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Irresistible Blueberry Buttermilk Pancake Casserole Recipe to Start Your Morning Right - Featured Image

Irresistible Blueberry Buttermilk Pancake Casserole Recipe to Start Your Morning Right

Learn how to make delicious Blueberry Buttermilk Pancake Casserole. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients, especially when it comes to the buttermilk and fresh blueberries. I always reach for fresh, ripe berries when they’re in season, but frozen work beautifully too. Using real buttermilk, rather than a substitute, really lifts the flavor and texture. Over the years, I’ve learned that simple, quality ingredients shine brightest in dishes like this, just as my mom showed me back in her bustling kitchen.

  • 4 cups day-old pancakes (about 8 medium pancakes), cut into bite-sized pieces
  • 2 cups fresh or frozen blueberries
  • 2 cups buttermilk
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 2 tablespoons melted butter, for greasing the baking dish

Substitution tips: If you don’t have buttermilk, you can make a quick substitute by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of milk and letting it sit for 5 minutes. For a dairy-free version, almond milk with apple cider vinegar works well too.

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with melted butter.
  2. Cut your day-old pancakes into bite-sized pieces and evenly spread half of them in the bottom of the prepared dish.
  3. Scatter half of the blueberries over the pancake layer, then repeat with the remaining pancakes and blueberries.
  4. In a large bowl, whisk together the buttermilk, eggs, sugar, vanilla extract, cinnamon (if using), and salt until smoothly combined.
  5. Pour the buttermilk mixture evenly over the layered pancakes and blueberries, pressing down gently with a spatula to help the liquid soak in.
  6. Cover the dish with aluminum foil and bake for 30 minutes.
  7. Remove the foil and bake for another 15-20 minutes, or until the custard is set and the top is golden brown.
  8. Let the casserole cool for 10 minutes before serving to allow it to firm up slightly. This makes it easier to cut and serve.

From experience, letting the casserole rest really helps the flavors meld and makes it feel like a warm, indulgent treat. Emma loves it when I sneak a little extra vanilla in the custard, and Noah never misses the cinnamon touch.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Blueberry Buttermilk Pancake Casserole, recipe, cooking, food