Irresistible Blueberry Buttermilk Pancake Casserole Delight
This Blueberry Buttermilk Pancake Casserole is a delightful twist on tradition, featuring fluffy pancakes and juicy blueberries, perfect for any breakfast occasion.
Equipment
- Medium saucepan
- large mixing bowl
- small bowl
- 9x13-inch baking dish
Ingredients
For the Casserole
- 2 cups all-purpose flour gives the pancakes a fluffy texture.
- 4 teaspoons baking powder helps the batter rise beautifully.
- 1 teaspoon baking soda provides an extra lift and lightness.
- ½ teaspoon salt enhances the overall flavor.
- 2 tablespoons granulated sugar sweetens the batter just right.
- 2 large eggs lightly beaten, help to bind everything together.
- 2 cups buttermilk create a rich, tangy flavor and tender pancakes.
- 4 tablespoons unsalted butter melted, plus more for greasing.
- 1 teaspoon vanilla extract introduces a lovely aroma and flavor.
For the Blueberry Filling
- 4 cups fresh blueberries divided, bursts of sweetness throughout the casserole.
- ¼ cup granulated sugar balances the tartness of the blueberries.
- 2 tablespoons lemon juice brightens up the blueberry flavor.
- 1 tablespoon cornstarch thickens the filling for a delightful consistency.
For the Optional Glaze
- 1 cup powdered sugar provides a touch of sweetness that complements the casserole.
- 2-3 tablespoons buttermilk adjust the glaze’s consistency for drizzling.
- ½ teaspoon vanilla extract adds an extra layer of flavor.
For Serving
- maple syrup brings the sweetness that classic pancakes deserve.
- whipped cream a light, fluffy topping for added indulgence.
- fresh mint leaves a touch of color and freshness to garnish.
Instructions
Step-by-Step Instructions
- Prepare the Blueberry Filling: In a medium saucepan, combine 3 cups of fresh blueberries, ¼ cup granulated sugar, and 2 tablespoons of lemon juice. Cook over medium heat for about 5-7 minutes until the mixture begins to simmer and the sugar dissolves.
- Thicken the Filling: Whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl until smooth. Slowly pour this mixture into the simmering blueberry concoction.
- Make the Pancake Batter: In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and granulated sugar. In a separate bowl, combine eggs, buttermilk, melted unsalted butter, and vanilla extract.
- Assemble the Casserole: Preheat your oven to 375°F and grease a 9x13 inch baking dish. Pour half of the prepared pancake batter into the dish, spreading it evenly.
- Add the Blueberry Filling: Using a spoon, dollop the blueberry filling evenly over the layer of pancake batter in the baking dish.
- Top with Remaining Batter: Pour the remaining pancake batter over the blueberry filling, spreading it carefully and evenly.
- Bake the Casserole: Place the assembled casserole in the preheated oven. Bake for 30-35 minutes, or until golden brown on top.
- Prepare the Glaze (Optional): While the casserole is baking, whisk together powdered sugar, buttermilk, and vanilla extract until smooth.
- Serve: Once the casserole is baked and slightly cooled, slice it into squares for serving. Drizzle with the optional glaze if using, and top with maple syrup, whipped cream, and fresh mint leaves.
Notes
These tips will help you create the perfect Blueberry Buttermilk Pancake Casserole that everyone will love! Store leftovers in the fridge for up to 3 days or freeze for longer storage.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 6gCholesterol: 70mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1mg
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