Blueberry Buttermilk Pancake Casserole Recipe

This Blueberry Buttermilk Pancake Casserole is everything you love about a stack of old-fashioned pancakes—bursting blueberries, tangy buttermilk, and pure comfort—transformed into a cozy, shareable bake. It’s the perfect centerpiece for a lazy weekend brunch or a special morning with family, offering layers of fluffy pancake batter and juicy blueberry compote in every scoop. The best part? You get all the flavors you crave without standing over a skillet!

Ingredients You’ll Need

Ingredients You’ll Need

Every ingredient in this Blueberry Buttermilk Pancake Casserole plays a starring role, giving you classic pancake flavors with an uplifting, fruity twist. Here’s what you’ll need—and why each piece matters for texture, taste, and color.

• All-purpose flour: The reliable base that gives the casserole structure and that irresistible pancake softness.
• Baking powder: Brings plenty of lift, making your casserole bake up fluffy, not flat.
• Baking soda: Works with the buttermilk for the perfect rise and gentle tang in every bite.
• Salt: Just enough to round out sweetness and bring the flavors together.
• Granulated sugar: Adds just a touch of sweetness to the batter without overpowering the fresh blueberries.
• Eggs: Bind the mixture and add delicious richness—room temperature eggs are best for smooth blending.
• Buttermilk: The signature ingredient for moist, tender crumb and that signature hint of tang.
• Unsalted butter: Brings melt-in-your-mouth richness, and a little extra for greasing guarantees a golden edge.
• Vanilla extract: Enhances all the sweet, comforting flavors, adding depth to both the batter and glaze.
• Fresh blueberries: Juicy, tart, and sweet, they become saucy in the filling and pop with color throughout the casserole.
• Additional sugar: Just a bit for sweetening the blueberry filling so it shines without being jammy.
• Lemon juice: Balances the blueberries with brightness, keeping the filling from feeling too heavy.
• Cornstarch: Thickens the blueberry compote for those luscious, silky layers.
• Powdered sugar: For the optional glaze—a sweet finish that ties everything together.
• Buttermilk (for glaze): Keeps the icing tangy and smooth, echoing the casserole’s buttermilk notes.
• Maple syrup: For drizzling—totally classic and absolutely delightful with the berries.
• Whipped cream: Light, creamy, and the perfect contrast to the warm, hearty bake.
• Fresh mint leaves: A stunning yet simple garnish to elevate your slice and add herbal freshness.

How to Make Blueberry Buttermilk Pancake Casserole

Step 1: Prepare the Blueberry Filling

Start by creating a tempting blueberry compote. In a saucepan, stir together 3 cups of blueberries, sugar, and lemon juice, then set the mixture over medium heat. As it warms and simmers, the sugar dissolves, and the blueberries begin to break down and release their juices. Whisk cornstarch into a splash of cold water and slowly add it to the simmering mixture, stirring constantly. In just a couple minutes, the filling thickens and turns glossy. Fold in the remaining blueberries for fresh pops of flavor, then set the filling aside to cool slightly. This step fills your kitchen with an aroma that promises something special!

Step 2: Make the Pancake Batter

In a large mixing bowl, combine your dry ingredients: flour, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla. Pour the wet ingredients into the dry, and gently mix until just combined—don’t overwork it, or you’ll lose those tender, fluffy layers. It’s perfectly fine if the batter is a little lumpy. This is what ensures a pancake casserole that feels light and full of homemade warmth.

Step 3: Assemble the Casserole

Heat your oven to 375°F and generously butter a 9×13 inch baking dish so nothing sticks. Spoon half of your velvety pancake batter into the dish and spread it into an even layer. Pour the luscious blueberry filling over the batter, then carefully top with the remaining batter, spreading gently. It’s okay if a few blueberries peek through—after baking, these will become irresistible jewels on top of your Blueberry Buttermilk Pancake Casserole.

Step 4: Bake the Casserole

Pop the assembled casserole into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when the top is deeply golden and a toothpick comes out clean from the center. As it bakes, your home fills with the irresistible scent of pancakes and blueberries—it’s honestly hard to wait!

Step 5: Prepare the Glaze (Optional)

While the casserole bakes or cools, whisk together powdered sugar, buttermilk, and vanilla extract until you get a silky glaze. Adjust the thickness by adding more buttermilk as needed; the goal is a drizzle that clings just enough to the warm casserole without soaking it. This icing adds the perfect hint of sweetness and a professional finish.

Step 6: Serve and Enjoy!

Allow the casserole to cool for just a few minutes to set up, then slice generous squares. Drizzle with your homemade glaze, and serve warm with a pour of maple syrup, a dollop of whipped cream, and a scattering of fresh mint leaves. This Blueberry Buttermilk Pancake Casserole is pure joy in every spoonful.

How to Serve Blueberry Buttermilk Pancake Casserole

Garnishes

Brighten each serving by topping it with whipped cream, a handful of fresh blueberries, and a sprig of mint for a burst of color and a touch of elegance. A modest drizzle of pure maple syrup or a zigzag of buttermilk glaze takes this casserole fully into brunch fantasy territory. Each element not only adds visual appeal but enhances the decadent, fruity flavors.

Side Dishes

Pair your Blueberry Buttermilk Pancake Casserole with savory bacon or sausage links for a satisfying sweet-and-salty balance. Scrambled eggs work beautifully, and a fresh fruit salad brings even more color and freshness to the table. For drinks, try a hot cup of coffee or a pitcher of fresh-squeezed orange juice to round out your brunch spread.

Creative Ways to Present

Serve this casserole family-style in the baking dish for a casual, cozy breakfast. For a special touch, cut the casserole into circles with a biscuit cutter and stack with extra blueberry compote between layers. Or, cut smaller squares and serve on a platter with toothpicks for a brunch buffet—perfect for showers or parties. However you present it, this dish brings a “wow” moment every time!

Make Ahead and Storage

Storing Leftovers

Got extras? Lucky you! Cover the cooled Blueberry Buttermilk Pancake Casserole tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. The flavors meld even more beautifully overnight, so don’t be surprised if you love it reheated just as much as fresh from the oven.

Freezing

This casserole freezes surprisingly well. Once fully cooled, cut it into individual portions, wrap each in plastic wrap, and stash them in a freezer bag. Frozen slices will keep for up to two months—great for making your favorite brunch treat anytime you crave it. When ready to enjoy, simply thaw in the fridge overnight.

Reheating

To reheat, warm slices gently in the microwave for about a minute or until heated through, or place them in a 300°F oven for 10–15 minutes to restore that just-baked feel. Add fresh garnishes and maybe another drizzle of glaze or syrup to bring each serving back to life.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work well in this recipe—there’s no need to thaw them first. Just add a minute or two extra to the compote cooking time, and your Blueberry Buttermilk Pancake Casserole will still come out brimming with juicy flavor.

Can I make this casserole ahead of time?

Yes, you can assemble the casserole the night before, cover it, and refrigerate. In the morning, let it sit out while your oven heats, then bake as directed. This makes Blueberry Buttermilk Pancake Casserole the ultimate prep-ahead brunch dish for busy mornings or holidays.

What can I substitute for buttermilk?

If you’re out of buttermilk, you can quickly make your own: add a tablespoon of lemon juice or vinegar to a cup of milk, stir, and let it sit for five minutes. This homemade alternative works beautifully in the casserole and in the glaze.

Can I use gluten-free flour?

Yes! Swap in your favorite cup-for-cup gluten-free flour blend. The texture will change slightly, but you’ll still get a delicious, moist Blueberry Buttermilk Pancake Casserole that’s safe for gluten-free eaters to enjoy.

Can leftovers be enjoyed cold?

They can, and some people actually prefer it that way! Straight from the fridge, it’s a bit denser—almost like bread pudding. Add a dusting of powdered sugar or a dollop of whipped cream for a sweet snack any time of day.

Final Thoughts

If you’re looking for a crowd-pleasing, comforting breakfast bake, you can’t go wrong with Blueberry Buttermilk Pancake Casserole. Each bite is bursting with juicy berries and that nostalgic buttermilk flavor, all tucked into a fluffy, golden casserole. Give it a try and get ready for happy, blueberry-stained smiles around your table!

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