This warm and fruity pancake casserole is everything we love about summer mornings—sweet berries, comforting pancakes, and that touch of homemade love. Perfect for weekend brunch, a make-ahead breakfast, or a fun cooking project with the kids!
Groceries |
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2 cups all-purpose flour
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2 tablespoons sugar
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1 tablespoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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2 large eggs
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2 cups buttermilk
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¼ cup Foodie Tasting Room Butter Extra Virgin Olive OIl
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1 teaspoon Foodie tasting Room Vanilla Extract
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½ cup Foodie Tasting Room Blackberry Jam (or your favorite berry jam)
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1 cup fresh blackberries
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Foodie tasting Room Clover Honey for serving
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whipped cream
The steps to follow
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Preheat your oven to 350°F and lightly grease a 9x9 or 9x13 baking dish.
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, beat the eggs and mix in the buttermilk, EVOO, and vanilla extract.
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Combine the wet and dry ingredients just until blended. Do not overmix—lumps are okay!
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Fold in half of the fresh blackberries gently.
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Pour half the batter into your baking dish, then swirl in half of the blackberry jam.
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Add the remaining batter on top and swirl in the rest of the jam. Use a butter knife or skewer to create a marbled effect.
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Top with the remaining blackberries and bake for 25–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
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Let cool slightly, then dust with powdered sugar or drizzle with maple syrup. Serve warm with a dollop of whipped cream.
🫐 Make It Fun for Kids!
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Let them swirl the jam for a marbled effect
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Have them help measure and mix
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Serve it picnic-style with fresh juice or a fruit salad
This recipe pairs beautifully with our Blackberry Balsamic Vinegar and makes the whole house smell like a summer bakery. It is comfort food with a seasonal twist—and every bite tastes like home.