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Blueberry Buttermilk Pancake Casserole Recipe

Blueberry Buttermilk Pancake Casserole Recipe
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★★★★★

5.1 from 17 reviews

A comforting and delicious Blueberry Buttermilk Pancake Casserole featuring layers of fluffy pancake batter and a sweet blueberry filling, baked to golden perfection. This recipe is perfect for a cozy breakfast or brunch, topped with a tangy glaze, maple syrup, whipped cream, and fresh mint for an extra burst of flavor.

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
  • 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

To Serve

  • Maple syrup
  • Whipped cream
  • Fresh mint leaves

Instructions

  1. Prepare the Blueberry Filling: In a medium saucepan, combine 3 cups of blueberries, 1/4 cup granulated sugar, and 2 tablespoons lemon juice. Cook over medium heat, stirring occasionally, until simmering and the sugar dissolves. In a small bowl, whisk 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Slowly add this mixture into the simmering blueberries while stirring constantly. Cook for 1-2 minutes until the mixture thickens. Remove from heat and gently fold in the remaining 1 cup fresh blueberries. Set aside to cool slightly.
  2. Make the Pancake Batter: In a large mixing bowl, whisk together 2 cups flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 tablespoons granulated sugar. In a separate bowl, combine 2 lightly beaten eggs, 2 cups buttermilk, 4 tablespoons melted butter, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and gently whisk until just combined—avoid overmixing to keep the batter light and fluffy.
  3. Assemble the Casserole: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter. Pour half of the pancake batter into the prepared dish, spreading it evenly. Spoon the blueberry filling evenly over the batter. Carefully spread the remaining pancake batter over the blueberry layer as evenly as possible.
  4. Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  5. Prepare the Glaze (Optional): While the casserole is baking or cooling, whisk together 1 cup powdered sugar, 2 to 3 tablespoons buttermilk, and 1/2 teaspoon vanilla extract until smooth. Adjust the consistency by adding more buttermilk, 1 tablespoon at a time, until desired pourable glaze consistency is reached.
  6. Serve: Let the casserole cool slightly before slicing. Drizzle the glaze over each serving, if using. Serve warm with maple syrup, a dollop of whipped cream, and garnish with fresh mint leaves for a delightful finish.

Notes

  • Do not overmix the pancake batter to ensure a light and fluffy texture.
  • The blueberry filling can be made a day ahead and refrigerated to save time.
  • Use fresh blueberries for best flavor, but frozen blueberries can be substituted if fresh are not available; thaw and drain excess liquid before using.
  • The glaze is optional but adds a lovely sweet and creamy touch to the casserole.
  • Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.

Nutrition

Keywords: blueberry casserole, pancake casserole, buttermilk pancakes, breakfast casserole, brunch recipe, blueberry recipe

Find it online: https://tastybella.com/blueberry-buttermilk-pancake-casserole-recipe-3/