Blueberry Buttermilk Pancake Casserole

why you’ll love this recipe

Blueberry Buttermilk Pancake Casserole is a delightful dish that brings the flavors of fluffy pancakes and juicy blueberries together in one easy-to-make casserole. Perfect for breakfast, brunch, or even dessert, this recipe is simple and satisfying. Everyone will love the sweet and tangy blueberries paired with the rich buttermilk batter. Plus, it can be prepared in advance, making it a fantastic choice for busy mornings or special occasions.

how to make Blueberry Buttermilk Pancake Casserole

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 2 cups buttermilk
• 1/4 cup melted butter
• 1/2 cup sugar
• 2 cups blueberries

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs and then mix in the buttermilk, melted butter, and sugar.
4. Combine the wet and dry ingredients and mix until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared baking dish and spread it evenly.
7. Bake for about 25-30 minutes or until golden and a toothpick inserted in the center comes out clean.
8. Let cool slightly before slicing and serving.
9. Serve warm or at room temperature, topped with maple syrup, powdered sugar, or yogurt. Fresh extra blueberries or a little butter work well too.
10. Slice into squares and serve on plates. Let the casserole cool completely. Cover the dish with foil or move pieces to an airtight container.
11. Store in the fridge for up to 3 days. Reheat in the oven at 325°F (160°C) for 10–15 minutes or in the microwave for 20–40 seconds per piece.

how to serve Blueberry Buttermilk Pancake Casserole

Serve this delicious pancake casserole warm or at room temperature. It is wonderful on its own, but you can elevate it with some maple syrup or a light dusting of powdered sugar. For a creamy touch, add a spoonful of yogurt on top. Fresh blueberries and a pat of butter are great additions that enhance the flavor.

how to store Blueberry Buttermilk Pancake Casserole

Once your casserole has cooled completely, you can store it easily. Cover the dish with foil or transfer individual pieces into an airtight container. Keep it in the refrigerator for up to three days. When you want to enjoy it again, simply reheat in the oven or microwave for a quick and tasty meal.

tips to make Blueberry Buttermilk Pancake Casserole

• Make sure not to overmix the batter; it’s okay if there are a few lumps.
• Use fresh blueberries for the best flavor, but frozen blueberries will work too—just do not thaw them before mixing.
• Experiment with different toppings like whipped cream or chopped nuts.
• If you want a sweeter dish, increase the sugar slightly.

variation

You can easily change up this recipe by adding other fruits like raspberries, strawberries, or even chocolate chips. For a healthier option, substitute whole wheat flour for part or all of the all-purpose flour.

FAQs

Q: Can I use regular milk instead of buttermilk?
A: Yes, you can use regular milk. To make it more like buttermilk, add a tablespoon of vinegar or lemon juice to the milk and let it sit for a few minutes before using.

Q: Can I prepare this casserole in advance?
A: Absolutely! You can assemble the casserole the night before and refrigerate it overnight. Just bake it in the morning.

Q: How long does the casserole last?
A: Store the casserole in the fridge for up to three days. Make sure to cover it well to keep it fresh.

Blueberry Buttermilk Pancake Casserole

A delightful dish that combines fluffy pancakes and juicy blueberries in an easy casserole, perfect for breakfast, brunch, or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Dry Ingredients

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

Wet Ingredients

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

Fruits

• 2 cups blueberries Use fresh blueberries for the best flavor; frozen blueberries can be used without thawing.

Method

 

Preparation

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

Baking

1. Bake for about 25-30 minutes or until golden and a toothpick inserted in the center comes out clean.
2. Let cool slightly before slicing and serving.

Serving

1. Serve warm or at room temperature, topped with maple syrup, powdered sugar, or yogurt.
2. Add fresh blueberries or a little butter as an enhancement.

Notes

Make sure not to overmix the batter; it's okay if there are a few lumps. Experiment with different toppings like whipped cream or chopped nuts. If you want a sweeter dish, increase the sugar slightly.