemade blueberry filling adds natural sweetness and a pop of color. I also like how easy it is to customize—I’ve added nuts, chocolate chips, or swapped in seasonal fruits, and it always turns out delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pancake base:

• 2 cups all-purpose flour

• 4 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 tablespoons granulated sugar

• 2 large eggs, lightly beaten

• 2 cups buttermilk

• 4 tablespoons unsalted butter, melted (plus more for greasing)

• 1 teaspoon vanilla extract

For the blueberry filling:

• 4 cups fresh blueberries, divided

• 1/4 cup granulated sugar

• 2 tablespoons lemon juice

• 1 tablespoon cornstarch

For the buttermilk glaze (optional):

• 1 cup powdered sugar

• 2–3 tablespoons buttermilk

• 1/2 teaspoon vanilla extract

Optional toppings:

• Maple syrup

• Whipped cream

• Fresh mint leaves

Directions

Prepare the blueberry filling:

1. I combine 3 cups of the blueberries with sugar and lemon juice in a medium saucepan.

2. I bring the mixture to a gentle simmer over medium heat, stirring occasionally.

3. In a small bowl, I whisk the cornstarch with 1 tablespoon of cold water to make a slurry.

4. I stir the slurry into the simmering blueberries and cook for 1–2 minutes, until slightly thickened.

5. I remove from heat and gently stir in the remaining 1 cup of fresh blueberries. I set it aside to cool slightly.

Make the pancake batter:

1. In a large bowl, I whisk together flour, baking powder, baking soda, salt, and sugar.

2. In another bowl, I whisk the eggs, buttermilk, melted butter (slightly cooled), and vanilla.

3. I pour the wet mixture into the dry ingredients and gently whisk until just combined. A few lumps are totally fine.

Assemble the casserole:

1. I preheat the oven to 375°F (190°C) and generously grease a 9×13-inch baking dish with butter.

2. I pour half the pancake batter into the dish and spread it evenly.

3. I spoon the blueberry filling over the batter and spread it out as evenly as possible.

4. I pour the remaining batter on top, smoothing it gently. It’s okay if some blueberry filling peeks through.

Bake:

1. I bake the casserole for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

2. I let it cool for a few minutes before slicing.

Optional buttermilk glaze:

1. While the casserole is baking or cooling, I whisk together powdered sugar, buttermilk, and vanilla until smooth.

2. I drizzle the glaze over the warm casserole right before serving.

Servings and timing

This recipe makes 8–10 servings.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: Approximately 55 minutes

Variations

• I sometimes swap the blueberries for blackberries, raspberries, or a mix of all three.

• For added texture, I sprinkle chopped pecans or walnuts between the layers.

• When I want extra indulgence, I fold mini chocolate chips into the pancake batter.

• In fall, I’ve added cinnamon and used chopped apples in place of blueberries—it’s a cozy twist.

• If I want to make it dairy-free, I use almond milk and plant-based butter; it still turns out fluffy and delicious.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days.
To reheat, I microwave individual portions for 30–60 seconds or warm them in a 300°F oven until heated through.
This casserole can also be frozen—after cooling completely, I wrap it tightly in foil or plastic wrap and freeze for up to 1 month. I thaw overnight in the fridge before reheating.

FAQs

Can I make this pancake casserole ahead of time?

Yes. I often prep the blueberry filling and pancake batter the night before and store them separately. In the morning, I assemble and bake fresh.

Can I use frozen blueberries?

Yes, but I thaw and drain them first to avoid extra moisture in the filling. I also reduce the sugar slightly since frozen berries can be sweeter.

What’s the best way to serve this casserole?

I usually serve it warm with a drizzle of maple syrup or the optional buttermilk glaze. A dollop of whipped cream or fresh mint makes it extra pretty.

Can I make this gluten-free?

Yes. I use a 1:1 gluten-free flour blend in place of all-purpose flour, and it works well without any additional changes.

Do I have to use the glaze?

Not at all. The casserole is delicious on its own or with a bit of maple syrup. I use the glaze when I want it to feel extra special—like for brunch or holidays.

Conclusion

This Blueberry Buttermilk Pancake Casserole is my favorite way to enjoy pancakes without the hassle. It’s warm, fluffy, and filled with juicy blueberry flavor in every bite. Whether I’m making it for a weekend brunch or meal prepping for the week, it always brings comfort and smiles to the table.