Description
This Blueberry Buttermilk Pancake Casserole is a delightful twist on traditional pancakes, perfect for feeding a crowd. Layers of fluffy buttermilk pancakes and sweet blueberry filling are baked to perfection, then drizzled with a creamy buttermilk glaze.
Ingredients
Units
Scale
Pancake Base:
- 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
Buttermilk Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tablespoons buttermilk
- 1/2 teaspoon vanilla extract
Optional Toppings:
- Maple syrup
- Whipped cream
- Fresh mint leaves
Instructions
- Prepare Pancake Base: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In a separate bowl, mix eggs, buttermilk, melted butter, and vanilla. Combine wet and dry ingredients until just combined.
- Make Blueberry Filling: In a saucepan, combine 2 cups blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened. Stir in remaining 2 cups of blueberries.
- Assemble Casserole: Pour half of pancake batter into a greased baking dish. Spread blueberry filling on top, then cover with remaining batter.
- Bake: Bake at 375°F for 25-30 minutes, or until golden brown and set.
- Optional Glaze: Whisk together powdered sugar, buttermilk, and vanilla. Drizzle over warm casserole before serving.
Notes
- This casserole can be assembled the night before and baked in the morning for a quick breakfast.
- Feel free to customize the fruit filling with raspberries, strawberries, or a mix of berries.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 380 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg