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.
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
For Serving
- Maple syrup
- Whipped cream
- Fresh mint leaves
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
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 65 mg
Keywords: blueberry pancake casserole, baked pancakes, breakfast casserole, blueberry breakfast recipe, buttermilk pancakes
