Blueberry Buttermilk Pancake Casserole Recipe

Introduction

This Blueberry Buttermilk Pancake Casserole is a delightful twist on classic pancakes, baked to golden perfection in a casserole dish. It’s a simple, comforting breakfast that’s perfect for feeding a crowd or enjoying a cozy weekend brunch.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries
• Optional: powdered sugar or maple syrup for serving

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. Step 3: In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined—avoid overmixing to keep the casserole tender.
5. Step 5: Carefully fold in the blueberries, distributing them evenly through the batter.
6. Step 6: Pour the batter into the prepared baking dish and spread it out evenly.
7. Step 7: Bake for 30 to 35 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean.
8. Step 8: Allow the casserole to rest for 10 minutes before slicing. Serve warm, topped with powdered sugar or maple syrup if desired.

Tips & Variations

• Use frozen blueberries straight from the freezer to prevent the batter from turning purple.
• For extra flavor, toss the blueberries with a teaspoon of sugar before folding them in.
• Substitute buttermilk with plain yogurt mixed with a splash of milk if you don’t have buttermilk on hand.
• Add a pinch of cinnamon or lemon zest to the batter for a bright, aromatic twist.
• Try topping the casserole with streusel before baking for a sweet, crunchy texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for about 30 seconds or in a preheated oven at 350°F (175°C) for 10 minutes until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this casserole?

Yes, frozen blueberries work great. Add them directly to the batter without thawing to keep the batter from becoming too watery.

How do I make this dairy-free?

Use a dairy-free milk alternative mixed with a tablespoon of lemon juice or vinegar as a buttermilk substitute, and replace the butter with a plant-based margarine or coconut oil.

Blueberry Buttermilk Pancake Casserole Recipe

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★★★★★

4.7 from 72 reviews

This Blueberry Buttermilk Pancake Casserole is a delightful twist on traditional pancakes, baked to golden perfection in a casserole dish. Combining fluffy layers infused with fresh blueberries and a tangy buttermilk flavor, it’s an easy-to-make breakfast that can serve a crowd. The casserole offers a comforting, moist texture with the sweet burst of berries in every bite, perfect for weekend brunch or special occasions.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons melted butter
• 1 teaspoon vanilla extract

Fruit

• 1 ½ cups fresh or frozen blueberries

Optional Toppings

• Powdered sugar for serving
• Maple syrup for serving

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s perfectly hot by the time your batter is ready.
2. Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined, ensuring your batter will rise properly.
4. Combine Wet Ingredients: In a separate bowl, blend the buttermilk, eggs, melted butter, and vanilla extract until smooth and well mixed.
5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the casserole light and tender.
6. Add Blueberries: Carefully fold in the blueberries, whether fresh or frozen, distributing them evenly throughout the batter without breaking them.
7. Transfer to Baking Dish: Pour the batter into the prepared baking dish, spreading it evenly with a spatula for uniform baking.
8. Bake: Place the dish in the oven and bake for 30–35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean, indicating it’s cooked through.
9. Rest and Serve: Allow the casserole to rest for 10 minutes to set. Slice into portions and serve warm, optionally topped with powdered sugar or maple syrup for extra sweetness.

Notes

• For extra flavor, you can add a teaspoon of lemon zest to the batter.
• Frozen blueberries do not need to be thawed before folding into the batter.
• Use fresh blueberries in season for the best flavor and texture.
• To make ahead, prepare the casserole the night before and bake in the morning, adding 5-10 minutes to the baking time if baking straight from the refrigerator.
• Make sure not to overmix the batter to keep the casserole fluffy and tender.
• Serve with additional sides like fresh fruit or yogurt for a complete meal.

Keywords: blueberry pancake casserole, baked pancakes, breakfast casserole, blueberry breakfast bake, buttermilk pancake casserole