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Blueberry Buttermilk Pancake Casserole

Blueberry Buttermilk Pancake Casserole for Easy Family Mornings

The Blueberry Buttermilk Pancake Casserole is a simple and delightful breakfast dish that combines fluffy pancakes with fresh blueberries.
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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 Casserole
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 2 tbsp Baking Powder Ensure it's fresh for best results.
  • 1 tsp Baking Soda Crucial for achieving the perfect texture.
  • 1 tsp Salt Keep levels low if following a low-sodium diet.
  • 1 cup Granulated Sugar May substitute with coconut sugar for a healthier option.
  • 3 large Eggs Can replace with flax eggs for a vegan option.
  • 2 cups Buttermilk Substitute with milk mixed with vinegar or lemon juice.
  • 1/2 cup Unsalted Butter Use more for greasing the dish.
  • 1 tsp Vanilla Extract Optional but recommended for the best taste.
  • 2 cups Fresh Blueberries Substitute with strawberries or raspberries if desired.
For the Topping
  • 1 cup Powdered Sugar Optional but a delightful addition.
  • 2 tbsp Lemon Juice Brightens flavors and balances sweetness.
  • 1 tbsp Cornstarch Can use arrowroot powder as a substitute.
  • 1/2 cup Maple Syrup Can be replaced with honey or agave syrup.
  • 1 cup Whipped Cream Optional topping for added creaminess.
  • 1/4 cup Fresh Mint Leaves Optional but lovely for presentation.

Equipment

  • 9x13 inch baking dish
  • medium saucepan
  • large mixing bowl
  • small bowl
  • spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a medium saucepan over medium heat, combine 3 cups of fresh blueberries, granulated sugar, and lemon juice. Stir gently and bring to a simmer for about 5 minutes.
  2. In a small bowl, whisk together cornstarch with a couple of tablespoons of cold water until smooth. Gradually stir this into the blueberries and cook for 2-3 minutes until thickened. Let it cool.
  3. In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and granulated sugar. In another bowl, mix eggs, buttermilk, melted butter, and vanilla extract. Combine dry and wet ingredients.
  4. Pour the wet ingredients into the dry ingredients, gently folding them together until just combined.
  5. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish. Pour half of the batter into the dish, layer the blueberry filling evenly, and dollop the remaining batter on top.
  6. Bake in the preheated oven for 30-35 minutes until golden brown and a toothpick comes out clean.
  7. To prepare the optional glaze, whisk together powdered sugar, buttermilk, and vanilla extract until smooth. Set aside.
  8. Allow the casserole to cool for a few minutes before slicing. Serve warm with glaze, maple syrup, whipped cream, and optional mint leaves.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 6mg

Notes

Avoid overmixing to maintain a fluffy texture and use fresh ingredients for the best flavor.

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