Blueberry Buttermilk Pancake Casserole Recipe
If you dream of weekend brunches bursting with fresh blueberries and the nostalgic comfort of pancakes, let me introduce you to your new favorite: Blueberry Buttermilk Pancake Casserole. This recipe takes everything you love about classic pancakes — tender crumb, tangy buttermilk, the sweet pop of berries — and transforms it into a golden, sliceable bake that’s perfect for sharing. Whether you’re feeding a cozy family breakfast or impressing friends at a brunch table, this casserole delivers big flavor with minimal fuss. Get ready to fall in love with a dish that feels both homey and a little bit special — every single time you pull it from the oven.
Ingredients You’ll Need
You won’t need a lengthy shopping list for this Blueberry Buttermilk Pancake Casserole — just a handful of beloved staples and a mountain of juicy blueberries! Each ingredient plays a vital role in the taste and texture, creating a casserole that’s soft, golden, and packed with vibrant flavor.
- All-purpose flour: The foundation for tender, fluffy pancakes, giving the casserole its beloved cakey texture.
- Baking powder and baking soda: This dynamic duo gives your casserole just the right liftoff and keeps things light.
- Salt: Essential for enhancing flavor and balancing the sweetness of the blueberries.
- Granulated sugar: Adds subtle sweetness to the batter and brings out the syrupy magic in your blueberry filling.
- Large eggs: The key to structure and richness in every bite.
- Buttermilk: Gives that signature tang and extra tenderness, setting this recipe apart from ordinary pancakes.
- Unsalted butter: For richness and that irresistible buttery note in both batter and glaze.
- Vanilla extract: A small splash brings warmth and lovely aroma to both the casserole and glaze.
- Fresh blueberries: The true stars—in two layers for double the fruity goodness and a burst of color.
- Lemon juice: Brightens the blueberry filling and makes the berries truly sing.
- Cornstarch: Thickens the blueberry mixture so it nests beautifully inside the casserole.
- Powdered sugar: For a glossy, drizzly glaze that adds a hint of sweetness.
- Maple syrup, whipped cream, and fresh mint leaves: Optional, but these garnishes make every serving feel like a little celebration.
How to Make Blueberry Buttermilk Pancake Casserole
Step 1: Make the Blueberry Filling
Start by cooking 3 cups of your fresh blueberries with sugar and lemon juice in a saucepan. Stir now and then as everything starts to bubble, and watch the berries turn glossy and release their juices. This step lays the foundation—rich, tangy, and sweet with a hint of citrus to perk up those berries.
Step 2: Thicken Your Blueberry Mixture
To thicken things up, whisk a bit of cornstarch with cold water, then slowly stir it into the simmering blueberries. In just a minute or two, your kitchen will smell amazing and the mixture will become satisfyingly jammy—perfect for a gooey casserole layer.
Step 3: Add the Remaining Blueberries
Take the pot off the heat and gently stir in that last cup of fresh blueberries. This trick adds pops of whole berry flavor throughout your Blueberry Buttermilk Pancake Casserole, so every slice has both saucy goodness and lush little bursts.
Step 4: Mix the Dry Batter Ingredients
Grab a roomy bowl and whisk together your flour, baking powder, baking soda, salt, and sugar. This quick step ensures every bite is evenly mixed, and your pancakes will rise up fluffy and tender in the oven.
Step 5: Combine Wet Ingredients
In a second bowl, whisk the eggs, buttermilk, melted butter, and vanilla. Buttermilk is the secret to that classic pancake tang and a melt-in-your-mouth crumb, so don’t skip it!
Step 6: Bring It All Together
Pour your wet ingredients into the dry and whisk gently until you see just a few streaks of flour—less mixing equals more fluff in your finished casserole. A lumpy batter is perfectly fine here.
Step 7: Prepare Your Baking Dish
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter. This step ensures easy release and adds a hint of richness around the edges.
Step 8: Layer Your Pancake Casserole
Spread half the batter evenly in the prepared dish—it’ll seem thin, but trust the process. Spoon the luscious blueberry filling across the surface for that perfect fruity middle, then dollop and spread the rest of the batter over the top.
Step 9: Bake to Golden Perfection
Slide the dish into the oven and bake 30-35 minutes, until the top is golden and a toothpick comes out clean. Your kitchen will smell like brunch heaven as the batter puffs and the berries bubble inside.
Step 10: Make the Optional Buttermilk Glaze
While the casserole cools a bit, whisk together the powdered sugar, buttermilk, and vanilla for a dreamy glaze. Adjust the consistency until you have a pourable drizzle—ideal for those bakery-style finishing touches.
Step 11: Serve and Enjoy
After cooling slightly, slice your Blueberry Buttermilk Pancake Casserole into squares. Generously drizzle with glaze if using, and go all out with maple syrup, a cloud of whipped cream, and a sprig of fresh mint. Every bite is warm, pillowy, and packed with blueberry bliss!
How to Serve Blueberry Buttermilk Pancake Casserole
Garnishes
If you ask me, garnishes are what turn the Blueberry Buttermilk Pancake Casserole from breakfast to brunch-worthy showstopper. A dusting of powdered sugar, a generous drizzle of maple syrup, and a flourish of whipped cream all add cafe-style flair. For a pop of freshness, I love tucking in a few mint leaves — they make each piece look downright festive.
Side Dishes
Complete the brunch experience by pairing your casserole with savory favorites. Crispy bacon or breakfast sausage brings balance to the sweet and fruity flavors, while a bowl of bright citrus salad or scrambled eggs keeps things light and satisfying. Coffee, tea, or fresh juice alongside? Absolutely!
Creative Ways to Present
Think outside the baking dish for a bit of fun! Try serving individual squares in ramekins topped with a scoop of vanilla ice cream for dessert-style decadence, or layer slices with whipped cream and extra berries for an impressive trifle. If you’re hosting a party, cut the Blueberry Buttermilk Pancake Casserole into bite-size cubes and skewer them with fruit for adorable brunch kabobs.
Make Ahead and Storage
Storing Leftovers
Leftover Blueberry Buttermilk Pancake Casserole keeps beautifully in the fridge for up to 3 days. Once fully cooled, simply cover the baking dish with foil or transfer slices to an airtight container for easy grab-and-go breakfasts throughout the week.
Freezing
For longer storage, let the casserole cool completely, then slice and wrap each piece tightly in plastic wrap and foil. Pop the slices into a freezer-safe bag or container and store for up to two months. It’s a lifesaver for busy mornings or unexpected guests!
Reheating
When ready to enjoy, reheat single servings in the microwave for 30-45 seconds or warm the whole casserole (covered with foil) in a 325°F oven until heated through. If you froze the casserole, thaw overnight in the fridge first for best results. Don’t forget to add fresh garnishes or a new drizzle of glaze right before serving.
FAQs
Can I use frozen blueberries for the filling?
Absolutely! Frozen blueberries work well, especially when fresh aren’t in season. No need to thaw—just cook them a few extra minutes, and consider slightly reducing the added water as they release more juice while cooking.
What if I don’t have buttermilk?
No buttermilk? No problem! Add 2 tablespoons of lemon juice or vinegar to a measuring cup, fill to 2 cups with milk, and let sit for 5 minutes. This quick substitute delivers that classic tang for your Blueberry Buttermilk Pancake Casserole.
Can I prepare the casserole the night before?
Certainly! You can assemble the casserole, cover tightly, and refrigerate overnight. The next morning, let it sit at room temperature while your oven preheats, then bake as directed for easy entertaining or lazy brunch plans.
How do I know when it’s done baking?
You’ll know your casserole is done when the top turns golden and a toothpick inserted into the center comes out free of wet batter. The delicious fragrance is another sure sign that your Blueberry Buttermilk Pancake Casserole is ready!
Is the glaze essential?
The buttermilk glaze is totally optional but highly recommended. It adds a pretty, sweet finish and just a hint of extra tang. If you prefer, you can keep it simple with maple syrup, or skip the glaze altogether for a slightly lighter touch.
Final Thoughts
If you’re craving something special for breakfast or brunch, give Blueberry Buttermilk Pancake Casserole a try. It’s comforting, crowd-pleasing, and sure to bring big smiles to your table. I can’t wait for you to share this recipe with people you love — happy baking and even happier eating!
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Blueberry Buttermilk Pancake Casserole Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Blueberry Buttermilk Pancake Casserole is a delightful twist on traditional pancakes, perfect for feeding a crowd or for a special weekend breakfast treat. Layers of fluffy pancake batter sandwich a sweet blueberry filling, all baked to golden perfection. Drizzle with a simple glaze and serve with maple syrup and whipped cream for a truly indulgent experience.
Ingredients
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:
- 1 cup powdered sugar
- 2–3 tablespoons buttermilk
- 1/2 teaspoon vanilla extract
Additional:
- Maple syrup
- Whipped cream
- Fresh mint leaves
Instructions
- Prepare the Blueberry Filling: In a medium saucepan, combine 3 cups of blueberries, sugar, and lemon juice. Cook until simmering and sugar is dissolved. Whisk cornstarch with water and pour into blueberry mixture. Cook until thickened. Stir in remaining blueberries.
- Make the Pancake Batter: Whisk together dry ingredients. In a separate bowl, whisk wet ingredients. Combine wet and dry ingredients, whisk until just combined.
- Assemble the Casserole: Preheat oven, grease baking dish. Pour half of batter, spoon blueberry filling, top with remaining batter.
- Bake: Bake for 30-35 minutes until golden and cooked through.
- Prepare the Glaze (Optional): Whisk together powdered sugar, buttermilk, and vanilla extract until smooth. Adjust consistency with more buttermilk.
- Serve: Let cool slightly, drizzle with glaze. Serve with maple syrup, whipped cream, and mint leaves.
Notes
- You can add a sprinkle of cinnamon to the pancake batter for extra flavor.
- Feel free to customize the filling with other berries or fruits.
- Leftovers can be refrigerated and reheated in the microwave for a quick breakfast.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 490mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg
Keywords: Blueberry Buttermilk Pancake Casserole, Pancake Casserole Recipe, Brunch Ideas, Breakfast Casserole
