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Blueberry Buttermilk Pancake Casserole

Blueberry Buttermilk Pancake Casserole

Enjoy this Blueberry Buttermilk Pancake Casserole, a delightful blend of buttermilk pancakes and juicy blueberries, perfect for brunch or busy mornings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour substitute with a gluten-free flour blend for a gluten-free option
  • 2 tbsp Baking Powder ensure it’s fresh for the best results
  • 1 tsp Baking Soda freshness is key for effectiveness
  • 1 tsp Salt sea salt or kosher salt can work as alternatives
  • 1/3 cup Granulated Sugar can replace with brown sugar for a deeper flavor
  • 3 large Eggs for an egg-free alternative, use flaxseed meal mixed with water
  • 2 cups Buttermilk substitute with sour cream or yogurt thinned with water
  • 1/2 cup Unsalted Butter can use coconut oil for a dairy-free version
  • 1 tsp Vanilla Extract swap with almond extract for a different note
For the Blueberry Filling
  • 3 cups Fresh Blueberries can substitute with raspberries or strawberries
  • 1 tbsp Lemon Juice lime juice can serve as an alternative
  • 2 tbsp Cornstarch arrowroot powder is another good thickening option
For the Glaze
  • 1 cup Powdered Sugar can substitute with a sugar alternative for lower-sugar
  • 2 tbsp Maple Syrup can use honey or agave syrup as alternatives
Optional Toppings
  • Whipped Cream coconut whipped cream works for a dairy-free option
  • Fresh Mint Leaves provides aroma, omit if unavailable

Equipment

  • Medium saucepan
  • large mixing bowl
  • 9x13-inch baking dish
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine 3 cups of fresh blueberries, granulated sugar, and a splash of lemon juice over medium heat. Stir the mixture gently until it reaches a simmer and the sugar fully dissolves—about 3-5 minutes.
  2. Whisk together cornstarch with cold water until smooth. Once the blueberry mixture is simmering, gradually pour in the cornstarch slurry while stirring continuously. Cook for 2-3 minutes until thickened.
  3. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well combined. In another bowl, beat eggs then mix in buttermilk, melted butter, and vanilla. Fold wet ingredients into dry ingredients gently.
  4. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish. Pour half of your batter into the dish, spread evenly, spoon blueberry filling over, then dollop remaining batter on top.
  5. Place the dish in the oven and bake for 30-35 minutes until golden-brown and a toothpick comes out clean.
  6. For an optional glaze, whisk together powdered sugar, a splash of buttermilk, and a dash of vanilla. Adjust consistency with more buttermilk or sugar.
  7. Allow casserole to cool for about 10 minutes before slicing into squares. Serve warm, drizzled with glaze or maple syrup and whipped cream.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1.5mg

Notes

Avoid overmixing the batter and check for doneness at 30 minutes to prevent overbaking. Use fresh ingredients for best results.

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