Blueberry Buttermilk Pancake Casserole is a wonderful twist on classic pancakes. It’s fluffy, sweet, and filled with fresh blueberries. This dish is perfect for brunch or a cozy family breakfast. Your family will love digging into this warm, comforting casserole.
Why You Will Love This Blueberry Buttermilk Pancake Casserole
This dish is a breeze to make, turning the beloved pancake into a delightful casserole. It’s packed with fresh blueberries, making every bite taste deliciously sweet. The recipe calls for simple ingredients that you probably already have in your pantry. Plus, it’s easy to serve, making breakfast less hectic for busy mornings. You’ll also love that it can feed a crowd, perfect for family gatherings.
How to Make Blueberry Buttermilk Pancake Casserole
Making this casserole is straightforward and requires minimal prep time. You’ll mix the dry and wet ingredients separately, then combine them with care. Gently folding in those juicy blueberries adds a special touch. After baking, it will come out soft and golden, ready for you to enjoy.
What You Need
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 4 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Powdered sugar for serving (optional)
Step-by-Step
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the blueberries gently.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly, then dust with powdered sugar if desired.
- Serve warm and enjoy!
How to Serve Blueberry Buttermilk Pancake Casserole
This casserole is delightful on its own, but you can elevate it with some extras. Serve it with a drizzle of maple syrup or a dollop of whipped cream. Fresh fruit on the side adds a nice touch too. It’s great for brunch, holiday mornings, or family get-togethers.
How to Store Blueberry Buttermilk Pancake Casserole
To keep leftovers fresh, store them in an airtight container in the fridge for up to three days. For longer storage, you can freeze individual portions. Just wrap them well and place them in a freezer-safe bag. When you’re ready to enjoy it again, reheat in the oven or microwave.
Recipe Tips
- Make sure your oven is fully preheated for even baking.
- Don’t overmix the batter; it should be lumpy but well combined.
- You can swap in other berries like raspberries or strawberries.
- If you don’t have buttermilk, mix milk with a bit of vinegar or lemon juice as a substitute.
- Dust with powdered sugar just before serving for an extra touch of sweetness.
Variations & Swaps
- For a seasonal twist, add a pinch of cinnamon or nutmeg.
- Try using almond milk or coconut milk for a dairy-free option.
- Mix in some chopped nuts for added crunch.
- Replace the blueberries with chocolate chips for a dessert-like version.
- For a more filling breakfast, add in sliced bananas along with the berries.
FAQs
Can I make this casserole ahead of time?
Yes! You can prepare the batter the night before and store it in the fridge. Just pour it into the baking dish in the morning and bake it fresh for breakfast. This will save you time during busy mornings.
Can I freeze the leftover casserole?
Absolutely! Once cooled, cut the casserole into portions and freeze them. Wrap each piece well to prevent freezer burn. It’s a great way to enjoy a quick breakfast later on.
What’s the best way to reheat leftovers?
Reheat leftover casserole slices in the oven at 350°F for about 10-15 minutes. You can also use the microwave for a quicker option, heating individual pieces for about a minute or until warmed through.
Can I substitute the buttermilk?
Yes, you can make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5-10 minutes until it curdles. This makes a great substitute.
What are some common mistakes to avoid?
One common mistake is overmixing the batter, which can lead to a tough texture. Another is not properly greasing the baking dish, which may cause the casserole to stick. Make sure to follow the steps carefully for the best results.
Blueberry Buttermilk Pancake Casserole
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups buttermilk Can substitute with milk mixed with vinegar or lemon juice.
- 4 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup fresh blueberries Gently fold into the batter.
For Serving
- Powdered sugar Optional for dusting before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the blueberries gently.
- Pour the batter into the prepared baking dish and spread it evenly.
Baking
- Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly, then dust with powdered sugar if desired.
Serving
- Serve warm and enjoy! You can add maple syrup or whipped cream as extras.
