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

Scale

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