Description
This Blueberry Buttermilk Pancake Casserole is a delightful twist on traditional pancakes, combining fluffy baked batter with juicy blueberries in a convenient casserole form. Ideal for a family breakfast or brunch, this easy-to-make recipe delivers the comforting flavors of pancakes without the need to flip individual cakes, and it pairs beautifully with maple syrup, powdered sugar, or fresh fruit.
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
Main Additions
- 2 cups fresh blueberries (or frozen, if out of season)
For Serving (Optional)
- Powdered sugar
- Maple syrup
- Whipped cream or yogurt
- Fresh fruit
Instructions
- Mix dry ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, sugar, and cinnamon (if using). Whisk together until all the dry ingredients are well incorporated.
- Whisk eggs: In a separate bowl, whisk the eggs until they become light and frothy, which helps incorporate air into the mixture for a fluffy texture.
- Add wet ingredients: To the whisked eggs, add the buttermilk, melted butter, and vanilla extract. Whisk together until fully blended, creating a smooth wet mixture.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl. Gently fold everything together with a spatula, mixing until just combined to avoid overworking the batter and ensuring tenderness.
- Fold in blueberries: Carefully fold the fresh or frozen blueberries into the batter, distributing them evenly without breaking the berries.
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
- Prepare baking dish: Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking and facilitate easy serving.
- Pour batter: Pour the pancake batter into the prepared baking dish, spreading it out evenly to ensure uniform cooking.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes until the top turns golden brown and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool: Remove the casserole from the oven and let it cool for about 10 minutes, allowing it to set and making it easier to cut.
- Slice and serve: Cut the casserole into squares. Serve warm or at room temperature according to preference.
- Add toppings: Optionally, dust the squares with powdered sugar and serve with warm maple syrup, whipped cream, yogurt, or fresh fruit to enhance the flavor and presentation.
Notes
- Use frozen blueberries if fresh are not available, but do not thaw to avoid excess moisture in the batter.
- Be careful not to overmix the batter as this can make the casserole dense instead of fluffy.
- You can customize by adding nuts or substituting the cinnamon with other spices like nutmeg or cardamom.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
- This recipe is easily doubled for larger gatherings; adjust the baking time slightly if using a deeper dish.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
