Blueberry Buttermilk Pancake Casserole Recipe

Introduction

Blueberry Buttermilk Pancake Casserole is a delightful twist on traditional pancakes, baked to golden perfection in a casserole dish. This easy breakfast recipe combines fluffy batter with juicy blueberries, making it perfect for busy mornings or special brunches.

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 together 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 prepared baking dish, spreading it evenly.
9. Step 9: Bake in the preheated oven for 25 to 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

• Use frozen blueberries when fresh are out of season; no need to thaw—just fold them in frozen to prevent bleeding.
• For extra flavor, add a teaspoon of lemon zest to the batter.
• Try swapping blueberries for raspberries or chopped strawberries for a tasty variation.
• Sprinkle a little brown sugar on top before baking for a caramelized crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual squares in the microwave or warm them in a low oven until heated through. This casserole also freezes well—wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but to mimic buttermilk’s acidity, add 1 tablespoon of lemon juice or white vinegar to 2 cups of milk and let it sit for 5 minutes before using.

Can I prepare the casserole the night before?

Absolutely! You can assemble the casserole and refrigerate it overnight. Bake it fresh in the morning, adding a few extra minutes to the baking time if still chilled.

Blueberry Buttermilk Pancake Casserole Recipe

Print Recipe

★★★★★

4.7 from 106 reviews

This Blueberry Buttermilk Pancake Casserole is a delightful twist on classic pancakes, perfect for a cozy breakfast or brunch. Featuring a moist and fluffy texture filled with fresh blueberries, this baked casserole combines the flavors of traditional pancakes in an easy-to-make, oven-baked dish that’s sure to please the whole family.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8–10 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon (optional)

Wet Ingredients

• 2 large eggs
• 2 cups buttermilk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Additional Ingredients

• 2 cups fresh blueberries (or frozen, if out of season)
• Powdered sugar, for serving (optional)
• Maple syrup, for serving (optional)

Instructions

1. Mix dry ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, sugar, and optional cinnamon. Whisk together thoroughly to ensure even distribution.
2. Whisk eggs: In a separate bowl, whisk the eggs until they become light and frothy, which helps add air and fluffiness to the casserole.
3. Combine wet ingredients: Add the buttermilk, melted butter, and vanilla extract to the whisked eggs and mix until fully combined and smooth.
4. Combine wet and dry ingredients: Pour the wet ingredients into the bowl with dry ingredients. Gently fold them together using a spatula, being careful not to overmix to retain tenderness in the final dish.
5. Add blueberries: Carefully fold the fresh (or frozen) blueberries into the batter, distributing them evenly without breaking them up too much.
6. Preheat oven: Set your oven to 350°F (175°C) to allow proper baking temperature for the casserole.
7. Prepare baking dish: Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
8. Pour batter: Transfer the pancake batter evenly into the prepared baking dish, smoothing the surface for even baking.
9. Bake: Place the dish in the preheated oven and bake for 25-30 minutes until the casserole rises, turns golden brown on top, and a toothpick inserted into the center comes out clean.
10. Cool: Allow the casserole to cool for about 10 minutes after removing from the oven to set and make cutting easier.
11. Serve: Cut the casserole into squares and serve warm or at room temperature.
12. Add toppings: Optionally dust with powdered sugar and serve with warm maple syrup, whipped cream, yogurt, or fresh fruit for added flavor and presentation.

Notes

• Use fresh or frozen blueberries depending on availability; no need to thaw frozen blueberries before folding in.
• Do not overmix the batter to avoid tough texture; gentle folding is key.
• This casserole can be prepared the night before and baked in the morning for a time-saving breakfast.
• Try adding a sprinkle of chopped nuts on top before baking for extra texture.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.

Keywords: blueberry pancake casserole, baked pancakes, buttermilk breakfast casserole, easy breakfast recipe, baked pancake recipe, blueberry breakfast bake