Blueberry Buttermilk Pancake Casserole Recipe
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If you’re craving a breakfast dish that feels like a warm hug on a chilly morning, look no further than the Blueberry Buttermilk Pancake Casserole. This delightful, oven-baked treat takes fluffy buttermilk pancakes up a notch by layering them with a luscious blueberry filling that bubbles with just the right touch of sweetness and tang. It’s comfort food that’s perfect for slow weekend mornings or special occasions, offering a beautiful balance of tender, fluffy texture with the burst of vibrant, juicy blueberries in every bite.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a vital role in the Blueberry Buttermilk Pancake Casserole’s magic. From the fluffy lift of baking powder to the tangy depth of buttermilk, trust that every item contributes to the beautiful texture, rich flavor, and inviting color of this dish.
- 2 cups all-purpose flour: The backbone that gives the pancakes body and structure.
- 4 teaspoons baking powder: Ensures fluffy pancakes by providing necessary rise.
- 1 teaspoon baking soda: Reacts with buttermilk to give a tender crumb and lift.
- 1/2 teaspoon salt: Balances sweetness and enhances flavor complexity.
- 2 tablespoons granulated sugar: Adds subtle sweetness to the batter.
- 2 large eggs, lightly beaten: Provides richness and helps bind ingredients.
- 2 cups buttermilk: Gives that signature tang and tender texture.
- 4 tablespoons unsalted butter, melted, plus more for greasing: Adds moistness and buttery flavor.
- 1 teaspoon vanilla extract: Brings warmth and aroma to the batter.
- 4 cups fresh blueberries, divided: Juicy bursts of fruity goodness, with some cooked down and some fresh for texture.
- 1/4 cup granulated sugar: Sweetens the blueberry filling perfectly.
- 2 tablespoons lemon juice: Brightens the blueberry filling and balances sweetness.
- 1 tablespoon cornstarch: Thickens the filling so it’s luscious and not runny.
- 1 cup powdered sugar: For the optional glaze—adds gentle sweetness and a touch of elegance.
- 2-3 tablespoons buttermilk: Used to create a smooth, pourable glaze.
- 1/2 teaspoon vanilla extract: Enhances the glaze with aromatic depth.
- Maple syrup, whipped cream, fresh mint leaves: Classic and fresh toppings to round out your serving.
How to Make Blueberry Buttermilk Pancake Casserole
Step 1: Prepare the Blueberry Filling
Start by combining 3 cups of fresh blueberries with sugar and lemon juice in a medium saucepan. Heat over medium, stirring occasionally until the sugar dissolves and the mixture begins to simmer. This step softens the berries and releases their natural sweetness while the lemon juice adds a bright contrast.
Step 2: Thicken the Filling
Mix cornstarch with a tablespoon of cold water until smooth. Slowly add this slurry to your simmering blueberries, stirring constantly to prevent lumps. Cook for another 1 to 2 minutes until the filling thickens beautifully. Finally, gently fold in the remaining fresh blueberries to introduce some delightful bursts of freshness in the filling.
Step 3: Whisk Together Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. These dry components ensure your pancake batter rises evenly and tastes just right.
Step 4: Blend Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. The buttermilk’s acidity works wonders here, tenderizing the batter and giving it that signature tang.
Step 5: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry mixture and gently whisk just until incorporated. Remember, overmixing can make pancakes tough, so aim for a batter that’s slightly lumpy but well combined.
Step 6: Assemble the Casserole
Preheat your oven to 375°F (190°C) and butter a 9×13 inch baking dish. Pour half of the pancake batter evenly into the dish to create a base layer. Spoon the luscious blueberry filling across it, then top with the remaining batter, spreading carefully to cover as much of the filling as possible.
Step 7: Bake to Perfection
Bake the casserole for 30 to 35 minutes, or until the top turns a gorgeous golden brown and a toothpick inserted in the center comes out clean. The aroma wafting through your kitchen at this point is absolutely irresistible!
Step 8: Prepare the Optional Glaze
While your casserole bakes or cools slightly, whip together powdered sugar, buttermilk, and vanilla extract until smooth. Add more buttermilk one tablespoon at a time until it reaches a drizzly consistency. This glaze adds a lovely finishing touch but is totally optional.
Step 9: Serve Your Blueberry Buttermilk Pancake Casserole
Let the casserole cool a bit before slicing so it holds its shape beautifully. Drizzle on your glaze if using, then serve warm with maple syrup, fluffy whipped cream, and fresh mint leaves for a pop of color and freshness.
How to Serve Blueberry Buttermilk Pancake Casserole
Garnishes
Adding whipped cream and fresh mint leaves on top elevates the Blueberry Buttermilk Pancake Casserole’s presentation and flavor. The creaminess balances the sweet-tart berries, while the mint brings a fresh, aromatic lift.
Side Dishes
This casserole is pretty much a showstopper on its own, but pairing it with crispy bacon, sausage links, or a simple mixed fruit salad can make your breakfast or brunch spread truly memorable and well-rounded.
Creative Ways to Present
Try serving individual portions in ramekins for a charming personal touch at brunch parties. Or layer with dollops of mascarpone cheese between slices to add luxurious creaminess that’ll wow every guest. You might also accompany it with a bowl of homemade berry compote for extra blueberry goodness.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Blueberry Buttermilk Pancake Casserole tightly with plastic wrap or foil and refrigerate. It stays fresh for up to 3 days, making it a perfect make-ahead treat for busy mornings.
Freezing
If you want to enjoy this casserole later, freeze it after baking and cooling completely. Wrap it securely with plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 2 months without losing its delicious quality.
Reheating
To warm your leftovers, pop individual slices in the microwave for about 30 to 45 seconds or reheat the whole casserole in a preheated oven at 350°F (175°C) for 15 to 20 minutes until heated through. You’ll still get that fresh-from-the-oven appeal every time.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well in the filling; just thaw and drain any excess liquid before cooking to avoid a watery filling.
What’s the best way to make sure the casserole doesn’t get soggy?
Be sure to cook the blueberry filling until thickened and avoid overmixing the batter. Also, letting the casserole cool slightly before slicing helps it set perfectly.
Can I substitute the buttermilk?
You can make a quick buttermilk substitute by adding one tablespoon of lemon juice or vinegar to 2 cups of milk, letting it sit for 5 minutes before using.
Is this casserole suitable for meal prep breakfast?
Yes! It stores well in the fridge or freezer and reheats wonderfully, making it a fantastic option for delicious breakfasts throughout the week.
Can I make this Blueberry Buttermilk Pancake Casserole dairy-free?
With some tweaks, yes. Use a dairy-free milk like almond or oat milk mixed with lemon juice for buttermilk, and swap butter for a non-dairy alternative. The texture may vary slightly but will still be delicious.
Final Thoughts
The Blueberry Buttermilk Pancake Casserole is truly a love letter to mornings filled with cozy flavors and joyful bites. It’s easy to prepare yet impressive in taste and appearance, making it an ideal centerpiece for any breakfast or brunch. Give it a try soon—you might just find your new favorite way to enjoy pancakes and blueberries together in one unforgettable dish.
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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 delicious and easy-to-make breakfast baked dish that layers fluffy buttermilk pancake batter with a luscious blueberry filling. Perfect for weekend brunches or special occasions, it’s topped with a optional sweet glaze and served with maple syrup, whipped cream, and fresh mint for a delightful, comforting start to your day.
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 (3 cups for cooking, 1 cup for stirring in)
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water (to mix with 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 starts to simmer and the sugar dissolves completely.
- Thicken the Filling: Whisk 1 tablespoon cornstarch with 1 tablespoon cold water to create a slurry. Slowly pour it into the simmering blueberry mixture while stirring constantly. Continue cooking for 1-2 minutes until the filling thickens.
- Finish Blueberry Filling: Remove the saucepan from heat and gently fold in the remaining 1 cup fresh blueberries. Set the filling aside to cool slightly while you prepare the pancake batter.
- 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 until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the 2 lightly beaten eggs with 2 cups buttermilk, 4 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix to ensure fluffy pancakes.
- Preheat and Prepare Baking 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: Pour half of the pancake batter into the prepared baking dish and spread evenly. Spoon the blueberry filling evenly over the batter layer. Carefully top with the remaining pancake batter, spreading it as evenly as possible.
- Bake the Casserole: Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown 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 in a small bowl until smooth. Add extra buttermilk one tablespoon at a time to adjust consistency if needed.
- Serve: Allow the casserole to cool slightly before slicing. Drizzle with the optional glaze, then serve warm topped with maple syrup, whipped cream, and fresh mint leaves, if desired.
Notes
- You can use frozen blueberries if fresh are not available; just thaw and drain them before using.
- Do not overmix the pancake batter to keep a light and fluffy texture in the casserole.
- To make ahead, prepare the casserole through step 8, then cover and refrigerate overnight. Bake fresh in the morning, adding a few extra minutes to the baking time.
- The glaze is optional but adds an extra touch of sweetness and moisture.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- This casserole can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 70 mg
Keywords: blueberry casserole, pancake casserole, breakfast casserole, blueberry breakfast, buttermilk pancakes, baked pancakes, brunch recipe
