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A golden-baked Blueberry Buttermilk Pancake Casserole in a clear glass dish, topped with crumble and fresh berries.
Maryam

Blueberry Buttermilk Pancake Casserole

This delightful breakfast casserole transforms fluffy buttermilk pancakes and juicy blueberries into an easy, make-ahead dish, perfect for brunches or a special morning treat. It's like a pancake breakfast without the constant flipping!
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes (or 16-20 frozen pancakes)
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs lightly beaten
  • 2 cups buttermilk
  • 1/4 cup unsalted butter melted and cooled
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries divided
For the Custard
  • 4 large eggs
  • 1 cup half-and-half or whole milk
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • Pinch salt
For the Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter cold, cut into small cubes
For Serving (Optional)
  • Maple syrup
  • Powdered sugar
  • Fresh blueberries

Equipment

  • Large mixing bowls
  • Whisk
  • 9x13-inch baking dish
  • Measuring cups and spoons
  • Spatula

Method
 

Prepare the Pancakes
  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. If making pancakes from scratch, lightly grease a griddle or large non-stick pan and heat over medium-low heat.
  2. In a large bowl, whisk together the flour, 2 tablespoons sugar, baking powder, baking soda, and 1/2 teaspoon salt.
  3. In a separate medium bowl, whisk together the lightly beaten eggs, buttermilk, melted butter, and 1 teaspoon vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
  5. Cook pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle. Sprinkle a few blueberries (from 1/2 cup total) onto each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with remaining batter and blueberries. (Alternatively, if using frozen pancakes, skip to step 6.)
  6. Once pancakes are cooked, let them cool slightly. Cut them into 1-inch squares or tear them into bite-sized pieces.
Assemble the Casserole
  1. Spread half of the pancake pieces evenly in the prepared baking dish. Sprinkle half of the remaining fresh blueberries (1/4 cup) over the pancakes.
  2. Top with the remaining pancake pieces, then sprinkle the rest of the fresh blueberries (1/4 cup).
  3. Prepare the custard: In a medium bowl, whisk together the 4 large eggs, half-and-half, 1/2 cup sugar, 1 teaspoon vanilla extract, 1/4 teaspoon cinnamon, and pinch of salt until well combined.
  4. Pour the custard evenly over the pancakes in the baking dish, ensuring all pieces are moistened. Gently press down on the pancakes if needed to help them absorb the custard.
Prepare the Streusel Topping & Bake
  1. In a small bowl, combine 1/2 cup flour, brown sugar, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon.
  2. Add the cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  3. Sprinkle the streusel topping evenly over the pancake casserole.
  4. Bake for 40-45 minutes, or until the casserole is set, golden brown, and the streusel is crisp. A knife inserted into the center should come out mostly clean (some moisture from berries is okay).
  5. Let the casserole rest for 10 minutes before serving.
Serve
  1. Serve warm, optionally drizzled with maple syrup, dusted with powdered sugar, and garnished with extra fresh blueberries.

Notes

Make-Ahead Option: Assemble the casserole (up to step 10, before adding streusel) the night before, cover, and refrigerate. Add the streusel just before baking. You may need to add 5-10 minutes to the baking time if baking from cold.
Frozen Pancakes: To save time, you can use 16-20 pre-made frozen pancakes, thawed and cut into pieces. This will reduce prep time significantly.
Berries: If using frozen blueberries, do not thaw them before adding to the casserole to prevent them from bleeding too much color into the custard.