Blueberry Buttermilk Pancake Casserole
Blueberry Buttermilk Pancake Casserole is a deliciously fluffy dish that combines layers of sweet blueberry filling with soft pancake batter. Perfect for family gatherings or weekend brunch, this recipe is quick to prepare and easy to customize with seasonal fruits or nuts. With its vibrant flavors and comforting texture, it’s sure to become a favorite breakfast option. Serve it warm drizzled with maple syrup or topped with whipped cream for an indulgent treat that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 12 people 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
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 melted unsalted butter
- 4 cups fresh blueberries
- 1/4 cup granulated sugar (for filling)
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a medium saucepan, combine 3 cups of blueberries, sugar, and lemon juice. Cook over medium heat until simmering.
- Whisk cornstarch with cold water, then stir into the blueberry mixture until thickened. Remove from heat and add remaining blueberries.
- In a large bowl, mix flour, baking powder, baking soda, salt, and sugar. In another bowl, combine eggs, buttermilk, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients; mix gently until just combined.
- Spread half of the batter in the greased dish. Layer with blueberry filling and top with remaining batter.
- Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 220
- Sugar: 10g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg