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Blueberry Buttermilk Pancake Casserole Recipe

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★★★★★

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.

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

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

Find it online: https://stirringwithstella.com/blueberry-buttermilk-pancake-casserole-recipe/