Blueberry Buttermilk Pancake Casserole Recipe

Introduction

Blueberry Buttermilk Pancake Casserole is a delightful twist on classic pancakes, baked to golden perfection in a casserole dish. This easy and comforting breakfast combines fluffy batter with juicy blueberries for a crowd-pleasing morning treat.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 2 large eggs
• 2 cups buttermilk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries (or frozen, if out of season)
• 1/2 teaspoon ground cinnamon (optional)
• Powdered sugar, for serving (optional)
• Maple syrup, for serving (optional)

Instructions

1. Step 1: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk until well mixed.
2. Step 2: In another bowl, whisk the eggs until light and frothy.
3. Step 3: Add buttermilk, melted butter, and vanilla extract to the eggs, whisking until fully combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula, being careful not to overmix.
5. Step 5: Gently fold in the blueberries and cinnamon, if using.
6. Step 6: Preheat your oven to 350°F (175°C).
7. Step 7: Grease a 9×13-inch baking dish with cooking spray or butter.
8. Step 8: Pour the pancake batter into the greased baking dish, spreading it evenly.
9. Step 9: Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
10. Step 10: Allow the casserole to cool for about 10 minutes before cutting.
11. Step 11: Cut the casserole into squares and serve warm or at room temperature.
12. Step 12: Dust with powdered sugar if desired, and serve with warm maple syrup, whipped cream, or yogurt. Fresh fruit on the side adds a nice touch.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the batter along with the blueberries.
• Use frozen blueberries if fresh are unavailable; no need to thaw before mixing.
• Try adding chopped nuts like pecans or walnuts for added texture.
• To make it dairy-free, substitute buttermilk with a mix of plant-based milk and lemon juice, and use vegan butter.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 30-60 seconds until warm. This casserole can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole the night before and refrigerate it. Bake it fresh in the morning, adding a few extra minutes to the baking time if needed.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic the tang and acidity of buttermilk.