Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry Buttermilk Pancake Casserole Recipe

Blueberry Buttermilk Pancake Casserole Recipe

★★★★★

4.9 from 23 reviews
  • Author: Ella
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish generously with butter to prevent sticking.
  8. 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.
  9. Add Blueberry Filling: Spoon the cooled blueberry filling evenly over the batter layer, distributing it carefully.
  10. Assemble the Casserole – Layer 2: Pour the remaining pancake batter over the blueberry filling, spreading it as evenly as possible for uniform cooking.
  11. 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.
  12. 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.
  13. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://delishwithella.com/blueberry-buttermilk-pancake-casserole-recipe/