Blueberry Buttermilk Pancake Casserole Recipe
A delightful Blueberry Buttermilk Pancake Casserole combining fluffy pancake layers with a vibrant blueberry filling, topped with a tangy buttermilk glaze and optional sweet toppings. Perfect for a comforting brunch or a special breakfast treat, this casserole bakes all the best flavors of pancakes and fresh blueberries into a warm, easy-to-serve dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pancake Base
- 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
Buttermilk Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tablespoons buttermilk
- 1/2 teaspoon vanilla extract
Optional Toppings
- Maple syrup
- Whipped cream
- Fresh mint leaves
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with melted butter to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
- Combine Wet Ingredients: In a separate bowl, lightly beat the eggs, then whisk in the buttermilk, melted butter, and vanilla extract until smooth.
- Make Blueberry Filling: In a medium bowl, combine 3 cups of fresh blueberries with granulated sugar, lemon juice, and cornstarch. Stir gently to coat evenly and set aside.
- Prepare Pancake Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be somewhat thick but smooth, no overmixing to maintain fluffiness.
- Layer the Casserole: Pour half of the pancake batter evenly into the prepared baking dish. Sprinkle half of the blueberry mixture over the batter. Pour the remaining pancake batter on top, smoothing it out. Finally, sprinkle the remaining 1 cup of fresh blueberries evenly across the top layer.
- Bake the Casserole: Place the dish in the preheated oven and bake for 35-40 minutes or until the casserole is golden brown and a toothpick inserted into the center comes out clean.
- Prepare Buttermilk Glaze (Optional): While the casserole bakes, whisk together powdered sugar, 2-3 tablespoons of buttermilk, and vanilla extract in a small bowl until smooth. Adjust consistency as needed by adding a little more buttermilk.
- Serve: Remove the casserole from the oven and let it cool slightly. Drizzle the buttermilk glaze over the warm casserole before serving. Add optional toppings like maple syrup, whipped cream, and fresh mint leaves if desired.
Notes
- Fresh blueberries provide the best flavor and texture, but frozen blueberries can be used—just thaw and drain excess liquid before using.
- Do not overmix pancake batter to keep the casserole light and fluffy.
- The buttermilk glaze is optional but adds a lovely tangy sweetness that complements the blueberries perfectly.
- Leftovers can be refrigerated for up to 3 days and gently reheated in the oven or microwave.
- For a dairy-free version, substitute buttermilk with a plant-based milk and add 1 tablespoon lemon juice or vinegar.
Keywords: blueberry pancake casserole, baked pancake, blueberry breakfast casserole, buttermilk pancake bake, brunch casserole, easy blueberry casserole