Description

Indulge in the delightful Blueberry Buttermilk Pancake Casserole: The Ultimate Breakfast Recipe! This fluffy, baked pancake dish combines layers of tender pancakes with a sweet blueberry filling, making it an ideal choice for weekend brunches or any special occasion. Its easy preparation and impressive presentation will have everyone at the table going back for seconds. Serve it warm with maple syrup, whipped cream, or a sprinkle of fresh mint leaves for an added touch. Perfectly portioned for sharing, this casserole is not just a breakfast treat; it’s a comfort food classic that brings people together.

Ingredients

Scale

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
4 cups fresh blueberries, divided
1/4 cup granulated sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
1 cup powdered sugar
2-3 tablespoons buttermilk
1/2 teaspoon vanilla extract
Maple syrup
Whipped cream
Fresh mint leaves

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Instructions

Prepare the Blueberry Filling: In a medium saucepan, combine 3 cups of blueberries, sugar, and lemon juice. Cook over medium heat while stirring occasionally until it simmers and the sugar dissolves.
Thicken the Filling: Whisk cornstarch with 1 tablespoon of cold water. Slowly pour into the simmering blueberry mixture while stirring constantly. Cook for 1-2 minutes until thickened.
Mix in Remaining Blueberries: 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 flour, baking powder, baking soda, salt, and sugar.
Combine Wet Ingredients: In another bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract until well combined.
Combine Dry and Wet Ingredients: Pour wet ingredients into dry ingredients. Gently whisk until just combined; avoid overmixing.
Assemble the Casserole: Preheat 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 evenly across the bottom.
Add Blueberry Filling: Spoon the blueberry filling evenly over the batter layer.
Top With Remaining Batter: Spread the remaining pancake batter as evenly as possible over the blueberry filling layer.
Bake Until Golden Brown: Bake for 30-35 minutes or until golden brown. A toothpick inserted in the center should come out clean.
Prepare Optional Glaze: While cooling or baking, whisk together powdered sugar, buttermilk, and vanilla extract until smooth. Adjust consistency by adding more buttermilk if needed.
Serve Warm: Let cool slightly before slicing. Drizzle with glaze if desired. Serve warm with maple syrup, whipped cream, and fresh mint leaves.

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

Nutrition

Serving Size: 1 slice (150g)
Calories: 310
Sugar: 12g
Sodium: 350mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 7g
Cholesterol: 60mg