Blueberry Buttermilk Pancake Casserole
This Blueberry Buttermilk Pancake Casserole is a stress-free shortcut to enjoying fluffy, comforting pancakes without the griddle fuss. Perfect for a lazy Sunday brunch or a sweet hostess gift, it delivers all the beloved flavors in an easy bake-and-serve dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
Ingredients
Scale
Main ingredients
- 4 cups fresh blueberries (The star of the show! Make sure they’re fresh and plump for the best flavor and burst of sweetness.)
- 2 large eggs (These bind everything together and give our casserole that lovely richness.)
- 2 tablespoons lemon juice (Don’t skip this! It brightens up the flavors and helps activate the baking soda for extra fluffiness.)
- 1 tablespoon maple syrup (Just a touch of sweetness to enhance the overall flavor profile.)
- 2 cups all-purpose flour (The base of our pancake dreams.)
- 4 teaspoons baking powder (Our secret weapon for super fluffy pancakes!)
- 1 teaspoon baking soda (Works with the buttermilk to create that irresistible lightness.)
- 1 tablespoon cornstarch (This little trick helps create a tender crumb and prevents the casserole from getting gummy.)
- 6 tablespoons granulated sugar (For that classic pancake sweetness.)
- 1 cup powdered sugar (For that whimsical dusting on top – pure magic!)
- 0.5 teaspoon salt (Balances out all the sweetness and brings out the flavors.)
- 1.5 teaspoons vanilla extract (The hug in a bottle that makes everything taste extra cozy.)
- 4 tablespoons unsalted butter (Melted. Adds a wonderful richness and helps keep our casserole moist.)
- 2.125 cups buttermilk (The key to tender, tangy pancakes. If you don’t have buttermilk, you can make your own by adding 2 tablespoons of white vinegar or lemon juice to 2 cups of milk and letting it sit for 5-10 minutes.)
- Fresh mint leaves (For garnish)
- Whipped cream (For serving)
Instructions
- Preheat your oven to a cozy 375°F (190°C). While that’s warming up, give a 9×13 inch baking dish a good grease. This is super important to prevent any sticking – nobody wants to wrestle their breakfast out of the pan!
- In a nice big bowl, we’re going to whisk together all our dry ingredients: the flour, baking powder, baking soda, cornstarch, granulated sugar, and salt. Give it a good whisk until everything is well combined. This ensures an even distribution of leavening agents, leading to perfectly fluffy pancakes.
- In a separate bowl, it’s time for the wet ingredients to mingle. Whisk together the eggs, buttermilk, melted butter, vanilla extract, lemon juice, and maple syrup. Just a gentle whisk until they’re all friends.
- Now, pour those wet ingredients right into the bowl with your dry ingredients. Here’s a little trick from my kitchen: mix until they are just combined. A few lumps are totally okay! Overmixing is the enemy of tender pancakes, so be gentle. We’re aiming for a smooth batter, but not a perfectly smooth one.
- Gently, and I mean gently, fold in those gorgeous fresh blueberries. You want them to be distributed throughout the batter, but you don’t want to mash them up. They’ll burst with flavor as they bake!
- Pour your beautiful batter into that prepared baking dish. Spread it out evenly so it bakes up nice and uniform.
- Pop that dish into your preheated oven and let it bake for about 25-30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. No more soggy middles!
- Let your masterpiece cool slightly before you dive in. It’ll be super hot straight out of the oven, and we want to enjoy it, not burn our tongues!
- This is the fun part! Once it’s cooled a touch, dust it generously with that powdered sugar. It looks so pretty, like a dusting of snow. Then, artfully arrange some fresh mint leaves on top. It adds a pop of color and a hint of freshness.
- Serve warm, piled high with fluffy whipped cream. Get ready for smiles all around!
Notes
Prep ahead: You can whisk together all the dry ingredients the night before and store them in an airtight container. You can also measure out your wet ingredients and keep them separate in the fridge. Then, in the morning, it’s just a matter of combining and baking!