Blueberry Buttermilk Pancake Casserole offers a delightful twist on traditional pancakes. This baked version combines the fluffiness of pancakes with the richness of buttermilk and the burst of fresh blueberries, all topped with a sweet glaze. It's perfect for feeding a crowd or preparing ahead for a leisurely brunch.

Full Recipe:

Ingredients

For the Pancake Base:

• 2 cups all purpose flour

• 4 teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 tablespoons granulated sugar

• 2 large eggs, lightly beaten

• 2 cups buttermilk

• 4 tablespoons unsalted butter, melted, plus more for greasing

• 1 teaspoon vanilla extract

For the Blueberry Filling:

• 4 cups fresh blueberries, divided

• ¼ cup granulated sugar

• 2 tablespoons lemon juice

• 1 tablespoon cornstarch

For the Buttermilk Glaze (Optional):

• 1 cup powdered sugar

• 2–3 tablespoons buttermilk

• ½ teaspoon vanilla extract

Optional Toppings:

• Maple syrup

• Whipped cream

• Fresh mint leaves

Directions

1. Prepare the Blueberry Filling:

   • In a medium saucepan, combine 3 cups of blueberries, sugar, and lemon juice.

   • Cook over medium heat until the blueberries release their juices and the mixture begins to simmer.

   • In a small bowl, mix cornstarch with 1 tablespoon of cold water to create a slurry.

   • Stir the cornstarch mixture into the simmering blueberry mixture and cook for an additional 1–2 minutes until the sauce thickens.

   • Remove from heat and gently fold in the remaining 1 cup of fresh blueberries. Set aside to cool slightly.

2. Make the Pancake Batter:

   • Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter.

   • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

   • In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.

   • Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be lumpy; avoid overmixing.

3. Assemble the Casserole:

   • Pour the pancake batter into the prepared baking dish, spreading it evenly.

   • Spoon the blueberry filling over the batter, spreading it out evenly.

   • Use a knife or skewer to gently swirl the blueberries into the batter, creating a marbled effect.

4. Bake:

   • Bake in the preheated oven for 35–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

5. Prepare the Glaze (Optional):

   • While the casserole is baking, whisk together the powdered sugar, buttermilk, and vanilla extract in a small bowl until smooth.

6. Serve:

   • Allow the casserole to cool for a few minutes before slicing.

   • Drizzle the optional buttermilk glaze over each serving.

   • Top with maple syrup, whipped cream, and fresh mint leaves if desired.

Nutritional Information (per serving)

• Calories: Approximately 260 kcal

• Carbohydrates: 36 g

• Protein: 6 g

• Fat: 10 g

• Saturated Fat: 5 g

• Cholesterol: 52 mg

• Sodium: 329 mg

• Potassium: 165 mg

• Fiber: 1 g

• Sugar: 11 g

• Vitamin A: 370 IU

• Vitamin C: 2 mg

• Calcium: 87 mg

• Iron: 1.7 mg