If you’re searching for a delightful and uncomplicated breakfast option, look no further than this Blueberry Buttermilk Pancake Casserole. This delicious dish combines fluffy pancake layers with a luscious sweet blueberry filling, all baked to golden perfection in one convenient casserole. The appeal of this recipe lies not only in its incredible taste but also in its simplicity—it’s perfect for family gatherings, brunches, or even a cozy breakfast. Just prepare, bake, and enjoy the delicious aroma filling your kitchen!
Imagine waking up to the sweet scent of warm, baked pancakes, mingled with fresh blueberries and a hint of lemon. The blueberries burst with flavor, providing both sweetness and a refreshing tartness that perfectly balances the buttermilk pancakes. And the best part? You can easily prepare this casserole ahead of time and just pop it in the oven when you’re ready to serve, making it an ideal choice for busy mornings or special occasions.
Why You’ll Love This Blueberry Buttermilk Pancake Casserole
- It’s a crowd-pleaser: Perfect for brunches, gatherings, or family breakfasts, everyone will love this dish.
- Very easy to make: Minimal prep work saves time, and you can use simple ingredients!
- Deliciously fluffy: The pancake layers are incredibly soft and fluffy, making your breakfast memorable.
- Versatile: Top with maple syrup, whipped cream, or fresh mint, or serve it as is for pure delightful flavor.
- Make-ahead option: Prepare the casserole the night before and simply bake in the morning for a hassle-free breakfast.
Preparation Phase & Tools to Use
To get started with your Blueberry Buttermilk Pancake Casserole, first, gather all your ingredients and tools to ensure a smooth cooking experience. You’ll need a 9×13-inch baking dish, which will serve as the home base for your delicious pancake casserole. Preheat your oven to 375°F (190°C) at the beginning to let it heat while you prepare the mixture. Make sure you have measuring cups and spoons for accurate ingredient measurements.
Furthermore, a large mixing bowl and a whisk are crucial for combining the dry and wet ingredients. You might also want a saucepan to prepare the blueberry filling, as well as a spatula to help spread the batter evenly in the baking dish. Keeping everything organized will make the cooking process seamless and fun.
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- 2 large eggs, lightly beaten
- 2 cups buttermilk
- 4 tablespoons melted butter (plus more for greasing)
- 1 teaspoon vanilla extract
- 4 cups fresh blueberries (divided)
- ¼ cup sugar (for filling)
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 cup powdered sugar (for glazing, optional)
- 2–3 tablespoons buttermilk (for glazing, optional)
- ½ teaspoon vanilla extract (for glazing, optional)
- Optional toppings: Maple syrup, whipped cream, fresh mint leaves
Instructions
Step 1: Prepare the Blueberry Filling
Start with the blueberry filling, as it needs cooking to meld the flavors beautifully. In a medium saucepan over medium heat, combine 3 cups of fresh blueberries, lemon juice, and sugar. Cook until the blueberries start releasing their juices and soften. In a small bowl, whisk together cornstarch and 1 tablespoon of cold water until smooth, then stir this mixture into the blueberry mix. Allow it to simmer for another 1–2 minutes until it thickens, then remove the pan from heat and fold in the remaining cup of blueberries for that beautiful burst of freshness.
Step 2: Make the Pancake Batter
In a large mixing bowl, combine the dry ingredients—flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk together the wet ingredients including the lightly beaten eggs, buttermilk, melted butter, and vanilla extract. Next, gently pour the wet ingredients into the dry ingredients, mixing just until combined. Avoid overmixing, as this can lead to dense pancakes. The batter should remain a little lumpy, which is perfectly fine.
Step 3: Assemble the Casserole
Once your oven is preheated, grease your baking dish with additional melted butter. Pour half of the prepared pancake batter into the dish and spread it evenly across the bottom. Carefully spoon the blueberry filling over the layer of batter, making sure to distribute it evenly. Finally, add the remaining pancake batter on top and spread gently to cover the blueberries.
Step 4: Bake
Now, it’s time to bake! Place your assembled casserole in the preheated oven and bake for about 30–35 minutes or until it turns golden brown on top. You can perform a toothpick test—insert a toothpick into the center; if it comes out clean, the casserole is done. Let it cool slightly before serving for a few minutes.
Step 5: (Optional) Prepare the Glaze
If you’d like to add a sweet touch, whisk together powdered sugar, buttermilk, and vanilla extract in a bowl until you have a smooth glaze. Adjust the thickness by adding more buttermilk if necessary. This glaze can drizzle beautifully on top of your pancake casserole when serving.
Step 6: Serve and Enjoy
Slice the casserole into squares and serve warm. You can drizzle it with your homemade glaze, syrup, or add a dollop of whipped cream. Garnish with fresh mint leaves for a beautiful presentation!
Variations
- Protein: Add cooked and crumbled bacon or sausage to the batter for a savory twist.
- Vegetables: Incorporate finely chopped spinach or zucchini for added nutrition.
- Spices: Experiment with different spices like cinnamon or nutmeg in the batter for extra warmth and flavor.
Cooking Notes
- Ensure the blueberries are fresh for the best flavor; if using frozen ones, do not thaw to avoid excess juice.
- For a lighter texture, separate the eggs and whip the egg whites to soft peaks, then fold them into the batter at the end.
Serving Suggestions
- Pair it with a side of crispy bacon or sausage for a well-rounded breakfast.
- Top it with seasonal berries or caramelized fruits for an extra touch.
Tips
- Prepare the blueberry filling a day ahead to save time on busy mornings.
- Store leftover casserole in an airtight container in the fridge for 2–3 days; reheat in the microwave before serving.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Nutritional Information
- Calories: Approximately 280 per serving
- Protein: 6g
- Sodium: 320mg
FAQs
Can I make this pancake casserole ahead of time?
Yes! You can prepare the casserole the night before, cover it, and place it in the fridge. Just bake it in the morning as directed.
Can I substitute regular milk for buttermilk?
While buttermilk is recommended for its tangy flavor, you can make a substitute by mixing a cup of regular milk with a tablespoon of vinegar or lemon juice.
What can I serve with this casserole?
This Blueberry Buttermilk Pancake Casserole pairs well with fresh fruits, whipped cream, maple syrup, or a sprinkle of powdered sugar.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheating in the microwave will revive its fluffy texture!
Conclusion
Your search for the perfect breakfast casserole ends here with this scrumptious Blueberry Buttermilk Pancake Casserole. It promises an explosion of flavors with every bite and a delightful way to start your day. Whether you’re serving it at a special event or just treating your family on a Sunday morning, this recipe is bound to impress. We encourage you to give it a try, share your thoughts, and consider experimenting with your variations to make it your own. Breakfast has never been this easy, delicious, and satisfying—enjoy!
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Blueberry Buttermilk Pancake Casserole
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
A delightful and uncomplicated breakfast option with fluffy pancake layers and a luscious sweet blueberry filling.
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- 2 large eggs, lightly beaten
- 2 cups buttermilk
- 4 tablespoons melted butter (plus more for greasing)
- 1 teaspoon vanilla extract
- 4 cups fresh blueberries (divided)
- ¼ cup sugar (for filling)
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 cup powdered sugar (for glazing, optional)
- 2–3 tablespoons buttermilk (for glazing, optional)
- ½ teaspoon vanilla extract (for glazing, optional)
- Optional toppings: Maple syrup, whipped cream, fresh mint leaves
Instructions
- Prepare the Blueberry Filling: In a medium saucepan over medium heat, combine 3 cups of fresh blueberries, lemon juice, and sugar. Cook until the blueberries start releasing their juices and soften. In a small bowl, whisk together cornstarch and 1 tablespoon of cold water until smooth, then stir this mixture into the blueberry mix. Allow it to simmer for another 1–2 minutes until it thickens, then remove the pan from heat and fold in the remaining cup of blueberries.
- Make the Pancake Batter: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. Pour the wet into the dry ingredients, mixing just until combined.
- Assemble the Casserole: Grease your baking dish with melted butter. Pour half of the pancake batter into the dish and spread it evenly. Spoon the blueberry filling over the batter and add the remaining batter on top.
- Bake: Place in the oven and bake for 30–35 minutes or until golden brown. Let cool slightly before serving.
- Prepare the Glaze (Optional): Whisk powdered sugar, buttermilk, and vanilla extract until smooth.
- Serve and Enjoy: Slice and serve warm with glaze or syrup.
Notes
Ensure the blueberries are fresh for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
Nutrition
- Calories: 280 kcal
- Sodium: 320 mg
- Protein: 6 g