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Blueberry Buttermilk Pancake Casserole

Blueberry Buttermilk Pancake Casserole for Effortless Mornings

This Blueberry Buttermilk Pancake Casserole is an easy and delicious breakfast option that your family will love.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 8 slices
Calories 250 kcal

Equipment

  • Oven
  • baking dish
  • saucepan
  • mixing bowl
  • whisk

Ingredients
  

For the Batter

  • 2 cups all-purpose flour can substitute with whole wheat flour
  • 2 teaspoons baking powder ensure it's fresh for best rise
  • 1 teaspoon baking soda can substitute with baking powder
  • ½ teaspoon salt consider reducing for low-sodium version
  • ¼ cup granulated sugar coconut sugar can be a low-glycemic alternative
  • 3 large eggs can use aquafaba for vegan option
  • 2 cups buttermilk can use milk mixed with vinegar or lemon juice
  • ½ cup unsalted butter can substitute with coconut oil for dairy-free
  • 1 teaspoon vanilla extract almond extract is a good substitute

For the Blueberry Filling

  • 3 cups fresh blueberries can substitute with raspberries or strawberries
  • 1 tablespoon lemon juice lime juice can be a good swap
  • 2 tablespoons cornstarch flour can be used in a pinch but cornstarch is recommended

For the Glaze

  • 1 cup powdered sugar maple sugar is a good alternative
  • 2 tablespoons milk buttermilk can be used for glaze

For Serving

  • ¼ cup maple syrup honey is a great alternative
  • 1 cup whipped cream Greek yogurt can be used for a lighter option
  • to taste fresh mint leaves can be omitted if not available

Instructions
 

Step-by-Step Instructions

  • In a medium saucepan, combine fresh blueberries, granulated sugar, and lemon juice. Heat over medium heat until the mixture starts simmering and the sugar dissolves, about 3-5 minutes.
  • In a small bowl, whisk together cornstarch and cold water until smooth. Gradually add the cornstarch mixture to the simmering blueberry mixture, stirring constantly until thickened, about 2-3 minutes.
  • In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and sugar until well combined. In another bowl, mix eggs, buttermilk, melted unsalted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  • Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish. Pour half of the prepared pancake batter into the dish, then layer the blueberry filling over the batter, followed by the remaining pancake batter.
  • Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  • While the casserole is baking, prepare the optional glaze by whisking together powdered sugar, buttermilk, and vanilla extract until smooth.
  • Once baked, let the casserole cool for about 5-10 minutes. Slice into squares, drizzle with glaze, and serve warm with maple syrup, whipped cream, and mint leaves.

Notes

Avoid overmixing the batter for a fluffier texture. Fresh ingredients ensure the best results.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 1mg
Keyword Blueberry Buttermilk Pancake, Breakfast Casserole, brunch recipe, casserole, Easy Pancake Recipe, Lazy Morning
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