A comforting, make-ahead breakfast dish that combines the best parts of pancakes and casserole!
Blueberry Buttermilk Pancake Casserole
My son’s all-time favorite food is pancakes! He loves every form of them, including this Blueberry Pancake Casserole! This is an easy to make ahead breakfast and works great for school mornings, a special brunch, Christmas Day, or even summertime dinner!
This is best served warm, straight out of the oven. You can top it with powdered sugar, maple syrup, additional fresh berries, or whipped cream!
But this is just as delicious served warmed up later if you’d like!
If you love sweet breakfast ideas, then I think you’ll love Easy Crepes, Quick Cherry Coffee Cake, Baked French Toast Muffins, Pecan Pie Overnight French Toast, or Mini Cinnamon Roll Waffles, too!
What You’ll Need for the Crumb Topping:
- 1/2 cup Flour
- 3 tbsp Brown Sugar
- 2 tbsp Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 4 tbsp Butter, Melted
And the Blueberry Pancake:
- 2 1/2 cups Flour
- 2 tbsp Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 Eggs
- 2 cups Buttermilk
- 1/2 cup Milk
- 4 tbsp Butter, Melted
- 1-2 tsp Lemon Zest
- 1 1/2 tsp Vanilla
- 1 2/3 cups Blueberries
How to Make a Blueberry Pancake Casserole
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray.
- Make the crumb mixture by whisking together 1/2 cup flour, 3 tbsp brown sugar, 2 tbsp sugar, 1/2 tsp cinnamon, and 1/2 tsp salt in a medium size bowl. Mix in 4 tbsp melted butter until well combined. Refrigerate until ready to use.
- In a small bowl, make the pancake batter by whisking together 2 1/2 cups flour, 2 tbsp sugar, 1 tsp baking powder, and 1 tsp baking soda.
- In a separate large bowl, whisk together 2 eggs, 2 cups buttermilk, 1/2 cup milk, 4 tbsp melted butter, 1-2 tsp lemon zest, and 1 1/2 tsp vanilla.
- Mix dry ingredients into the wet and stir until well combined.
- Spread batter evenly into the pan. Sprinkle 1 2/3 cups blueberries over the top.
- Sprinkle crumb topping evenly over the blueberries.
- Bake for 35 minutes, or until puffed and lightly golden brown.
More Sweet Breakfast Ideas:
- Easy Crepes
- Quick Cherry Coffee Cake
- Lemon Cream Cheese Coffee Cake
- Baked French Toast Muffins
- Raspberry Coffee Cake
- Easy Hot Cocoa Cinnamon Rolls
- Pumpkin French Toast
- Air Fryer Cinnamon Roll Bites
- Baked Cinnamon Sugar Donuts
- Easy Strawberry Cream Cheese Strudel
- Donut Strawberry Shortcake
- German Pancake
- Mini Cinnamon Roll Waffles
- Easy Monkey Bread
- Tik Tok Cinnamon Rolls
- Overnight French Toast Bake
- 2-Ingredient Apple Cinnamon Roll Bake
- Blueberry Cream Cheese Danish
- Apple Fritter Cinnamon Roll Bake
Blueberry Pancake Casserole
Blueberry Pancake Casserole, a comforting, make-ahead breakfast dish that combines the best parts of pancakes and casserole!
Ingredients
Crumb Topping
- 1/2 cup Flour
- 3 tbsp Brown Sugar
- 2 tbsp Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 4 tbsp Butter, Melted
Blueberry Pancake
- 2 1/2 cups Flour
- 2 tbsp Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 Eggs
- 2 cups Buttermilk
- 1/2 cup Milk
- 4 tbsp Butter, Melted
- 1-2 tsp Lemon Zest
- 1 1/2 tsp Vanilla
- 1 2/3 cups Blueberries
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray.
- Make the crumb mixture by whisking together flour, brown sugar, sugar, cinnamon, and salt in a medium size bowl. Mix in melted butter until well combined. Refrigerate until ready to use.
- In a small bowl, make the pancake batter by whisking together flour, sugar, baking powder, and baking soda.
- In a separate large bowl, whisk together eggs, buttermilk, milk, melted butter, lemon zest, and vanilla.
- Mix dry ingredients into the wet and stir until well combined.
- Spread batter evenly into the pan. Sprinkle blueberries over the top.
- Sprinkle crumb topping evenly over the blueberries.
- Bake for 35 minutes, or until puffed and lightly golden brown.
