Description
A delightful casserole featuring fluffy buttermilk pancake layers filled with a vibrant homemade blueberry sauce and fresh berries, baked to golden perfection.
Ingredients
For the Pancake Batter:
2 cups (240g) all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons (25g) granulated sugar
2 large eggs, lightly beaten
2 cups (480ml) buttermilk
4 tablespoons (56g) unsalted butter, melted, plus more for greasing
1 teaspoon vanilla extract
For the Blueberry Filling:
4 cups (480g) fresh blueberries, divided
1/4 cup (50g) granulated sugar
2 tablespoons (30ml) lemon juice
1 tablespoon (8g) cornstarch
For the Buttermilk Glaze (Optional):
1 cup (120g) powdered sugar
2–3 tablespoons (30-45ml) buttermilk
1/2 teaspoon vanilla extract
For Serving (Optional):
Maple syrup
Whipped cream
Fresh mint leaves
Instructions
- In a medium saucepan, combine 3 cups of the fresh blueberries, sugar, and lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally, until the sugar dissolves and the blueberries release their juices.
- In a small bowl, whisk 1 tablespoon cornstarch with 1 tablespoon cold water to create a slurry. Slowly pour the slurry into the simmering blueberry mixture, stirring constantly. Cook for 1–2 minutes, until slightly thickened and able to coat the back of a spoon.
- Remove from heat and gently stir in the remaining 1 cup of fresh blueberries. Set the blueberry filling aside to cool slightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 2 tablespoons granulated sugar.
- In a separate bowl, whisk together the eggs, buttermilk, cooled melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Do not overmix; a few lumps are perfectly fine.
- Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with butter.
- Pour half of the pancake batter into the prepared baking dish and spread it evenly.
- Spoon the blueberry filling evenly over the pancake batter.
- Pour the remaining pancake batter over the blueberry layer, spreading as evenly as possible.
- Bake for 30–35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for a few minutes before slicing and serving.
- While cooling, prepare the optional buttermilk glaze by whisking together powdered sugar, 2–3 tablespoons buttermilk, and ½ teaspoon vanilla extract until smooth. Drizzle over the warm casserole.
- Cut into squares and serve warm, with maple syrup, whipped cream, and fresh mint leaves if desired.
Notes
Ensure melted butter is slightly cooled before adding to eggs to prevent scrambling.
Do not overmix the pancake batter; lumps are okay and lead to a more tender casserole.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sodium: 120mg
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: blueberry buttermilk pancake casserole, pancake bake, breakfast casserole, blueberry breakfast, buttermilk pancakes, easy brunch recipe
