Blueberry Buttermilk Pancake Casserole

Why Make This Recipe

Blueberry Buttermilk Pancake Casserole is a delightful twist on classic pancakes. This dish is perfect for breakfast gatherings or family brunches. It combines fluffy pancakes with juicy blueberries, making it a tasty treat for everyone. Baking it as a casserole means less flipping and more time to enjoy. It’s easy to prepare and can serve a crowd, perfect for special occasions or a delightful weekend breakfast.

How to Make Blueberry Buttermilk Pancake Casserole

Ingredients

• 2 cups all-purpose flour
• 1/4 cup 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 cup fresh blueberries
• Powdered sugar for serving (optional)

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the buttermilk, eggs, and melted butter until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake in the preheated oven for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool slightly before slicing.
9. Serve warm, dusted with powdered sugar if desired.

How to Serve Blueberry Buttermilk Pancake Casserole

Blueberry Buttermilk Pancake Casserole is best served warm. You can dust it with powdered sugar for a sweet touch. Pair it with maple syrup or a dollop of whipped cream for extra flavor. It also goes well with fresh fruits like strawberries or bananas on the side.

How to Store Blueberry Buttermilk Pancake Casserole

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place a portion in the microwave until warmed through.

Tips to Make Blueberry Buttermilk Pancake Casserole

• Use fresh blueberries for the best flavor and texture.
• Don’t overmix the batter; it’s okay if there are some lumps.
• Feel free to add nuts or different berries for variation.
• Let the casserole cool for a few minutes before slicing to make it easier to serve.

Variations

You can make this casserole with other fruits like raspberries, strawberries, or even bananas if you like. Adding a sprinkle of cinnamon or vanilla extract can also enhance the flavor.

FAQs

Can I make this ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Bake it in the morning for a fresh breakfast.

Can I freeze leftovers?
Absolutely! You can freeze it for up to 2 months. Just wrap it tightly before freezing.

Is this casserole vegan-friendly?
This recipe is not vegan, but you can substitute the buttermilk with a plant-based milk and use flax eggs instead.

Blueberry Buttermilk Pancake Casserole

A delightful twist on classic pancakes, this casserole combines fluffy buttermilk pancakes with juicy blueberries, perfect for breakfast gatherings or family brunches.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 2 cups buttermilk
• 4 large eggs
• 1/4 cup melted butter

Additions

• 1 cup fresh blueberries Use fresh for best flavor
• Powdered sugar for serving (optional)

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the buttermilk, eggs, and melted butter until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared baking dish and spread evenly.

Baking

1. Bake in the preheated oven for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
2. Allow to cool slightly before slicing.

Serving

1. Serve warm, dusted with powdered sugar if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until warmed through.