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Blueberry Pancake Casserole
A fluffy baked blueberry pancake casserole made with buttermilk batter, fresh blueberries, and a brown sugar crumb topping. This easy make-ahead breakfast bakes in one dish, so there's no flipping and no standing at the stove.
Servings: 12
Ingredients
Crumb Topping
- ½ cup all-purpose flour, spooned and leveled
- ½ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup butter, melted and slightly cooled
Pancake Casserole
- 2½ cups all-purpose flour, spooned and leveled
- 2 tablespoon granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs, room temperature
- 2½ cups buttermilk, room temperature
- 1 teaspoon grated lemon zest, (optional)
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, melted and slightly cooled
- 16 oz fresh blueberries, divided
Instructions
- Preheat the oven to 350 degrees F. Generously spray a 9x13 baking dish with non-stick spray and set aside.
Make Brown Sugar Crumb Topping
- In a small mixing bowl add the flour, brown sugar and cinnamon together. Whisk together until combined, then add the melted butter and mix again.
- The mixture should look like large grains of chunky wet sand.
- Place in the freezer for 15 minutes.
Make Pancake Batter
- Mix Dry Ingredients: In a large bowl add the flour, sugar, salt, baking powder and baking soda and stir to combine using a whisk or fork.
- Mix Liquid Ingredients: In a separate mixing bowl add the eggs, buttermilk, lemon zest and vanilla. Using a whisk, gently mix together to combine.
- Add the egg mixture to the flour mixture, then add the melted butter to the batter and combine again. Be careful not to over mix, batter might still be a little lumpy.
Add Blueberries
- Fold in ¼ of the blueberries and mix a few times until no dry spots remain.
Add Pancake Batter into Casserole Dish
- Pour the mixture into the greased baking dish.
- Add Blueberries: Top with the remaining pint of blueberries.
- Add Brown Sugar Crumb Topping: Re-stir the crumb topping using a heavy duty fork, then sprinkle the topping on top of the casserole. The crumb topping will not fully cover the blueberries, which is what you want!
Bake
- Bake at 350 degrees F for 38-45 minutes until golden brown on top, or until a toothpick inserted into the center comes out clean.
- Allow to sit for 10-15 minutes before cutting.
- Serve warm with butter, your favorite pancake syrup, or whipped cream.
Nutrition Facts
Blueberry Pancake Casserole
Amount per Serving
Calories
289
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
53
mg
18
%
Sodium
286
mg
12
%
Potassium
190
mg
5
%
Carbohydrates
43
g
14
%
Fiber
2
g
8
%
Sugar
17
g
19
%
Protein
6
g
12
%
Vitamin A
379
IU
8
%
Vitamin C
4
mg
5
%
Calcium
94
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
- The batter should look thick and slightly lumpy, not smooth and runny. If it pours in a thin stream, double‑check your flour and buttermilk amounts.
- The crumb topping is ready when it looks like chunky wet sand. If it turns into a smooth paste, add a little more flour until you see loose clumps that will bake up crisp.
- I get the best texture when the crumb is chilled before baking. Cold crumb holds its shape and gives you separate crunchy bits instead of a flat sugary layer.
- If you use frozen blueberries, don’t thaw them. Add them straight from the freezer and plan for a few extra minutes of bake time while keeping an eye on the center.
- This casserole is easiest to slice if you let it sit for at least 10–15 minutes after baking. The crumb sets, the steam escapes, and the squares hold together better.
