Name: Blueberry Buttermilk Pancake Casserole: The Ultimate Breakfast Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 cups buttermilk; 2 large eggs; 1/4 cup unsalted butter, melted; 1 tsp vanilla extract; 1 1/2 cups fresh or frozen blueberries; 1 tbsp flour (to coat berries); 1/3 cup all-purpose flour; 1/4 cup brown sugar, packed; 3 tbsp cold unsalted butter, cubed; 1/4 tsp cinnamon

Why I’ll Love This Recipe

I Enjoy Recipes That Combine Comfort And Simplicity, And This Casserole Delivers On Both Fronts. The Batter Comes Together Quickly, And The Blueberry Filling Is Bursting With Fresh, Tangy-Sweet Flavor. I Like That I Can Make The Components Ahead Of Time If I Want To Save Myself Some Effort In The Morning. Plus, It’s Big Enough To Feed A Crowd, Which Is Perfect When I’m Cooking For Family Or Friends.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

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

Directions

I Start By Making The Blueberry Filling: In A Medium Saucepan, I Combine 3 Cups Of Blueberries, Sugar, And Lemon Juice. I Cook This Over Medium Heat, Stirring Occasionally, Until It Starts To Simmer And The Sugar Dissolves.
I Whisk Cornstarch With 1 Tablespoon Cold Water, Then Slowly Pour It Into The Blueberry Mixture While Stirring Constantly. I Cook It For 1–2 Minutes, Until It Thickens, Then Remove It From The Heat And Stir In The Remaining Cup Of Blueberries. I Set It Aside To Cool Slightly.
For The Pancake Batter, I Whisk Flour, Baking Powder, Baking Soda, Salt, And Sugar In A Large Bowl. In Another Bowl, I Whisk Eggs, Buttermilk, Melted Butter, And Vanilla Extract.
I Pour The Wet Ingredients Into The Dry And Gently Whisk Until Just Combined, Leaving A Few Lumps.
I Preheat My Oven To 375°F (190°C) And Grease A 9×13 Inch Baking Dish With Butter.
I Pour Half Of The Pancake Batter Into The Dish, Spread It Evenly, Spoon The Blueberry Filling On Top, And Then Spread The Remaining Batter Over It.
I Bake For 30–35 Minutes, Until Golden Brown And A Toothpick Comes Out Clean.
While It’s Baking Or Cooling, I Whisk Together Powdered Sugar, Buttermilk, And Vanilla Extract For The Glaze, Adjusting The Buttermilk Until It Reaches The Consistency I Like.
I Let The Casserole Cool Slightly Before Slicing, Then Drizzle On The Glaze If I’m Using It. I Serve It Warm With Maple Syrup, Whipped Cream, And Fresh Mint Leaves.

Servings And Timing

This Recipe Makes 9–12 Servings. It Takes About 20 Minutes To Prepare And 35 Minutes To Bake, So The Total Time Is Around 55 Minutes.

Variations

I Sometimes Swap The Blueberries For Mixed Berries Or Chopped Apples With Cinnamon For A Seasonal Twist. For Extra Richness, I’ve Tried Folding In Small Dollops Of Cream Cheese Between The Layers. If I Want A Crunch, I Sprinkle Chopped Pecans Or Almonds Over The Top Before Baking.

Storage/Reheating

I Keep Leftovers In An Airtight Container In The Refrigerator For Up To 3 Days. To Reheat, I Place Slices In A 350°F Oven For About 10 Minutes Or Microwave Them For 30–45 Seconds. This Helps The Casserole Stay Moist And Fluffy.

FAQs

Can I Make This Casserole Ahead Of Time?

Yes, I Can Prepare The Blueberry Filling And Pancake Batter The Night Before. I Keep Them Separate In The Fridge, Then Assemble And Bake In The Morning.

Can I Use Frozen Blueberries?

I Can Use Frozen Blueberries, But I Don’t Thaw Them First. I May Need To Cook The Filling A Little Longer To Thicken It Properly.

How Do I Keep The Casserole From Being Soggy?

I Make Sure My Blueberry Filling Is Thick Before Layering And Avoid Overbaking, Which Could Dry It Out.

Can I Make It Gluten-Free?

Yes, I Use A Good Quality 1:1 Gluten-Free Baking Flour In Place Of The All-Purpose Flour.

What Can I Use Instead Of Buttermilk?

If I Don’t Have Buttermilk, I Make My Own By Mixing 2 Cups Of Milk With 2 Tablespoons Of Lemon Juice Or Vinegar And Letting It Sit For 5–10 Minutes.

Conclusion

This Blueberry Buttermilk Pancake Casserole Is A Cozy, Flavorful Dish That I Love Serving For Breakfast Or Brunch. The Layers Of Fluffy Pancake And Juicy Berries Feel Indulgent Yet Simple, And It’s Easy To Adapt For Any Season Or Occasion. Once I Made It, It Quickly Became A Regular In My Kitchen.