Blueberry Buttermilk Pancake Casserole

This blueberry buttermilk pancake casserole transforms a breakfast favorite into a delicious baked dish perfect for feeding a crowd. The combination of fluffy pancake batter layered with juicy blueberry filling creates a breakfast masterpiece that's easier to serve than individual pancakes.

I first made this for my extended family during our annual summer gathering, and it's now requested every time we have overnight guests. The moment when everyone takes their first bite and collectively sighs with delight makes all the preparation worthwhile.

Ingredients

• All purpose flour forms the base of our pancake batter giving it structure while remaining tender
• Baking powder and baking soda work together to create the perfect rise and fluffiness in this casserole
• Buttermilk adds tanginess and reacts with the leavening agents for extra lift
• Fresh blueberries provide bursts of juicy sweetness throughout the casserole use plump firm berries for best results
• Lemon juice brightens the blueberry filling and balances the sweetness
• Cornstarch thickens the blueberry filling preventing it from making the pancake layers soggy
• Vanilla extract adds warmth and depth to both the pancake batter and optional glaze

Step-by-Step Instructions

Prepare the Blueberry Filling

Combine 3 cups of blueberries with sugar and lemon juice in a medium saucepan over medium heat. The sugar will begin to dissolve as the berries warm, releasing their juices and creating a vibrant purple mixture. Stir occasionally to prevent sticking and ensure even cooking until you see it begin to simmer gently.

Create the Thickening Agent

Whisk cornstarch with a tablespoon of cold water until completely smooth. This step is crucial to prevent lumps in your filling. Slowly pour this slurry into the simmering berries while stirring constantly. Watch as the mixture transforms from thin and watery to glossy and thick within about 2 minutes of gentle cooking.

Incorporate Fresh Berries

Remove the saucepan from heat and fold in the remaining cup of fresh blueberries. This gives your filling wonderful texture contrast between the jammy cooked berries and plump fresh ones. Set aside to cool slightly while you prepare the pancake batter.

Mix Dry Ingredients

In a large bowl, thoroughly whisk together flour, baking powder, baking soda, salt, and sugar. This even distribution ensures consistent leavening throughout the casserole. Whisking also adds a bit of air to the dry ingredients, contributing to fluffiness.

Prepare Wet Ingredients

In a separate bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract until well combined. The buttermilk might look slightly curdled when mixed with other ingredients, but this is perfectly normal and desirable for proper chemical reactions.

Combine Batter

Pour the wet ingredients into the dry ingredients and gently whisk until just combined. You'll see some small lumps which is exactly what you want. Resist the urge to mix until smooth as this develops gluten and results in tough pancakes.

Layer the Components

Preheat oven to 375°F and generously butter a 9×13 inch baking dish. Pour half the pancake batter into the dish, using a spatula to spread it evenly into all corners. Spoon the blueberry filling in an even layer over the batter, then top with remaining batter, spreading it as evenly as possible over the filling.

Bake to Perfection

Place the casserole in the preheated oven and bake for 30-35 minutes. You'll know it's done when the top is golden brown and a toothpick inserted into the center comes out clean with perhaps a few moist crumbs but no wet batter.

Bookmark

The blueberries are truly the star of this recipe. I learned from my grandmother to gently toss fresh berries with a tablespoon of flour before adding them to batter, which helps them distribute evenly rather than sinking to the bottom. Though this recipe doesn't require that step thanks to the thickened filling, it's a trick I've carried with me through years of baking with berries.

Seasonal Variations

This recipe shines with whatever berries are in season. In spring, try strawberries or a mix of berries. Summer calls for peaches or cherries, while fall welcomes apple cinnamon filling. Winter is perfect for using frozen berries, which work wonderfully once thawed and drained. The basic formula remains the same while the flavors transform with the seasons.

Serving Suggestions

While delicious on its own, this casserole reaches new heights when served with complementary toppings. A dollop of lightly sweetened whipped cream adds luxurious richness. Warm maple syrup poured over each portion creates delightful sweetness. For special occasions, offer a buffet of toppings including toasted nuts, additional fresh berries, lemon zest, or even a scoop of vanilla ice cream for a decadent brunch-dessert hybrid.

Make It Your Own

The basic recipe provides endless possibilities for customization. Add lemon or orange zest to the pancake batter for a citrus note. Incorporate spices like cinnamon, nutmeg, or cardamom for warmth. Swap half the all purpose flour with whole wheat for added nutrition. For texture contrast, sprinkle the top with streusel before baking. Each variation creates a slightly different experience while maintaining the comforting essence of the original.

Recipe FAQs

→ Can I make this blueberry buttermilk pancake casserole ahead of time?

Yes! You can prepare the casserole the night before and refrigerate it unbaked. In the morning, let it sit at room temperature for about 30 minutes before baking. You may need to add 5-10 minutes to the baking time if baking from cold.

→ Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work well in this casserole. There's no need to thaw them first, but you might want to reduce the added liquid in the filling slightly since frozen berries will release more moisture when cooking.

→ How do I know when the pancake casserole is fully baked?

The casserole is done when the top is golden brown and a toothpick inserted into the center comes out clean. The center should feel firm and springy when lightly pressed.

→ Can I substitute regular milk for buttermilk?

Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar per cup of milk. Let it sit for 5 minutes before using. This creates a homemade buttermilk substitute that will provide similar texture and tanginess.

→ How should I store leftovers of this casserole?

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds or warm the entire casserole, covered with foil, in a 325°F oven for about 15 minutes.

→ Can I add other fruits to this pancake casserole?

Definitely! Consider substituting or combining blueberries with strawberries, raspberries, blackberries, peaches, or diced apples. Just maintain the same total quantity of fruit for the proper consistency.