Blueberry Buttermilk Pancake Casserole Recipe
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The Blueberry Buttermilk Pancake Casserole captures everything you love about weekend breakfasts and layers it into one irresistible, cozy dish. Imagine tender, fluffy pancakes infused with tangy buttermilk, pockets of sweet-tart blueberry filling baked right in, and a luscious glaze drizzling down every warm slice. This casserole makes it easy to share that comforting pancake joy with family or friends, turning a simple morning into a memorable feast that fills the kitchen with heavenly aromas and bright, fresh flavors.
Ingredients You’ll Need
The magic of this Blueberry Buttermilk Pancake Casserole lies in a handful of simple ingredients that each play a starring role. From the tenderizing tang of buttermilk to the juicy burst of fresh blueberries, every component contributes to the perfect harmony of flavors and textures. These essentials keep the dish approachable while delivering loads of deliciousness in every bite.
- All-purpose flour: The foundation for tender, fluffy pancakes that hold everything together beautifully.
- Baking powder: Provides lift so your casserole rises light and airy rather than dense.
- Baking soda: Works with buttermilk to give extra fluffiness and a slight tang.
- Salt: Enhances all the flavors, balancing sweetness and brightness.
- Granulated sugar: Adds subtle sweetness in both the batter and blueberry filling.
- Eggs: Lightly beaten for richness and structure in the batter.
- Buttermilk: Gives that classic tang and moisture that makes pancakes irresistibly soft.
- Unsalted butter: Melted into the batter and used for greasing, it adds richness and a golden crust.
- Vanilla extract: Brings warm, sweet aroma to the entire dish.
- Fresh blueberries: Divided between the filling and topping for bursts of bright fruitiness.
- Lemon juice: Added to blueberry filling to brighten flavors and enhance berry freshness.
- Cornstarch: Thickens the blueberry filling for that perfect jammy texture.
- Powdered sugar: For the optional glaze that adds a sweet, creamy finish.
- Maple syrup, whipped cream, fresh mint leaves: Perfect finishing touches to enhance presentation and flavor at 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. Warm the mixture over medium heat until it begins to simmer and the sugar dissolves. This process intensifies the blueberries’ natural sweetness while the lemon juice adds a refreshing pop of brightness that balances the richness of the dish.
Step 2: Thicken the Filling
Whisk cornstarch with a tablespoon of cold water to create a smooth slurry, then slowly stir it into the simmering blueberry mixture. Keep stirring as the filling thickens over a minute or two, transforming into a luscious compote. Once thick, take the saucepan off the heat and gently fold in the remaining cup of fresh blueberries, adding a lovely texture to the jammy base.
Step 3: Mix the Pancake Batter
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar to evenly disperse the leavening agents and seasoning. In a separate bowl, beat the eggs then combine with buttermilk, melted butter, and vanilla extract. Pour the wet ingredients into the dry and stir gently until just combined — a few lumps are okay to keep the batter light and tender.
Step 4: Assemble the Casserole
Preheat your oven to 375 degrees Fahrenheit and butter a 9×13-inch baking dish to prevent sticking and encourage caramelization. Pour half of the pancake batter into the dish and spread it evenly. Spoon the blueberry filling in an even layer over the batter, then carefully top with the remaining pancake batter. The layering creates a delightful contrast of fluffy pancake and sweet-blueberry surprise inside.
Step 5: Bake Until Golden
Bake the casserole for 30 to 35 minutes, or until it turns a beautiful golden brown and a toothpick inserted near the center comes out clean. This baking time allows the batter to set and the flavors to meld, creating a warm, comforting dish that’s still bursting with fresh blueberry goodness.
Step 6: Prepare the Optional Glaze
While the casserole cools slightly, whisk powdered sugar with buttermilk and vanilla to create a smooth glaze. Adjust the buttermilk amount to achieve your preferred drizzle consistency. This sweet, creamy topping adds an extra layer of dreamy flavor and makes every slice even more decadent and inviting.
How to Serve Blueberry Buttermilk Pancake Casserole
Garnishes
A sprinkle of fresh mint leaves lifts the dish visually and adds a subtle herbal note that pairs surprisingly well with sweet blueberry and tangy buttermilk. A dollop of whipped cream offers luscious creaminess, while a generous drizzle of real maple syrup brings the perfect touch of natural sweetness and warmth.
Side Dishes
For a well-rounded breakfast or brunch, serve this casserole alongside crispy bacon or savory sausage links. Fresh fruit salad or simple yogurt parfaits also complement the rich, sweet flavors of the casserole, balancing the meal with light, refreshing contrast.
Creative Ways to Present
Serve the Blueberry Buttermilk Pancake Casserole straight from the baking dish family-style to keep things cozy and communal. Or slice individual portions and plate with a swirl of glaze, a few fresh berries, and a mint sprig for an elegant touch perfect for special occasions and brunch gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover casserole can be transferred to an airtight container and refrigerated for up to 3 days. Keeping it chilled helps preserve the fresh blueberry flavor and moist pancake texture, so you can enjoy a delicious second round without losing any of the magic.
Freezing
You can freeze the Blueberry Buttermilk Pancake Casserole before baking for up to a month. Keep it covered tightly with plastic wrap and foil to prevent freezer burn, then thaw overnight in the refrigerator before baking as directed. This makes it a perfect make-ahead breakfast for busy mornings!
Reheating
Reheat slices gently in the microwave or oven until warmed through. A brief zap in the microwave keeps the casserole moist, while a low oven temperature helps maintain a slight crispness on top. Add fresh maple syrup or glaze after reheating for a luscious finish that feels freshly made.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well for the filling but be sure to thaw and drain any excess liquid first to avoid making the filling too watery. You might want to gently press the berries to release some juice for natural sweetness.
What if I don’t have buttermilk?
If you don’t have buttermilk on hand, simply mix 2 cups of milk with 2 tablespoons of white vinegar or lemon juice and let it sit for 5 minutes. This homemade substitute will provide the same tang and tenderizing effect.
Can I make this casserole gluten-free?
Yes, by substituting an all-purpose gluten-free flour blend that includes xanthan gum, you can enjoy this casserole without gluten. Just keep an eye on the texture since gluten-free flour sometimes requires slight adjustments to liquid ratios.
Is this casserole suitable for a crowd?
Definitely! This recipe is designed to serve 6 to 8 people, making it a fantastic option for family breakfasts, brunch parties, or holiday gatherings. It’s effortless to double if you need to feed an even larger crowd.
What’s the best way to reheat leftovers?
Reheat individual slices in the microwave for 30 to 60 seconds or in a preheated 325°F oven for about 10 minutes. Adding a splash of syrup or the glaze afterward helps revive that fresh-baked flavor and moistness.
Final Thoughts
I can’t recommend making the Blueberry Buttermilk Pancake Casserole enough. It’s that rare combination of comfort food you can feel good about sharing, whether for a cozy family brunch or impressing friends at your next gathering. The marriage of fluffy pancakes and sweet blueberries baked all in one dish will have everyone asking for seconds — and maybe even thirds. So go ahead, give it a try and create some breakfast memories that are as warm and inviting as the casserole itself.
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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, combining fluffy buttermilk batter with a luscious homemade blueberry filling. Baked until golden and topped with a sweet glaze, maple syrup, and whipped cream, this dish is perfect for a cozy breakfast or brunch that everyone will love.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 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
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
- 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 begins to simmer and the sugar dissolves completely.
- Thicken the Filling: Whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Slowly pour this mixture into the simmering blueberries, stirring constantly to avoid lumps. Continue cooking for 1-2 minutes until the filling thickens.
- Finish the Filling: Remove the saucepan from the heat and gently stir in the remaining 1 cup of fresh blueberries. Set the filling aside to cool slightly while you prepare the batter.
- Mix Dry Ingredients: 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 combined.
- Mix Wet Ingredients: In a separate bowl, whisk together 2 lightly beaten eggs, 2 cups buttermilk, 4 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix; some small lumps are fine.
- Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish generously with butter to prevent sticking.
- Assemble the Casserole – Layer 1: Pour half of the pancake batter into the prepared dish and spread it out evenly with a spatula or spoon.
- Add Blueberry Filling: Spoon the cooled blueberry filling evenly over the batter layer, distributing it carefully.
- Assemble the Casserole – Layer 2: Pour the remaining pancake batter over the blueberry filling, spreading it as evenly as possible for uniform cooking.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in 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 until smooth. Adjust the consistency by adding buttermilk 1 tablespoon at a time until desired thickness is reached.
- Serve: Allow the casserole to cool slightly before slicing. Drizzle with the prepared glaze if using, and serve warm with maple syrup, whipped cream, and fresh mint leaves according to your preference.
Notes
- Do not overmix the pancake batter to keep the casserole fluffy and tender.
- Fresh blueberries work best for the filling, but frozen can be substituted if thawed and drained.
- The glaze is optional but adds a lovely sweetness and moisture to the casserole.
- Make sure to grease the baking dish well to prevent sticking.
- Leftovers can be refrigerated and reheated gently in the microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 320
- Sugar: 21g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
Keywords: blueberry casserole, buttermilk pancakes, breakfast casserole, baked pancakes, blueberry breakfast
