Blueberry Buttermilk Pancake Casserole Recipe

 

If there’s one breakfast treat that embodies cozy mornings and happy gatherings, it has to be the Blueberry Buttermilk Pancake Casserole. This indulgent dish takes fluffy pancakes to a whole new level by baking them into a luscious casserole bursting with juicy blueberries and a tangy buttermilk batter that’s simply irresistible. Imagine waking up to the sweet aroma of fresh berries mingling with warm vanilla and a golden crust that beckons you in for a comforting, forkful of pure joy. Whether you’re feeding a crowd or just treating yourself, this recipe promises a perfect balance of flavors and a delightful texture that will have everyone asking for seconds.

Blueberry Buttermilk Pancake Casserole Recipe - Recipe Image

Ingredients You’ll Need

Both simple and essential, the ingredients in this Blueberry Buttermilk Pancake Casserole come together to create layers of flavor and texture that make every bite memorable. Each element plays its part, from the tangy buttermilk adding moisture and richness, to the fresh blueberries providing pops of vibrant color and natural sweetness.

  • 2 cups all-purpose flour: The base that gives structure to our fluffy pancake layers.
  • 4 teaspoons baking powder: Ensures the batter rises perfectly for a light, airy texture.
  • 1 teaspoon baking soda: Works with buttermilk to create tender pancakes with a slight lift.
  • 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
  • 2 tablespoons granulated sugar: Adds just the right touch of sweetness to the batter.
  • 2 large eggs, lightly beaten: Provides structure and richness to the casserole.
  • 2 cups buttermilk: Adds tanginess and keeps the pancakes wonderfully moist.
  • 4 tablespoons unsalted butter, melted: Brings richness and helps the casserole brown beautifully.
  • 1 teaspoon vanilla extract: Adds warm, inviting aroma and depth of flavor.
  • 4 cups fresh blueberries, divided: The star fruit that adds bursts of juicy freshness in every bite.
  • 1/4 cup granulated sugar: Sweetens the blueberry filling to perfection.
  • 2 tablespoons lemon juice: Brightens the blueberry filling with a fresh zing.
  • 1 tablespoon cornstarch: Thickens the blueberry filling to a luscious consistency.
  • 1 cup powdered sugar: For the optional glaze that adds a silky sweetness.
  • 2-3 tablespoons buttermilk: Used to whisk the glaze to the perfect drizzle-ready texture.
  • 1/2 teaspoon vanilla extract: Enlivens the glaze with subtle warmth and flavor.
  • Maple syrup, whipped cream, fresh mint leaves: Perfect finishing touches to elevate your serving.

How to Make Blueberry Buttermilk Pancake Casserole

Step 1: Prepare the Blueberry Filling

Start by combining 3 cups of fresh blueberries with sugar and lemon juice in a medium saucepan. Cook this mixture over medium heat, stirring occasionally until it just begins to simmer and the sugar dissolves completely. Then, mix cornstarch with cold water and stir it into the blueberry mixture to gently thicken the sauce. Once it reaches a nice, glossy consistency, remove from heat and fold in the remaining fresh blueberries. Set aside to cool while you prepare the pancake batter. This warm, vibrant filling will become the heart of your casserole.

Step 2: Whisk the Pancake Batter

In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and sugar. In another bowl, beat the eggs and combine them with buttermilk, melted butter, and vanilla extract. Pour your wet ingredients into the dry mix and stir gently just until combined — you want a few small lumps here and there to keep the texture light and tender. Overmixing is a no-go to keep it fluffy!

Step 3: Assemble the Casserole

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and generously butter a 9×13 inch baking dish. Pour half of the pancake batter into the dish and spread it out evenly. Next, spoon the luscious blueberry filling over this first layer. Finally, top it all off with the remaining pancake batter, smoothing it out as best you can. This layering will create a heavenly combination of fluffy cake and juicy berries after baking.

Step 4: Bake to Perfection

Bake the casserole for 30 to 35 minutes until the top turns a gorgeous golden brown and a toothpick inserted into the center comes out clean. This step transforms the batter into a warm, comforting breakfast treat with crisp edges and a tender center filled with sweet blueberries. Let it rest for a few minutes before slicing to allow the flavors to settle beautifully.

Step 5: Optional Glaze

While your casserole is baking or cooling slightly, whisk together powdered sugar with buttermilk and vanilla extract until smooth and pourable. Add buttermilk one tablespoon at a time to achieve the perfect consistency. Drizzle this glaze over each slice of Blueberry Buttermilk Pancake Casserole for an extra touch of sweet elegance that will make your morning feel like a celebration.

How to Serve Blueberry Buttermilk Pancake Casserole

Blueberry Buttermilk Pancake Casserole Recipe - Recipe Image

Garnishes

Nothing elevates the Blueberry Buttermilk Pancake Casserole like fresh, thoughtful garnishes. A dollop of whipped cream adds creamy richness, while a drizzle of maple syrup brings out the syrupy sweetness that pairs perfectly with blueberries. Sprinkle a few fresh mint leaves on top for a refreshing contrast in flavor and a pop of green color that makes the dish look as good as it tastes.

Side Dishes

Round out your breakfast or brunch with simple sides that complement the casserole’s flavors. Crispy bacon or sausage adds a savory balance to the sweet and tangy notes. Fresh fruit salad on the side keeps things light and vibrant, while a cup of strong coffee or hot tea rounds out the meal with warmth and comfort.

Creative Ways to Present

If you want to wow your guests, try serving the Blueberry Buttermilk Pancake Casserole in individual ramekins for personal portions that look charming and inviting. You can also layer it in a trifle dish with whipped cream for an elegant brunch centerpiece. Another fun idea is to top each serving with a scoop of vanilla ice cream for an indulgent dessert twist that transforms this breakfast favorite into a year-round crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

After enjoying a slice or two, store any leftovers in an airtight container in the refrigerator. The Blueberry Buttermilk Pancake Casserole keeps well for up to 3 days, allowing you to savor this comforting dish even on busy mornings. Just be sure to cover it tightly to keep the casserole moist and prevent it from absorbing any fridge odors.

Freezing

If you want to prepare this casserole ahead for a special occasion or busy week, it freezes beautifully. Wrap portions tightly with plastic wrap and foil or place the whole casserole dish, covered, in the freezer. For best flavor and texture, consume within 1 month. Thaw overnight in the refrigerator before reheating.

Reheating

To enjoy the leftovers warm, simply reheat individual slices in the microwave for about 30-60 seconds. For a crispier top and evenly warmed casserole, reheat slices in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes. Add a little extra maple syrup or glaze after warming to freshen up the flavors.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work well in the filling, just remember to thaw and drain them slightly to avoid excess liquid, which can affect the texture of the casserole. Using fresh blueberries, though, will give you a brighter, fresher flavor if you have them on hand.

Is there a substitute for buttermilk in this recipe?

If you don’t have buttermilk, no worries—you can make a quick substitute by stirring one tablespoon of lemon juice or white vinegar into a cup of milk and letting it sit for 5-10 minutes. This will give you the acidity needed to react with the baking soda and create tender pancakes.

How do I prevent the pancake batter from becoming too dense?

The key is not to overmix your batter. Stir until the dry ingredients are just combined; it’s okay if small lumps remain. Overmixing develops gluten, which can make the texture tough rather than light and fluffy.

Can I make this recipe gluten-free?

You can try substituting the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Keep your other ingredients the same, but be mindful that texture and rise might vary slightly depending on the blend.

What’s the best way to serve leftovers if I’m short on time?

For a quick reheating, pop a single slice in the microwave for about a minute, and consider topping it with a spoonful of yogurt or a drizzle of maple syrup. This way, you’ll have a fast yet flavorful breakfast ready in moments.

Final Thoughts

There’s truly nothing like the warm, comforting beauty of waking up to a Blueberry Buttermilk Pancake Casserole bubbling out of the oven. Its perfect blend of fluffy, tangy pancake layers and sweet blueberry filling makes every morning feel special. Give this recipe a try and watch it become a beloved staple in your home—whether for lazy weekend breakfasts or a festive brunch with friends and family. You’ll love how effortlessly it brings everyone together around the table!

 

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Blueberry Buttermilk Pancake Casserole Recipe

This Blueberry Buttermilk Pancake Casserole is a decadent breakfast or brunch dish featuring layers of fluffy buttermilk pancake batter and a luscious homemade blueberry filling. Topped with an optional sweet glaze and served with maple syrup, whipped cream, and fresh mint, this casserole combines the best flavors of blueberry pancakes in an easy-to-bake format perfect for feeding a crowd.

  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

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
  • 1/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch

Glaze (Optional)

  • 1 cup powdered sugar
  • 23 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, 1/4 cup granulated sugar, and 2 tablespoons lemon juice. Cook over medium heat, stirring occasionally, until the mixture begins to simmer and the sugar dissolves completely.
  2. Thicken the Filling: Whisk 1 tablespoon of cold water with 1 tablespoon cornstarch until smooth. Slowly pour this mixture into the simmering blueberries while stirring constantly. Continue cooking for 1 to 2 minutes until the filling thickens.
  3. Finish the Filling: Remove the saucepan from heat and gently fold in the remaining 1 cup of fresh blueberries. Set the filling aside to cool slightly.
  4. Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 tablespoons granulated sugar until evenly combined.
  5. Mix Wet Ingredients: In a separate bowl, whisk 2 large lightly beaten eggs, 2 cups buttermilk, 4 tablespoons melted unsalted butter, and 1 teaspoon 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 and Grease: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish thoroughly with butter to prevent sticking.
  8. Layer the Batter: Pour half of the pancake batter into the prepared baking dish and spread it out evenly with a spatula.
  9. Add Blueberry Filling: Spoon the prepared blueberry filling evenly over the batter layer in the dish.
  10. Top with Remaining Batter: Pour the remaining batter over the blueberry filling and spread it gently and evenly.
  11. Bake the Casserole: Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  12. Prepare the Optional Glaze: While the casserole is baking or cooling, whisk together 1 cup powdered sugar, 2 to 3 tablespoons buttermilk, and 1/2 teaspoon vanilla extract until smooth. Adjust consistency by adding buttermilk one tablespoon at a time as needed.
  13. Serve: Allow the casserole to cool for a few minutes before slicing. Drizzle with the prepared glaze if desired. Serve warm with maple syrup, whipped cream, and fresh mint leaves for a delicious finish.

Notes

  • You can use frozen blueberries if fresh are unavailable; just thaw and drain excess liquid before using.
  • Do not overmix the batter to keep pancakes light and fluffy.
  • For a dairy-free option, substitute buttermilk with a plant-based milk plus a tablespoon of lemon juice or vinegar.
  • If you prefer a less sweet casserole, reduce the sugar in the batter or blueberry filling.
  • The glaze is optional but adds a lovely sweetness and moisture to the casserole.

Nutrition

  • Serving Size: 1 slice (1/8 of casserole)
  • Calories: 310
  • Sugar: 18g
  • Sodium: 350mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 65mg

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

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