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Blueberry Buttermilk Pancake Casserole Recipe

Blueberry Buttermilk Pancake Casserole Recipe
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★★★★★

4.9 from 15 reviews

This Blueberry Buttermilk Pancake Casserole combines the flavors of fluffy pancakes and fresh blueberries in a baked dish perfect for a family breakfast or brunch. Featuring a rich buttermilk pancake batter layered with a sweet and tangy blueberry filling, this casserole is topped with a smooth vanilla glaze and served with maple syrup, whipped cream, and fresh mint leaves for a delightful start to your day.

Ingredients

Scale

Pancake Batter

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 large eggs, lightly beaten
  • 2 cups buttermilk
  • 4 tablespoons unsalted butter, melted, plus more for greasing
  • 1 teaspoon vanilla extract

Blueberry Filling

  • 4 cups fresh blueberries, divided (3 cups for cooking, 1 cup for stirring in)
  • 1/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch

Vanilla Glaze (Optional)

  • 1 cup powdered sugar
  • 2–3 tablespoons buttermilk
  • 1/2 teaspoon vanilla extract

Garnishes

  • Maple syrup
  • Whipped cream
  • Fresh mint leaves

Instructions

  1. Prepare the Blueberry Filling: In a medium saucepan, combine 3 cups of fresh blueberries, 1/4 cup granulated sugar, and 2 tablespoons lemon juice. Cook over medium heat, stirring occasionally, until the mixture simmers and sugar dissolves completely. Whisk 1 tablespoon cornstarch with 1 tablespoon cold water until smooth, then slowly pour into the simmering blueberries while stirring constantly. Cook for 1 to 2 minutes until thickened. Remove from heat and gently stir in the remaining 1 cup fresh blueberries. Set aside to cool slightly.
  2. Make the Pancake Batter: In a large bowl, whisk together 2 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 tablespoons granulated sugar. In a separate bowl, whisk together 2 lightly beaten large eggs, 2 cups buttermilk, 4 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and gently whisk until just combined, being careful not to overmix.
  3. Assemble the Casserole: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter. Pour half of the pancake batter into the dish, spreading it evenly. Spoon the prepared blueberry filling evenly over the batter layer. Top with the remaining pancake batter, spreading as evenly as possible.
  4. Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly.
  5. Prepare the Glaze (Optional): While the casserole is baking or cooling, whisk together 1 cup powdered sugar, 2 to 3 tablespoons buttermilk, and 1/2 teaspoon vanilla extract until smooth. Adjust consistency by adding more buttermilk one tablespoon at a time if needed.
  6. Serve: Slice the casserole and drizzle with the vanilla glaze if desired. Serve warm with maple syrup, whipped cream, and fresh mint leaves for added freshness and flavor.

Notes

  • Use fresh blueberries for the best flavor, but frozen blueberries can be substituted if fresh are unavailable, just thaw and drain excess liquid.
  • Avoid overmixing the pancake batter to ensure tender pancakes in the casserole.
  • The glaze is optional but adds a lovely sweetness and moisture to the casserole.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
  • To make this dish gluten-free, substitute the all-purpose flour with a gluten-free baking blend.

Nutrition

Keywords: blueberry pancake casserole, buttermilk pancake casserole, baked pancake recipe, blueberry breakfast casserole, easy brunch recipe

Find it online: https://tastybella.com/blueberry-buttermilk-pancake-casserole-recipe-2/