Description
Indulge in the delightful Blueberry Buttermilk Pancake Casserole: The Ultimate Breakfast Recipe. This charming dish combines fluffy pancake layers with a sweet blueberry filling, perfect for weekend brunches or family gatherings. Easy to prepare and customizable, it allows you to spend more time enjoying your meal and less time in the kitchen. Serve warm with maple syrup, whipped cream, or fresh mint for an elevated experience. Whether it’s a casual Sunday morning or a special occasion, this casserole is sure to please everyone at the table.
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 2 cups buttermilk
- 4 tablespoons unsalted butter
- 4 cups fresh blueberries
- Optional: powdered sugar for glaze
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Prepare blueberry filling by cooking 3 cups of blueberries with sugar and lemon juice until simmering. Thicken with cornstarch mixed with water.
- Combine remaining blueberries and set aside.
- Mix flour, baking powder, baking soda, salt, and sugar in one bowl; whisk eggs, buttermilk, melted butter, and vanilla in another.
- Combine wet and dry ingredients gently; pour half into the prepared dish.
- Spread blueberry filling over batter and top with remaining batter.
- Bake for 30-35 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 250
- Sugar: 15g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Use fresh blueberries for the best flavor; if using frozen, ensure they are thawed and drained. Customize with nuts or other fruits as desired. Make ahead and refrigerate before baking for easy serving.