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Blueberry Buttermilk Pancake Casserole Recipe

Blueberry Buttermilk Pancake Casserole Recipe
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★★★★★

5.1 from 30 reviews

This Blueberry Buttermilk Pancake Casserole is a delightful baked breakfast dish combining fluffy buttermilk pancake batter with a luscious homemade blueberry filling. Topped with an optional sweet glaze and perfect for serving with maple syrup and whipped cream, it offers a crowd-pleasing twist on classic pancakes that’s easy to prepare and perfect for brunch or special mornings.

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 the fresh blueberries with 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 has dissolved.
  2. Thicken the Filling: In a small bowl, whisk 1 tablespoon cornstarch with 1 tablespoon of cold water until smooth. Slowly pour this slurry into the simmering blueberry mixture while stirring constantly. Continue cooking for 1-2 minutes until the mixture thickens.
  3. 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.
  4. Make the Pancake Batter Dry Mix: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
  5. Make the Pancake Batter Wet Mix: In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.
  6. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently whisk until just combined. Be careful not to overmix to keep the batter light and fluffy.
  7. Preheat the Oven and Prepare Dish: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter to prevent sticking.
  8. Assemble the Casserole – First Layer: Pour half of the pancake batter into the prepared baking dish and spread it evenly.
  9. Add the Blueberry Filling: Spoon the blueberry filling evenly over the layer of batter in the baking dish.
  10. Top with Remaining Batter: Pour the remaining pancake batter over the blueberry filling, spreading as evenly as possible to cover the filling.
  11. 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.
  12. Prepare the Glaze (Optional): While the casserole bakes or cools, whisk together powdered sugar, buttermilk, and vanilla extract until smooth. Add additional buttermilk one tablespoon at a time until the glaze reaches a pourable consistency.
  13. Serve: Let the casserole cool slightly before slicing. Drizzle with the prepared glaze, if using. Serve warm, accompanied by maple syrup, whipped cream, and garnished with fresh mint leaves if desired.

Notes

  • For best results, use fresh blueberries, but frozen can be used if fresh are unavailable; thaw and drain them first.
  • Do not overmix the pancake batter to keep the casserole tender and fluffy.
  • The glaze is optional but adds a nice sweetness and moisture to the casserole.
  • Make sure to let the casserole cool slightly before slicing to allow the filling to set.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
  • This casserole can be made the night before and baked fresh in the morning for convenient preparation.
  • Feel free to substitute lemon juice in the filling with orange juice for a different citrus note.
  • Maple syrup, whipped cream, and fresh mint add layers of flavor and presentation but can be omitted if preferred.

Nutrition

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

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