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Blueberry Buttermilk Pancake Casserole

Blueberry Buttermilk Pancake Casserole: A Breakfast Dream!

This Blueberry Buttermilk Pancake Casserole is an easy, delicious fusion of comfort and convenience, perfect for any breakfast occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups All-purpose flour Feel free to substitute with whole wheat flour for a healthier twist.
  • 2 tablespoons Baking powder Ensure freshness for optimal fluffiness.
  • 0.5 teaspoons Baking soda Works with buttermilk for a tender texture.
  • 0.5 teaspoons Salt Enhances flavors beautifully.
  • 2 tablespoons Granulated sugar Brown sugar can be used for deeper flavor.
  • 2 large Eggs For a vegan version, consider flax eggs.
  • 1.25 cups Buttermilk Substitute with milk and vinegar or yogurt if unavailable.
  • 0.25 cups Unsalted butter Melted; coconut oil can be used for a dairy-free option.
  • 1 teaspoon Vanilla extract Opt for pure vanilla for best flavor.
For the Blueberry Filling
  • 3 cups Fresh blueberries Feel free to substitute with your favorite berries.
  • 0.25 cups Granulated sugar Balances sweetness perfectly.
  • 1 tablespoon Lemon juice Brightens the filling.
  • 1 tablespoon Cornstarch Helps thicken the blueberry mixture.
For the Glaze (Optional)
  • 1 cup Powdered sugar Consider using stevia for a healthier choice.
  • 2 tablespoons Buttermilk Can be replaced with milk.
For Serving
  • to taste Maple syrup A classic pairing for extra sweetness.
  • to taste Whipped cream Adds creaminess that complements blueberry flavor.
  • to taste Fresh mint leaves For a pop of color and refreshing note.

Equipment

  • medium saucepan
  • large mixing bowl
  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions for Blueberry Buttermilk Pancake Casserole
  1. Prepare the Blueberry Filling: In a saucepan, combine 3 cups of blueberries, ¼ cup sugar, and 1 tablespoon lemon juice over medium heat. Stir until simmering. Mix 1 tablespoon cornstarch with 2 tablespoons water and add it to the blueberries until thickened, about 2 minutes.
  2. Make the Pancake Batter: In a bowl, whisk together 1.5 cups flour, 2 tablespoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 2 tablespoons sugar. In another bowl, combine 2 eggs, 1.25 cups buttermilk, ¼ cup melted butter, and 1 teaspoon vanilla. Mix wet ingredients into dry, combining gently.
  3. Assemble the Casserole: Preheat the oven to 375°F (190°C) and grease a baking dish. Pour half of the batter into the dish, spread evenly, then add blueberry filling, and top with the remaining batter.
  4. Bake: Place in the oven and bake for approximately 30-35 minutes. It's done when golden brown and a toothpick comes out clean.
  5. Prepare Glaze (Optional): While the casserole bakes, mix 1 cup powdered sugar with 2 tablespoons buttermilk and ½ teaspoon vanilla until smooth.
  6. Serve: Allow casserole to cool for 5-10 minutes before slicing. Serve warm with maple syrup, whipped cream, or mint leaves.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Avoid overmixing the batter for fluffy results. Use fresh baking powder and soda. Customize the fruits to your preference and check for doneness in your oven.

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