Description
A delightful and uncomplicated breakfast option with fluffy pancake layers and a luscious sweet blueberry filling.
Ingredients
Scale
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- 2 large eggs, lightly beaten
- 2 cups buttermilk
- 4 tablespoons melted butter (plus more for greasing)
- 1 teaspoon vanilla extract
- 4 cups fresh blueberries (divided)
- ¼ cup sugar (for filling)
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 cup powdered sugar (for glazing, optional)
- 2–3 tablespoons buttermilk (for glazing, optional)
- ½ teaspoon vanilla extract (for glazing, optional)
- Optional toppings: Maple syrup, whipped cream, fresh mint leaves
Instructions
- Prepare the Blueberry Filling: In a medium saucepan over medium heat, combine 3 cups of fresh blueberries, lemon juice, and sugar. Cook until the blueberries start releasing their juices and soften. In a small bowl, whisk together cornstarch and 1 tablespoon of cold water until smooth, then stir this mixture into the blueberry mix. Allow it to simmer for another 1–2 minutes until it thickens, then remove the pan from heat and fold in the remaining cup of blueberries.
- Make the Pancake Batter: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. Pour the wet into the dry ingredients, mixing just until combined.
- Assemble the Casserole: Grease your baking dish with melted butter. Pour half of the pancake batter into the dish and spread it evenly. Spoon the blueberry filling over the batter and add the remaining batter on top.
- Bake: Place in the oven and bake for 30–35 minutes or until golden brown. Let cool slightly before serving.
- Prepare the Glaze (Optional): Whisk powdered sugar, buttermilk, and vanilla extract until smooth.
- Serve and Enjoy: Slice and serve warm with glaze or syrup.
Notes
Ensure the blueberries are fresh for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
Nutrition
- Calories: 280 kcal
- Sodium: 320 mg
- Protein: 6 g