Blueberry Buttermilk Pancake Casserole Recipe

So you’re craving pancakes but don’t feel like standing over the stove flipping them one by one? Yeah, me too. Enter: the Blueberry Buttermilk Pancake Casserole—aka lazy brunch goals achieved. It’s fluffy, fruity, and just the right amount of sweet. Plus, it makes you look like a breakfast genius with about half the effort.

Why This Recipe is Awesome

Let’s be real: this recipe is the definition of low effort, high reward. You get all the comfort of blueberry pancakes but without the “babysitting each pancake” nonsense. Bake it, slice it, drizzle it with syrup, and BOOM—you’re basically a brunch hero. Also:

• It feeds a crowd (or just you, no judgment).
• It’s idiot-proof. Even I didn’t mess it up.
• Blueberries + buttermilk = the ultimate breakfast love story.
• It reheats like a dream, which means leftovers are basically a gift from the breakfast gods.
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Ingredients You’ll Need

Here’s the lineup—you probably have most of this stuff already:

• 2 cups all-purpose flour (aka the fluffy foundation of greatness)
• 2 tbsp granulated sugar (sweet, but not too sweet)
• 2 tsp baking powder (the lifter-upper)
• 1/2 tsp baking soda (yes, you need both—don’t fight me on this)
• 1/2 tsp salt (because bland casseroles are a crime)
• 2 cups buttermilk (the star—don’t skip it)
• 2 large eggs (egg squad, reporting for duty)
• 1/4 cup unsalted butter, melted (liquid gold)
• 1 1/2 cups fresh or frozen blueberries (use frozen if you’re lazy—it works)
• Maple syrup (for serving—don’t cheap out, go for the real stuff)

Step-by-Step Instructions

Alright, let’s make this magic happen:

1. Preheat the oven to 350°F (175°C). Yes, preheating is annoying, but it matters.
2. Grease a baking dish (9×13-inch works best). Pam spray, butter, whatever—it just needs to not stick.
3. In a big bowl, whisk together the dry stuff: flour, sugar, baking powder, baking soda, salt. Congrats, you’ve just done 25% of the recipe.
4. In another bowl, whisk the wet team: buttermilk, eggs, and melted butter. Look at you, so fancy.
5. Combine wet and dry. Mix until just combined. Do not overmix unless you enjoy rubbery pancakes.
6. Fold in the blueberries gently. (Don’t smash them unless you’re into blue batter, which…no judgment.)
7. Pour into your baking dish and spread evenly. It already looks good, right?
8. Bake for 35–40 minutes or until golden on top and a toothpick comes out clean. Patience, grasshopper.
9. Cool slightly, slice, and drizzle with syrup. Congrats, you’ve achieved brunch stardom.

Common Mistakes to Avoid

• Skipping the preheat. Rookie mistake. Don’t do it.
• Overmixing the batter. You want fluffy, not chewy. Chill on the stirring.
• Too many blueberries in one spot. Spread them out or risk the dreaded “blueberry sinkhole.”
• Cheap syrup. I’ll say it again: step away from the fake stuff.

Alternatives & Substitutions

• No buttermilk? Mix 2 cups milk with 2 tbsp lemon juice or vinegar. Boom—DIY buttermilk.
• Want it sweeter? Add a 1/4 cup of brown sugar to the batter. (Caramel vibes, anyone?)
• No blueberries? Swap with raspberries, strawberries, or even chocolate chips (because why not?).
• Gluten-free? Use a 1:1 GF flour blend. Texture will be a little different, but still delicious.
• Dairy-free? Sub almond milk + a squeeze of lemon for the buttermilk, and use coconut oil instead of butter. Still awesome.

FAQs

Can I make this ahead of time?

Absolutely. Bake it the night before, cover, refrigerate, and just reheat in the morning. Lazy win.

Do I have to use buttermilk?

Technically no, but…yes. Buttermilk makes it fluffy and tangy. Skip it, and you’ll regret it (probably).

Can I use frozen blueberries straight from the freezer?

Yep! Don’t even thaw them. Just toss them in. They’ll bake beautifully.

How do I store leftovers?

Cover and keep in the fridge for up to 3 days. Microwave slices for a quick snack. Or, freeze for longer.

Can I add toppings?

Oh, totally. Whipped cream, a sprinkle of powdered sugar, or even a little lemon zest = chef’s kiss.

Is this more breakfast or dessert?

Both. Breakfast if you’re an adult, dessert if you’re still a kid at heart. Win-win.

Final Thoughts

And there you have it—Blueberry Buttermilk Pancake Casserole, the lazy genius version of pancakes. No flipping, no stress, just a big ol’ pan of blueberry-studded happiness. Perfect for brunch with friends, feeding the fam, or just spoiling yourself because you deserve it.

Now go impress someone—or, let’s be honest, just yourself. Grab that syrup, pour generously, and dig in. Breakfast just won. 🫐🥞

Would you like me to also add a nutritional breakdown (calories, carbs, etc.) for this recipe so readers get the full picture?