Buttermilk Pancake Casserole {top-rated} - Celebrating Sweets

Published: Jan 12, 2023 by Allison · 311 Comments

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This thick and fluffy pancake casserole is filled with blueberries and topped with a brown sugar crumble. This is a great way to make pancakes for a crowd, and it’s a great meal prep dish (it reheats beautifully).

This is one of my most popular recipes – and for good reason. This recipe is easy, delicious, and it’s always met with rave reviews. Think of it as a mashup between pancakes and coffee cake.

Why you’ll love this recipe

Flavor: Buttermilk pancakes with a touch of vanilla, lemon, blueberries, and maple syrup.

Texture: Imagine a super thick and fluffy pancake filled with juicy blueberries and a crunchy crumb topping.

Ease: Although this recipe has several steps, it is super easy. No special equipment or techniques needed.

Feed a crowd: If you don’t feel like standing over the stove flipping individual pancakes for a crowd this is a great alternative. I often make this dish for holiday breakfast/brunch.

Great leftover: Reheat individual servings in the microwave, this casserole reheats beautifully.

Pancake casserole recipe overview

*Full recipe below in recipe card*

Crumb topping:

Combine flour, sugars, cinnamon, salt, and melted butter. Pop the topping into the fridge while you proceed with the pancake batter.

Pancake batter:

• Combine dry ingredients in one bowl.
• Combine wet ingredients in another bowl.
• Combine wet and dry.
• Be careful not to overmix (it will be lumpy).

Add the batter to a greased 9×13 pan. Top with blueberries and crumb topping.

Bake!

Make ahead options

Can this be made ahead?

I highly recommend serving this right after baking but you can do most of the prep in advance. Note: individual leftovers reheat well in the microwave but I do not bake and reheat the whole dish.

Use this method to prep ahead and you will only have a couple of “hands-on” minutes in the morning:

Can you use pancake mix?

I have tried swapping the dry ingredients (flour, sugar, salt and leaveners) in place of 2 ½ cups of pancake mix. It did work, but I found that the packaged pancake mix puffed up really high, which made the blueberries and crumb topping sink in. It tasted fine, but I prefer this recipe made the way it is written.

Can you use frozen blueberries?

YES! Swap the fresh blueberries for frozen blueberries (without thawing them). Note: You might need to increase the bake time by a couple minutes, and the blueberry color will bleed into the pancake batter a little more than it does with fresh blueberries. It will still taste fine.

Psst: If you absolutely LOVE blueberries (like my family does), you can top this Pancake Casserole with Blueberry Sauce.

Serving and storage

Serve warm topped with maple syrup. Store leftovers in the refrigerator for up to 3 days.

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Recipe

Blueberry Buttermilk Pancake Casserole

Thick and fluffy baked Buttermilk Pancake Casserole filled with fresh blueberries and topped with a brown sugar crumble. The easiest and tastiest “pancake” you’ll ever eat!

4.97 from 137 votes

Course: Breakfast, brunch, main

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12 -15

Calories: 260kcal

Ingredients

Crumb topping:

Instructions

Crumb topping:

• In a medium bowl combine flour, sugars, cinnamon, and salt. Add melted butter and stir until fully incorporated. Cover and refrigerate while you prepare the pancake batter.

Pancake:

• In a large bowl, combine flour, sugar, salt, baking powder, and baking soda. 

• In a separate bowl, combine eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract (the butter might clump from the chill of the cold ingredients- that’s ok). Whisk wet ingredients until well combined.  Add wet ingredients to the dry ingredients and use a rubber spatula to stir until combined. The batter will be lumpy; do not over mix.

• Pour the batter into the greased baking dish. Sprinkle the blueberries over the top. Remove the crumb topping from the fridge and crumble over the top of the blueberries and batter. Bake for about 35-45 minutes, until puffed and light golden brown (check the center for doneness). Serve warm with maple syrup.

Notes

Nutrition

Calories: 260kcal | Carbohydrates: 36g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 329mg | Potassium: 165mg | Fiber: 1g | Sugar: 11g | Vitamin A: 370IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1.7mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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