Blueberry 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
Scale
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
