Description
This Blueberry Buttermilk Pancake Casserole is a delightful twist on traditional pancakes, perfect for feeding a crowd or for a special weekend breakfast treat. Layers of fluffy pancake batter sandwich a sweet blueberry filling, all baked to golden perfection. Drizzle with a simple glaze and serve with maple syrup and whipped cream for a truly indulgent experience.
Ingredients
Scale
Pancake Batter:
- 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
Blueberry Filling:
- 4 cups fresh blueberries, divided
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons buttermilk
- 1/2 teaspoon vanilla extract
Additional:
- Maple syrup
- Whipped cream
- Fresh mint leaves
Instructions
- Prepare the Blueberry Filling: In a medium saucepan, combine 3 cups of blueberries, sugar, and lemon juice. Cook until simmering and sugar is dissolved. Whisk cornstarch with water and pour into blueberry mixture. Cook until thickened. Stir in remaining blueberries.
- Make the Pancake Batter: Whisk together dry ingredients. In a separate bowl, whisk wet ingredients. Combine wet and dry ingredients, whisk until just combined.
- Assemble the Casserole: Preheat oven, grease baking dish. Pour half of batter, spoon blueberry filling, top with remaining batter.
- Bake: Bake for 30-35 minutes until golden and cooked through.
- Prepare the Glaze (Optional): Whisk together powdered sugar, buttermilk, and vanilla extract until smooth. Adjust consistency with more buttermilk.
- Serve: Let cool slightly, drizzle with glaze. Serve with maple syrup, whipped cream, and mint leaves.
Notes
- You can add a sprinkle of cinnamon to the pancake batter for extra flavor.
- Feel free to customize the filling with other berries or fruits.
- Leftovers can be refrigerated and reheated in the microwave for a quick breakfast.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 490mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg
Keywords: Blueberry Buttermilk Pancake Casserole, Pancake Casserole Recipe, Brunch Ideas, Breakfast Casserole
