Blueberry Buttermilk Pancake Casserole Recipe

I’ve recently experimented with a blueberry buttermilk pancake casserole that took my morning routine by surprise. Its mix of fluffy batter, fresh blueberries, and a delightful crumble adds a unique twist. I consider it one of my best easy breakfast ideas for two that turns a regular morning into an unexpected treat.

I recently came up with a twist on a classic recipe that I just have to share with you all. I was experimenting with my favorite pancake mix, then decided to mix in two large eggs, one cup of tangy buttermilk, and a teaspoon of vanilla extract to create something that’s both familiar and different.

I melted some unsalted butter and added a pinch of salt to bring it all together, then folded in a generous amount of fresh blueberries. The best part is the crunchy crumble topping made of all-purpose flour, packed brown sugar, and cold butter cubes which adds a fun texture to each bite.

I’ve made this for a quick breakfast meal prep and even as a dinner surprise because sometimes pancakes for dinner ideas really hit the spot. If you’re looking for an interesting twist on the usual brunch, give this recipe a go and see how it transforms your morning routine.

Why I Like this Recipe

I love this recipe cause it’s super easy to put together even when i don’t feel like spending all day in the kitchen. One reason i like it is that the mix of buttermilk and blueberries makes every bite sweet and tangy in a way that just satisfies me. Another is that the crunchy crumble topping adds so much texture, it’s like a little bonus in every forkful. I also enjoy that its simplicity means i can whip it up on a lazy weekend or when i have friends over without any fuss. Lastly, i like that i can switch things up a bit if im feeling adventurous which makes it fun to experiment with different flavors.

Ingredients

• Pancake mix provides hearty carbohydrates and flavor, forming a fluffy, comforting base for the dish.
• Eggs add protein and work as a binding agent, giving the casserole structure and richness.
• Buttermilk adds tang and creaminess while tenderizing the batter with a slight sour note.
• Blueberries burst with natural sweetness, fiber, and antioxidants that boost both taste and health.
• Brown sugar and butter in the crumble deliver a crisp, sweet topping with an indulgent crunch.
• Melted butter enriches the blend, ensuring a golden, moist texture throughout the casserole.
• Vanilla extract boosts aroma and subtle sweetness with enticing hints.
• A pinch of salt enhances all the flavors; it’s minimal but crucial.

Ingredient Quantities

• 2 cups pancake mix (use your favorite brand)
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted (plus a little extra to grease the dish)
• A pinch of salt
• 2 cups fresh blueberries (or 1.5 cups frozen blueberries, thawed)
• 1/2 cup all-purpose flour (for the crumble topping)
• 1/2 cup packed brown sugar (for the crumble topping)
• 1/4 cup cold unsalted butter, cubed (for the crumble topping)

How to Make this

1. Preheat your oven to 350°F and grease a 9×9 casserole dish with a little extra butter so nothing sticks.

2. In a large bowl, mix together 2 cups pancake mix, 2 eggs, 1 cup buttermilk, 1 teaspoon vanilla extract, the pinch of salt, and 1/2 cup melted butter until smooth but a bit lumpy is ok.

3. Gently fold in 2 cups of fresh blueberries (or
1.5 cups frozen, thawed) to the batter so they don’t break too much.

4. Pour the batter into the prepared dish making sure it’s spread out evenly.

5. In a separate bowl, mix 1/2 cup all-purpose flour with 1/2 cup packed brown sugar and then add 1/4 cup of cold, cubed unsalted butter. Use your fingers or a fork to mix until it looks crumbly like coarse sand.

6. Evenly sprinkle the crumble topping over the batter in the dish.

7. Place the casserole in the oven and bake it for about 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.

8. Once baked, take the casserole out and let it cool for a few minutes.

9. Slice it up and serve warm with your favorite syrup or even a dusting of powdered sugar if you like. Enjoy!

Equipment Needed

1. A working oven preheated to 350°F
2. A 9×9 casserole dish and extra butter for greasing
3. A large mixing bowl
4. A measuring cup set (for cups, teaspoons etc.)
5. A set of measuring spoons
6. A whisk or spoon to blend the batter
7. A second bowl for mixing the crumble topping
8. A fork (to mix the crumble topping until crumbly)
9. A toothpick to test if it’s done
10. A cooling rack or plate to set the dish after baking

FAQ

Blueberry Buttermilk Pancake Casserole Recipe Substitutions and Variations

• Instead of buttermilk, you can mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar; just let it sit for a few minutes before using.
• If you dont have unsalted butter, you can substitute it with an equal amount of coconut oil which gives a nice subtle flavor.
• You can swap the fresh blueberries with other berries like raspberries or blackberries if you want to change things up.
• Instead of vanilla extract, try using a couple drops of almond extract, but be careful since it’s a bit stronger flavor.

Pro Tips

1. If you’re using frozen blueberries, defrost them first and pat dry a little so they don’t water down the batter and make it gloopy.
2. When mixing the crumble topping, work quickly with the cold butter so you still get those nice little chunks instead of dissolving it all into the sugar and flour.
3. Use room-temp eggs and buttermilk to help the batter mix together evenly; cold ingredients might cause lumps or uneven baking.
4. Let the casserole cool for a few minutes after baking so it’s easier to cut into and the flavors settle in a bit—serving it too hot might ruin that perfect texture.