Blueberry Buttermilk Pancake Casserole Recipe
Introduction
Discover the joy of a comforting brunch with this Blueberry Buttermilk Pancake Casserole. Fluffy buttermilk pancakes baked with sweet bursts of blueberries make it a perfect make-ahead dish that’s sure to impress family and friends.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/4 cup melted unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Step 1: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 3: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until combined.
- Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
- Step 5: Fold in the blueberries carefully to distribute them evenly.
- Step 6: Pour the batter into the prepared baking dish and spread it evenly.
- Step 7: Bake for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Step 8: Remove from oven and let cool a few minutes before serving.
Tips & Variations
- Use frozen blueberries without thawing to prevent a soggy batter.
- If you don’t have buttermilk, make a substitute by mixing 1 tablespoon lemon juice or vinegar with milk to reach 2 cups; let it sit for 5 minutes before using.
- Prepare the casserole the night before by layering the batter in the dish, covering, and refrigerating, then bake fresh in the morning.
- Try adding other fruits like raspberries, strawberries, or peaches for a fun twist.
- Serve with maple syrup, powdered sugar, or whipped cream for extra flavor.
- Pair with crispy bacon or sausage for a balanced sweet and savory brunch.
Storage
Store leftover casserole covered in the refrigerator for up to 3 days. For longer storage, freeze portions in airtight containers for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven or microwave until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries for this pancake casserole recipe?
Yes, frozen blueberries work well. It’s best not to thaw them before folding into the batter to avoid extra moisture that could make the casserole soggy.
Can I make this blueberry buttermilk pancake casserole the night before?
Absolutely. Prepare the batter and pour it into the baking dish, cover, and refrigerate overnight. Bake it fresh in the morning for a convenient brunch.
Can I substitute buttermilk with another milk in this recipe?
Yes. Use regular milk combined with 1 tablespoon of lemon juice or vinegar per 2 cups of milk, let it sit for 5 minutes, and then use as a buttermilk substitute.
Can I add other fruits to this pancake casserole?
Certainly! Feel free to experiment with strawberries, raspberries, or even mixed berries to customize the flavor to your liking.
Can I freeze leftovers of this breakfast casserole?
Yes. Store leftovers in freezer-safe containers or bags for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
PrintBlueberry Buttermilk Pancake Casserole Recipe
This Blueberry Buttermilk Pancake Casserole is a delicious and easy make-ahead brunch dish featuring fluffy buttermilk pancakes baked with sweet bursts of fresh or frozen blueberries. Perfect for gatherings, this recipe combines classic pancake flavors with the convenience of a baked casserole, topped with optional sweet accents like maple syrup or powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 teaspoons vanilla extract
Additional Ingredients
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted unsalted 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 batter light and fluffy.
- Fold in Blueberries: Carefully fold the fresh or frozen blueberries into the batter, distributing them evenly.
- Pour Batter into Baking Dish: Transfer the pancake batter into the prepped baking dish and spread it evenly.
- Bake the Casserole: Bake for 25 to 30 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Optionally, sprinkle with brown sugar and ground cinnamon topping before or after baking for added flavor.
Notes
- Use fresh or frozen blueberries; if frozen, do not thaw before adding to batter to avoid excess moisture.
- If you don’t have buttermilk, create a substitute by mixing 1 tablespoon lemon juice or vinegar with milk to make 2 cups, letting it sit for 5 minutes.
- The casserole can be assembled the night before and refrigerated, then baked fresh in the morning.
- Optional toppings include maple syrup, powdered sugar, whipped cream, or extra fresh blueberries.
- Try other fruits like raspberries, strawberries, or sliced peaches for variation.
- Pair the casserole with sausage or crispy bacon for a savory contrast.
- Leftovers can be frozen in airtight containers and reheated in the oven or microwave.
Keywords: blueberry pancake casserole, buttermilk pancake bake, brunch casserole recipe, make-ahead pancake casserole, blueberry breakfast bake
