Description
Skip the griddle and transform your weekend breakfast routine with this incredible make-ahead Blueberry Buttermilk Pancake Casserole! Every square delivers fluffy pancake goodness with bursts of juicy blueberries, all soaked in a luxurious custard that bakes to golden perfection. Perfect for feeding families, holiday gatherings, or when you want to enjoy breakfast together – not standing over the stove!
Ingredients
Scale
For the pancake layer:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups buttermilk, room temperature
- 2 large eggs, lightly beaten
- 4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
- 1 teaspoon pure vanilla extract
For the blueberry filling:
- 2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest (optional, but zingy!)
For the custard soak:
- 1½ cups buttermilk
- ½ cup heavy cream
- 3 large eggs
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
To finish:
- Powdered sugar, for dusting
- Warm maple syrup or berry compote, for serving
Instructions
- Preheat & prep. Preheat your oven to 350°F (175°C). Generously butter a 9×13″ baking dish or spray with nonstick.
- Mix the dry pancake batter. In a big ol’ bowl, whisk together flour, sugar, baking powder, baking soda, and salt until they’re good and combined.
- Whisk the wet batter. In another bowl, combine buttermilk, eggs, melted butter, and vanilla. Give it a gentle whisk—don’t overbeat!
- Combine & layer. Pour the wet into the dry and stir just until the flour’s no longer dry—a few lumps are okay. Gently fold in half of the blueberries (about 1 cup) so they don’t all sink. Spread this pancake batter evenly in your prepared dish.
- Sweeten the berries. In a small bowl, toss the remaining blueberries with sugar and lemon zest. Sprinkle ’em evenly over the pancake batter.
- Make the custardy soak. In a jug, whisk together buttermilk, cream, eggs, maple syrup, and vanilla until smooth.
- Soak it. Pour that custard mixture over the layered batter and berries, letting it seep into all the nooks and crannies.
- Bake to golden perfection. Slide the casserole into the oven and bake for 35–40 minutes, or until puffed, set in the center, and lightly golden on top.
- Rest & serve. Let it rest for about 5 minutes—this helps everything settle. Dust with powdered sugar, slice into generous squares, and serve with warm maple syrup or a spoonful of berry compote.
Notes
- Make-ahead magic: Assemble the casserole the night before, cover tightly, and refrigerate. Bake in the morning, adding 10-15 minutes to the baking time.
- Berry substitutions: Try mixed berries, blackberries, or raspberries for variety
- Freezer-friendly: Wrap cooled casserole portions individually and freeze for up to 2 months
- Texture tips: Let the casserole rest before serving for cleaner cuts and better texture
- Serving suggestions: Delicious with Greek yogurt, vanilla ice cream, or fresh berries
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/8 of casserole)
- Calories: 285
- Sugar: 18g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 98mg
Keywords: make-ahead breakfast, pancake casserole, buttermilk, blueberry, family breakfast, holiday brunch, freezer-friendly, crowd pleaser