Delicious Blueberry Buttermilk Pancake Casserole for Brunch Bliss

This Blueberry Buttermilk Pancake Casserole is a delightful and easy brunch dish, packed with flavor and convenience.

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Course: Breakfast & Brunch

Cuisine: American

Keyword: Blueberry Buttermilk Pancake Casserole, blueberry recipe, breakfast casserole, Brunch, easy recipe, pancake casserole

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: slices

Calories: 300kcal

Equipment

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

Ingredients

For the Pancake Casserole

2 cups all-purpose flour This flour forms the base for a fluffy texture and golden-brown finish.
4 teaspoons baking powder Helps the casserole rise and creates a light, airy texture.
1 teaspoon baking soda Balances acidity, aiding in achieving fluffy pancake layers.
½ teaspoon salt Enhances the overall flavor by balancing sweetness.
2 tablespoons granulated sugar A subtle sweetness that perfectly complements the blueberries.
2 large eggs, lightly beaten Binds the ingredients together and adds richness.
2 cups buttermilk Provides a tangy flavor and ensures pancakes are wonderfully tender.
4 tablespoons unsalted butter, melted, plus more for greasing Adds richness and helps in creating that golden crust.
1 teaspoon vanilla extract Infuses a warm, aromatic flavor into the batter.

For the Blueberry Filling

4 cups fresh blueberries, divided These juicy gems ensure every bite of the casserole is bursting with flavor.
¼ cup granulated sugar Sweetens the blueberry filling, balancing out the acidity of the fruit.
2 tablespoons lemon juice Brightens the flavors and enhances the blueberries' natural sweetness.
1 tablespoon cornstarch Thickens the berry mixture, preventing it from becoming too watery.

For the Glaze (Optional)

1 cup powdered sugar Creates a sweet finish to drizzle over the baked casserole.
2-3 tablespoons buttermilk Adjusts the glaze's consistency to your liking.
½ teaspoon vanilla extract Adds a delectable touch to the glaze.

Serving Suggestions

Maple syrup A classic complement for pancakes, perfect for drizzling!
Whipped cream Add a dollop for that luxurious finishing touch.
Fresh mint leaves A burst of fresh flavor and a lovely garnish!

Instructions

Step-by-Step Instructions for Blueberry Buttermilk Pancake Casserole

In a medium saucepan, combine 3 cups of fresh blueberries, ¼ cup of sugar, and 2 tablespoons of lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the mixture simmers and the sugar dissolves.
Whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl. Pour this mixture slowly into the simmering blueberry filling while stirring constantly.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 4 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 tablespoons of granulated sugar.
In a separate bowl, whisk together 2 lightly beaten large eggs, 2 cups of buttermilk, 4 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla extract.
Pour the wet ingredients into the dry mixture and gently whisk until just combined.
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with additional melted butter.
Pour half of the pancake batter into the greased dish, using a spatula to spread it evenly across the bottom.
Spoon the prepared blueberry filling evenly over the first layer of batter.
Carefully pour the remaining pancake batter over the blueberry filling, spreading it as evenly as possible.
Bake the casserole in the preheated oven for 30–35 minutes, or until it turns golden brown on top.
While the casserole is baking, in a bowl, whisk together 1 cup of powdered sugar, 2–3 tablespoons of buttermilk, and ½ teaspoon of vanilla extract until smooth.
Once baked, let your Blueberry Buttermilk Pancake Casserole cool slightly before slicing it into squares.

Notes

This Blueberry Buttermilk Pancake Casserole will surely become a family favorite, offering easy preparation and delightful flavors!

Nutrition