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

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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)

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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.