Blueberry Buttermilk Pancake Casserole: The Ultimate Breakfast Recipe

Blueberry Buttermilk Pancake Casserole: Imagine waking up to the irresistible aroma of warm, fluffy pancakes, bursting with juicy blueberries, all baked to golden perfection in a single, effortless dish. Sounds like a dream, right? Well, it’s about to become your reality! This isn’t your average stack of pancakes; it’s a breakfast revolution that will transform your weekend mornings.

While the exact origins of pancake casseroles are a bit hazy, the concept of baking pancakes together likely stems from a desire for convenience and efficiency – a way to feed a crowd without standing over a hot griddle for hours. Pancakes themselves have a long and storied history, with variations found in cultures around the world, from the French crêpe to the Ethiopian injera. Our version, the Blueberry Buttermilk Pancake Casserole, takes this beloved breakfast staple to a whole new level of ease and deliciousness.

People adore this dish for so many reasons. First, the taste is simply divine – the tangy buttermilk adds a subtle richness to the pancakes, while the blueberries provide bursts of sweetness and a delightful pop of texture. Second, it’s incredibly convenient. You can assemble it the night before and simply pop it in the oven in the morning. Finally, it’s a crowd-pleaser! Whether you’re hosting a brunch for friends or feeding a hungry family, this casserole is guaranteed to be a hit. Get ready to experience the joy of effortless, delicious mornings with this amazing recipe!

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 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 cornstarch
• 1 tablespoon lemon juice
• For the Buttermilk Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons buttermilk
• 1/2 teaspoon vanilla extract
• Optional Toppings:
• Fresh blueberries
• Maple syrup
• Whipped cream

Preparing the Blueberry Filling:

1. In a medium saucepan, combine 3 cups of the fresh blueberries, sugar, cornstarch, and lemon juice. Gently stir to combine, making sure the blueberries are evenly coated with the cornstarch mixture. This will help thicken the filling as it cooks.
2. Place the saucepan over medium heat. Cook, stirring occasionally, until the blueberries begin to break down and the mixture thickens into a sauce. This should take about 5-7 minutes. Be careful not to overcook the blueberries, as they can become mushy. We want them to retain some of their shape.
3. Remove the saucepan from the heat and 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 batter.

Making the Pancake Batter:

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter. Make sure to grease it well to prevent the casserole from sticking. You can also line the bottom of the dish with parchment paper for extra insurance.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Whisking ensures that the dry ingredients are evenly distributed, which is crucial for a light and fluffy pancake casserole.
3. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. Make sure the melted butter has cooled slightly before adding it to the eggs, as hot butter can cook the eggs.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix the batter. Overmixing will develop the gluten in the flour, resulting in a tough pancake casserole. A few lumps are okay!

Assembling and Baking the Casserole:

1. Pour half of the pancake batter into the prepared baking dish, spreading it evenly across the bottom. This will form the base of our casserole.
2. Spoon the blueberry filling evenly over the pancake batter. Try to distribute the blueberries and the sauce as evenly as possible.
3. Pour the remaining pancake batter over the blueberry filling, again spreading it evenly. It’s okay if the blueberry filling peeks through in some spots.
4. 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. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
5. Let the casserole cool in the baking dish for at least 10 minutes before cutting and serving. This will allow the casserole to set up slightly and make it easier to cut.

Preparing the Buttermilk Glaze:

1. While the casserole is cooling, prepare the buttermilk glaze. In a small bowl, whisk together the powdered sugar, buttermilk, and vanilla extract until smooth. Add more buttermilk, one 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:

1. Drizzle the buttermilk glaze over the warm pancake casserole. You can drizzle it in a decorative pattern or simply spread it evenly over the top.
2. Cut the casserole into squares and serve warm.
3. Garnish with fresh blueberries, maple syrup, and whipped cream, if desired. These toppings add extra flavor and visual appeal.
4. Enjoy your delicious Blueberry Buttermilk Pancake Casserole! This casserole is perfect for breakfast, brunch, or even dessert. It’s also a great way to use up fresh blueberries.

Tips and Variations:

• Use Frozen Blueberries: If fresh blueberries are not available, you can use frozen blueberries. Do not thaw them before adding them to the filling. Just add them directly from the freezer. You may need to cook the filling for a few extra minutes to ensure the blueberries are heated through.
• Add Lemon Zest: For an extra burst of citrus flavor, add 1 teaspoon of lemon zest to the pancake batter.
• Substitute Other Berries: You can substitute other berries for the blueberries, such as raspberries, strawberries, or blackberries.
• Make it Gluten-Free: To make this casserole gluten-free, use a gluten-free all-purpose flour blend. Be sure to check the label to ensure that the blend contains xanthan gum, which will help bind the ingredients together.
• Add a Streusel Topping: For an extra layer of sweetness and texture, add a streusel topping to the casserole before baking. To make the streusel topping, combine 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 cup cold butter (cut into small pieces), and 1/4 teaspoon cinnamon. Crumble the mixture together with your fingers until it resembles coarse crumbs. Sprinkle the streusel topping evenly over the pancake batter before baking.
• Overnight Option: You can assemble the casserole the night before and bake it in the morning. Prepare the pancake batter and blueberry filling as directed. Assemble the casserole in the baking dish, cover it tightly with plastic wrap, and refrigerate it overnight. In the morning, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes before baking. Bake as directed.
• Storage: Store leftover pancake casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Why This Recipe Works:

This Blueberry Buttermilk Pancake Casserole is a crowd-pleaser for several reasons. First, it’s incredibly easy to make. The pancake batter comes together quickly with just a few simple ingredients, and the blueberry filling is equally straightforward. Second, it’s a great way to feed a large group. The casserole format makes it perfect for brunch gatherings, potlucks, or holiday breakfasts. Third, it’s customizable. You can easily adapt the recipe to suit your preferences by adding different berries, spices, or toppings. Finally, it’s simply delicious! The combination of fluffy pancakes, sweet blueberry filling, and tangy buttermilk glaze is irresistible.

Troubleshooting:

• Casserole is too dry: Make sure you are using enough buttermilk in the batter. Also, avoid overbaking the casserole.
• Casserole is too soggy: Make sure you are not using too much blueberry filling. Also, allow the casserole to cool slightly before cutting and serving.
• Blueberry filling is too runny: Make sure you are using enough cornstarch in the filling. Also, cook the filling until it thickens to your desired consistency.
• Pancake batter is too thick: Add a little more buttermilk, one tablespoon at a time, until you reach your desired consistency.
• Pancake batter is too thin: Add a little more flour, one tablespoon at a time, until you reach your desired consistency.

Nutritional Information (Approximate):

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

• Calories: 350-450 per serving
• Fat: 15-20 grams
• Saturated Fat: 8-10 grams
• Cholesterol: 75-100 mg
• Sodium: 300-400 mg
• Carbohydrates: 50

  

  Conclusion:

  This Blueberry Buttermilk Pancake Casserole is truly a breakfast game-changer, and I wholeheartedly believe it deserves a spot in your regular brunch rotation. Why? Because it delivers all the comforting flavors of fluffy buttermilk pancakes, bursting with juicy blueberries, in a convenient, crowd-pleasing format. Forget standing over a hot griddle flipping individual pancakes – this casserole bakes up beautifully in the oven, freeing you up to enjoy time with your loved ones (or simply relax with a cup of coffee!).

  The combination of the tangy buttermilk, the sweet blueberries, and the slightly crisp edges of the baked pancake batter is simply irresistible. It’s the perfect balance of textures and flavors, making every bite a delightful experience. Plus, it’s incredibly easy to customize to your liking.

  Serving Suggestions and Variations

  Want to take it to the next level? Consider serving your Blueberry Buttermilk Pancake Casserole with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. A drizzle of maple syrup is, of course, a classic pairing, but you could also experiment with other toppings like blueberry compote, lemon curd, or even a sprinkle of chopped nuts.

  For variations, the possibilities are endless! Feel free to swap out the blueberries for other berries like raspberries, strawberries, or blackberries. You could also add a streusel topping for extra crunch and sweetness. Simply combine flour, butter, and sugar in a bowl, crumble it over the casserole before baking, and you’ll have a delightful textural contrast.

  If you’re looking for a more decadent treat, try adding a layer of cream cheese filling to the center of the casserole. Beat together cream cheese, sugar, and vanilla extract, then spread it over half of the pancake batter before adding the blueberries and the remaining batter. The result is a rich and creamy surprise in every bite.

  For those with dietary restrictions, this recipe can easily be adapted to be gluten-free or dairy-free. Simply substitute the all-purpose flour with a gluten-free blend and use a dairy-free buttermilk alternative (such as almond milk mixed with lemon juice or vinegar).

  Beyond Breakfast

  Don’t limit this casserole to just breakfast or brunch! It also makes a fantastic dessert. Serve it warm with a scoop of ice cream and a drizzle of chocolate sauce for a truly decadent treat. It’s also a great option for potlucks or gatherings, as it’s easy to transport and serve.

  I truly believe that this Blueberry Buttermilk Pancake Casserole is a must-try recipe for anyone who loves pancakes. It’s easy, delicious, and versatile, making it the perfect dish for any occasion.

  So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience pancake perfection in casserole form! I’m confident that you and your loved ones will absolutely adore this recipe.

  I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear about any variations you tried or how you served it. Happy baking!

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  Blueberry Buttermilk Pancake Casserole: The Ultimate Breakfast Recipe

  Fluffy pancakes baked with a sweet blueberry filling and topped with a tangy buttermilk glaze. Perfect for breakfast, brunch, or dessert.

  Prep Time20 minutes

  Cook Time35 minutes

  Total Time55

  Category: Breakfast

  Yield: 9-12 servings

  Save This Recipe

  Ingredients

  • 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 unsalted butter, melted, plus more for greasing the pan
  • 1 teaspoon vanilla extract
  • 4 cups fresh blueberries, divided
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 cup powdered sugar
  • 2-3 tablespoons buttermilk
  • 1/2 teaspoon vanilla extract
  • Fresh blueberries
  • Maple syrup
  • Whipped cream

  Instructions

  1. Prepare the Blueberry Filling: In a medium saucepan, combine 3 cups of fresh blueberries, sugar, cornstarch, and lemon juice. Stir gently to combine. Place over medium heat and cook, stirring occasionally, until the blueberries begin to break down and the mixture thickens into a sauce (5-7 minutes). Remove from heat and stir in the remaining 1 cup of fresh blueberries. Set aside to cool slightly.
  2. Make the Pancake Batter: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
  3. Assemble and Bake the Casserole: Pour half of the pancake batter into the prepared baking dish, spreading evenly. Spoon the blueberry filling evenly over the batter. Pour the remaining pancake batter over the blueberry filling, spreading evenly. Bake in the preheated oven for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool in the baking dish for at least 10 minutes before cutting.
  4. Prepare the Buttermilk Glaze: While the casserole is cooling, in a small bowl, whisk together the powdered sugar, buttermilk, and vanilla extract until smooth. Add more buttermilk, one tablespoon at a time, until you reach your desired consistency.
  5. Serve and Enjoy: Drizzle the buttermilk glaze over the warm pancake casserole. Cut into squares and serve warm. Garnish with fresh blueberries, maple syrup, and whipped cream, if desired.

  Notes

  • Use frozen blueberries if fresh are unavailable (do not thaw).
  • Add 1 teaspoon of lemon zest to the pancake batter for extra citrus flavor.
  • Substitute other berries like raspberries, strawberries, or blackberries.
  • Make it gluten-free by using a gluten-free all-purpose flour blend.
  • Add a streusel topping before baking for extra sweetness and texture.
  • Assemble the casserole the night before and bake in the morning for a convenient breakfast.
  • Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.