Go Back
A slice of fluffy Blueberry Pancake Casserole on a white plate, being drizzled with maple syrup and topped with fresh berries.

Blueberry Buttermilk Pancake Casserole

This delightful casserole transforms classic blueberry buttermilk pancakes into an easy-to-bake breakfast or brunch dish, perfect for feeding a crowd. It features fluffy pancake pieces soaked in a rich custard and studded with fresh blueberries, baked until golden and bubbly.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk
  • 1/4 cup unsalted butter melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh blueberries plus more for garnish
For the Custard
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup maple syrup plus more for serving
  • 2 large eggs
  • 1/2 tsp cinnamon ground
  • 1/4 tsp nutmeg ground
For the Topping (Optional)
  • 2 tbsp unsalted butter cold, diced
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar packed
  • 1/4 tsp cinnamon ground
  • Powdered sugar for dusting (optional)

Equipment

  • Large mixing bowls
  • Whisk
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Griddle or large non-stick pan
  • Spatula

Method
 

Prepare the Pancakes
  1. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
  2. In a separate medium bowl, whisk together buttermilk, melted butter, 2 large eggs, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay. Gently fold in the 1 1/2 cups fresh blueberries.
  4. Heat a lightly oiled griddle or large non-stick pan over medium heat. Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. You'll make about 12-15 pancakes.
  5. Once cooled slightly, cut the cooked pancakes into 1-inch cubes. Lightly grease a 9x13 inch baking dish and spread the pancake cubes evenly in the dish.
Prepare the Custard and Topping
  1. In a medium bowl, whisk together milk, heavy cream, 1/4 cup maple syrup, 2 large eggs, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg until well combined.
  2. Pour the custard mixture evenly over the pancake cubes in the baking dish. Gently press down on the pancakes to ensure they are all soaked.
  3. For the optional streusel topping: In a small bowl, combine diced cold butter, 1/4 cup flour, brown sugar, and 1/4 tsp ground cinnamon. Use your fingertips or a pastry blender to mix until crumbly. Sprinkle the streusel evenly over the casserole.
Bake the Casserole
  1. Preheat your oven to 375°F (190°C).
  2. Bake for 35-45 minutes, or until the casserole is set, golden brown, and the custard is bubbly. If the topping starts to brown too quickly, you can loosely tent it with aluminum foil.
  3. Remove from oven and let stand for 5-10 minutes before serving. Dust with powdered sugar if desired and serve with extra fresh blueberries and maple syrup.

Notes

This casserole can be assembled the night before! Prepare up to step 9, cover tightly with plastic wrap, and refrigerate overnight. In the morning, let it sit at room temperature for 15-20 minutes while the oven preheats, then bake as directed. You might need to add 5-10 minutes to the baking time if baking from cold.