Description

A cozy, crowd-pleasing breakfast bake that delivers all the flavor of blueberry pancakes in a simple, no-flip casserole form. Fluffy buttermilk pancake layers are swirled with juicy blueberries and optionally topped with a sweet buttermilk glaze.

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)

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 (optional):

1 cup powdered sugar

2–3 tablespoons buttermilk

1/2 teaspoon vanilla extract

Optional toppings:

Maple syrup

Whipped cream

Fresh mint leaves

Cook Mode Prevent your screen from going dark

Instructions

Combine 3 cups blueberries, sugar, and lemon juice in a saucepan over medium heat and bring to a simmer.
Mix cornstarch with 1 tablespoon cold water to make a slurry and stir into the simmering blueberries. Cook for 1–2 minutes until thickened. Remove from heat and stir in remaining 1 cup blueberries. Set aside to cool slightly.
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 into dry ingredients and gently mix until just combined.
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
Spread half the pancake batter into the dish. Spoon blueberry filling evenly over batter. Top with remaining batter and smooth gently.
Bake for 30–35 minutes, until golden and a toothpick inserted in the center comes out clean. Let cool slightly before slicing.
For glaze, whisk powdered sugar, buttermilk, and vanilla until smooth. Drizzle over warm casserole before serving.

Notes

Swap blueberries for raspberries, blackberries, or chopped apples for seasonal variety.

Add chopped nuts or mini chocolate chips for extra texture and flavor.

Use almond milk and plant-based butter for a dairy-free version.

Use a gluten-free 1:1 flour blend for a gluten-free alternative.

Serve with maple syrup or whipped cream for a brunch-worthy finish.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 18g
Sodium: 340mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 6g
Cholesterol: 60mg