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Fluffy Blueberry Cream Cheese Stuffed Pancake Casserole

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A quick and easy breakfast casserole featuring fluffy pancakes stuffed with a luscious cream cheese filling and bursts of juicy blueberries. Perfect for special occasions or a comforting weekend brunch.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g), sifted
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk (480 ml), room temperature
  • 2 large eggs, room temperature
  • 4 tablespoons unsalted butter (60 g), melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 8 ounces cream cheese (225 g), softened
  • 1/4 cup powdered sugar (30 g), sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups fresh blueberries (225 g)
  • Optional toppings: maple syrup, powdered sugar for dusting, fresh mint leaves

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Set aside.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. Combine the wet ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until fully blended.
  5. Make the batter: Pour the wet mixture into the dry ingredients. Gently fold together with a spatula just until combined; a few lumps are okay. The batter should be thick but pourable.
  6. Assemble the casserole: Pour about one-third of the batter evenly into the prepared baking dish. Dollop spoonfuls of the cream cheese filling across the batter, then sprinkle half the blueberries over the cream cheese.
  7. Layer again: Pour another third of the batter over the cream cheese and blueberries, smoothing gently. Repeat dolloping the remaining cream cheese and blueberries. Finish by pouring the last third of batter on top, spreading it out evenly.
  8. Bake: Place the casserole in the oven and bake for 35-40 minutes until the top is golden and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  9. Cool slightly: Let the casserole rest for 10 minutes before slicing to help the layers set.
  10. Serve: Dust with powdered sugar, drizzle maple syrup, and garnish with fresh mint if desired. Enjoy warm!

Notes

Avoid overmixing the batter to keep pancakes fluffy. Let the casserole rest after baking to firm up for easier slicing. Use room temperature eggs and buttermilk for smooth batter. If using frozen blueberries, toss them in flour before layering to prevent sinking. You can prepare the casserole the night before and bake in the morning, adding a few extra minutes if chilled.

Nutrition

Keywords: blueberry casserole, cream cheese pancake casserole, breakfast casserole, easy brunch recipe, stuffed pancakes

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