Blueberry Pancake Casserole (Printable Version)
Baked pancakes filled with fresh blueberries, offering a warm and comforting brunch option.
# Ingredients Required:
→ Dry Ingredients
01 -
510 g all-purpose flour
02 -
60 g granulated sugar
03 -
30 g dark brown sugar
04 -
1 teaspoon baking powder
05 -
1 teaspoon baking soda
06 -
1 teaspoon salt
07 -
½ teaspoon ground cinnamon
→ Wet Ingredients
08 -
500 ml buttermilk
09 -
100 ml fresh orange juice
10 -
60 g unsalted butter, melted
11 -
1½ teaspoons vanilla extract
12 -
2 large eggs
13 -
Zest of 1 orange
→ Additional
14 -
250 g fresh blueberries
15 -
Butter or non-stick spray, for greasing
16 -
Maple syrup, for serving
# Guide to Cooking:
01 -
In a large bowl, whisk together flour, granulated sugar, dark brown sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
02 -
In a separate bowl, combine buttermilk, orange juice, melted butter, vanilla extract, eggs, and orange zest. Whisk thoroughly until smooth.
03 -
Gradually fold the wet ingredients into the dry ingredients until just combined. Carefully fold in the fresh blueberries, taking care not to overmix.
04 -
Pour the batter into a greased baking dish and bake in a preheated oven at 175°C for 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
05 -
Allow to cool slightly before serving warm with maple syrup and optional whipped cream or powdered sugar.
# Extra Suggestions:
01 -
This dish can be assembled the night before and baked fresh in the morning for convenience.
02 -
Serve warm to enhance flavor and texture.