Blueberry Buttermilk Pancake Casserole Recipe

I love collecting fresh ideas in my kitchen. My Blueberry Buttermilk Pancake Casserole uses buttermilk, eggs, melted butter and fresh blueberries, with a touch of vanilla. This dish is perfect for brunch meals at home and offers a sweet twist with optional crumb topping ingredients: brown sugar and oats indeed.

I recently stumbled upon a recipe that totally blew my mind. It’s the Blueberry Buttermilk Pancake Casserole and trust me, it’s one of those breakfast-for-dinner ideas that makes you look forward to every bite.

I love how the buttermilk, eggs and a little melted unsalted butter come together with a hint of vanilla extract and plenty of all-purpose flour. The granulated sugar, baking powder and salt add just the right touch of sweetness and lift, while fresh blueberries make every mouthful burst with flavor.

I also experimented with an optional crumb topping made from more flour, brown sugar, old fashioned oats and a bit of cold unsalted butter for an extra crunch. This recipe is perfect for meal prep for the week or an easy brunch meal at home.

I promise, you won’t be disappointed by this playful twist on pancakes. Give it a try and let your tastebuds be the judge.

Why I Like this Recipe

I love this recipe because it makes my mornings feel super special and its just so simple to whip up. First off, I like that the buttermilk makes the pancakes really moist and tender and even if there are a few lumps its ok cause that’s what makes it homemade. I also love how the fresh blueberries mix in with the batter giving a burst of sweet flavor in every bite and the crumb topping adds a cool crunchy texture that makes it extra fun to eat. Lastly, this dish is perfect for lazy weekend brunches with friends and family – it’s easy to make and it always turns out golden and delicious.

So here’s the rundown on the Blueberry Buttermilk Pancake Casserole Recipe in my own words:
I start by preheating my oven to 375°F and greasing the pan with a little butter. Then I mix together buttermilk, eggs, melted butter and vanilla extract in a big bowl. In another bowl, I stir together the flour, sugar, baking powder and salt. Once I pour the wet stuff into the dry stuff, I mix until everything is just blended because a few lumps is fine. I gently fold in the blueberries so they dont all sink to the bottom, then I pour the batter into the greased pan. Next, I make the crumb topping by combining a bit of flour, brown sugar, oats and a pinch of salt, then I add cold butter and mix it in until I get a coarse crumble. I sprinkle that over the batter and bake the whole thing for 25 to 30 minutes until the top is nicely golden and a toothpick comes out mostly clean when I check it. I let it cool a little before serving and that’s it – a yummy, pretty easy breakfast that always makes me smile.

Ingredients

• Buttermilk gives the dish a tangy taste and adds moisture plus a bit of protein.
• Eggs help bind the ingredients together while adding protein and making it extra fluffy.
• Blueberries burst with natural sweetness, providing vitamins and fiber that are pretty good for you.
• Melted butter adds rich flavor and tenderness, making the casserole feel extra indulgent.
• All-purpose flour supplies carbohydrates and structure, which are key for holding it all together.
• Old fashioned oats in the crumb topping offer crunch and extra fiber for a rustic twist.

Ingredient Quantities

• 2 cups buttermilk
• 3 large eggs
• 1/4 cup unsalted butter, melted (plus a little extra for greasing the pan)
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 cups fresh blueberries (you can use frozen if you prefer, just thaw them first)
• For the optional crumb topping: 1/2 cup all-purpose flour
• For the optional crumb topping: 1/3 cup brown sugar
• For the optional crumb topping: 1/3 cup old-fashioned oats
• For the optional crumb topping: 4 tbsp cold unsalted butter, cubed
• For the optional crumb topping: a pinch of salt

How to Make this

1. Preheat your oven to 375°F and grease a casserole pan with a little butter.

2. In a big bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.

3. In another bowl, mix the all-purpose flour, granulated sugar, baking powder, and salt.

4. Pour the wet ingredients into the dry ingredients and mix until just blended. Its okay if there are a few lumps.

5. Gently fold in the blueberries making sure they are evenly distributed.

6. Transfer the batter into the prepared casserole pan.

7. For the crumb topping, combine 1/2 cup flour, brown sugar, old-fashioned oats, and a pinch of salt in a small bowl.

8. Add the cubed cold butter to the crumb topping mixture and use your fingers or a fork to mix it until it looks like coarse crumbs.

9. Sprinkle the crumb topping evenly over the pancake batter.

10. Bake for about 25 to 30 minutes until the top is golden and a toothpick inserted into the center comes out mostly clean. Let it cool for a few minutes before serving.

Equipment Needed

1. Preheated oven at 375°F ready for baking
2. Casserole pan greased with a bit of butter
3. A large bowl for the wet ingredients
4. Another bowl for combining the dry ingredients
5. A whisk for beating the buttermilk, eggs, melted butter, and vanilla extract
6. Measuring cups and spoons for all the ingredients
7. A spatula or spoon for gently folding in the blueberries
8. A small bowl for the crumb topping ingredients
9. A fork or simply use your fingers to mix the cold butter into the topping
10. A toothpick for testing doneness in the center of the dish

FAQ

Blueberry Buttermilk Pancake Casserole Recipe Substitutions and Variations

• Buttermilk: If you dont have buttermilk, mix 2 cups of whole milk with 2 tablespoons of lemon juice or vinegar and let it sit for about 5 minutes.
• Eggs: For a vegan twist, you can use flax eggs. Just mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg.
• Unsalted Butter: Melted unsalted butter can be replaced with the same amount of margarine or even coconut oil if you prefer.
• All-Purpose Flour: You can swap out all-purpose flour with whole wheat flour or a gluten-free blend, which might change the texture slightly but still works great.
• Fresh Blueberries: If fresh blueberries arent available, try using other berries like raspberries or thawed frozen blueberries instead.

Pro Tips

1. When mixin up the batter, don’t beat it too much – a few lumps are kinda cool since they give you that extra fluff.
2. Gently fold the blueberries in so they dont burst and turn your mix blue all over.
3. For the crumb topping, be sure the butter is rock cold; that way when it bakes, it crumbles into a super crispy, yum layer.
4. Let the casserole cool off just a bit when it’s out of the oven so the flavors can settle in and it’s easier to cut.