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The Ultimate Breakfast Recipe

The Ultimate Breakfast Recipe
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★★★★★

4.7 from 15 reviews

A decadent Blueberry Buttermilk Pancake Casserole combining fluffy pancakes with a luscious blueberry filling, baked to golden perfection and optionally topped with a sweet glaze. Perfect for a special breakfast or brunch, this make-ahead casserole is bursting with fresh blueberry flavor and complemented by a rich buttermilk batter.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar

Wet Ingredients

  • 2 large eggs, lightly beaten
  • 2 cups buttermilk
  • 4 tablespoons unsalted butter, melted, plus more for greasing
  • 1 teaspoon vanilla extract

Blueberry Filling

  • 4 cups fresh blueberries, divided (3 cups for cooking, 1 cup fresh)
  • 1/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch

Glaze (Optional)

  • 1 cup powdered sugar
  • 2–3 tablespoons buttermilk
  • 1/2 teaspoon vanilla extract

To Serve

  • Maple syrup
  • Whipped cream
  • Fresh mint leaves

Instructions

  1. Prepare the Blueberry Filling: In a medium saucepan, combine 3 cups of blueberries, 1/4 cup sugar, and 2 tablespoons lemon juice. Cook over medium heat, stirring occasionally, until the mixture simmers and the sugar is dissolved.
  2. Thicken the Filling: Whisk 1 tablespoon cornstarch with 1 tablespoon of cold water until smooth. Slowly pour this slurry into the simmering blueberry mixture while stirring constantly. Cook for 1-2 minutes until the filling thickens.
  3. Add Fresh Blueberries: Remove the saucepan from heat and gently fold in the remaining 1 cup of fresh blueberries. Set the filling aside to cool slightly.
  4. Make the Pancake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 2 tablespoons sugar. In a separate bowl, whisk the eggs, buttermilk, melted butter, and 1 teaspoon vanilla extract until combined.
  5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix to keep the batter light and fluffy.
  6. Preheat and Grease: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish thoroughly with butter to prevent sticking.
  7. Assemble the Casserole: Pour half of the pancake batter into the prepared baking dish and spread it evenly. Spoon the blueberry filling evenly on top of the batter.
  8. Add Remaining Batter: Pour the remaining pancake batter over the blueberry layer, spreading it as evenly as possible to cover the filling.
  9. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the casserole is golden brown and a toothpick inserted in the center comes out clean.
  10. Prepare the Glaze (Optional): While the casserole is baking or cooling, whisk together the powdered sugar, buttermilk, and vanilla extract until smooth. Add additional buttermilk, 1 tablespoon at a time, until you achieve your desired glaze consistency.
  11. Cool and Serve: Allow the casserole to cool slightly before slicing. Drizzle with the glaze if using, and serve warm topped with maple syrup, whipped cream, and fresh mint leaves for a delicious finishing touch.

Notes

  • Do not overmix the batter to avoid tough pancakes.
  • The blueberry filling can be made a day ahead and refrigerated.
  • Use fresh blueberries for the best flavor; frozen can be used but may release more liquid.
  • The glaze is optional but adds a lovely sweetness and moisture.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.

Nutrition

Keywords: blueberry casserole, pancake casserole, breakfast casserole, buttermilk pancakes, baked pancakes, blueberry breakfast

Find it online: https://savorandsimmer.com/the-ultimate-breakfast-recipe/