Sweet and fluffy, Blueberry Pancake Casserole is a delicious, wholesome breakfast casserole packed with fresh fruit, warm cinnamon, and simple natural ingredients. This refined sugar-free, whole-grain recipe is easy to prepare and perfect for family breakfasts, brunches, or an effortless dessert.
I love pancakes — light, tender, and comforting any time of day with a cup of coffee or tea. But making individual pancakes can be time-consuming, especially for a crowd or when you want a no-fuss dessert after dinner. That’s where a baked pancake casserole shines: all the flavor of pancakes with far less effort.
This Blueberry Pancake Casserole is an easy sheet-pan version that delivers fluffy, thick slices bursting with blueberry and cinnamon flavor. It’s ideal for a relaxed weekend breakfast, a brunch crowd, or even as a thoughtful Mother’s Day treat.
The recipe uses whole grain flour—spelt (dinkel) in my version—which gives a pleasant nutty taste and adds nutrients like iron, magnesium, and zinc. Whole grains are a favorite in my baking, although they can sometimes produce denser pancakes. To keep the casserole light and tender, buttermilk plays a key role.
Buttermilk reacts with the leavening, softens gluten, and yields a soft, airy texture. If you don’t have store-bought buttermilk, make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or cider vinegar and letting it rest for a couple of minutes. The acidity helps the batter rise to fluffy perfection.
To flavor the casserole I use Ceylon cinnamon and vanilla. Cinnamon complements the blueberries beautifully and adds depth to the batter. For sweetness, I use pure maple syrup, keeping this dish refined sugar-free while still naturally sweet and satisfying.
Baked pancake casserole is flexible and fun: swap in seasonal fruit such as bananas, strawberries, or raspberries, or add chocolate chunks for an indulgent twist. The casserole also slices neatly, making it great for packed lunches or a quick, portable breakfast.
This recipe is perfect for family mornings, brunch gatherings, and special occasions. It’s wholesome, simple, and crowd-pleasing—an easy way to enjoy pancake flavor without standing at the stove.
Blueberry Pancake Casserole is:
- made with all natural, wholesome ingredients,
- simple and quick to prepare,
- sweet but refined sugar-free,
- packed with antioxidants from blueberries,
- flavored with aromatic Ceylon cinnamon and vanilla,
- a perfect weekend breakfast or easy brunch option,
- guilt-free and family-friendly.
Enjoy this baked pancake casserole warm from the oven with fresh fruit or a drizzle of extra maple syrup. It’s an effortless way to treat your family while keeping things nutritious.
Enjoy!
Recipe
Blueberry Pancake Casserole
Ingredients
- 1 ½ cups whole grain flour (spelt suggested)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon Ceylon cinnamon
- ¼ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup pure maple syrup
- 4 tablespoons extra virgin coconut oil melted and cooled
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
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Preheat the oven to 425°F (220°C).
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Line a sheet pan (about 10″ x 10″) with parchment paper and set aside.
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In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
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In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, vanilla, and buttermilk until combined.
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Add the dry ingredients to the wet mixture and stir just until combined—don’t overmix.
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Pour the batter into the prepared sheet pan, spread evenly, and scatter the blueberries on top.
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Bake for about 15 minutes, until the casserole is slightly risen and cooked through. Allow to cool slightly, then slice and serve warm.
Notes
Nutrition
These are my recommendations for this recipe:
Xoxo, Natalie
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