Jump to Recipe Print RecipeAs I sipped my first cup of coffee on a lazy Sunday morning, the irresistible scent of warm blueberries wafted through the air, instantly lifting my spirits. That’s when I knew I was about to treat myself and my loved ones to a delightful Blueberry Buttermilk Pancake Casserole. This baked wonder combines the tangy warmth of buttermilk pancakes with juicy blueberries, creating a dish that’s not just perfect for brunch but also impressively hassle-free—ideal for busy mornings or surprise guests. The best part? It’s highly customizable; you can play around with fruits, spices, or even switch it up with a savory twist! Ready to transform your breakfast table with this mouthwatering casserole? Let’s dive into the delightful world of pancake goodness! Why Is This Casserole So Irresistible? Simplicity at Its Best: This recipe is perfect for both novice and experienced cooks, requiring minimal prep work and just a few simple ingredients. Versatile Flavor Combinations: Not just limited to blueberries, feel free to switch in your favorite fruits, like raspberries or strawberries, to keep things exciting. Perfect for Meal Prep: Make it ahead of time for a hassle-free breakfast or brunch. Simply bake it the night before and reheat in the morning! A Crowd-Pleaser: Whether it’s for your family or guests, everyone will adore the fluffy, luscious goodness this casserole delivers—it’s bound to be a hit! Deliciously Customizable: Add nuts or spices for that extra crunch or warmth. For a savory version, mix in crumbled bacon or sausage! For more delightful breakfast ideas, check out my recipes for Buttermilk Pancakes or a heavenly Croissant Breakfast Casserole. Blueberry Buttermilk Pancake Casserole Ingredients For the Batter All-Purpose Flour – Provides structure and texture to the pancake batter; substitute with a gluten-free flour blend for a gluten-free option. Baking Powder – A leavening agent for fluffiness; ensure it’s fresh for the best results. Baking Soda – Enhances browning and aids in leavening; freshness is key for effectiveness. Salt – Balances sweetness and enhances flavor; sea salt or kosher salt can work as alternatives. Granulated Sugar – Adds sweetness to the batter; can replace with brown sugar for a deeper flavor. Eggs – Acts as a binder and adds richness; for an egg-free alternative, use flaxseed meal mixed with water. Buttermilk – Contributes to the tangy flavor and moistness; substitute with sour cream or yogurt thinned with water. Unsalted Butter – Adds richness and moisture; coconut oil can be used for a dairy-free version. Vanilla Extract – Enhances overall flavor; swap with almond extract for a different aromatic note. For the Blueberry Filling Fresh Blueberries – The primary fruit providing flavor; feel free to substitute with raspberries or strawberries for variety. Lemon Juice – Brightens the flavor; lime juice can serve as an alternative. Cornstarch – Thickens the blueberry filling; arrowroot powder is another good thickening option. For the Glaze Powdered Sugar – Adds sweetness and smooth texture; can substitute with a sugar alternative for a lower-sugar option. Maple Syrup – Complements the dish beautifully when served; honey or agave syrup can be used as alternatives. Optional Toppings Whipped Cream – Adds richness and creaminess; coconut whipped cream works for a dairy-free option. Fresh Mint Leaves – Provides aroma and a refreshing garnish; feel free to omit if unavailable. Dive into this delightful blend of flavors and textures with this Blueberry Buttermilk Pancake Casserole! Step‑by‑Step Instructions for Blueberry Buttermilk Pancake Casserole Step 1: Prepare Blueberry Filling In a medium saucepan, combine 3 cups of fresh blueberries, granulated sugar, and a splash of lemon juice over medium heat. Stir the mixture gently until it reaches a simmer, and the sugar fully dissolves—this will take about 3-5 minutes. Watch for the blueberries to burst and release their juices, creating a beautiful, vibrant sauce. Step 2: Thicken Filling In a small bowl, whisk together cornstarch with cold water until smooth. Once your blueberry mixture is simmering, gradually pour in the cornstarch slurry while stirring continuously. Cook for an additional 2-3 minutes or until the filling thickens to a syrupy consistency. Remove from heat and fold in any remaining blueberries for added texture. Step 3: Make Pancake Batter In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined. In another bowl, beat the eggs, then mix in buttermilk, melted unsalted butter, and vanilla extract. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix—some lumps are perfectly okay for your Blueberry Buttermilk Pancake Casserole! Step 4: Assemble Casserole Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray. Pour half of your pancake batter into the dish, spreading it evenly. Carefully spoon the blueberry filling over the batter, then dollop the remaining pancake batter on top, leaving some filling visible for a gorgeous presentation. Step 5: Bake Place the baking dish in the preheated oven and bake for 30-35 minutes. Keep an eye on your casserole as it bakes; it should be golden-brown on top and a toothpick inserted into the center should come out clean. This fragrant Blueberry Buttermilk Pancake Casserole will look irresistible as it fills your kitchen with delightful aromas. Step 6: Prepare Glaze (Optional) While the casserole is cooling slightly, prepare an optional glaze. In a mixing bowl, whisk together powdered sugar, a splash of buttermilk, and a dash of vanilla extract. Adjust the consistency by adding more buttermilk or powdered sugar to achieve your desired thickness for drizzling over the casserole. Step 7: Serve Allow the Blueberry Buttermilk Pancake Casserole to cool for about 10 minutes before slicing it into squares. Serve warm, drizzling with the optional glaze or pairing with maple syrup and a dollop of whipped cream for an extra indulgent touch. Enjoy this delightful meal with family and friends! Expert Tips for the Best Blueberry Buttermilk Pancake Casserole Avoid Tough Batter: Don’t overmix the pancake batter; a few lumps are fine and will ensure a fluffier texture in your Blueberry Buttermilk Pancake Casserole. Check for Doneness: Baking times can vary with your oven. Start checking for doneness at the 30-minute mark to avoid overbaking. Cool Before Slicing: Let the casserole cool for about 10 minutes before slicing. This helps firm up the layers for cleaner cuts and better presentation. Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh for the best rise. Old leavening agents can lead to a dense casserole. Experiment with Fruits: Don’t hesitate to mix different fruits into the filling! Raspberries, strawberries, or even peaches can give your Blueberry Buttermilk Pancake Casserole a unique twist. How to Store and Freeze Blueberry Buttermilk Pancake Casserole Room Temperature: Allow the casserole to cool completely before covering it loosely and storing it at room temperature for up to 2 days. Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven for the best taste. Freezer: Freeze the cooled casserole in an airtight container or wrap it tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight before reheating. Reheating: For optimal results, reheat the Blueberry Buttermilk Pancake Casserole in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Blueberry Buttermilk Pancake Casserole Variations Feel free to unleash your creativity with this delicious casserole and make it your own! Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to cater to gluten sensitivities without sacrificing flavor. Nutty Crunch: Add chopped pecans or walnuts for an inviting crunch that wonderfully complements the softness of the pancakes. Dairy-Free: Swap out buttermilk with almond or coconut milk, and use coconut oil instead of butter for a lighter, dairy-free alternative. Spiced Up: Want to elevate the flavor? A dash of cinnamon or nutmeg can add a warm, aromatic touch that brings cozy vibes to your breakfast. Berry Medley: Replace fresh blueberries with a mix of berries, like raspberries and strawberries, for a vibrant twist. The medley can surprise your taste buds! Savory Delight: For an unexpected savory version, mix in crumbled bacon or cooked sausage, turning your casserole into a hearty brunch option. Add Zest: Incorporate orange or lime zest into the batter for a bright, tangy flavor enhancement that pairs beautifully with the blueberries. Low-Sugar: Opt for a sugar alternative in place of granulated sugar or powdered sugar for a healthier take without compromising sweetness. Each twist brings out new notes, ensuring your Blueberry Buttermilk Pancake Casserole will delight everyone, reminding them of the cozy breakfast table filled with love. If you’re looking for more inspiration, try whipping up some delightful Blueberry Muffins or dive into a comforting Cheesy Rice Casserole to please your crowd! What to Serve with Blueberry Buttermilk Pancake Casserole Start your morning off right with these delightful pairings that add a delicious touch to your casserole experience. Crispy Bacon: The salty crunch of crispy bacon perfectly balances the sweetness of the casserole, adding a delightful contrast. Greek Yogurt: Creamy Greek yogurt provides a tangy richness that harmonizes beautifully with the blueberry flavors, while also adding protein. Fresh Sliced Bananas: Add fresh banana slices for a sweet, fruity element that complements the blueberries, bringing extra texture and flavor layers to the table. Coffee or Espresso: A cup of rich coffee or a bold espresso provides a warm, comforting contrast to the fluffy, sweet casserole—perfect for an energizing breakfast. Maple Syrup Drizzle: A simple but classic choice, warm maple syrup enhances the flavors while adding that just-right sweetness to each bite. Fruit Salad: A refreshing mix of seasonal fruits brightens the palate and adds a splash of color, making your brunch table look and feel more vibrant. Whipped Cream Dollop: Top slices of the casserole with a generous dollop of whipped cream for an indulgent touch that adds creamy sweetness. Herbal Tea: For a lighter drink option, a soothing herbal tea complements the flavors beautifully while providing a calming start to your day. Chocolate Chips: Sprinkle some chocolate chips on top before baking for an extra treat, adding oozy richness that takes the casserole to a whole new level. Mimosas: Celebrate brunch with a refreshing mimosa; the citrusy sparkle pairs stunningly with the sweet blueberry flavors. Make Ahead Options These Blueberry Buttermilk Pancake Casserole preparations are perfect for busy home cooks seeking time-saving solutions! You can prepare the blueberry filling up to 3 days ahead by storing it in an airtight container in the refrigerator. Additionally, you can mix the pancake batter and refrigerate it for up to 24 hours, ensuring to give it a gentle stir before baking to return it to a smooth consistency. When you’re ready to serve, simply pour the batter into your greased baking dish, layer the blueberry filling, and top with the remaining batter before baking as directed. This way, you can enjoy a warm, fluffy breakfast casserole that tastes just as delicious as if freshly made! Blueberry Buttermilk Pancake Casserole Recipe FAQs How do I choose the best blueberries for the filling? Look for plump, firm blueberries that are deep blue in color, with a silvery bloom. Avoid any berries that have dark spots all over or appear shriveled. Fresh blueberries can typically be found from late spring to early summer, but frozen blueberries are a great alternative any time of year. What’s the best way to store leftovers? Absolutely! Let the casserole cool completely, then cut it into squares and store them in an airtight container in the refrigerator for up to 3 days. Simply reheat individual portions in the microwave or the oven until warmed through for a tasty breakfast treat! Can I freeze the casserole? Yes, you can freeze the Blueberry Buttermilk Pancake Casserole! Allow it to cool completely, then wrap it tightly in plastic wrap and then aluminum foil before placing it in an airtight container. It can be frozen for up to 3 months. To enjoy, simply thaw overnight in the fridge, then reheat in an oven preheated to 350°F (175°C) for about 10-15 minutes. What should I do if my batter is too thick? Very! If your pancake batter turns out too thick, you can add a little more buttermilk or milk, one tablespoon at a time, until you reach your desired consistency. The batter should be pourable but not too runny. Remember, a few lumps are perfectly fine! Can I make this recipe gluten-free? Of course! Substitute the all-purpose flour with a gluten-free flour blend, ensuring it includes xanthan gum for better texture. Also, check that your baking powder and other ingredients are gluten-free to keep this pancake casserole safe for those with gluten sensitivities. Are there allergies I should consider with this recipe? Yes, definitely! This recipe contains common allergens such as eggs, dairy, and wheat. For those with egg allergies, consider using a flaxseed meal mixed with water as an egg replacer (1 tablespoon of flaxseed meal plus 2.5 tablespoons of water equals one egg). Additionally, to make this dish dairy-free, substitute buttermilk with a mixture of non-dairy milk and vinegar or lemon juice. Always check labels for hidden allergens when using substitutes. These are your trusty Blueberry Buttermilk Pancake Casserole Recipe FAQs to make your cooking experience top-notch! Enjoy your fragrant pancake creation! Blueberry Buttermilk Pancake Casserole Enjoy this Blueberry Buttermilk Pancake Casserole, a delightful blend of buttermilk pancakes and juicy blueberries, perfect for brunch or busy mornings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 35 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr Servings: 8 slicesCourse: BreakfastCuisine: AmericanCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Batter2 cups All-Purpose Flour substitute with a gluten-free flour blend for a gluten-free option2 tbsp Baking Powder ensure it’s fresh for the best results1 tsp Baking Soda freshness is key for effectiveness1 tsp Salt sea salt or kosher salt can work as alternatives1/3 cup Granulated Sugar can replace with brown sugar for a deeper flavor3 large Eggs for an egg-free alternative, use flaxseed meal mixed with water2 cups Buttermilk substitute with sour cream or yogurt thinned with water1/2 cup Unsalted Butter can use coconut oil for a dairy-free version1 tsp Vanilla Extract swap with almond extract for a different noteFor the Blueberry Filling3 cups Fresh Blueberries can substitute with raspberries or strawberries1 tbsp Lemon Juice lime juice can serve as an alternative2 tbsp Cornstarch arrowroot powder is another good thickening optionFor the Glaze1 cup Powdered Sugar can substitute with a sugar alternative for lower-sugar2 tbsp Maple Syrup can use honey or agave syrup as alternativesOptional ToppingsWhipped Cream coconut whipped cream works for a dairy-free optionFresh Mint Leaves provides aroma, omit if unavailable Equipment Medium saucepanlarge mixing bowl9x13-inch baking dishWhisk Method Step-by-Step InstructionsIn a medium saucepan, combine 3 cups of fresh blueberries, granulated sugar, and a splash of lemon juice over medium heat. Stir the mixture gently until it reaches a simmer and the sugar fully dissolves—about 3-5 minutes.Whisk together cornstarch with cold water until smooth. Once the blueberry mixture is simmering, gradually pour in the cornstarch slurry while stirring continuously. Cook for 2-3 minutes until thickened.In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well combined. In another bowl, beat eggs then mix in buttermilk, melted butter, and vanilla. Fold wet ingredients into dry ingredients gently.Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish. Pour half of your batter into the dish, spread evenly, spoon blueberry filling over, then dollop remaining batter on top.Place the dish in the oven and bake for 30-35 minutes until golden-brown and a toothpick comes out clean.For an optional glaze, whisk together powdered sugar, a splash of buttermilk, and a dash of vanilla. Adjust consistency with more buttermilk or sugar.Allow casserole to cool for about 10 minutes before slicing into squares. Serve warm, drizzled with glaze or maple syrup and whipped cream. Nutrition Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1.5mg NotesAvoid overmixing the batter and check for doneness at 30 minutes to prevent overbaking. Use fresh ingredients for best results. Tried this recipe?Let us know how it was!
