Blueberry Buttermilk Pancake Casserole Recipe
This Blueberry Buttermilk Pancake Casserole is a delightful and easy-to-make breakfast dish that combines the fluffy goodness of pancakes with the convenience of a baked casserole. Perfect for a family brunch or a cozy weekend breakfast, it features fresh or frozen blueberries baked into a soft, buttermilk-enriched batter with a hint of vanilla. Serve it warm with a dusting of powdered sugar or a drizzle of maple syrup for a comforting and crowd-pleasing meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
Additional
- 1 ½ cups fresh or frozen blueberries
- Optional: powdered sugar or maple syrup for serving
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare it for the batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until well combined.
- Combine Wet Ingredients: In another bowl, beat 2 large eggs, then add 2 cups buttermilk, 4 tablespoons melted butter, and 1 teaspoon vanilla extract. Stir until the mixture is smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently mix just until combined; avoid overmixing to keep the batter light and fluffy.
- Add Blueberries: Fold in 1 ½ cups of fresh or frozen blueberries carefully to distribute them evenly throughout the batter.
- Pour and Bake: Transfer the batter into the prepared baking dish, spreading it evenly. Bake for approximately 35-40 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the casserole to cool for a few minutes before serving. Dust with powdered sugar or drizzle with maple syrup if desired, and enjoy warm.
Notes
- The dish can be made ahead and refrigerated overnight before baking to save time in the morning.
- For a dairy-free version, substitute buttermilk with almond milk mixed with a tablespoon of lemon juice or vinegar.
- Frozen blueberries can be used directly without thawing to avoid bleeding of color too much into the batter.
- Adjust sweetness by increasing or decreasing sugar to taste.
