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Blueberry Buttermilk Pancake Casserole

Blueberry Buttermilk Pancake Casserole

Enjoy a delightful Blueberry Buttermilk Pancake Casserole that's easy to make and perfect for brunch.
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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: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups all-purpose flour Can substitute with whole wheat flour.
  • 2 teaspoons baking powder Ensure it's fresh for best results.
  • 1 teaspoon baking soda Essential for fluffiness.
  • 1 teaspoon salt Enhances flavor.
  • 1/4 cup granulated sugar Brown sugar can be a substitute.
  • 3 large eggs Binding agent for casserole.
  • 2 cups buttermilk Milk plus vinegar is a substitute.
  • 1/2 cup unsalted butter Can substitute with vegetable oil.
  • 1 teaspoon vanilla extract Use almond extract as an alternative.
For the Blueberry Filling
  • 3 cups fresh blueberries Star ingredient; can use other berries.
  • 1 tablespoon lemon juice Balances sweetness.
  • 2 tablespoons cornstarch Arrowroot powder can be used.
For the Optional Glaze
  • 1 cup powdered sugar Can use granulated sugar.
  • 2 tablespoons buttermilk Adjust for desired consistency.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 sprig fresh mint leaves For garnish.

Equipment

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

Method
 

Preparation Steps
  1. In a medium saucepan, combine blueberries, sugar, and lemon juice over medium heat, cooking for about 5 minutes.
  2. In a small bowl, whisk together cornstarch and water until smooth, then add to the blueberries and cook for 2-3 minutes until thickened.
  3. In a large mixing bowl, whisk flour, baking powder, baking soda, and salt together.
  4. In another bowl, beat eggs, buttermilk, melted butter, and vanilla extract. Combine wet and dry ingredients until just mixed.
  5. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish and pour half the batter in. Add blueberry filling, then top with remaining batter.
  6. Bake for 30-35 minutes until golden brown and toothpick comes out clean.
  7. For the glaze, whisk powdered sugar, buttermilk, and vanilla extract until smooth.
  8. Cool casserole for 10 minutes, slice, and serve with glaze, maple syrup, and whipped cream.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 50gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 120mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1.5mg

Notes

This dish is highly customizable; feel free to experiment with different berries or add nuts for texture.

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