Description
This blueberry pancake casserole is a delicious and easy breakfast option, perfect for feeding a crowd!
Ingredients
Scale
- 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
- 4 cups (480g) fresh blueberries, divided
- 1/4 cup (50g) granulated sugar
- 2 tablespoons (30ml) lemon juice
- 1 tablespoon (8g) cornstarch
- 1 cup (120g) powdered sugar
- 2–3 tablespoons (30-45ml) buttermilk
- 1/2 teaspoon vanilla extract
- 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
- This casserole can be made ahead of time and reheated for a quick breakfast.
- Feel free to use frozen blueberries if fresh are not available.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg