Blueberry Buttermilk Pancake Casserole Recipe

If you’ve ever wished that pancakes could be just a little more communal and a whole lot easier to serve for a crowd, meet your new breakfast favorite: Blueberry Buttermilk Pancake Casserole. This cozy bake transforms classic, fluffy buttermilk pancakes and juicy, sweet blueberries into a warm, golden casserole that’s simple enough for a relaxed weekend morning but special enough for celebrations and brunches. Expect bursts of blueberries in every bite, a custardy crumb thanks to the buttermilk, and an utterly irresistible finish with a drizzle of glaze, maple syrup, or a dollop of whipped cream.

Ingredients You’ll Need

You won’t need to hunt down anything fancy for this Blueberry Buttermilk Pancake Casserole. Each ingredient here has a purpose—either to add tender texture, lively flavor, or that signature blueberry pop of color. Here’s what you’ll want to have ready:

• All-purpose flour: The foundation for fluffy, tender pancake layers—don’t substitute, or your texture may change.
• Baking powder & baking soda: This duo gives your casserole that light, airy rise and just the right amount of lift.
• Salt: Essential for bringing out all the sweet and tangy notes; a small amount makes a big difference in flavor.
• Granulated sugar: Adds a touch of sweetness to both the batter and the blueberry filling, balancing out the tartness.
• Large eggs: They bind everything together and give structure to the pancake casserole.
• Buttermilk: Your secret ingredient for ultra-tender crumb and that unmistakable tangy flavor.
• Unsalted butter: Adds rich flavor and keeps every bite moist; use extra for greasing the pan.
• Vanilla extract: Rounds out the flavors for a bakery-worthy aroma in every slice.
• Fresh blueberries: The star! Use the juiciest berries you can find for the brightest, freshest pop.
• Lemon juice: Enhances the blueberry flavor and adds brightness to your filling.
• Cornstarch: Thickens the blueberry filling so it holds together beautifully between pancake layers.
• Powdered sugar: The base for a super simple, creamy glaze (optional, but delightful).
• Maple syrup, whipped cream, fresh mint leaves: For finishing touches that turn your casserole into a brunch showstopper.

How to Make Blueberry Buttermilk Pancake Casserole

Step 1: Prepare the Blueberry Filling

Start by cooking down your blueberries, sugar, and a splash of lemon juice in a saucepan until everything’s glossy and the berries have released their juices. Swirl in a quick cornstarch slurry and let it gently bubble until you have a thick, jammy sauce. Stir in a final handful of fresh blueberries off the heat—this gives you both a bursty and saucy texture that’s the crown jewel of the entire casserole.

Step 2: Whisk Up the Pancake Batter

In one big bowl, combine all your dry ingredients (flour, leaveners, salt, and sugar), and in another, whisk eggs, buttermilk, melted butter, and vanilla. Blend the wet and dry together with a light hand—it’s perfectly fine if there are a few lumps. Overmixing is the only enemy of tender pancakes, so fold gently!

Step 3: Assemble the Casserole

Grease your baking dish with a bit of butter to prevent sticking and amp up the flavor. Pour half the batter in, smoothing it into an even layer. Carefully spoon your glorious blueberry filling over the top, then dollop the rest of the pancake batter on. Don’t aim for perfection—the magic is in the rustic, puddled layers of batter and blueberries.

Step 4: Bake to Golden Perfection

Slide your casserole into a preheated 375°F oven and let it bake for 30 to 35 minutes. You’re looking for a beautifully golden top and a toothpick that comes out clean from the center—not unlike a classic cake. Let it cool slightly so the filling can set, but do serve it warm while the blueberries are still juicy and the edges are extra inviting.

Step 5: Top with Glaze (Optional, but Irresistible)

While your Blueberry Buttermilk Pancake Casserole bakes or cools, whisk together powdered sugar, a little buttermilk, and a hint of vanilla for a creamy drizzle. Adjust the thickness with a splash more buttermilk if needed—you want a glaze that cascades over the casserole without being runny.

How to Serve Blueberry Buttermilk Pancake Casserole

Garnishes

Dress up each slice of Blueberry Buttermilk Pancake Casserole with a drizzle of maple syrup or the sweet buttermilk glaze, a dollop of whipped cream, and a few fresh mint leaves on top. The mix of colors and textures makes every plate brunch-worthy and extra tempting.

Side Dishes

Balance out the sweetness of your casserole with sides like crispy bacon, eggs cooked your way, or a bright fruit salad. Plenty of coffee or fresh-squeezed orange juice make this feel like a full, celebratory spread.

Creative Ways to Present

Try cutting squares and layering them in individual bowls with extra blueberry sauce or yogurt for a parfait-style breakfast. Or, serve slices on a cake stand for a potluck brunch centerpiece your friends won’t stop talking about.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Blueberry Buttermilk Pancake Casserole tightly and pop it into the fridge. It keeps beautifully for up to three days, and you’ll thank yourself for stashing away a quick and satisfying breakfast.

Freezing

To freeze, arrange slices in a single layer, separated by parchment to keep them from sticking. Store in a freezer-safe container and freeze for up to two months. When you’re ready, thaw overnight in the fridge.

Reheating

For the best texture, reheat your casserole gently in a 325°F oven until warmed through—about 15 minutes. If you’re in a rush, a quick zap in the microwave works too, just use short intervals to avoid drying out.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work well—just don’t thaw them before cooking, or the filling can become watery. Toss them straight into the saucepan and adjust cook time as needed.

What makes buttermilk so important in this recipe?

Buttermilk’s acidity creates an extra-tender crumb and reacts with the leaveners for tons of fluffy lift. It also introduces a pleasant tang that balances the richness and sugar, making the casserole more flavorful overall.

Can this casserole be made the night before?

Yes! Assemble everything the night before, cover, and refrigerate. In the morning, let it sit at room temperature while the oven preheats, then bake as directed. It’s a stress-free way to have a hot, homemade breakfast ready for company or holiday mornings.

How can I make it gluten-free?

Swap in a 1:1 gluten-free all-purpose flour blend for the regular flour. Make sure your baking powder is gluten-free as well. The texture will be just slightly different, but the Blueberry Buttermilk Pancake Casserole will still be absolutely delicious.

What’s the best way to tell when it’s done baking?

Look for a deep golden color across the top and a tester inserted in the center that comes out mostly clean (it’s okay if it’s a little moist from the blueberry filling). The center should feel set, not jiggly.

Final Thoughts

There’s something truly special about gathering around the table for a homemade Blueberry Buttermilk Pancake Casserole. It’s the kind of recipe that sparks smiles and second helpings—so whether you’re feeding a crowd or just want to treat yourself, give it a try and enjoy those cozy, berry-filled bites!

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