Name: Blueberry Buttermilk Pancake Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 4 cups fresh blueberries, divided; 1/4 cup granulated sugar; 2 tablespoons lemon juice; 1 tablespoon cornstarch; 1 cup powdered sugar; 2-3 tablespoons buttermilk; 1/2 teaspoon vanilla extract; Maple syrup; Whipped cream; Fresh mint leaves

Jump to Recipe

If you’re looking for a breakfast dish that brings a cozy, homey feeling with every bite, you absolutely must try this Blueberry Buttermilk Pancake Casserole. It’s like the best parts of fluffy buttermilk pancakes and bursting-with-juicy-fresh blueberries come together in a warm, comforting casserole—easy to make but extraordinarily delicious. The tender pancake layers soak up the sweet and tangy blueberry filling, making every forkful a little celebration of sunshine and flavor. This dish isn’t just breakfast; it’s a delightful experience that fills your kitchen with an irresistible aroma and your heart with joy.

Blueberry Buttermilk Pancake Casserole Recipe - Recipe Image

Ingredients You’ll Need

Getting ready to make this Blueberry Buttermilk Pancake Casserole is a breeze because the ingredients are simple, wholesome, and each one plays a vital role in creating that perfect texture and balanced flavor. From the fluffy pancake base made with buttermilk to the fresh blueberries that provide that natural pop of color and sweetness, every element matters.

2 cups all-purpose flour: This creates the perfect fluffy pancake structure without weighing it down.
4 teaspoons baking powder: Essential for that wonderful lift and airy texture.
1 teaspoon baking soda: Works with the buttermilk to give tenderness and rise.
1/2 teaspoon salt: A pinch to balance the sweetness and bring out flavors.
2 tablespoons granulated sugar: Adds a touch of sweetness to the batter.
2 large eggs, lightly beaten: Binds everything together and adds richness.
2 cups buttermilk: The secret to that classic pancake tang and soft crumb.
4 tablespoons unsalted butter, melted (plus more for greasing): For richness and a golden crust.
1 teaspoon vanilla extract: Provides a warm, aromatic flavor that elevates the whole dish.
4 cups fresh blueberries, divided: Bright, juicy bursts of natural sweetness and color.
1/4 cup granulated sugar: Sweetens the blueberry filling just right.
2 tablespoons lemon juice: Adds brightness and a subtle zing to the berries.
1 tablespoon cornstarch: Thickens the blueberry filling to a luscious consistency.
1 cup powdered sugar: For the optional glaze, adding a touch of elegant sweetness.
2-3 tablespoons buttermilk (for glaze): Keeps the glaze smooth and creamy.
1/2 teaspoon vanilla extract (for glaze): Continuity of flavor in the glaze.
Maple syrup: Perfect for drizzling on top when serving.
Whipped cream: Adds light creaminess and a beautiful finish.
Fresh mint leaves: As a refreshing garnish that’s visually stunning.

How to Make Blueberry Buttermilk Pancake Casserole

Step 1: Prepare the Blueberry Filling

Start this tasty journey by turning fresh blueberries into a thick, luscious filling. Combine 3 cups of blueberries with sugar and lemon juice in a saucepan, and gently heat the mixture until it simmers and becomes syrupy. The lemon juice wakes up the berries’ natural flavor beautifully. Then, whisk cornstarch into cold water and slowly add it to the simmering fruit, stirring constantly to avoid lumps. This thickens the filling perfectly, creating a gooey consistency that clings to the pancake layers. Stir in the remaining fresh blueberries last so you keep some nice whole bursts of fruit in every bite, and then set this aside to cool slightly as you move on.

Step 2: Make the Pancake Batter

In a large bowl, whisk together the dry ingredients—flour, baking powder, baking soda, salt, and sugar. These create the pancake’s fluffy base. In another bowl, combine the wet ingredients—lightly beaten eggs, buttermilk, melted butter, and vanilla extract—adding richness and moisture. Carefully pour the wet ingredients into the dry, gently whisking until just combined; avoid overmixing to keep the batter tender and light. This batter is the heart of your casserole, fluffy and full of classic comfort.

Step 3: Assemble the Casserole

Preheat your oven to 375 degrees Fahrenheit and butter a 9×13 inch baking dish generously so nothing sticks. Pour half of the pancake batter into the dish, spreading it evenly to form a smooth base layer. Spoon the blueberry filling evenly over the batter, making sure to cover the entire surface for consistent flavor in every slice. Then, top the casserole with the remaining pancake batter, spreading it carefully over the berries to seal the delicious filling inside.

Step 4: Bake Until Golden

Bake the casserole for about 30 to 35 minutes or until the surface turns a gorgeous golden brown and a toothpick inserted in the center comes out clean. This is the magic moment when the fluffy pancake layers and the fruity filling meld together, resulting in a warm, sliceable breakfast treat that’s bursting with flavor and ready to impress your family or guests.

Step 5: Prepare the Optional Glaze

While the casserole bakes or cools, whisk powdered sugar, buttermilk, and vanilla extract to create a sweet glaze that adds a pretty, glossy finish. Adjust the thickness by adding more buttermilk, a little at a time, until it flows easily but isn’t runny. Drizzling this glaze over the pie will take it from simply good to irresistibly delicious.

How to Serve Blueberry Buttermilk Pancake Casserole

Garnishes

A simple sprinkle of fresh mint leaves on top of your Blueberry Buttermilk Pancake Casserole adds a fresh, herbal note and a pop of green that looks so inviting. A dollop of whipped cream brings creaminess and softens every bite, while a drizzle of maple syrup adds that familiar sweetness that perfectly complements the tangy blueberries.

Side Dishes

Serve this comforting casserole alongside crispy bacon or breakfast sausages for a savory balance. Fresh fruit salad or a light citrusy yogurt on the side also play beautifully off the sweet and zesty casserole, making your breakfast or brunch truly memorable.

Creative Ways to Present

For a brunch crowd, bake the Blueberry Buttermilk Pancake Casserole in individual ramekins so everyone gets a personal portion that looks charming and feels special. You could also sprinkle extra fresh blueberries or a handful of toasted nuts on top for some added texture and visual appeal.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover any leftover casserole tightly with plastic wrap or transfer to an airtight container and store in the refrigerator for up to 3 days. Reheating slices is simple and allows you to enjoy the comfort of this dish whenever you want.

Freezing

This Blueberry Buttermilk Pancake Casserole freezes wonderfully. Wrap carefully in foil or place portions in freezer-safe containers and freeze for up to 2 months. Just make sure to cool completely before freezing to preserve the flavors and textures at their best.

Reheating

Reheat your slices in a microwave for about 60-90 seconds or warm in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes. If baking, cover lightly with foil to avoid drying out. Warmed leftovers are just as delicious and offer a quick breakfast on busy mornings.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work well for the filling—just thaw and drain any excess liquid before using to prevent the casserole from becoming too watery.

Is buttermilk necessary in this recipe?

Buttermilk adds a subtle tang and reacts with baking soda for a fluffy texture, but you can substitute with milk mixed with a tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.

Can this casserole be made gluten-free?

Yes! Swap the all-purpose flour for a gluten-free all-purpose blend, making sure it contains xanthan gum for structure. The texture may vary slightly but will still be delicious.

How far in advance can I prepare the casserole?

You can assemble the casserole the night before, cover it tightly, and refrigerate it. Bake it fresh the next morning for a stress-free breakfast.

What’s the best way to serve leftovers?

Leftover Blueberry Buttermilk Pancake Casserole tastes great cold or warmed up. Serve with a little extra maple syrup or whipped cream to bring back that just-made appeal.

Final Thoughts

If you want a breakfast dish that’s both comforting and a little special, the Blueberry Buttermilk Pancake Casserole is where it’s at. Its easy prep, incredible flavor, and gorgeous presentation make it a true winner any day of the week. Give it a try—you’ll be smiling with every delicious bite, and it might just become your new favorite breakfast tradition.

Blueberry Buttermilk Pancake Casserole Recipe

★★★★★

5 from 21 reviews

Author: Lily
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Blueberry Buttermilk Pancake Casserole is a delightful twist on classic pancakes, baked to golden perfection with a luscious blueberry filling and a sweet glaze. Perfect for a cozy breakfast or brunch, it combines fluffy buttermilk pancake layers with fresh blueberries simmered in a tangy lemon syrup, finished with optional powdered sugar glaze, maple syrup, whipped cream, and fresh mint leaves for an elegant, crowd-pleasing dish.

Instructions

Prepare the Blueberry Filling: In a medium saucepan, combine 3 cups of fresh blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture begins to simmer and the sugar has dissolved completely.
Thicken the Filling: In a small bowl, whisk the cornstarch with 1 tablespoon of cold water to create a slurry. Slowly pour this into the simmering blueberry mixture while stirring constantly. Continue cooking for 1-2 minutes until the mixture thickens.
Add Remaining Blueberries: Remove the saucepan from heat and gently stir in the remaining 1 cup of fresh blueberries. Set the filling aside to cool slightly.
Make the Pancake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar. In a separate bowl, whisk eggs, buttermilk, melted butter, and vanilla extract together until combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Avoid overmixing to keep the batter fluffy.
Preheat and Grease Baking Dish: Preheat your oven to 375°F (190°C). Generously butter a 9×13 inch baking dish to prevent sticking.
Assemble the Casserole: Pour half of the pancake batter into the prepared baking dish, spreading it evenly. Spoon the blueberry filling evenly over the batter layer. Top with the remaining pancake batter, spreading as evenly as possible over the filling.
Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Prepare the Glaze (Optional): While the casserole bakes or cools, whisk together powdered sugar, buttermilk, and vanilla extract until smooth. Add extra buttermilk one tablespoon at a time until you reach the desired drizzle consistency.
Serve: Allow the casserole to cool slightly before slicing. Drizzle with the prepared glaze if using. Serve warm with maple syrup, a dollop of whipped cream, and garnish with fresh mint leaves.

Notes

Do not overmix the batter to ensure fluffy pancakes.
Fresh blueberries work best, but frozen can be used if thawed and drained.
The glaze is optional but adds a lovely sweetness and moisture.
For a dairy-free version, substitute buttermilk with a mix of plant-based milk and lemon juice, and use dairy-free butter alternatives.
Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American