Blueberry Buttermilk Pancake Casserole Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
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
- 2–3 tablespoons buttermilk
- 1/2 teaspoon vanilla extract
To Serve
- Maple syrup
- Whipped cream
- Fresh mint leaves
Instructions
- 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.
- 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.
- Add Remaining Blueberries: Remove the filling from heat and gently stir in the remaining 1 cup of fresh blueberries. Set aside to cool slightly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
