Delicious Blueberry Buttermilk Pancake Casserole Bliss

A crowd-pleasing Blueberry Buttermilk Pancake Casserole that transforms breakfast with minimal fuss and maximum flavor.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 12 slices

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 cups all-purpose flour gives structure to the casserole
4 teaspoons baking powder provides fluffy texture
1 teaspoon baking soda helps the batter rise
½ teaspoon salt enhances flavors
2 tablespoons granulated sugar adds sweetness
2 large eggs binds the ingredients
2 cups buttermilk adds moisture and tang
4 tablespoons unsalted butter keeps the casserole rich
1 teaspoon vanilla extract infuses aroma
4 cups fresh blueberries provides bursts of sweetness

For the Blueberry Filling

¼ cup granulated sugar sweetens the blueberries
2 tablespoons lemon juice adds brightness
1 tablespoon cornstarch thickens the filling

For the Optional Glaze

1 cup powdered sugar creates a sweet topping
2-3 tablespoons buttermilk adjusts glaze consistency
½ teaspoon vanilla extract adds depth to the glaze

To Serve

to taste maple syrup enhances the pancake experience
to taste whipped cream adds a creamy texture
to taste fresh mint leaves for garnish

Equipment

medium saucepan
large mixing bowl
Whisk
9×13-inch baking dish

Method

Preparation

In a medium saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook for about 5 minutes until simmering.
Whisk cornstarch with a splash of cold water to create a slurry. Stir it into the blueberry mixture until thickened, then fold in remaining blueberries.
In a large bowl, mix flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk eggs, buttermilk, melted butter, and vanilla.
Combine wet and dry ingredients, mixing gently until just combined to keep the batter fluffy.
Preheat the oven to 375°F (190°C) and grease a baking dish with butter. Pour half of the batter into the dish.
Spread the blueberry filling evenly over the batter in the dish.
Pour the remaining batter over the blueberry filling. Bake for 30-35 minutes until golden brown.
To make the glaze, whisk powdered sugar, buttermilk, and vanilla until smooth. Adjust consistency if necessary.
Cool the casserole for about 10 minutes, slice, and serve with glaze, maple syrup, and whipped cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Serve warm for best flavor; adjust sweetness to personal preference.

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