Irresistible Blueberry Buttermilk Pancake Casserole Delight

Blueberry Buttermilk Pancake Casserole is a delightful baked dish that transforms traditional pancakes into a cozy, delicious casserole.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings: 8 slices

Course: Summer Dessert Recipes

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pancake Batter

2 cups all-purpose flour A staple ingredient that gives the casserole its fluffy structure.
4 teaspoons baking powder This helps the batter rise, creating that delightful fluffiness.
1 teaspoon baking soda An essential component to balance the acidity of the buttermilk.
½ teaspoon salt Enhances the overall flavor profile of the pancake casserole.
2 tablespoons granulated sugar Adds just the right amount of sweetness to the base.
2 large eggs Lightly beaten, binds the ingredients while adding richness.
2 cups buttermilk The secret ingredient for that tangy flavor and tender texture.
4 tablespoons unsalted butter Melted, provides a rich, buttery taste throughout.
1 teaspoon vanilla extract A dash of warmth that elevates the entire dish.

For the Blueberry Filling

4 cups fresh blueberries Divided for best quality flavor.
¼ cup granulated sugar Helps sweeten and glaze the blueberry mix while it cooks.
2 tablespoons lemon juice Adds brightness and balances the sweetness with its tang.
1 tablespoon cornstarch Thickens the blueberry mixture for a perfect filling.

For the Glaze (Optional)

1 cup powdered sugar Sweetens and adds a beautiful finish when drizzled.
2-3 tablespoons buttermilk Used to achieve the right consistency for the glaze.
½ teaspoon vanilla extract Infuses a lovely flavor into the glaze.

To Serve

Maple syrup Drizzle generously for an irresistible sweetness.
Whipped cream A fluffy addition that makes every bite feel indulgent.
Fresh mint leaves A touch of color and freshness on top for a lovely garnish.

Equipment

medium saucepan
Large mixing bowl
spatula
9x13-inch baking dish
Whisk

Method

Step-by-Step Instructions

Prepare the Blueberry Filling: In a medium saucepan, combine 3 cups of fresh blueberries, ¼ cup granulated sugar, and 2 tablespoons lemon juice over medium heat and simmer for 5 minutes.
Thicken the Filling: Whisk together 1 tablespoon cornstarch and 1 tablespoon of cold water, then add to the simmering blueberry mixture and cook until thickened.
Make the Pancake Batter: In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
Combine Wet Ingredients: Whisk together eggs, buttermilk, melted butter, and vanilla extract in a separate bowl until well combined.
Mix Batter: Pour the wet ingredients into the dry mixture and gently combine until just incorporated.
Assemble the Casserole: Preheat your oven to 375°F and pour half the batter into a greased 9x13 inch baking dish.
Add Blueberry Filling: Spoon the thick blueberry filling over the first layer of pancake batter.
Top with Remaining Batter: Spread the remaining pancake batter over the blueberry layer.
Bake the Casserole: Place in the oven and bake for 30-35 minutes until golden brown and a toothpick comes out clean.
Prepare the Glaze (Optional): Whisk together powdered sugar, buttermilk, and vanilla extract until smooth and drizzleable.
Serve the Casserole: Slice into squares, drizzle with glaze, and serve warm with maple syrup and whipped cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 6mg

Notes

Use fresh blueberries for the best flavor; do not overmix; customize filling as desired; make ahead for convenience.

Tried this recipe?

Let us know how it was!