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Blueberry Buttermilk Pancake Casserole

Blueberry Buttermilk Pancake Casserole: Your New Breakfast Hero

Experience the delightful flavors of Blueberry Buttermilk Pancake Casserole, perfect for impressing family at breakfast.
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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 option
  • 2 tablespoons baking powder acts as a leavening agent for fluffiness
  • 1 teaspoon baking soda enhances rise and aids in browning
  • 1 teaspoon salt balances sweetness and enhances flavor
  • 1/2 cup granulated sugar can be reduced for less sweetness
  • 3 large eggs essential for binding ingredients
  • 2 cups buttermilk use milk mixed with vinegar for a similar flavor
  • 1/2 cup unsalted butter can be replaced with oil for a dairy-free option
  • 1 teaspoon vanilla extract adds sweetness and depth of flavor
  • 3 cups fresh blueberries feel free to swap with raspberries or strawberries
For the Blueberry Filling
  • 1/2 cup granulated sugar sweetens the filling beautifully
  • 2 tablespoons lemon juice brightens the flavor; lime juice can be a substitute
  • 2 tablespoons cornstarch thickens the blueberry filling
For the Glaze (Optional)
  • 1 cup powdered sugar can be omitted if avoiding sugar
  • 1/4 cup buttermilk substitute with milk if necessary
For Serving
  • maple syrup to taste a classic topping
  • whipped cream adds richness
  • fresh mint leaves for garnish provides a refreshing finish

Equipment

  • Large mixing bowl
  • medium saucepan
  • Whisk
  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions
  1. Prepare the Blueberry Filling: In a medium saucepan, combine fresh blueberries, granulated sugar, and lemon juice. Heat over medium-low until simmering. Whisk cornstarch with a splash of cold water, stir into the mixture, and thicken for 2 minutes. Remove from heat.
  2. Make the Pancake Batter: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk eggs, buttermilk, melted butter, and vanilla. Pour wet into dry, mix until just combined.
  3. Assemble the Casserole: Preheat oven to 375°F (190°C). Grease a 9x13 baking dish. Pour half the batter, add berry filling, then cover with remaining batter.
  4. Bake the Casserole: Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
  5. Prepare the Glaze (Optional): Whisk powdered sugar, buttermilk, and vanilla until smooth. Adjust consistency with more buttermilk if needed.
  6. Serve: Cool for about 10 minutes, slice into squares, and serve with glaze, syrup, whipped cream, or garnished with mint.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Allowing the casserole to cool helps it set properly for cleaner slices. Experiment with toppings to cater to preferences.

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