Blueberry Buttermilk Pancake Casserole Recipe
Introduction
Blueberry Buttermilk Pancake Casserole is a delightful twist on classic pancakes, perfect for a cozy breakfast or brunch. This baked dish combines fluffy buttermilk batter with bursts of fresh blueberries for an easy, crowd-pleasing treat.
Ingredients
- 2 cups pancake batter
- 1 cup fresh or frozen blueberries
- 1 cup buttermilk
- 2 tablespoons sugar
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Step 2: In a mixing bowl, combine the pancake batter and buttermilk until smooth.
- Step 3: Pour the batter evenly into the prepared baking dish.
- Step 4: Sprinkle the blueberries evenly over the top and then sprinkle with sugar.
- Step 5: Bake for 25–30 minutes or until the casserole is puffed and golden, and a toothpick inserted into the center comes out clean.
- Step 6: Remove from the oven and let cool slightly before serving.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the batter.
- Try swapping blueberries for other berries like raspberries or blackberries.
- Serve with maple syrup or a dollop of whipped cream for added indulgence.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through, to enjoy the casserole’s fluffy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries for this recipe?
Yes, frozen blueberries work well. Just scatter them evenly over the batter without thawing to avoid extra moisture.
Can I prepare this casserole ahead of time?
Absolutely. You can assemble the casserole the night before, cover it tightly, and bake it fresh in the morning for a convenient breakfast.
PrintBlueberry Buttermilk Pancake Casserole Recipe
A delicious and easy-to-make Blueberry Buttermilk Pancake Casserole that combines tender pancake batter with fresh blueberries and tangy buttermilk, baked to fluffy perfection. Perfect for a cozy breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Pancake Batter
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Blueberries
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Prepare Pancake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, then mix in the buttermilk, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring just until combined to form the pancake batter.
- Assemble Casserole: Grease a 9×13 inch baking dish lightly with butter or non-stick spray. Pour the pancake batter evenly into the dish. Scatter the blueberries evenly over the top of the batter.
- Bake: Preheat your oven to 350°F (175°C). Place the dish in the oven and bake for 35-40 minutes, or until the casserole is puffed, golden on top, and a toothpick inserted into the center comes out clean.
- Serve: Let the casserole cool slightly before serving warm. Optionally, drizzle with maple syrup or dust with powdered sugar for added sweetness.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw before adding to the batter.
- For a dairy-free option, substitute buttermilk with a mixture of milk and lemon juice.
- Ensure not to overmix the batter to keep pancakes tender and fluffy.
- This casserole can be prepared the night before and baked in the morning for a quick breakfast.
Keywords: blueberry pancake casserole, buttermilk pancakes, baked pancake, breakfast casserole, blueberry breakfast
