Blueberry Buttermilk Pancake Casserole Recipe

Introduction

Blueberry Buttermilk Pancake Casserole is a delicious and easy breakfast dish that combines all the flavors of classic pancakes in a convenient baked format. It’s perfect for busy mornings or weekend brunches and delights with juicy blueberries and a tender, fluffy texture.

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, sugar, and cinnamon (if using). Whisk until well mixed.
2. Step 2: In another bowl, whisk the eggs until light and frothy.
3. Step 3: Add the buttermilk, melted butter, and vanilla extract to the eggs. Whisk until fully combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. Be careful not to overmix to keep the batter light.
5. Step 5: Gently fold in the blueberries.
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 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 makes a lovely addition.

Tips & Variations

• Use frozen blueberries if fresh are out of season; no need to thaw them beforehand.
• Add a sprinkle of lemon zest to the batter for a bright, fresh flavor.
• For a dairy-free option, substitute buttermilk with a mixture of plant-based milk and lemon juice or vinegar.
• Try adding chopped nuts or chocolate chips for extra texture and sweetness.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or in a low oven (300°F / 150°C) to keep the texture tender. This casserole also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the batter the night before and refrigerate it overnight. Just give it a gentle stir before baking the next morning.

Can I use other fruits instead of blueberries?

Absolutely! Fresh or frozen raspberries, strawberries, or chopped apples work well. Adjust the baking time slightly if using denser fruits.

Blueberry Buttermilk Pancake Casserole Recipe

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★★★★★

4.8 from 98 reviews

• Author: Jack
• Total Time: 45 minutes
• Yield: 8 servings 1x

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Description

This Blueberry Buttermilk Pancake Casserole is a delightful and easy-to-make breakfast dish that combines the fluffy texture of pancakes with the convenience of a baked casserole. Bursting with fresh blueberries and the cozy warmth of buttermilk and cinnamon, it’s perfect for a family brunch or a special morning treat. Topped with optional powdered sugar and served with maple syrup, this casserole offers all the flavors you love in pancakes but with less fuss and more servings.

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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

Main Add-ins

• 2 cups fresh blueberries (or frozen, if out of season)

For Serving (Optional)

• Powdered sugar
• Maple syrup

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Instructions

1. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, granulated sugar, and ground cinnamon (if using). Whisk them together until uniformly blended.
2. Whisk Eggs: In a separate bowl, whisk the eggs vigorously until they become light and frothy, which helps create a fluffy texture in the casserole.
3. Combine Wet Ingredients: Add the buttermilk, melted unsalted butter, and vanilla extract to the beaten eggs. Whisk everything until fully incorporated and smooth.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Using a spatula, gently fold together the mixtures until just combined, taking care not to overmix to keep the batter light.
5. Fold in Blueberries: Carefully fold in the fresh or frozen blueberries evenly throughout the batter without crushing them.
6. Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish using cooking spray or butter to prevent sticking.
7. Pour Batter: Pour the pancake batter evenly into the greased baking dish, smoothing the top moderately with a spatula to distribute evenly.
8. Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes. The casserole is done when the top turns golden brown and a toothpick inserted into the center comes out clean.
9. Cool: Remove the casserole from the oven and allow it to cool for approximately 10 minutes. This step helps it set for easier cutting.
10. Serve: Cut the casserole into squares. Serve warm or at room temperature, dusted with powdered sugar if desired, and offer maple syrup, whipped cream, or yogurt alongside. Fresh fruit can also be served on the side for extra flavor and presentation.

Notes

• This casserole can be made with frozen blueberries; just make sure to add them directly without thawing to prevent turning the batter blue.
• Do not overmix the batter; overmixing can make the casserole dense instead of fluffy.
• For a dairy-free version, substitute buttermilk with a plant-based milk plus a tablespoon of lemon juice.
• Leftovers can be refrigerated and reheated in the oven or microwave.
• Adding a pinch of cinnamon enhances warmth and flavor but is optional.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

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