Description
This Blueberry Buttermilk Pancake Casserole is a delightful twist on traditional pancakes, baked to golden perfection in a casserole dish. It’s an easy, make-ahead breakfast option loaded with fresh blueberries and a hint of cinnamon, served warm with maple syrup or powdered sugar for a comforting start to your day.
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
Other Ingredients
- 2 cups fresh blueberries (or frozen, if out of season)
- Powdered sugar, for serving (optional)
- Maple syrup, for serving (optional)
Instructions
- Mix dry ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, sugar, and ground cinnamon if using. Whisk well to evenly distribute all dry components.
- Whisk eggs: In a separate bowl, beat the eggs until they become light and frothy, which will help give the casserole a fluffy texture.
- Combine wet ingredients: Add buttermilk, melted butter, and vanilla extract to the eggs and whisk until fully incorporated and smooth.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and gently fold together using a spatula. Be careful not to overmix to maintain fluffiness.
- Add blueberries: Fold in the blueberries gently, ensuring even distribution without breaking them up too much.
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking.
- Prepare baking dish: Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Pour batter: Spread the batter evenly into the prepared baking dish for uniform cooking.
- Bake: Bake for 25 to 30 minutes until the top turns a golden brown and a toothpick inserted in the center comes out clean.
- Cool down: Allow the casserole to cool for about 10 minutes to set before slicing.
- Slice and serve: Cut into squares and serve warm or at room temperature for a comforting breakfast.
- Add toppings: Optionally dust with powdered sugar and serve with warm maple syrup, whipped cream, or yogurt. Fresh fruit on the side enhances the dish further.
Notes
- Frozen blueberries can be used if fresh are not available; do not thaw to prevent the batter from turning blue.
- For an extra touch of flavor, sprinkle cinnamon into the dry ingredients or add nutmeg if desired.
- This casserole can be prepared the night before and baked fresh in the morning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
- Using buttermilk contributes to a tender texture and slight tang; substitute with milk plus a splash of lemon juice if unavailable.
