Easy Blueberry Pancake Casserole

There’s nothing quite like waking up to the smell of fresh blueberries and cinnamon wafting through the house!

This blueberry pancake casserole has become my family’s absolute favorite weekend breakfast, and trust me, once you try it, you’ll understand why. It combines all the flavors we love about traditional pancakes but in an easy-to-serve casserole form that feeds a crowd.

What makes this recipe so special is that it’s essentially a make ahead breakfast casserole that you can prep the night before.

Simply put, I’m not a fan of spending my Saturday mornings frantically flipping pancakes while everyone else is still in their pajamas. This casserole lets me be part of the family breakfast experience instead of being stuck at the stove.

The best part? It has a gorgeous crumble topping that gets golden and crispy, while the inside stays fluffy and bursting with juicy blueberries.

Isabella, Emma, and Noah always ask for seconds, and Henry has been known to sneak a piece straight from the pan! If you’re looking for more protein-packed breakfast options, you’ll also love this high protein bread recipe that pairs perfectly with fresh fruit.

Why You’ll Love This Blueberry Pancake Casserole

• No flipping required Just mix, pour, and bake for a stress-free morning
• Feeds a crowd Perfect for family gatherings or weekend brunches
• Make ahead friendly Assemble the night before and bake in the morning
• Bursting with fresh blueberries Every bite has that perfect fruit-to-batter ratio
• Crispy crumble topping Adds amazing texture and sweetness
• Kid approved Even picky eaters will ask for more

Ingredients for This Easy Blueberry Breakfast Bake

For the crumble topping:

• 80g (⅔ cup) all-purpose flour
• 30g (2 tablespoons) dark brown sugar
• 30g (2 tablespoons) granulated sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 60g (4 tablespoons) unsalted butter

For the batter:

• 430g (3½ cups) all-purpose flour
• 30g (2 tablespoons) granulated sugar
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Zest of 1 orange
• 500ml (2 cups) buttermilk
• 100ml (⅓ cup) fresh orange juice
• 60g (4 tablespoons) unsalted butter, melted
• 1½ teaspoons vanilla extract
• 2 large eggs
• 250g (1¾ cups) fresh blueberries

For serving:

• Pure maple syrup

How to Make This Overnight Pancake Casserole Recipe

Prepare the crumble topping:

Start by combining the flour, dark brown sugar, granulated sugar, cinnamon, and salt in a small bowl.

Mix these dry ingredients well, then melt your butter and pour it right into the mixture.

Stir everything together until you get a nice crumbly texture – it should look like coarse breadcrumbs.

Pop this in the fridge while you prepare the batter (this helps keep the crumble from melting too quickly in the oven).

Make the pancake batter:

Preheat your oven to 350°F (180°C) and generously grease a 9×13 inch baking dish.

I like to use butter for this because it adds extra flavor.

In a large mixing bowl, whisk together the flour, granulated sugar, salt, baking powder, baking soda, and orange zest.

The orange zest really makes this recipe special – it adds such a bright, fresh flavor that pairs beautifully with the blueberries.

In a separate medium bowl, combine the buttermilk, orange juice, melted butter, vanilla extract, and eggs.

Whisk this mixture until everything is well combined and smooth.

Here’s the important part: pour the wet ingredients into the dry ingredients and mix with a wooden spoon just until combined.

The batter will be lumpy, and that’s exactly what we want! Don’t overmix – this is what keeps our family breakfast casserole with fruit light and fluffy.

Assemble and bake:

Pour the batter into your prepared baking dish and spread it out evenly with a spatula.

Sprinkle those gorgeous fresh blueberries evenly over the top – they’ll sink slightly into the batter, which is perfect.

Take your chilled crumble mixture out of the fridge and sprinkle it generously over the blueberries and batter.

This creates the most amazing golden, crispy top.

Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.

The edges should be set and slightly pulling away from the sides of the dish.

Storage and Reheating Tips

This blueberry breakfast casserole stores beautifully!

Cover any leftovers and keep them in the refrigerator for up to 3 days.

To reheat individual portions, just pop them in the microwave for 30-60 seconds.

For larger portions, warm them in a 350°F oven for 10-15 minutes until heated through.

You can also freeze the baked casserole for 1-2 months.

Let it thaw overnight in the refrigerator, then reheat as directed above.

Pro Tips for the Perfect Make Ahead Pancake Bake

• Use room temperature ingredients This helps everything combine more easily and creates a smoother batter
• Don’t skip the orange zest It adds incredible brightness that makes this recipe special
• Chill the crumble topping This prevents it from melting too quickly and helps create that perfect crispy texture
• Fresh vs. frozen blueberries Both work great! If using frozen, don’t thaw them first and add 5-10 extra minutes to the baking time
• Make it ahead Assemble the casserole the night before, cover, and refrigerate. Bake in the morning, adding 5-10 extra minutes to the cooking time

Variations for Your Easy Brunch Casserole Recipe

This recipe is incredibly versatile! Try these delicious variations:

Mixed berry version: Replace the blueberries with a combination of strawberries, raspberries, and blackberries.

Just make sure to use the same total amount of fruit.

Lemon twist: Replace the orange zest and juice with lemon for a bright, tangy flavor that’s absolutely divine.

Chocolate chip delight: Swap the blueberries for mini chocolate chips – the kids go crazy for this version!

Banana walnut: Use sliced bananas and chopped walnuts instead of blueberries for a completely different but equally delicious casserole.

FAQs About Blueberry Pancake Casserole

Conclusion

This blueberry pancake casserole has truly become a staple in our house, and I know it will be in yours too!

There’s something so satisfying about being able to serve a beautiful, delicious breakfast without all the fuss of traditional pancake making.

The combination of fluffy pancake batter, bursting blueberries, and that amazing crumble topping creates the perfect make ahead breakfast casserole that everyone will love.

Plus, knowing you can prep it the night before makes weekend mornings so much more relaxed.

I promise this recipe will become one of your go-to breakfast options.

The kids will be asking for it every weekend, and you’ll love how easy it is to put together. Give it a try and be sure to tag me on Instagram I can’t wait to see your beautiful casseroles

Recipes You May Like

• Blueberry Cottage Cheese Pancakes Another fantastic blueberry breakfast option that’s packed with protein
• High Protein Cheesecake Jars Perfect for when you want something sweet but healthier
• Cottage Cheese Blueberry Muffins Individual portions of blueberry goodness

Happy cooking

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