Blueberry Buttermilk Pancake Casserole Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s perfectly hot by the time your batter is ready.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
- 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.
- Combine Wet Ingredients: In a separate bowl, blend the buttermilk, eggs, melted butter, and vanilla extract until smooth and well mixed.
- 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.
- Add Blueberries: Carefully fold in the blueberries, whether fresh or frozen, distributing them evenly throughout the batter without breaking them.
- Transfer to Baking Dish: Pour the batter into the prepared baking dish, spreading it evenly with a spatula for uniform baking.
- 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.
- 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
