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Lemon Blueberry Pancake Casserole

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This easy, fluffy breakfast bake combines the bright flavors of lemon and juicy blueberries in a crowd-pleasing pancake casserole, finished with a tangy cream cheese glaze. Perfect for brunches, holidays, or cozy mornings when you want pancakes without the fuss.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 3/4 cups buttermilk (or 1 3/4 cups milk + 2 tablespoons lemon juice)
  • 1/4 cup sour cream
  • 1/4 cup unsalted butter, melted and slightly cooled
  • Zest of 2 lemons (about 2 tablespoons)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (toss frozen in 1 tablespoon flour)
  • Extra blueberries for topping (optional)
  • Sliced almonds for crunch (optional)
  • Chopped pecans (optional)
  • Sprinkle of cinnamon (optional)
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons milk (whole or 2% preferred)
  • Zest of 1 lemon (optional)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk eggs until frothy. Add buttermilk, sour cream, melted butter, lemon zest, and vanilla extract. Whisk until smooth.
  4. Pour wet ingredients into dry ingredients. Whisk gently just until combined; do not overmix.
  5. Gently fold in blueberries with a spatula. If using frozen berries, toss them in a tablespoon of flour before adding.
  6. Pour batter into prepared baking dish and spread evenly. Top with extra blueberries or sliced almonds if desired.
  7. Bake for 30-35 minutes, until top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. While casserole bakes, beat softened cream cheese until smooth. Add powdered sugar, milk, lemon zest, vanilla extract, and a pinch of salt. Beat until creamy and pourable.
  9. Let casserole cool for 10 minutes in the pan. Drizzle cream cheese glaze evenly over the warm casserole.
  10. Slice into squares and serve warm.

Notes

Do not overmix the batter for maximum fluffiness. Toss frozen blueberries in flour to prevent sinking. Let casserole rest 10 minutes before glazing and slicing. For gluten-free, use a 1:1 flour blend. Dairy-free swaps work well. Bake in muffin tins for single servings (reduce bake time to 18-20 minutes). Casserole can be assembled ahead and baked fresh in the morning.

Nutrition

Keywords: lemon blueberry pancake casserole, breakfast bake, brunch, easy casserole, fluffy pancakes, cream cheese glaze, crowd-pleaser, blueberry recipe, lemon recipe

Find it online: https://blixfood.com/lemon-blueberry-pancake-casserole-recipe-easy-fluffy-breakfast-bake/