Description
Fluffy Blueberry Buttermilk Pancake Casserole, perfect for breakfast or brunch! Layers of pancake batter and sweet blueberry filling topped with a tangy buttermilk glaze.
Ingredients
Scale
- 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 (1/2 stick) unsalted butter, melted, plus more for greasing the pan
- 1 teaspoon vanilla extract
- 4 cups fresh blueberries, divided
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 cup powdered sugar
- 2–3 tablespoons buttermilk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Blueberry Filling: In a medium saucepan, combine 3 cups of blueberries, 1/4 cup sugar, and 2 tablespoons lemon juice. Cook over medium heat, stirring occasionally, until simmering and blueberries have softened (5-7 minutes).
- In a small bowl, whisk together the cornstarch with 1 tablespoon of cold water to create a slurry. Pour the cornstarch slurry into the simmering blueberry mixture and stir constantly until the filling has thickened to your desired consistency, about 1-2 minutes.
- Remove from heat and stir in the remaining 1 cup of fresh blueberries. Set aside to cool slightly.
- Make the Pancake Base: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and gently whisk until just combined. Do not overmix.
- Assemble and Bake: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
- Pour half of the pancake batter into the baking dish, spreading evenly.
- Spoon blueberry filling evenly over the batter.
- Pour remaining pancake batter over the filling, spreading as evenly as possible.
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing and serving.
- Make the Buttermilk Glaze: In a small bowl, whisk together powdered sugar, buttermilk, and vanilla extract until smooth. Add more buttermilk, 1 tablespoon at a time, until you reach your desired consistency.
- Serve: Drizzle buttermilk glaze over the warm pancake casserole. Slice and serve. Optional toppings: whipped cream, fresh blueberries, or powdered sugar.
Notes
- Use frozen blueberries if fresh are unavailable (thaw and drain excess liquid).
- Add other fruits to the filling (raspberries, strawberries, blackberries).
- Assemble ahead of time and refrigerate overnight (add extra baking time).
- Add 1 teaspoon lemon zest to the pancake batter for extra lemon flavor.
- Experiment with different extracts (almond, maple).
- Use gluten-free all-purpose flour blend for a gluten-free version.
- Sprinkle chopped nuts (pecans, walnuts) over the casserole before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes