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Blueberry Buttermilk Pancake Casserole Recipe

Blueberry Buttermilk Pancake Casserole Recipe
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★★★★★

4.9 from 14 reviews

This Blueberry Buttermilk Pancake Casserole combines fluffy buttermilk pancakes with a luscious blueberry filling baked into a hearty casserole. Topped with a sweet glaze and served with maple syrup, whipped cream, and fresh mint, this dish is perfect for a cozy brunch or weekend breakfast.

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
  • 1/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch

Glaze (Optional)

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

To Serve

  • Maple syrup
  • Whipped cream
  • Fresh mint leaves

Instructions

  1. Prepare the Blueberry Filling: In a medium saucepan, combine 3 cups of blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture is simmering and the sugar has dissolved completely.
  2. Thicken the Filling: Whisk cornstarch with 1 tablespoon of cold water until smooth. Slowly pour this into the simmering blueberry mixture while stirring constantly. Continue cooking for 1-2 minutes until the filling thickens.
  3. Finish the Filling: Remove the saucepan from heat and gently fold in the remaining 1 cup of fresh blueberries. Set the filling aside to cool slightly.
  4. Make the Pancake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
  5. Mix Wet Ingredients: In a separate bowl, whisk the lightly beaten eggs with buttermilk, melted butter, and vanilla extract.
  6. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently whisk just until combined. Avoid overmixing to keep the batter light and fluffy.
  7. Prepare to Assemble: Preheat your oven to 375°F (190°C). Butter a 9×13 inch baking dish to prevent sticking.
  8. Layer the Batter: Pour half of the pancake batter evenly into the prepared baking dish.
  9. Add Blueberry Filling: Spoon the blueberry filling over the pancake batter, spreading it evenly across the dish.
  10. Top with Remaining Batter: Carefully spread the remaining pancake batter over the blueberry filling as evenly as possible.
  11. Bake the Casserole: Bake in the preheated oven for 30-35 minutes or until the casserole is golden brown and a toothpick inserted into the center comes out clean.
  12. Prepare the Glaze (Optional): While the casserole is baking or cooling, whisk together powdered sugar, buttermilk, and vanilla extract until smooth. Adjust consistency by adding extra buttermilk 1 tablespoon at a time until desired thickness is reached.
  13. Serve: Allow the casserole to cool slightly before slicing. Drizzle with the prepared glaze if desired, and serve warm with maple syrup, whipped cream, and fresh mint leaves.

Notes

  • Do not overmix the pancake batter to keep it tender and fluffy.
  • You can use frozen blueberries if fresh are not available, just thaw and drain excess liquid.
  • The glaze is optional but adds a lovely sweet touch to the casserole.
  • This casserole can be assembled the night before and refrigerated; bake it fresh in the morning for convenience.
  • Use a toothpick test to check doneness as baking times may vary slightly by oven.

Nutrition

Keywords: blueberry pancake casserole, buttermilk pancake casserole, baked pancake, blueberry breakfast casserole, brunch recipes

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