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–+ servings
Blueberry Buttermilk Pancake Casserole

Blueberry Buttermilk Pancake Casserole: The Ultimate Brunch Treat

A hearty Blueberry Buttermilk Pancake Casserole for a delicious breakfast without flipping pancakes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Substitute with a gluten-free blend for a gluten-free version.
  • 2 tablespoons baking powder Ensure freshness for best results.
  • 1 teaspoon baking soda Enhances leavening with buttermilk.
  • 1 teaspoon salt Balances sweetness.
  • 1 cup granulated sugar Adjust based on fruit sweetness.
  • 3 large eggs Can use flaxseed meal as a vegan substitute.
  • 2 cups buttermilk Substitute with regular milk mixed with lemon juice or vinegar.
  • ½ cup unsalted butter Can use brown butter for more flavor.
  • 1 teaspoon vanilla extract Use pure vanilla for best results.
For the Filling
  • 3 cups fresh blueberries Can substitute with other berries.
  • 1 tablespoon lemon juice Balances sweetness.
  • 2 tablespoons cornstarch Can be replaced with arrowroot powder.
Optional Glaze
  • 1 cup powdered sugar Adjust with buttermilk for consistency.
For Serving
  • 1 cup maple syrup Classic topping.
  • 1 cup whipped cream Adds lightness.
  • ¼ cup fresh mint leaves For garnish.

Equipment

  • Mixing Bowl
  • Saucepan
  • baking dish
  • Whisk

Method
 

Step-by-Step Instructions
  1. Combine 3 cups of fresh blueberries, some granulated sugar, and a splash of lemon juice in a saucepan. Cook until simmering, about 5-7 minutes. Stir in cornstarch mixed with water to thicken. Remove from heat.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In another bowl, beat eggs, buttermilk, melted butter, and vanilla. Stir wet ingredients into dry until just combined.
  3. Preheat oven to 375°F (190°C) and grease a baking dish. Pour half of the batter into the dish. Add blueberry filling, then top with remaining batter.
  4. Bake for 30-35 minutes until golden brown and a toothpick comes out clean. Let cool for 10 minutes.
  5. For the glaze, whisk together powdered sugar, buttermilk, and vanilla extract until smooth. Adjust consistency as desired.
  6. Slice casserole into squares and serve warm with syrup, whipped cream, or fresh mint leaves.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

This casserole is perfect for meal prep and can be customized with different fruits and nuts to suit everyone's taste.

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