Description
This Blueberry Buttermilk Pancake Casserole is a delightful twist on traditional pancakes, featuring layers of fluffy buttermilk pancakes and a sweet blueberry filling. Drizzle with a buttermilk glaze for an extra touch of indulgence.
Ingredients
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 the 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 mixed.
- Make the Blueberry Filling: In a saucepan, combine 3 cups blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened.
- Assemble the Casserole: Grease a baking dish and pour half the pancake batter. Add a layer of blueberry filling and top with remaining batter. Bake until golden brown.
- Optional Buttermilk Glaze: Whisk together powdered sugar, buttermilk, and vanilla. Drizzle over the casserole before serving.
Notes
- You can customize this casserole by adding nuts or other fruits to the blueberry filling.
- Serve with a dollop of whipped cream and a sprinkle of fresh mint for a decorative touch.
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 15 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 50 mg
Keywords: blueberry pancake casserole, buttermilk pancake, breakfast recipe, brunch idea