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Blueberry Buttermilk Pancake Casserole – Easy Make-Ahead Brunch Recipe

This Blueberry Buttermilk Pancake Casserole is a fluffy, golden-baked twist on classic pancakes — packed with juicy blueberries and baked to perfection. Perfect for brunch!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 320 kcal

Ingredients
  

For the Pancake Base:

  • 2 cups all-purpose flour
  • 4 tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tbsp granulated sugar
  • 2 large eggs, lightly beaten
  • 2 cups buttermilk
  • 4 tbsp unsalted butter, melted (plus more for greasing)
  • 1 tsp vanilla extract

For the Blueberry Filling:

  • 4 cups fresh blueberries, divided
  • ¼ cup granulated sugar
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch

For the Buttermilk Glaze (optional):

  • 1 cup powdered sugar
  • 2-3 tbsp buttermilk
  • ½ tsp vanilla extract

Optional Toppings:

  • Maple syrup
  • Whipped cream
  • Fresh mint leaves

Instructions
 

1. Prepare the Blueberry Filling

  • In a saucepan, combine 3 cups of blueberries, ¼ cup sugar, and lemon juice.
  • Cook over medium heat until the mixture simmers and the sugar dissolves.
  • In a small bowl, whisk 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry.
  • Slowly pour the slurry into the simmering mixture, stirring until it thickens (1–2 minutes).
  • Remove from heat and gently fold in the remaining 1 cup blueberries. Set aside to cool slightly.

2. Make the Pancake Batter

  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  • In another bowl, whisk eggs, buttermilk, melted butter, and vanilla.
  • Pour wet ingredients into dry ingredients and gently mix until just combined — a few lumps are fine. Overmixing can lead to dense pancakes.

3. Assemble the Casserole

  • Preheat your oven to 375°F (190°C).
  • Grease a 9×13-inch baking dish with butter.
  • Pour half of the pancake batter into the dish and spread evenly.
  • Spoon the blueberry filling evenly on top.
  • Pour the remaining batter over the filling, spreading gently (it’s okay if the filling peeks through).

4. Bake

  • Bake for 30–35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  • Let cool for 5–10 minutes before slicing.

5. Make the Optional Buttermilk Glaze

  • In a bowl, whisk together powdered sugar, buttermilk, and vanilla extract until smooth.
  • Add more buttermilk as needed for a pourable consistency.

6. Serve

  • Drizzle the glaze over the casserole.
  • Slice into squares and serve warm with maple syrup, whipped cream, or fresh mint.