Blueberry Buttermilk Pancake Casserole Recipe
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.
- 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
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
- 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.
- Whisk eggs: In a separate bowl, whisk the eggs until they become light and frothy, which helps add air and fluffiness to the casserole.
- Combine wet ingredients: Add the buttermilk, melted butter, and vanilla extract to the whisked eggs and mix until fully combined and smooth.
- 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.
- Add blueberries: Carefully fold the fresh (or frozen) blueberries into the batter, distributing them evenly without breaking them up too much.
- Preheat oven: Set your oven to 350°F (175°C) to allow proper baking temperature for the casserole.
- Prepare baking dish: Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Pour batter: Transfer the pancake batter evenly into the prepared baking dish, smoothing the surface for even baking.
- 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.
- Cool: Allow the casserole to cool for about 10 minutes after removing from the oven to set and make cutting easier.
- Serve: Cut the casserole into squares and serve warm or at room temperature.
- 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
