Meta Info
Servings: 9-12
Total Time: 55 minutes
Difficulty: Medium
Calories per Serving: 350 (estimate based on ingredients)
Macros: 10g protein | 45g carbs | 15g fat | 2g fiber
Introduction
Looking for the perfect weekend brunch dish? This Blueberry Buttermilk Pancake Casserole is the ultimate indulgence, with fluffy layers of pancake batter and a sweet, homemade blueberry filling. It’s the kind of breakfast that feels like dessert but is filled with wholesome ingredients that’ll leave you satisfied for hours.
The combination of warm, fluffy pancakes with a burst of fresh blueberries is a classic, but the addition of a simple glaze, maple syrup, and whipped cream makes this casserole truly special. Plus, with its high-protein ingredients, it’s a filling breakfast or brunch option that’s perfect for meal prepping or sharing with friends and family.
Whether you’re hosting a brunch gathering or simply craving a comforting, sweet breakfast, this pancake casserole is an easy, crowd-pleasing dish everyone will love.
Look at the Recipe
- Fluffy, golden pancake layers filled with sweet, tangy blueberry goodness
- High-protein, satisfying breakfast perfect for brunch or a cozy weekend meal
- Customizable with whipped cream, maple syrup, and fresh mint
Ingredients Needed
For the Blueberry Filling
- 3 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- 1 cup fresh blueberries (for mixing in at the end)
For the Pancake Batter
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1/2 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 Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tbsp buttermilk
- 1/2 tsp vanilla extract
For Serving
- Maple syrup
- Whipped cream
- Fresh mint leaves
How to Make Our High-Protein Blueberry Buttermilk Pancake Casserole
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Prepare the blueberry filling:
In a medium saucepan, combine 3 cups of fresh blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer.
Whisk the cornstarch with 1 tablespoon of cold water, then slowly pour into the simmering blueberry mixture, stirring constantly. Cook for 1-2 minutes until thickened.
Remove from heat and gently stir in the remaining 1 cup of fresh blueberries. Set aside to cool slightly. -
Make the pancake batter:
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 whisk until just combined (do not overmix). -
Assemble the casserole:
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
Pour half of the pancake batter into the dish, spreading it evenly.
Spoon the blueberry filling evenly over the batter.
Top with the remaining pancake batter, spreading as evenly as possible. -
Bake:
Bake for 30–35 minutes or until the casserole is golden brown and a toothpick inserted into the center comes out clean. -
Prepare the glaze (optional):
While the casserole is baking or cooling, whisk together powdered sugar, buttermilk, and vanilla extract until smooth. Adjust the amount of buttermilk to achieve your desired consistency. -
Serve:
Let the casserole cool slightly before slicing. Drizzle with the glaze (if using). Serve warm with maple syrup, whipped cream, and fresh mint leaves if desired.
