Introduction

This Blueberry Buttermilk Pancake Casserole is a delightful twist on classic pancakes, baked into a warm, comforting dish perfect for brunch or a cozy breakfast. Packed with fresh blueberries and a luscious glaze, it’s easy to prepare and sure to impress your family or guests.

A close-up view of a baked dessert in a rectangular white ceramic dish with patterns on the sides, placed on a wooden board. The dessert has three visible layers: a golden-brown top crust with a slightly puffed and textured surface, a creamy white custard layer underneath that looks soft and smooth, and a layer of dark purple baked blueberries spread unevenly within the custard. On top of the dessert, there is a small heap of fresh, plump blueberries with a glossy surface. The background shows a blurred green plant, all on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

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

Prepare the Blueberry Filling: In a medium saucepan, combine 3 cups of blueberries, 1/4 cup granulated sugar, and 2 tablespoons lemon juice. Cook over medium heat, stirring occasionally, until simmering and the sugar dissolves.
Thicken the Filling: Whisk cornstarch with 1 tablespoon cold water. Slowly pour into the simmering blueberry mixture, stirring constantly. Cook for 1–2 minutes until thickened.
Finish the Filling: Remove 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 flour, baking powder, baking soda, salt, and 2 tablespoons sugar.
Combine Wet Ingredients: In a separate bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract.
Mix Batter: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix.
Preheat and Prepare: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
Assemble the Casserole: Pour half of the pancake batter into the prepared dish and spread evenly.
Add Blueberry Filling: Spoon the blueberry filling evenly over the batter layer.
Top with Batter: Spread the remaining pancake batter over the blueberry filling as evenly as possible.
Bake: Bake for 30–35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Prepare the Glaze (Optional): While baking or cooling, whisk together powdered sugar, 2–3 tablespoons buttermilk, and vanilla extract until smooth. Add more buttermilk, 1 tablespoon at a time, to reach desired consistency.
Serve: Let the casserole cool slightly before slicing. Drizzle with the glaze if using, 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; just thaw and drain before using.
Substitute almond milk or a dairy-free buttermilk alternative for a lactose-free version.
Top with chopped nuts for added crunch and texture.
Make the glaze thicker or thinner by adjusting the amount of buttermilk used.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave until warm. The glaze is best added fresh before serving to keep it smooth and shiny.

How to Serve

A close-up view of a baked dessert in a white rectangular dish with floral patterns, placed on a wooden board over a white marbled surface. The dessert has three visible layers: the bottom creamy white layer that looks smooth and soft, the middle layer shows golden-brown baked bread pieces unevenly soaked in the creamy layer, and the top layer has scattered dark purple blueberries both inside the bread pieces and a pile of fresh blueberries with green mint leaves in the center. The surface is dusted lightly with powdered sugar, creating a slight frosty texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

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 needed.

Can I use frozen blueberries instead of fresh?

Absolutely. Thaw and drain frozen blueberries before using to prevent the batter from becoming too watery. This substitution works well without compromising flavor.

Blueberry Buttermilk Pancake Casserole Recipe

Print Recipe

★★★★★

4.4 from 57 reviews

This Blueberry Buttermilk Pancake Casserole is a delightful breakfast treat that combines fluffy buttermilk pancake batter with a sweet, tangy blueberry filling. Baked to golden perfection and optionally topped with a smooth vanilla glaze, this casserole offers a convenient and crowd-pleasing way to enjoy classic pancake flavors in a hearty, sliceable form. Perfect for family brunches or holiday mornings, it pairs beautifully with maple syrup, whipped cream, and fresh mint leaves.

Author: Tara
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar

Wet Ingredients

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 (3 cups for cooking, 1 cup fresh)
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

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 simmers and the sugar is fully dissolved.
Thicken the Filling: Whisk 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Slowly pour this mixture into the simmering blueberries while stirring constantly. Continue cooking for 1-2 minutes until the filling thickens.
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.
Make Pancake Batter – Dry Ingredients: 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 until well combined.
Make Pancake Batter – 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.
Combine Batter: Pour the wet ingredient mixture into the dry ingredients and gently whisk until just combined. Avoid overmixing to keep the batter light and tender.
Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish thoroughly with butter to prevent sticking.
Assemble the Casserole – Base Layer: Pour half of the pancake batter into the prepared baking dish and spread it evenly with a spatula.
Add Blueberry Filling: Spoon the cooled blueberry filling evenly over the batter layer, distributing it carefully.
Top with Remaining Batter: Pour the remaining pancake batter over the blueberry filling and spread it evenly to cover the filling completely.
Bake: Place the casserole in the preheated oven and bake for 30-35 minutes. It should turn golden brown and a toothpick inserted into the center should come out clean indicating it is cooked through.
Prepare Vanilla 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 to reach your desired glaze consistency.
Serve: Allow the casserole to cool slightly before slicing. Drizzle with the optional vanilla glaze and serve warm with maple syrup, whipped cream, and fresh mint leaves for a delicious breakfast or brunch presentation.

Notes

Do not overmix the batter; gentle mixing helps keep the pancakes fluffy.
The blueberry filling can be made ahead of time and cooled before assembly.
Substitute fresh blueberries with frozen ones if fresh are not available, but thaw and drain excess liquid.
For a dairy-free option, substitute buttermilk with a plant-based milk and a tablespoon of vinegar and use dairy-free butter.
The vanilla glaze is optional but adds a lovely sweetness and creamy texture to the casserole.
Leftovers can be refrigerated and reheated gently in the microwave or oven.

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