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If you’re someone who loves waking up to the smell of fluffy pancakes but wants to save some time and effort in the morning, this Blueberry Buttermilk Pancake Casserole Recipe will become an instant favorite. Imagine the comforting warmth of a baked pancake dish studded with bursts of juicy blueberries and infused with the tangy richness of buttermilk. It’s a beautiful blend of flavors and textures presented in a casserole form that’s perfect for feeding a crowd or indulging in leftovers all week long.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity. Each ingredient plays a crucial role in creating the perfect balance of flavor, fluffiness, and that irresistible golden crust. From the tangy buttermilk adding tenderness to the burst of fresh blueberries brightening every bite, this recipe relies on straightforward pantry staples you probably already have.
- 2 cups all-purpose flour: The base that gives the casserole its structure and softness.
- 1 tablespoon baking powder: Helps the casserole rise beautifully for that fluffy texture.
- 1 teaspoon baking soda: Works with buttermilk to create a light, airy crumb.
- 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1/4 cup granulated sugar: Adds just the right touch of sweetness to the batter.
- 2 large eggs: Bind the ingredients and contribute to the casserole’s richness.
- 2 cups buttermilk: Introduces tanginess and moisture, keeping the casserole tender and flavorful.
- 1/4 cup unsalted butter, melted: Adds richness and helps with browning.
- 1 teaspoon vanilla extract: Boosts overall flavor with a warm, inviting note.
- 2 cups fresh blueberries (or frozen): The star ingredient that brings bursts of juicy sweetness in every bite.
- 1/2 teaspoon ground cinnamon (optional): Provides a subtle warmth and depth that pairs wonderfully with blueberries.
- Powdered sugar, for serving (optional): A pretty finishing touch that adds delicate sweetness.
- Maple syrup, for serving (optional): Classic drizzle to enhance the pancake flavor.
How to Make Blueberry Buttermilk Pancake Casserole Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the flour, baking powder, baking soda, salt, and sugar in a large bowl. This ensures even distribution of all the leavening agents and seasoning, which is key for a well-risen and flavorful casserole.
Step 2: Prepare Wet Ingredients
In a separate bowl, beat the eggs until they’re light and frothy—this adds air to the batter. Then add the buttermilk, melted butter, and vanilla extract. Whisk these together until everything is perfectly combined and smooth, setting the stage for a tender crumb.
Step 3: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry and gently fold them together with a spatula. Be gentle here; overmixing can make the casserole dense. Aim for a batter with just a few streaks of flour left—it’s okay if it’s not perfectly smooth.
Step 4: Add Blueberries and Cinnamon
Carefully fold in the fresh or frozen blueberries along with the optional cinnamon. This step ensures blueberries are evenly distributed so you get delicious purple pops in every slice.
Step 5: Prepare to Bake
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter or cooking spray to prevent sticking and help the casserole develop a lovely crust.
Step 6: Bake the Casserole
Pour the batter into your prepared baking dish and spread it out evenly. Place it in the oven and bake for 25 to 30 minutes. You’ll know it’s done when the top turns a gorgeous golden brown and a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
After baking, allow the casserole to cool for about 10 minutes. This resting time helps the texture set up, making it easier to cut neat squares for serving.
How to Serve Blueberry Buttermilk Pancake Casserole Recipe
Garnishes
While the casserole is delightful on its own, finishing it with a dusting of powdered sugar adds a touch of elegance and sweetness. Pairing with warm maple syrup or a dollop of whipped cream can take the experience from comforting to indulgent. Fresh fruit or a spoonful of yogurt can also add brightness and creaminess.
Side Dishes
This Blueberry Buttermilk Pancake Casserole Recipe pairs beautifully with crispy bacon or breakfast sausage, creating a lovely balance of sweet and savory on your plate. A simple mixed green salad with a light vinaigrette also works well for those who prefer a fresher, lighter contrast to the rich casserole.
Creative Ways to Present
For a brunch party, serve the casserole in individual ramekins for charming personal portions. You can also layer it with whipped cream and extra blueberries in glass jars for a visually stunning and convenient grab-and-go treat. Letting guests customize with toppings like nuts or chocolate chips can add extra fun and flavor variety.
Make Ahead and Storage
Storing Leftovers
Leftover Blueberry Buttermilk Pancake Casserole Recipe keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to maintain moisture and freshness. It’s great for quick breakfasts or snacks throughout the week.
Freezing
If you want to prepare ahead in larger batches, this casserole freezes exceptionally well. Cut into squares and layer pieces with parchment paper between them in a freezer-safe container or bag. Freeze for up to 2 months for easy future breakfasts.
Reheating
To enjoy your leftovers, warm pieces in the microwave for about 30-60 seconds or reheat in the oven at 350°F (175°C) for 10-15 minutes until heated through and slightly crisp on the edges. Add fresh blueberries or a drizzle of maple syrup for that fresh-from-the-oven feeling.
FAQs
Can I use frozen blueberries for this casserole?
Absolutely! Frozen blueberries work just as well as fresh ones in the Blueberry Buttermilk Pancake Casserole Recipe. Just fold them in gently to avoid turning the batter purple and be mindful to slightly reduce any additional liquid if using very watery frozen fruit.
Is it possible to make this recipe gluten-free?
Yes. You can substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum for best results. The texture may be slightly different but still delicious and fluffy.
Can I prepare this casserole the night before?
You can mix the batter and refrigerate it overnight. Bake it fresh in the morning to enjoy warm, fluffy casserole with all the flavors at their peak.
What if I don’t have buttermilk on hand?
For a buttermilk substitute, simply add 1 tablespoon of lemon juice or white vinegar to 2 cups of milk and let it sit for 5-10 minutes. This will produce the acidity needed for the baking soda to activate and gives the same tangy depth.
How do I prevent the blueberries from sinking?
Coating the blueberries lightly with flour before folding them into the batter helps keep them suspended evenly throughout the casserole, so you get delicious fruit in every bite.
Final Thoughts
This Blueberry Buttermilk Pancake Casserole Recipe is one of those rare dishes that feels both cozy and effortlessly impressive. Whether feeding a family or treating friends, it’s a delicious way to enjoy all the best things about pancakes with less fuss and more joy. Give it a try—you might just find it becoming your go-to breakfast for busy mornings or leisurely weekends alike.
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Blueberry Buttermilk Pancake Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Buttermilk Pancake Casserole is a delightful and easy-to-make breakfast dish combining the classic flavors of pancakes with fresh blueberries baked into a warm, comforting casserole. Perfect for feeding a crowd, it offers the familiar taste of fluffy buttermilk pancakes with the convenience of a baked dish, topped optionally with powdered sugar and maple syrup.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
Wet Ingredients
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Main Mix-ins and Toppings
- 2 cups fresh blueberries (or frozen, if out of season)
- Powdered sugar, for serving (optional)
- Maple syrup, for serving (optional)
Instructions
- Mix dry ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, sugar, and cinnamon if using. Whisk thoroughly to ensure even distribution of all dry ingredients.
- Whisk eggs: In a separate bowl, whisk the eggs until they become light and frothy, which helps to add airiness to the batter.
- Combine wet ingredients: Add the buttermilk, melted unsalted butter, and vanilla extract to the eggs and whisk until fully blended to create a smooth wet mixture.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients, folding gently with a spatula to combine without overmixing, which can make the batter tough.
- Fold in blueberries: Gently fold the fresh or frozen blueberries into the batter, distributing them evenly without crushing.
- Prepare baking dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
- Pour and spread batter: Pour the prepared pancake batter into the greased baking dish, spreading it evenly with a spatula for uniform baking.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove the casserole from the oven and let it cool for about 10 minutes to set and make cutting easier.
- Serve: Cut the casserole into squares and serve warm or at room temperature. Optionally, dust with powdered sugar and serve with warm maple syrup, whipped cream, or yogurt. Fresh fruit on the side complements it nicely.
Notes
- Using fresh or frozen blueberries works well; if using frozen, do not thaw to avoid discoloring the batter.
- Do not overmix the batter to keep the casserole light and fluffy.
- Ensure the baking dish is properly greased to prevent sticking.
- This casserole can be prepared the night before and baked fresh in the morning for a convenient breakfast.
- Customize with additional spices like nutmeg or add lemon zest for extra flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
