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A comforting, crowd-pleasing baked casserole combining blueberries with a moist, fluffy buttermilk pancake batter. Perfect for busy mornings, make-ahead meals, and freezer-friendly breakfasts.

Ingredients

Scale
  • 2 cups all-purpose flour (or 1:1 gluten-free flour blend for gluten-free)
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder (additional 1/2 teaspoon if using gluten-free flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk (or almond milk + 2 tablespoons lemon juice for dairy-free)
  • 3 large eggs, room temperature
  • 1/4 cup unsalted butter, melted (or dairy-free butter or coconut oil)
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries
  • Optional toppings: powdered sugar, maple syrup, whipped cream, Greek yogurt with honey
  • Optional add-ins: pinch of cinnamon or nutmeg, orange zest, chopped nuts (walnuts or pecans)

Instructions

  1. Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish and set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, breaking up any clumps.
  3. In a separate medium bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. It’s okay if the batter is slightly lumpy; avoid overmixing to keep the casserole tender.
  5. Carefully fold in the blueberries, reserving a few to sprinkle on top if desired.
  6. Pour the batter into the prepared baking dish and smooth the top.
  7. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  8. Let the casserole rest for 10 minutes before slicing into warm, tender pieces.
  9. Serve warm topped with powdered sugar, maple syrup, whipped cream, or Greek yogurt with honey, alongside fresh fruit if desired.

Notes

For dairy-free version, substitute buttermilk with almond milk plus lemon juice, and butter with dairy-free margarine or coconut oil., For gluten-free, use a 1:1 gluten-free flour blend and add an extra 1/2 teaspoon baking powder., Frozen blueberries can be used without thawing; fold in gently to avoid turning batter purple., Batter can be prepared the night before and refrigerated; bake directly from fridge adding 5-10 minutes to baking time., Cooked casserole stores in fridge up to 4 days and freezes well for up to 3 months; reheat in oven at 350°F for 8-12 minutes or microwave with care to avoid drying., Optional flavor boosts include a pinch of cinnamon or nutmeg, orange zest, or chopped nuts., To make vegan, eggs can be swapped with flax eggs and plant-based milks and butters, though texture will differ.

Nutrition

Find it online: https://sweetovenstories.com/blueberry-buttermilk-pancake-casserole/