Print

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.

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

  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 simmers and the sugar is fully dissolved.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Assemble the Casserole – Base Layer: Pour half of the pancake batter into the prepared baking dish and spread it evenly with a spatula.
  9. Add Blueberry Filling: Spoon the cooled blueberry filling evenly over the batter layer, distributing it carefully.
  10. Top with Remaining Batter: Pour the remaining pancake batter over the blueberry filling and spread it evenly to cover the filling completely.
  11. 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.
  12. 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.
  13. 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

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