Blueberry Buttermilk Pancake Casserole: The Ultimate Breakfast Recipe

Blueberry Buttermilk Pancake Casserole: Imagine waking up to the irresistible aroma of warm, fluffy pancakes, infused with the sweet burst of juicy blueberries and the tangy richness of buttermilk. But what if I told you that you could achieve this breakfast dream without standing over a hot griddle, flipping pancakes one by one? That’s where this delightful casserole comes in!

Pancake casseroles, a modern twist on classic breakfast fare, have quickly become a beloved staple in households seeking a convenient and crowd-pleasing morning meal. While the exact origins are debated, the concept likely evolved from bread puddings and other baked breakfast dishes, offering a way to repurpose leftover pancakes or create a large batch for gatherings. This Blueberry Buttermilk Pancake Casserole takes that concept to the next level.

What makes this dish so special? It’s the perfect combination of flavors and textures. The buttermilk adds a subtle tang that complements the sweetness of the blueberries, while the baking process creates a wonderfully soft and custardy interior with slightly crispy edges. Plus, the convenience factor is undeniable. Simply assemble the casserole the night before, and in the morning, pop it in the oven for a stress-free and delicious breakfast that everyone will adore. Get ready to experience pancake perfection in a whole new way!

Ingredients:

• For the Pancake Base:
• 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 (1/2 stick) unsalted butter, melted, plus more for greasing the pan
• 1 teaspoon vanilla extract
• For the Blueberry Filling:
• 4 cups fresh blueberries, divided
• 1/4 cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• For the Buttermilk Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons buttermilk
• 1/2 teaspoon vanilla extract

Preparing the Blueberry Filling:

Okay, let’s get started with the blueberry filling. This is what’s going to make our casserole extra special and bursting with flavor. Trust me, it’s worth the extra step!

1. Combine Blueberries, Sugar, and Lemon Juice: In a medium saucepan, combine 3 cups of the fresh blueberries, the 1/4 cup of granulated sugar, and the 2 tablespoons of lemon juice. The lemon juice will help to brighten the blueberry flavor and prevent it from being overly sweet.
2. Cook Over Medium Heat: Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally. As the blueberries heat up, they will start to release their juices and soften.
3. Simmer and Thicken: Continue to simmer the blueberry mixture for about 5-7 minutes, or until the blueberries have softened and the juices have thickened slightly. Stir frequently to prevent sticking and burning.
4. Add Cornstarch Slurry: In a small bowl, whisk together the cornstarch with 1 tablespoon of cold water to create a slurry. This will help to thicken the blueberry filling even further. Pour the cornstarch slurry into the simmering blueberry mixture and stir constantly until the filling has thickened to your desired consistency, about 1-2 minutes.
5. Remove from Heat and Stir in Remaining Blueberries: Remove the saucepan from the heat and gently stir in the remaining 1 cup of fresh blueberries. This will add a burst of fresh blueberry flavor and texture to the filling. Set the blueberry filling aside to cool slightly while you prepare the pancake base.

Making the Pancake Base:

Now, let’s move on to the pancake base. This is the foundation of our casserole, so we want to make sure it’s light, fluffy, and delicious. Don’t worry, it’s easier than making individual pancakes!

1. Whisk Dry Ingredients: In a large bowl, whisk together the 2 cups of all-purpose flour, 4 teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 tablespoons of granulated sugar. Make sure to whisk well to ensure that all of the dry ingredients are evenly distributed. This will help the pancakes rise properly and have a light and airy texture.
2. Combine Wet Ingredients: In a separate bowl, whisk together the 2 large eggs, 2 cups of buttermilk, 4 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla extract. The buttermilk will add a tangy flavor and help to tenderize the pancakes.
3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix the batter, as this can result in tough pancakes. A few lumps are okay!

Assembling and Baking the Casserole:

Alright, we’re in the home stretch! Now it’s time to assemble our casserole and get it into the oven. The aroma that will fill your kitchen is simply divine!

1. Preheat Oven and Grease Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter. This will prevent the casserole from sticking and make it easier to serve.
2. Pour Half of the Pancake Batter into the Baking Dish: Pour half of the pancake batter into the prepared baking dish, spreading it evenly across the bottom.
3. Spread Blueberry Filling Over Batter: Spoon the blueberry filling evenly over the pancake batter in the baking dish. Make sure to distribute the blueberries evenly so that every bite is filled with flavor.
4. Pour Remaining Pancake Batter Over Filling: Pour the remaining pancake batter over the blueberry filling, spreading it as evenly as possible. It’s okay if the batter doesn’t completely cover the filling in some spots.
5. Bake Until Golden Brown: Bake in the preheated oven for 30-35 minutes, or until the casserole is golden brown and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it.
6. Let Cool Slightly: Remove the casserole from the oven and let it cool slightly before slicing and serving. This will allow the casserole to set up a bit and make it easier to cut.

Making the Buttermilk Glaze:

While the casserole is cooling, let’s whip up a quick and easy buttermilk glaze to drizzle over the top. This glaze adds a touch of sweetness and a beautiful finishing touch.

1. Whisk Together Ingredients: In a small bowl, whisk together the 1 cup of powdered sugar, 2-3 tablespoons of buttermilk, and 1/2 teaspoon of vanilla extract until smooth. Add more buttermilk, 1 tablespoon at a time, until you reach your desired consistency. The glaze should be thick enough to drizzle but thin enough to spread easily.

Serving and Enjoying:

The moment we’ve all been waiting for! It’s time to serve and enjoy our delicious Blueberry Buttermilk Pancake Casserole. Get ready for rave reviews!

1. Drizzle with Buttermilk Glaze: Drizzle the buttermilk glaze evenly over the warm pancake casserole.
2. Slice and Serve: Slice the casserole into squares and serve warm.
3. Optional Toppings: For an extra touch, you can top the casserole with a dollop of whipped cream, a sprinkle of fresh blueberries, or a dusting of powdered sugar.

Tips and Variations:

• Use Frozen Blueberries: If fresh blueberries are not available, you can use frozen blueberries. Just be sure to thaw them slightly and drain off any excess liquid before using them in the filling.
• Add Other Fruits: Feel free to add other fruits to the filling, such as raspberries, strawberries, or blackberries.
• Make it Ahead: You can assemble the casserole ahead of time and store it in the refrigerator overnight. Just add a few extra minutes to the baking time.
• Add Lemon Zest: For an extra burst of lemon flavor, add 1 teaspoon of lemon zest to the pancake batter.
• Use Different Extracts: Experiment with different extracts, such as almond extract or maple extract, in the pancake batter or glaze.
• Make it Gluten-Free: Use a gluten-free all-purpose flour blend in place of the regular all-purpose flour to make this casserole gluten-free.
• Add Nuts: Sprinkle chopped nuts, such as pecans or walnuts, over the casserole before baking for added crunch and flavor.

Storage Instructions:

Leftover Blueberry Buttermilk Pancake Casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for 30-60 seconds, or until heated through. You can also reheat the entire casserole in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

• Calories: 350-400
• Fat: 15-20g
• Saturated Fat: 8-10g
• Cholesterol: 75-100mg
• Sodium: 300-400mg
• Carbohydrates: 45-55g
• Sugar: 20-25g
• Protein: 5-7g

Enjoy your delicious and easy Blueberry Buttermilk Pancake C

Conclusion:

This Blueberry Buttermilk Pancake Casserole is truly a breakfast game-changer, and I wholeheartedly believe it deserves a spot on your weekend brunch rotation. It’s the perfect blend of comforting familiarity and effortless elegance, transforming the humble pancake into a show-stopping centerpiece. Forget standing over a hot griddle flipping pancakes one by one – this casserole bakes up beautifully in the oven, freeing you up to enjoy precious time with family and friends. Why is this a must-try? Well, beyond the sheer convenience, the flavor profile is simply divine. The buttermilk adds a subtle tang and incredible tenderness to the pancakes, while the juicy blueberries burst with sweetness in every bite. The golden-brown, slightly crispy edges offer a delightful textural contrast to the soft, pillowy interior. It’s a symphony of flavors and textures that will leave everyone wanting more. Plus, it’s incredibly versatile! Think of this casserole as a blank canvas for your culinary creativity. While I adore the classic blueberry combination, feel free to experiment with other fruits. Sliced strawberries, raspberries, or even a mix of berries would be equally delicious. For a more decadent treat, consider adding chocolate chips or a swirl of Nutella before baking. If you’re feeling adventurous, a sprinkle of lemon zest or a dash of cinnamon can add a warm, aromatic touch. Serving suggestions are endless! A simple dusting of powdered sugar is always a classic choice. For a more indulgent experience, drizzle with maple syrup, honey, or a homemade berry compote. A dollop of whipped cream or a scoop of vanilla ice cream would also be a delightful addition. And for a truly special occasion, consider serving it with a side of crispy bacon or sausage. This Blueberry Buttermilk Pancake Casserole is also fantastic for meal prepping. You can easily bake it ahead of time and reheat individual portions throughout the week. It’s a great way to ensure you have a delicious and satisfying breakfast ready to go, even on busy mornings. Simply store it in an airtight container in the refrigerator for up to three days. But the best part about this recipe is how easy it is to make. Even if you’re not a seasoned baker, you can easily whip up this casserole with minimal effort. The instructions are straightforward, and the ingredients are readily available. It’s a recipe that’s perfect for beginners and experienced cooks alike. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this Blueberry Buttermilk Pancake Casserole. I promise you won’t be disappointed. I’m so excited for you to try this recipe and create your own delicious variations. Once you do, please share your experience! I’d love to hear what you think and see your beautiful creations. Leave a comment below, tag me on social media, or simply share your photos with friends and family. Let’s spread the pancake casserole love! Happy baking! Print