Blueberry Buttermilk Pancake Casserole Recipe

Introduction

This Blueberry Buttermilk Pancake Casserole is a delightful twist on classic pancakes, layered with a luscious blueberry filling and baked to golden perfection. Ideal for a weekend brunch or a cozy breakfast, it combines fluffy pancakes and sweet-tart berries in an easy-to-make dish.

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, granulated sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until it starts to simmer and the sugar dissolves.
2. Step 2: Mix the cornstarch with 1 tablespoon of cold water. Slowly pour it into the simmering blueberry mixture while stirring constantly. Continue cooking for 1-2 minutes until the filling thickens.
3. Step 3: Remove from heat and gently stir in the remaining 1 cup of fresh blueberries. Set aside to cool slightly.
4. Step 4: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
5. Step 5: In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until combined.
6. Step 6: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Avoid overmixing to keep the batter fluffy.
7. Step 7: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter.
8. Step 8: Pour half of the pancake batter into the prepared dish, spreading it evenly.
9. Step 9: Spoon the blueberry filling evenly over the batter layer.
10. Step 10: Top with the remaining pancake batter, spreading it as evenly as possible over the filling.
11. Step 11: Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
12. Step 12: (Optional) While baking or cooling, whisk together powdered sugar, buttermilk, and vanilla extract to make a glaze. Adjust consistency by adding more buttermilk, one tablespoon at a time, until smooth.
13. Step 13: Let the casserole cool slightly before slicing. Drizzle with the glaze if desired and serve warm with maple syrup, whipped cream, and fresh mint leaves.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or lemon zest to the pancake batter.
• Use frozen blueberries if fresh are not available, but do not thaw before cooking the filling.
• Swap the cornstarch for arrowroot powder if you prefer a gluten-free thickener.
• Consider adding chopped nuts like pecans to the blueberry filling for added crunch.

Storage

Store any leftover casserole covered in the refrigerator for up to 3 days. Reheat portions in the microwave until warmed through or in a preheated oven at 325°F (160°C) for about 10 minutes. Note that the glaze is best added fresh when serving.

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 it’s chilled.

Can I use a different fruit instead of blueberries?

Absolutely. Raspberries, blackberries, or a mixed berry combination work well too. Just adjust the sugar slightly depending on the sweetness of the fruit.

Blueberry Buttermilk Pancake Casserole Recipe

Print Recipe

★★★★★

4.8 from 137 reviews

This Blueberry Buttermilk Pancake Casserole is a delightful twist on traditional pancakes, layering fluffy pancake batter with a luscious homemade blueberry filling. Baked to golden perfection and optionally topped with a sweet vanilla glaze, it makes a perfect breakfast or brunch centerpiece that’s easy to prepare and sure to impress.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 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
• 1/4 cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch

Vanilla Glaze (Optional)

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

For Serving

• Maple syrup
• Whipped cream
• Fresh mint leaves

Instructions

1. Prepare the Blueberry Filling: In a medium saucepan, combine 3 cups of fresh blueberries with 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 has dissolved.
2. Thicken the Filling: Whisk 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Slowly pour this slurry into the simmering blueberry mixture while stirring constantly. Continue to cook for 1-2 minutes until the filling thickens.
3. Finish the Filling: Remove from heat and gently stir in the remaining 1 cup of fresh blueberries. Set aside and allow to cool slightly while preparing the batter.
4. Make the Pancake Batter: In a large bowl, whisk together 2 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 tablespoons sugar. In a separate bowl, whisk together 2 lightly beaten eggs, 2 cups buttermilk, 4 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry and gently whisk until just combined, taking care not to overmix.
5. Preheat and Grease Baking Dish: Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish thoroughly with butter to prevent sticking.
6. Assemble the Casserole: Pour half of the pancake batter evenly into the prepared baking dish. Spoon the blueberry filling evenly over the batter layer. Top with the remaining pancake batter, spreading carefully to cover the filling as evenly as possible.
7. Bake: Place the dish in the oven and bake for 30-35 minutes, or until the casserole is golden brown on top and a toothpick inserted in the center comes out clean.
8. Prepare the Glaze (Optional): While the casserole bakes or cools, whisk together 1 cup powdered sugar, 2-3 tablespoons buttermilk, and 1/2 teaspoon vanilla extract until smooth. Add additional buttermilk one tablespoon at a time to reach your preferred consistency.
9. Serve: Allow the casserole to cool slightly before slicing. Drizzle with the vanilla glaze if using, and serve warm with maple syrup, whipped cream, and fresh mint leaves to garnish.

Notes

• Do not overmix the pancake batter to maintain light, fluffy texture.
• Use fresh blueberries for best flavor and texture in the filling.
• Glaze is optional but adds a lovely sweet finish to the casserole.
• Allow casserole to cool slightly to make slicing easier and prevent glaze from melting away.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.

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