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Blueberry Buttermilk Pancake Casserole: The Ultimate Breakfast Recipe

Irresistibly Easy Blueberry Buttermilk Pancake Casserole

Blueberry Buttermilk Pancake Casserole is the ultimate breakfast recipe, combining fluffy pancakes with juicy blueberries for a delightful brunch treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Whimsical Brunch Creations
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup granulated sugar consider using brown sugar for a richer flavor
  • 3 eggs use flax eggs for a vegan alternative
  • 2 cups buttermilk substitute with yogurt or milk mixed with vinegar
  • 1/2 cup unsalted butter can replace with coconut oil for a dairy-free version
  • 1 tbsp vanilla extract use almond extract as a substitute for a different profile
For the Blueberry Filling
  • 3 cups fresh blueberries replace with raspberries or strawberries for variation
  • 1/2 cup granulated sugar adjust to taste
  • 1 tbsp lemon juice can substitute with orange juice
  • 1 tbsp cornstarch arrowroot powder can be a substitute
For the Optional Glaze
  • 1 cup powdered sugar adjust to sweetness preference
  • 1/4 cup buttermilk can replace with milk
  • 1 tsp vanilla extract omit for a simpler version
Toppings and Garnishes
  • 1/2 cup maple syrup served with the casserole to enhance sweetness
  • 1 cup whipped cream optional topping for added creaminess
  • 1/4 cup fresh mint leaves garnish that adds color and a fresh note

Equipment

  • medium saucepan
  • Large Bowl
  • 9x13 inch baking dish

Method
 

Directions
  1. Prepare Blueberry Filling: In a medium saucepan, combine 3 cups of fresh blueberries, sugar, and lemon juice. Cook over medium heat until it simmers for about 5 minutes. Thicken with a cornstarch mixture and stir for 1-2 minutes, then fold in the remaining blueberries.
  2. Make Pancake Batter: In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and granulated sugar. In another bowl, whisk eggs, buttermilk, melted butter, and vanilla. Gently combine the wet and dry ingredients, being careful not to overmix.
  3. Assemble Casserole: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Pour half of the pancake batter into the dish, layer it with the blueberry filling, and then drop the remaining pancake batter on top, spreading it gently.
  4. Bake: Place the casserole in the preheated oven and bake for 30-35 minutes until it turns golden brown and a toothpick inserted in the center comes out clean.
  5. Prepare Optional Glaze: In a small bowl, mix powdered sugar, buttermilk, and vanilla until smooth. Adjust the consistency if needed for drizzling.
  6. Serve: Allow the casserole to cool slightly for about 5 minutes before slicing. Drizzle with the optional glaze and serve warm, adding maple syrup or whipped cream as desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 300mgPotassium: 180mgFiber: 2gSugar: 15gVitamin A: 400IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

This Blueberry Buttermilk Pancake Casserole is all about simplicity and deliciousness, perfect for your next breakfast or brunch gathering!

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