Blueberry Buttermilk Pancake Casserole Recipe

If you’re looking for a brunch dish that feels like a hug on a plate, the Blueberry Buttermilk Pancake Casserole is your perfect go-to. Imagine fluffy, tender pancakes soaked in tangy buttermilk, layered with juicy, homemade blueberry filling that bursts with bright flavor in every bite. This dish is a wonderful way to transform classic pancakes into a comforting casserole that’s as easy to make as it is delicious to share. Whether it’s a weekend treat or a special occasion breakfast, the Blueberry Buttermilk Pancake Casserole will quickly become a favorite memory for your family and friends.

Ingredients You’ll Need

Getting the perfect Blueberry Buttermilk Pancake Casserole starts with simple, quality ingredients that each bring something special to the table. From the tangy buttermilk that tenderizes the batter, to the fresh blueberries that add sweetness and bursts of color, every element plays a role in creating that irresistible flavor and texture combination.

• 2 cups all-purpose flour: The foundation of your batter, providing structure and fluffiness.
• 4 teaspoons baking powder: Helps your casserole rise beautifully and stay light.
• 1 teaspoon baking soda: Reacts with buttermilk for an extra tender crumb.
• 1/2 teaspoon salt: Enhances all the other flavors in the dish perfectly.
• 2 tablespoons granulated sugar: Adds a subtle sweetness to balance the tang.
• 2 large eggs, lightly beaten: Bind the ingredients together and add richness.
• 2 cups buttermilk: The secret to tender, fluffy pancakes with a tangy twist.
• 4 tablespoons unsalted butter, melted: Adds moisture and richness to the batter.
• 1 teaspoon vanilla extract: Infuses a warm, fragrant note that ties the flavors.
• 4 cups fresh blueberries, divided: The star ingredient—fresh and bursting with juice.
• 1/4 cup granulated sugar (for filling): Sweetens the blueberry mixture naturally.
• 2 tablespoons lemon juice: Brightens the blueberry filling with tangy freshness.
• 1 tablespoon cornstarch: Thickens the blueberry filling so it stays luscious and spreadable.
• 1 cup powdered sugar: For the optional glaze—light and sweet finishing touch.
• 2-3 tablespoons buttermilk (for glaze): Creates the perfect glaze consistency with a hint of tang.
• 1/2 teaspoon vanilla extract (for glaze): Adds a smooth flavor to the glaze.
• Maple syrup: For serving—classic and cozy sweetness.
• Whipped cream: A fluffy, creamy topping that feels like indulgence.
• Fresh mint leaves: Optional garnish that adds a refreshing pop of color and flavor.

How to Make Blueberry Buttermilk Pancake Casserole

Step 1: Prepare the Blueberry Filling

Start by placing 3 cups of fresh blueberries, sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally until the mixture is simmering and the sugar dissolves. This process draws out the berries’ natural juices to create a luscious base. Then, whisk cornstarch with a tablespoon of cold water and gradually stir it into the warm blueberry mixture. Keep stirring for a minute or two until it thickens into a glossy sauce. Remove it from the heat and gently fold in the remaining 1 cup of fresh blueberries to keep that delightful burst of freshness in every bite. Set it aside to cool while you prepare the batter.

Step 2: Make the Pancake Batter

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Meanwhile, in a separate bowl, combine the lightly beaten eggs, buttermilk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Resist the urge to overmix; a few lumps are perfectly fine here because they keep the batter tender. This batter forms the heart of your Blueberry Buttermilk Pancake Casserole, creating light, fluffy layers to cradle that gorgeous blueberry filling.

Step 3: Assemble and Bake

Preheat your oven to 375°F (190°C) and butter a 9×13-inch baking dish to prevent sticking and add flavor. Pour half of the pancake batter into the dish, smoothing it out evenly. Then, spoon your blueberry filling all over that first layer, spreading it carefully and evenly for even distribution of flavor. Top it with the remaining pancake batter, spreading as best as you can so the casserole has a consistent texture throughout. Pop it into the oven and bake for 30 to 35 minutes, until the top turns a warm golden brown and a toothpick inserted in the center comes out clean. The aroma that fills your kitchen during this step is pure joy.

Step 4: Prepare the Glaze and Serve

While the casserole cools slightly, you can whip up an optional glaze for an extra touch of sweetness. Whisk together powdered sugar, buttermilk, and vanilla extract until smooth. Adjust the thickness by adding a little more buttermilk if needed. When ready to serve, drizzle the glaze over each slice for a delightful finish. Serve warm with a drizzle of maple syrup, a dollop of whipped cream, and a sprinkle of fresh mint leaves if you like. The Blueberry Buttermilk Pancake Casserole is now ready to be enjoyed in all its cozy, fruity glory.

How to Serve Blueberry Buttermilk Pancake Casserole

Garnishes

Garnishing this dish is where you get to play with both flavor and presentation. Fresh mint leaves add a lovely pop of green and a refreshing hint that balances the sweetness beautifully. A dusting of powdered sugar or a light drizzle of the optional glaze can elevate the visual appeal and add nuanced sweetness. Don’t forget the whipped cream for that creamy, airy richness that brings the whole dish together in perfect harmony.

Side Dishes

Blueberry Buttermilk Pancake Casserole stands strong on its own but pairing it with a few simple sides makes brunch or breakfast feel even more special. Consider crispy bacon or savory breakfast sausage to contrast the sweet, fruity casserole. A fresh fruit salad or a simple green side can add brightness and balance too. For a heartier meal, pair it with scrambled eggs or a light yogurt parfait—both elevate the breakfast table and keep things exciting.

Creative Ways to Present

For brunch gatherings, cut the casserole into neat squares and serve on individual plates drizzled with maple syrup and a dollop of whipped cream. Alternatively, scoop it straight onto plates like a warm fruit cobbler for a rustic feel. If you want to wow your guests, serve slices with a side of vanilla ice cream for an unexpected treat that transforms this breakfast casserole into a luscious dessert. Presentation is all about making your Blueberry Buttermilk Pancake Casserole irresistible and shareable.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (which is a great problem to have!), simply cover the casserole tightly with plastic wrap or foil and store it in the refrigerator for up to three days. The flavors actually deepen after sitting overnight, making the next day’s breakfast even better. Just be sure to cool it completely before wrapping to avoid condensation.

Freezing

The Blueberry Buttermilk Pancake Casserole also freezes beautifully. Wrap it snugly in plastic wrap and then aluminum foil or place it in an airtight container before freezing. It can last up to two months in the freezer, making it a wonderful make-ahead breakfast option. When you’re ready to enjoy, thaw it overnight in the fridge for best results.

Reheating

Reheat leftovers gently in a preheated 350°F (175°C) oven. Cover with foil to keep the moisture in and heat for about 15-20 minutes or until warmed through. Alternatively, single servings can be reheated in the microwave, but the oven method preserves that lovely, slightly crisp top layer better. Drizzle with extra syrup or glaze to refresh the flavors before serving.

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 casserole. They provide the same wonderful flavor and color.

Is there a dairy-free way to make this casserole?

Yes, you can substitute buttermilk with a mix of plant-based milk (like almond or soy) and a tablespoon of lemon juice or vinegar to mimic the tang. Use dairy-free butter or oil as well for a fully dairy-free dish.

Can I prepare the casserole the night before baking?

Definitely. Assemble the casserole the night before, cover tightly, and refrigerate. In the morning, bake it straight from the fridge, adding a few extra minutes to the baking time if needed.

What’s the best substitute if I don’t have cornstarch?

You can use an equal amount of arrowroot powder or all-purpose flour to thicken the blueberry filling. The texture might be slightly different but still delicious.

Is this casserole suitable for a large crowd?

Yes! This recipe can be doubled or tripled easily and baked in larger pans. It makes a fantastic, crowd-pleasing dish for brunches, potlucks, or holiday mornings.

Final Thoughts

I truly believe the Blueberry Buttermilk Pancake Casserole is a game-changer for any breakfast or brunch table. Its combination of fluffy pancakes, vibrant blueberries, and that irresistible glaze or syrup makes every bite a little celebration. Whether you’re feeding a crowd or craving a cozy weekend treat, this casserole is simple to prepare, endlessly comforting, and downright delicious. Give it a try—you might just find your new favorite way to enjoy pancakes!

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