There’s something about the scent of blueberries and warm buttermilk that feels like a hug from the oven. This blueberry buttermilk pancake casserole started as a Saturday morning experiment and quickly became a staple at our breakfast table. I remember the first time I baked it — I was out of time, out of patience, and totally over flipping pancakes. So I poured it all into one dish, slid it into the oven, and crossed my fingers. What came out? Magic.
Hi, I’m Saly — a home cook with a busy schedule and a husband who loves to eat. He’s my biggest fan and the most honest food critic I’ve got. When he took his first bite of this casserole and said, “You’ve gotta write this one down,” I knew we had a keeper.
In this article, I’ll walk you through how to make this easy, crowd-pleasing breakfast dish using real kitchen tricks and pantry-friendly ingredients. Plus, I’ll answer common questions like how to doctor up pancake mix, why buttermilk makes all the difference, and how to keep your casserole light and fluffy. Let’s bake!
Table of Contents
The Story & Intro to Blueberry Buttermilk Pancake Casserole
Why buttermilk and blueberries belong together
Buttermilk is one of those humble ingredients that quietly does a lot of work. It makes pancakes tender, adds a little tang, and balances out the sweetness of ripe blueberries. If you’ve only used buttermilk for fried chicken or biscuits, this blueberry buttermilk pancake casserole will surprise you — in the best way. It creates a moist, custard-like interior while still holding a golden, crisp top.
I tried this casserole after baking cottage cheese baked eggs for the third time in one week — I needed something new but just as easy. I had blueberries in the freezer and half a jug of buttermilk in the fridge. That leftover pancake mix? Doctor it up with a little cinnamon, vanilla, and melted butter, and you’re already halfway there.
From griddle to baking dish: a breakfast time-saver
Let’s face it — flipping pancakes is a labor of love. But when you’ve got a table full of hungry people or you just want to sip your coffee in peace, a casserole like this saves the day. You whisk, pour, bake, and serve straight from the dish.
Even better, it makes amazing leftovers. We warm up slices the next morning alongside baked boiled eggs for a no-fuss weekday breakfast. It’s hearty, simple, and honestly — it tastes like morning joy.
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Blueberry Buttermilk Pancake Casserole
This blueberry buttermilk pancake casserole is an easy baked breakfast with juicy berries, warm vanilla, and golden, fluffy texture.
- Total Time: 40 mins
- Yield: 8 servings 1x
Ingredients
2 cups buttermilk pancake mix
1 cup buttermilk
2 eggs
2 tbsp melted butter
1 tsp vanilla extract
1/2 tsp cinnamon
1 tbsp sugar (optional)
1 cup blueberries (fresh or frozen)
Butter for greasing dish
Instructions
1. Preheat oven to 350°F. Grease a 9×13 casserole dish with butter.
2. In a large bowl, combine pancake mix, buttermilk, eggs, butter, vanilla, cinnamon, and sugar.
3. Mix until just combined. Do not overmix.
4. Toss blueberries in a teaspoon of flour and gently fold into batter.
5. Pour batter into prepared baking dish.
6. Top with a few extra berries and small cubes of butter if desired.
7. Bake for 28–35 minutes until golden brown and set.
8. Let cool slightly before slicing and serving.
Notes
You can prepare the batter the night before and bake in the morning.
Frozen blueberries work well — do not thaw.
Serve with maple syrup, whipped cream, or yogurt.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 265
- Sugar: 10g
- Sodium: 410mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
How to Make and Customize a Blueberry Buttermilk Pancake Casserole
The base: pancake mix meets simple upgrades
If you’re wondering, “Can I just add blueberries to pancake mix?” — yes, but let’s make it better. The base of this blueberry buttermilk pancake casserole starts with classic buttermilk pancake mix, but we don’t stop there. To give it that rich, baked-pancake texture, I add a few essential extras: a couple of eggs, melted butter, a splash of vanilla, and a bit of sugar. This makes the mix more like a batter and less like something meant for the griddle.
Here’s a quick example of how I doctor mine:
| Standard Mix | Casserole Upgrade |
|---|---|
| 2 cups buttermilk pancake mix | 2 cups buttermilk pancake mix |
| Water or milk | 1 cup buttermilk |
| — | 2 eggs, 2 tbsp melted butter |
| — | 1 tsp vanilla, pinch of cinnamon |
Once you mix it all up, gently fold in a generous cup of blueberries — frozen or fresh. If using frozen, toss them in a little flour first to prevent bleeding.
How restaurants get that fluffy texture — and how you can too
If you’ve ever asked, “How do restaurants get pancakes so fluffy?”, the secret is simple: air and acid. That’s why buttermilk works so well — it reacts with the baking soda in the mix to create bubbles. To boost it even further, let your batter rest for 5–10 minutes before baking. This resting time helps the mix hydrate and gives the leavening a head start.
I also bake it at 350°F in a buttered casserole dish. It rises evenly and forms that golden top we all love. For extra indulgence, top it off with a few cubes of cold butter before baking — they’ll melt right in.
We love to serve ours with a side of cheesy chicken and tater tot casserole on brunch weekends or alongside a drizzle of real maple syrup for simple, sweet mornings.
Smart Ways to Serve, Store, and Reheat Blueberry Buttermilk Pancake Casserole
Brunch star or weekday win — how to serve it best
The beauty of this blueberry buttermilk pancake casserole is that it works for so many different occasions. Hosting brunch? Serve it warm with a dusting of powdered sugar, a dollop of whipped cream, or a spoonful of blueberry compote. Just want to keep things simple? A drizzle of maple syrup or a spoonful of vanilla yogurt works wonders.
When my husband asked if I could “make it like a diner breakfast,” I paired it with honey glazed steak strips. Salty-sweet heaven. On the flip side, it’s fantastic with savory sides like eggs or even Dolly’s chicken and stuffing casserole for a full breakfast-for-dinner situation.
If you’re entertaining, bake it in a 9×13 dish and cut it into clean squares. You can also prep it in muffin tins for easy individual portions. Just reduce baking time by 10–12 minutes and keep an eye on the tops.
Make-ahead tips and storage that actually work
This casserole is even better the next day — seriously. To store, just let it cool completely, cover tightly, and refrigerate for up to 4 days. For freezing, wrap portions in parchment and foil, then place in a freezer-safe bag. They’ll keep for a month.
To reheat, microwave individual slices for 45–60 seconds or pop them in the oven at 325°F for about 10 minutes until warmed through. I like mine slightly crisp on the edges, so I sometimes reheat it in a skillet with a bit of butter.
Want to prep ahead? Mix the batter the night before (minus the baking powder if using a DIY mix), store it covered in the fridge, and fold in the berries just before baking. You’ll have that fresh-from-the-oven flavor without morning prep stress.
It’s this kind of make-ahead magic that makes the blueberry buttermilk pancake casserole one of my most requested recipes — both from my family and the readers who’ve fallen in love with it.
For more easy and heartwarming recipes, make sure to join me on Facebook and Pinterest — where good food meets great company!
Frequently Asked Questions
Can I just add blueberries to pancake mix?
Yes — but if you’re making this blueberry buttermilk pancake casserole, you’ll want to do a bit more for that bakery-style result. While simply stirring blueberries into batter technically works, they can sink or burst if not handled properly. I recommend tossing them in a bit of flour first. This keeps them suspended throughout the casserole and prevents soggy pockets.
Frozen blueberries work great, too. Just don’t thaw them — the extra juice will thin the batter and turn it purple. For an extra burst of blueberry flavor, try layering some on top before baking. It creates a beautiful rustic finish, especially if you’re pairing it with something light like lemon poke pudding cake.
What can you make with buttermilk pancake mix?
Buttermilk pancake mix is one of those pantry shortcuts with endless potential. Beyond basic pancakes, you can use it for muffins, waffle batter, and yes — casseroles like this. In this recipe, we’ve taken it beyond the griddle and turned it into a baked brunch star with nothing but a few staple upgrades.
You can also try it in dessert-style bakes. I’ve even layered it with sweet cream cheese and jam for a cobbler-like twist. Want a savory route? Skip the sugar, toss in herbs, and turn it into a biscuit topping over casserole fillings like banana pudding poke cake with condensed milk — sweet and savory surprisingly play well together.
How do restaurants get pancakes so fluffy?
Fluffiness isn’t just luck — it’s science. Restaurants use buttermilk for its acidity, which reacts with leavening agents to create air bubbles. They also let their batter rest, which relaxes the gluten and traps more air.
When baking this blueberry buttermilk pancake casserole, you’re mimicking that effect by using both eggs and baking powder, then letting the batter sit for 5–10 minutes before baking. The oven does the rest. The result? A dish that’s as fluffy as pancakes without any flipping or waiting by the stove.
How to doctor up buttermilk pancake mix?
Think of pancake mix like a blank canvas. To turn it into a crave-worthy bake, try adding:
– Melted butter (for richness)
– Vanilla extract (for warmth)
– Cinnamon or nutmeg (for depth)
– A splash of heavy cream (for luxury)
– Fresh lemon zest (for brightness)
For this casserole, I always add a bit of vanilla and cinnamon — it pairs beautifully with the blueberries. If you’re feeling adventurous, fold in a handful of white chocolate chips or a swirl of cream cheese before baking.
From Sunday Mornings to Holiday Brunch — This Casserole Delivers
The blueberry buttermilk pancake casserole is more than just a quick breakfast — it’s comfort food made simple. Whether you’re serving it on a slow weekend, prepping ahead for the week, or bringing something special to brunch, this recipe delivers.
It’s one of those dishes that turns “just pancake mix” into something that tastes like you planned it all along. And isn’t that what homemade cooking should feel like?
You might also love cozy bakes like our chocolate pudding cake or balance it with something protein-rich like cottage cheese baked eggs. Either way, you’ll come back to this one again — I know we do.
