Blueberry Buttermilk Pancake Casserole Recipe

Introduction

This Blueberry Buttermilk Pancake Casserole combines the fluffy texture of pancakes with a luscious blueberry filling, baked into a warm, comforting dish. Perfect for weekend brunch or a special breakfast treat, it’s easy to prepare and sure to impress your family.

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 2 large eggs, lightly beaten
• 2 cups buttermilk
• 4 tablespoons unsalted butter, melted, plus more for greasing
• 1 teaspoon vanilla extract
• 4 cups fresh blueberries, divided
• 1/4 cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• 1 cup powdered sugar
• 2-3 tablespoons buttermilk
• 1/2 teaspoon vanilla extract
• Maple syrup, for serving
• Whipped cream, for serving
• Fresh mint leaves, for garnish

Instructions

1. Step 1: Prepare the blueberry filling by combining 3 cups of blueberries, 1/4 cup sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until it simmers and the sugar is dissolved.
2. Step 2: Whisk cornstarch with 1 tablespoon cold water until smooth. Slowly add this to the simmering blueberry mixture, stirring constantly. Cook for 1 to 2 minutes until thickened, then remove from heat and gently stir in the remaining 1 cup of fresh blueberries. Set aside to cool slightly.
3. Step 3: In a large bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons sugar.
4. Step 4: In another bowl, combine eggs, buttermilk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Avoid overmixing.
5. Step 5: Preheat the oven to 375°F (190°C). Butter a 9×13 inch baking dish. Pour half of the pancake batter into the dish and spread evenly.
6. Step 6: Spoon the blueberry filling evenly over the batter.
7. Step 7: Top with the remaining pancake batter, smoothing it over the blueberry layer as evenly as possible.
8. Step 8: Bake for 30 to 35 minutes, until the casserole is golden brown and a toothpick inserted in the center comes out clean.
9. Step 9: While the casserole bakes or cools, prepare the optional glaze by whisking together powdered sugar, 2-3 tablespoons buttermilk, and vanilla extract until smooth. Adjust the consistency with more buttermilk if needed.
10. Step 10: Let the casserole cool slightly before slicing. Drizzle with glaze if desired, and serve warm with maple syrup, whipped cream, and fresh mint leaves.

Tips & Variations

• Use frozen blueberries if fresh are not available, just thaw and drain excess liquid before cooking.
• Add a sprinkle of cinnamon or nutmeg to the pancake batter for extra warmth.
• For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and lemon juice, and use vegan butter.
• Top with toasted almonds or pecans for added crunch and flavor.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual servings gently in the microwave until warm. The casserole can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole the night before and keep it covered in the refrigerator. Bake it fresh in the morning, adding a few extra minutes to the baking time if chilled.

Can I use other fruits instead of blueberries?

Absolutely. Raspberries, strawberries, or mixed berries work well in this recipe and add a different twist to the flavor. Adjust the sugar amount based on the sweetness of the fruit.

Blueberry Buttermilk Pancake Casserole Recipe

Print Recipe

★★★★★

5 from 146 reviews

This Blueberry Buttermilk Pancake Casserole is a delightful twist on traditional pancakes, combining fluffy, tender pancake batter with a luscious homemade blueberry filling layered in a baked casserole. Perfect for brunch or a special breakfast, it’s topped with an optional vanilla glaze, fresh whipped cream, and maple syrup for a rich, comforting dish bursting with fresh berry flavor.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pancake Batter

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 2 large eggs, lightly beaten
• 2 cups buttermilk
• 4 tablespoons unsalted butter, melted, plus more for greasing
• 1 teaspoon vanilla extract

Blueberry Filling

• 4 cups fresh blueberries, divided (3 cups for cooking, 1 cup fresh)
• 1/4 cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon cold water (for mixing with cornstarch)

Glaze (Optional)

• 1 cup powdered sugar
• 2–3 tablespoons buttermilk
• 1/2 teaspoon vanilla extract

To Serve

• Maple syrup
• Whipped cream
• Fresh mint leaves

Instructions

1. Prepare the Blueberry Filling: In a medium saucepan, combine 3 cups of fresh blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture simmers and the sugar dissolves completely.
2. Thicken the Blueberry Sauce: Whisk the cornstarch with 1 tablespoon of cold water until smooth. Slowly pour the cornstarch mixture into the simmering blueberry sauce while stirring constantly. Continue cooking for 1-2 minutes until the sauce thickens.
3. Finish the Blueberry Filling: Remove the saucepan from heat and gently fold in the remaining 1 cup of fresh blueberries. Set aside to cool slightly while preparing the batter.
4. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until combined.
5. Mix Wet Ingredients: In a separate bowl, whisk the lightly beaten eggs with buttermilk, melted butter, and vanilla extract until smooth.
6. Combine Batter: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix to keep the batter light and fluffy.
7. Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish thoroughly with butter to prevent sticking.
8. Layer the Batter and Filling: Pour half of the pancake batter into the prepared baking dish and spread it evenly. Spoon the blueberry filling evenly over the batter layer, then top with the remaining pancake batter, spreading it as evenly as possible.
9. Bake the Casserole: Place the baking dish in the preheated oven and bake for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Prepare the Glaze (Optional): While the casserole is baking or cooling, whisk together powdered sugar, buttermilk, and vanilla extract until smooth. Adjust consistency by adding more buttermilk 1 tablespoon at a time if needed.
11. Serve: Allow the casserole to cool slightly before slicing. Drizzle with the prepared glaze if using, and serve warm topped with maple syrup, whipped cream, and fresh mint leaves to enhance the flavor.

Notes

• Do not overmix the batter to keep pancakes tender and fluffy.
• The blueberry filling can be made a day ahead and refrigerated to save time.
• Use fresh blueberries for the best texture and flavor; frozen can be substituted but may release extra juice.
• The glaze is optional but adds a lovely vanilla sweetness that complements the berries.
• Ensure the baking dish is well greased to prevent sticking and easy serving.
• Leftover casserole can be refrigerated and gently reheated before serving.

Keywords: blueberry casserole, pancake casserole, baked pancakes, blueberry breakfast, brunch recipe, buttermilk pancake bake