Description
Blueberry buttermilk pancake casserole delivers a weekend breakfast dream straight from your oven, making morning meals a delightful breeze. Layers of fluffy pancake goodness studded with juicy blueberries guarantee smiles around your breakfast table.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 2 cups buttermilk
- 4 cups fresh blueberries
- 2 large eggs
- 4 tablespoons unsalted butter
Dry Seasonings and Leavening Agents:
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup powdered sugar
Liquid and Flavor Enhancers:
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 23 tablespoons buttermilk
- ½ teaspoon vanilla extract
- Maple syrup
- Whipped cream
- Fresh mint leaves
Instructions
- Grab a large mixing bowl and thoroughly combine 2 cups flour, 4 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 2 tablespoons sugar using a whisk.
- In another bowl, blend 2 large eggs, 2 cups buttermilk, 4 tablespoons melted butter, and 1 teaspoon vanilla until smoothly incorporated.
- Gently fold wet ingredients into dry ingredients, mixing just until combined. Avoid overmixing your batter to keep pancakes tender.
- Place 2 cups blueberries, ¼ cup sugar, 2 tablespoons lemon juice, and 1 tablespoon cornstarch in a saucepan. Simmer over medium heat for 5-7 minutes until sauce thickens.
- Stir remaining 2 cups blueberries into the cooked mixture, creating a vibrant filling.
- Generously butter a 9×13 inch baking dish, then pour half the pancake batter across the bottom.
- Spread the entire blueberry filling evenly over the first batter layer.
- Carefully pour remaining pancake batter over the blueberry layer, ensuring complete coverage.
- Slide the casserole into a preheated 375°F oven and bake for 25-30 minutes until the top turns golden brown and center sets firmly.
- While baking, whisk 1 cup powdered sugar, 2-3 tablespoons buttermilk, and ½ teaspoon vanilla to create a smooth glaze.
- After removing casserole from oven, drizzle glaze across the warm surface before serving with maple syrup and whipped cream.
Notes
- Check the batter consistency carefully, mixing just until combined to keep pancakes tender and fluffy.
- Fresh or frozen blueberries both work great, but frozen might increase baking time slightly.
- For gluten-free version, replace wheat flour with a reliable gluten-free pancake flour blend.
- Prep ingredients ahead of time to make morning assembly quick and stress-free, letting the casserole become a weekend breakfast favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 to 8
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 310 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 70 mg