This comforting and fruity casserole reimagines classic buttermilk pancakes into a dish perfect for slow Sunday mornings or family brunches. In this post, we’ll explore how to make a Blueberry Buttermilk Pancake Casserole with a Mexican twist, blending the airy softness of traditional pancakes with the cozy flavors of vanilla, cinnamon, and piloncillo. Whether you’re feeding a crowd or prepping ahead for busy mornings, this casserole is an easy, one-pan wonder.
Ingredients for Mexican Blueberry Buttermilk Pancake Casserole
Essential Ingredients for that perfect fluffy bite
Creating a Blueberry Buttermilk Pancake Casserole that’s soft, tall, and golden-baked starts with the right ingredients. This recipe uses pantry basics, with a few elevated touches to capture both the classic flavor and our Mexican twist.
Here’s everything you’ll need:
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large eggs
- 2 cups buttermilk (or 2 cups milk + 2 tbsp vinegar as a substitute)
- ½ cup whole milk
- ¼ cup unsalted butter, melted
- 2 teaspoons pure vanilla extract
Fruit:
- 1 ½ cups fresh blueberries (see below for frozen option)
Crumble Topping:
- ⅓ cup grated piloncillo or dark brown sugar
- ¼ cup flour
- 2 tablespoons cold butter
- Pinch of cinnamon
Optional Mexican Touches:
- ½ teaspoon orange zest (adds brightness reminiscent of pan dulce)
- 1 tablespoon Mexican crema or sour cream (for moisture in batter)
If you’re ever short on buttermilk, my easy buttermilk substitute always saves the day. Just combine milk with lemon juice or vinegar and let it sit for 5–10 minutes. Works beautifully in this bake.
This dish is incredibly flexible and can be adjusted for seasonal fruits too. But blueberries? They always bake up beautifully and balance the richness of the batter.
Mexican Pantry Additions: Cinnamon, Piloncillo & more
Cinnamon is non-negotiable in our kitchen—it’s part of our daily rhythm, from oatmeal to baked goods. For this casserole, it’s folded into both the batter and the topping. The piloncillo, a raw cane sugar used in Mexican desserts like calabaza en tacha, adds a molasses-like complexity when grated into the crumble. If you can’t find it, dark brown sugar is the closest substitute.
Vanilla and optional orange zest round out the flavor—simple, classic, and comforting, just how Grandma taught me.
How to Make Blueberry Buttermilk Pancake Casserole Step-by-Step
From mixing to baking: A no-flip pancake dream
No standing over a hot griddle. No flipping. No fuss. This Blueberry Buttermilk Pancake Casserole is a one-bowl batter, pour-and-bake kind of dish—perfect for busy mornings, slow weekends, or when you’ve got a hungry crew waiting. Here’s how to make it:
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. This gives the edges a beautiful golden finish.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together:
- 2 ½ cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
Step 3: Whisk the wet ingredients
In a separate bowl, beat:
- 2 eggs
- 2 cups buttermilk
- ½ cup milk
- ¼ cup melted butter
- 2 teaspoons vanilla
- (Optional) 1 tbsp Mexican crema + ½ tsp orange zest
Whisk until smooth and combined.
Step 4: Combine and fold in fruit
Pour the wet mixture into the dry and stir gently until just combined. Be careful not to overmix—this keeps the casserole soft and tender.
Fold in 1 ½ cups of fresh or frozen blueberries. (More on frozen tips below.)
Step 5: Make the crumble topping
In a small bowl, combine:
- ⅓ cup grated piloncillo (or dark brown sugar)
- ¼ cup flour
- 2 tablespoons cold butter
- A pinch of cinnamon
Use your fingers or a fork to create a crumbly topping.
Step 6: Assemble and bake
Pour the batter into your greased dish, smoothing it out evenly. Sprinkle the crumble topping across the surface.
Bake for 35–40 minutes, or until a toothpick comes out clean and the top is golden and puffed.
Let it cool for 10–15 minutes before serving—it’ll slice beautifully.
I often serve this warm with a drizzle of miel de piloncillo or homemade berry compote.
Tips to make it rise fluffy and golden
- Don’t overmix the batter. Lumps are okay!
- Use room temperature eggs and milk for the best rise.
- Rest the batter for 10 minutes before baking if time allows—this helps hydrate the flour and activates the leaveners.
- Even layering of the crumble prevents it from sinking or clumping.
Serving, Variations & Storage Tips
How to serve it like we do—Mexican brunch style
Fresh out of the oven, this Blueberry Buttermilk Pancake Casserole smells like Sunday morning in our multigenerational kitchen. When Grandma sets it down, everyone already has a mug of café de olla in hand—and maybe a splash of cinnamon milk for our little one.
We serve generous squares of the casserole warm, sometimes with a drizzle of warm piloncillo syrup (made by simmering piloncillo with cinnamon and water until thick) or a spoonful of berry compote if the blueberries baked inside weren’t enough. You can also top it with sweetened Mexican crema, whipped cream, or a light dusting of powdered sugar.
For a savory balance, pair it with chorizo con papas or scrambled eggs with queso fresco. It’s that sweet-and-savory harmony we love in Mexican breakfasts.
Make it ahead, refrigerate, or freeze—yes, you can!
One of the best things about this dish? It’s make-ahead and freezer-friendly.
To make ahead (unbaked):
- Prepare the batter and pour it into the dish.
- Cover tightly with foil or plastic wrap and refrigerate overnight.
- In the morning, sprinkle on the crumble and bake as directed. Add 5–10 minutes to the bake time if it’s cold from the fridge.
To store leftovers (baked):
- Let the casserole cool completely.
- Cover and refrigerate for up to 4 days.
- Reheat slices in the microwave or oven (350°F for 10–15 mins).
To freeze:
- Slice into portions, wrap tightly, and freeze for up to 2 months.
- Thaw overnight in the fridge or microwave directly from frozen.
Pro tip: Frozen blueberries work great too! Just toss them in 1 tablespoon of flour before folding into the batter—this keeps them from sinking.
FAQ: Blueberry Buttermilk Pancake Casserole (Mexican-Style)
What makes this pancake casserole fluffy?
The fluffiness comes from a combination of buttermilk, baking powder, and baking soda, which react together for a light rise. The acid in the buttermilk activates the leaveners and tenderizes the batter. Adding room temperature eggs and not overmixing the batter keeps the texture soft and airy. Letting the batter rest for 5–10 minutes also enhances the rise once it hits the oven.
Can I use frozen blueberries?
Absolutely. Frozen blueberries work just as well as fresh ones in this recipe. The key is to toss them with a little flour (about 1 tablespoon) before adding them to the batter. This prevents them from sinking to the bottom and keeps the color from bleeding into the mix too much. No need to thaw them before baking.
How do I store leftovers?
Once cooled, cover the casserole tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days. To reheat, microwave individual slices for about 30–60 seconds or warm in the oven at 350°F for 10–15 minutes. This casserole also freezes well in slices for up to 2 months.
Can I make this dish ahead of time?
Yes, and that’s one of its biggest perks! Assemble the casserole the night before—just the batter, not the crumble. Cover and refrigerate overnight. In the morning, add the crumble topping and bake as directed. You can also fully bake it, cool it, and then reheat slices as needed throughout the week.
Conclusion
This Blueberry Buttermilk Pancake Casserole isn’t just a recipe—it’s a memory, a tradition, and a celebration of family. In our home, it brings generations together at the table with flavors both familiar and nostalgic. From Grandma’s canela to our daughter’s joy in those juicy blueberry bites, it’s become a beloved part of our brunch ritual.
Whether you serve it warm with piloncillo syrup or slice it for weekday breakfasts, this dish is here to make your mornings easier and sweeter. Try it once, and it just might become your family’s new favorite.
Print
Blueberry Buttermilk Pancake Casserole: Easy Mexican Brunch Favorite
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
A fluffy, fruity Mexican-style breakfast casserole baked with blueberries, cinnamon, and piloncillo crumble. Perfect for brunch or make-ahead mornings.
Ingredients
2 ½ cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
2 large eggs
2 cups buttermilk
½ cup whole milk
¼ cup melted butter
2 tsp vanilla extract
1 tbsp Mexican crema (optional)
½ tsp orange zest (optional)
1 ½ cups blueberries (fresh or frozen)
Crumble Topping:
⅓ cup grated piloncillo or dark brown sugar
¼ cup flour
2 tbsp cold butter
Pinch of cinnamon
Instructions
1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk eggs, buttermilk, milk, melted butter, vanilla, crema, and orange zest.
4. Combine wet and dry ingredients gently until just mixed.
5. Fold in blueberries.
6. Pour batter into baking dish and smooth the top.
7. Mix crumble ingredients and sprinkle over batter.
8. Bake for 35–40 minutes until golden and a toothpick comes out clean.
9. Cool for 10 minutes before slicing and serving.
Notes
Toss frozen blueberries in a tablespoon of flour before adding to prevent sinking.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Serve warm with piloncillo syrup, sweetened crema, or berry compote.