Blueberry Buttermilk Pancake Casserole Recipe

Introduction

This Blueberry Buttermilk Pancake Casserole is a delightful twist on classic pancakes, layered and baked to golden perfection. Bursting with fresh blueberries and a tangy buttermilk batter, it’s an easy, crowd-pleasing breakfast or brunch dish that feels both comforting and special.

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 the mixture simmers and the sugar dissolves.
2. Step 2: Mix cornstarch with 1 tablespoon cold water to create a slurry. Slowly pour this into the simmering blueberry mixture, stirring constantly, and cook for 1–2 minutes until thickened.
3. Step 3: Remove the saucepan from heat and gently stir in the remaining 1 cup of fresh blueberries. Set the filling aside to cool slightly.
4. Step 4: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar to combine the dry ingredients.
5. Step 5: In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.
6. Step 6: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix as this can make the pancakes tough.
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: Carefully spread the remaining pancake batter over the blueberry filling as evenly as possible.
11. Step 11: Bake the casserole for 30–35 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.
12. Step 12: While the casserole bakes or cools, prepare the optional glaze by whisking powdered sugar, buttermilk, and vanilla extract together until smooth. Add more buttermilk 1 tablespoon at a time to reach your desired consistency.
13. Step 13: Let the casserole cool slightly before slicing. Drizzle with glaze if using, then serve warm topped with maple syrup, whipped cream, and fresh mint leaves.

Tips & Variations

• For a burst of citrus, add some lemon zest to the pancake batter.
• Swap fresh blueberries for frozen ones, but don’t thaw to avoid excess moisture.
• Add a pinch of cinnamon or nutmeg to the batter for warm, spiced flavors.
• Make it dairy-free by using almond milk and coconut oil instead of buttermilk and butter.
• To make ahead, assemble the casserole the night before and refrigerate; bake it in the morning.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or gently warm in a low oven. The glaze is best added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries directly without thawing to prevent the casserole batter from becoming too watery. Add them layered as instructed and adjust baking time if needed.

Is there a way to make this recipe vegan?

To make this casserole vegan, replace the eggs with flax or chia eggs, use a plant-based milk with a splash of vinegar instead of buttermilk, and use vegan butter or coconut oil in place of butter.

Blueberry Buttermilk Pancake Casserole Recipe

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★★★★★

4.9 from 121 reviews

This Blueberry Buttermilk Pancake Casserole is a delightful breakfast treat combining fluffy buttermilk pancake batter with a homemade blueberry filling, baked to golden perfection. Topped with a sweet glaze and served with maple syrup, whipped cream, and fresh mint, it’s a comforting and visually appealing dish perfect for weekend brunches or special occasions.

• Author: Isabella
• 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
• 1/4 cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon 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, 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.
2. Thicken the Filling: Whisk 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly pour it into the simmering blueberry mixture while stirring constantly. Cook for 1-2 minutes until the filling thickens.
3. Add Remaining Blueberries: Remove the filling from heat and gently stir in the remaining 1 cup of fresh blueberries. Set aside to cool slightly.
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 granulated sugar. In a separate bowl, whisk 2 large eggs, 2 cups buttermilk, 4 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Avoid overmixing to keep pancakes fluffy.
5. Preheat and Grease Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter to prevent sticking.
6. Assemble the Casserole: Pour half of the pancake batter into the prepared baking dish and spread evenly. Spoon the blueberry filling evenly over the batter. Then pour the remaining batter on top and spread it as evenly as possible to cover the filling.
7. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the casserole is golden brown on top and a toothpick inserted into the center comes out clean.
8. Prepare the Glaze (Optional): While the casserole is baking or cooling, whisk together 1 cup powdered sugar, 2-3 tablespoons buttermilk, and 1/2 teaspoon vanilla extract until smooth. Add more buttermilk, one tablespoon at a time, until your desired glaze consistency is reached.
9. Serve: Allow the casserole to cool slightly before slicing. Drizzle with the prepared glaze if using. Serve warm with maple syrup, whipped cream, and fresh mint leaves for garnish.

Notes

• You can use frozen blueberries if fresh ones are not available; just thaw and drain excess liquid before using.
• For a dairy-free version, substitute buttermilk with a plant-based milk mixed with lemon juice and use dairy-free butter alternatives.
• Do not overmix the batter to ensure the casserole remains light and fluffy.
• The glaze is optional but adds a lovely sweetness and moisture to the finished dish.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.

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