Blueberry Buttermilk Pancake Casserole Recipe

If you adore breakfast dishes that bring a comforting hug to your morning routine, then the Blueberry Buttermilk Pancake Casserole is about to become your new go-to. Imagine layers of tender, fluffy pancakes baked to golden perfection, generously filled with a luscious, homemade blueberry filling that bursts with fresh, tangy sweetness. This casserole combines all the best parts of pancakes and berry compote into one irresistible dish that’s perfect for everything from a family brunch to a cozy weekend treat. Every bite offers a wonderful balance of buttermilk richness and bright blueberry flair, crowned with a drizzle of maple syrup and optional creamy glaze that truly elevates the experience.

Ingredients You’ll Need

The magic of this dish lies in how simple ingredients come together to create something truly special. Each component plays its role—from the tender crumb of the buttermilk pancakes to the vibrant, tangy blueberry filling that adds bursts of freshness and color.

• 2 cups all-purpose flour: The foundation that gives the pancakes structure and a soft crumb.
• 4 teaspoons baking powder: Helps the pancakes rise light and fluffy in the oven.
• 1 teaspoon baking soda: Reacts with buttermilk for extra tender texture and slight tang.
• 1/2 teaspoon salt: Balances the flavors and enhances sweetness.
• 2 tablespoons granulated sugar: Adds subtle sweetness that compliments the blueberries.
• 2 large eggs, lightly beaten: Bind everything together while adding richness.
• 2 cups buttermilk: Gives the pancakes a tender texture and signature tangy flavor.
• 4 tablespoons unsalted butter, melted, plus more for greasing: Adds buttery richness and keeps the casserole moist.
• 1 teaspoon vanilla extract: Provides warm, sweet undertones.
• 4 cups fresh blueberries, divided: Half cooks down into a luscious filling while the rest add fresh pops throughout.
• 1/4 cup granulated sugar: Sweetens the blueberry filling perfectly.
• 2 tablespoons lemon juice: Brightens and balances the berry sweetness.
• 1 tablespoon cornstarch: Thickens the blueberry sauce for a luscious consistency.
• 1 cup powdered sugar: For making a simple glaze to add a delicate sweetness on top.
• 2-3 tablespoons buttermilk: Adjusts glaze thickness and adds flavor.
• 1/2 teaspoon vanilla extract: Lifts the glaze with additional aroma and sweetness.
• Maple syrup, whipped cream, and fresh mint leaves: Delightful finishing touches for serving.

How to Make Blueberry Buttermilk Pancake Casserole

Step 1: Prepare the Blueberry Filling

Begin by combining 3 cups of fresh blueberries with sugar and lemon juice in a medium saucepan. Cook the mixture over medium heat, stirring occasionally, until it just starts to simmer and the sugar dissolves. This creates a fragrant, bright base for your filling that will infuse the casserole with juicy bursts of flavor.

Step 2: Thicken the Filling

Whisk together cornstarch and a bit of cold water to create a slurry, then slowly pour it into the simmering blueberry mixture while stirring constantly. Let it cook for another 1 to 2 minutes to thicken beautifully, giving you a luscious, jam-like consistency. Remove from heat and gently fold in the remaining 1 cup of fresh blueberries, which will stay plump and fresh inside the casserole.

Step 3: Make the Pancake Batter

In a large bowl, whisk all the dry ingredients—flour, baking powder, baking soda, salt, and sugar. In a separate bowl, combine the wet ingredients: eggs, buttermilk, melted butter, and vanilla extract. Pour the wet mixture into the dry and whisk gently until just combined. Be careful not to overmix to keep the pancakes tender.

Step 4: Assemble the Casserole

Preheat your oven to 375 degrees Fahrenheit and grease a 9×13 inch baking dish with butter. Pour half of the pancake batter evenly into the dish, then spread the cooled blueberry filling on top. Finally, dollop the remaining pancake batter over the filling and gently spread it out. This layering ensures every bite has the perfect balance of fluffy pancake and sweet filling.

Step 5: Bake to Perfection

Bake for 30 to 35 minutes until the casserole is golden brown and a toothpick inserted into the center comes out clean. This baking time allows the flavors to meld beautifully while giving the pancakes a light crust on top.

Step 6: Prepare the Optional Glaze

While the casserole cools, whisk together powdered sugar, buttermilk, and vanilla extract until smooth and pourable. Add more buttermilk 1 tablespoon at a time to reach the consistency you prefer. This glaze adds a delicate, sweet finish that pairs wonderfully with the tangy blueberries.

How to Serve Blueberry Buttermilk Pancake Casserole

Garnishes

A sprinkle of fresh mint leaves adds a pop of color and a refreshing aroma that complements the warm berry flavors. Dollops of fluffy whipped cream or a generous drizzle of amber maple syrup create a luscious sweetness that turns every forkful into a little celebration.

Side Dishes

This casserole pairs perfectly with simple sides like crispy bacon or sausage links for a savory contrast. A light fruit salad or a glass of freshly squeezed orange juice can also balance the richness and enhance the breakfast experience.

Creative Ways to Present

Serve the Blueberry Buttermilk Pancake Casserole in individual ramekins for a charming brunch setup. Or turn it into a layered parfait by reheating slices and layering them with yogurt and extra berries for a delightful twist on brunch or dessert.

Make Ahead and Storage

Storing Leftovers

Leftovers keep wonderfully in an airtight container in the refrigerator for up to 3 days. The casserole flavors actually deepen and become more harmonious overnight, making it a perfect next-day treat.

Freezing

You can freeze the casserole before baking or after baking once cooled completely. Wrap tightly with plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat refrigerated or thawed casserole slices in a 350-degree oven for about 10-15 minutes until warmed through. Microwaving works too but may soften the crispy edges slightly. Either way, a fresh drizzle of maple syrup or glaze will refresh every bite.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work well for the filling, just thaw them slightly and drain excess liquid to avoid making the batter too wet. Using fresh blueberries for folding into the filling adds a nice texture, but frozen can stand in nicely.

Is it possible to make this gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. The casserole will still be fluffy and delicious, though texture might be slightly different. Just be sure your baking powder is gluten-free as well.

Can I prepare the casserole the night before?

Definitely! Assemble the casserole the night before, cover tightly, and refrigerate. Bake it fresh in the morning for a warm, comforting breakfast without the hassle of early prep.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 2 tablespoons of lemon juice or white vinegar to a cup of milk and letting it sit for 5-10 minutes. This will mimic the tangy flavor and acidity that helps the pancakes rise evenly.

How do I store leftovers for best flavor?

Store leftovers in an airtight container in the fridge to maintain moisture and keep the pancakes from drying out. If you want to keep the glaze separate, drizzle it on only when serving to preserve its freshness.

Final Thoughts

The Blueberry Buttermilk Pancake Casserole is a true crowd-pleaser that brilliantly combines simplicity, comfort, and vibrant flavor in one glorious dish. Whether you’re treating your family to a weekend brunch or looking to impress guests with minimal effort, this casserole delivers every time. So grab your fresh blueberries, warm up your oven, and get ready for a breakfast that’s as delightful to make as it is to eat. Trust me, once you try it, you’ll want to make the Blueberry Buttermilk Pancake Casserole again and again.

Print