Blueberry Buttermilk Pancake Casserole is a delightful twist on a classic breakfast favorite that brings joy to any morning gathering. Imagine waking up to the warm aroma of fluffy pancakes infused with sweet blueberries, all baked to perfection in a convenient casserole form. This dish not only simplifies the pancake-making process but also allows you to serve a crowd with ease, making it perfect for family brunches or special occasions.
The origins of pancake casseroles can be traced back to the need for a more efficient way to enjoy the beloved pancake experience without the hassle of flipping each one individually. People adore this Blueberry Buttermilk Pancake Casserole for its rich, buttery flavor and the burst of juicy blueberries in every bite. The combination of textures—from the soft, fluffy pancake layers to the slight crispness on top—creates a breakfast that is both comforting and satisfying. Trust me, once you try this recipe, it will become a staple in your morning routine!
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (or frozen, if out of season)
- 1/2 teaspoon ground cinnamon (optional)
- Powdered sugar, for serving (optional)
- Maple syrup, for serving (optional)
Preparing the Batter
- In a large mixing bowl, combine the dry ingredients: 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/4 cup of granulated sugar. Whisk them together until they are well mixed. This step is crucial as it ensures that the leavening agents are evenly distributed throughout the flour.
- In another bowl, crack 2 large eggs and whisk them until they are light and frothy. This will help to incorporate air into the batter, making your pancakes fluffy.
- Add 2 cups of buttermilk to the eggs, followed by 1/4 cup of melted unsalted butter and 1 teaspoon of vanilla extract. Whisk these wet ingredients together until they are fully combined. The buttermilk adds a lovely tang and moisture to the pancakes, while the butter gives them richness.
- Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix; it’s okay if there are a few lumps. Overmixing can lead to tough pancakes, and we want them to be light and fluffy!
- Once the batter is combined, gently fold in 2 cups of fresh blueberries. If you’re using frozen blueberries, there’s no need to thaw them; just toss them in straight from the freezer. This will help prevent them from bleeding too much into the batter.
Preparing the Casserole Dish
- Preheat your oven to 350°F (175°C). This is the perfect temperature for baking the pancake casserole, allowing it to cook evenly without burning.
- While the oven is preheating, take a 9×13-inch baking dish and grease it with cooking spray or a little bit of butter. This will help prevent the pancake casserole from sticking to the dish.
- Pour the pancake batter into the greased baking dish, spreading it out evenly with a spatula. Make sure the blueberries are evenly distributed throughout the batter for a burst of flavor in every bite.
Baking the Casserole
- Once your oven is preheated, place the baking dish in the oven and bake for 25-30 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean. The aroma of blueberries and vanilla will fill your kitchen, making it hard to resist!
- After baking, remove the casserole from the oven and let it cool for about 10 minutes. This cooling time allows the casserole to set a bit, making it easier to cut into squares.
Serving the Pancake Casserole
- Using a sharp knife, cut the pancake casserole into squares. You can serve it warm or at room temperature, depending on your preference.
- If you like, dust the top with powdered sugar for a touch of sweetness and a beautiful presentation. It’s a simple step that makes a big difference!
- Serve the pancake squares with warm maple syrup drizzled over the top. You can also add a dollop of whipped cream or a scoop of yogurt for extra creaminess. Fresh fruit on the side, like sliced bananas or more blueberries, adds a nice touch and makes the dish feel even more special.
- Enjoy your delicious blueberry buttermilk pancake casserole with family and friends! It’s perfect for brunch,
Conclusion:
In summary, this Blueberry Buttermilk Pancake Casserole is an absolute must-try for anyone looking to elevate their breakfast game. The combination of fluffy pancakes, sweet blueberries, and creamy buttermilk creates a delightful dish that is not only delicious but also incredibly easy to prepare. Whether you’re hosting a brunch for friends or simply treating your family to a special breakfast, this casserole is sure to impress.
For serving suggestions, consider drizzling a generous amount of maple syrup over the top, or adding a dollop of whipped cream for an extra touch of indulgence. You can also experiment with variations by swapping out blueberries for other fruits like strawberries or raspberries, or even adding a sprinkle of nuts for some added crunch. The possibilities are endless!
I encourage you to give this Blueberry Buttermilk Pancake Casserole a try and share your experience with me. I would love to hear how it turned out for you and any creative twists you added to make it your own. Trust me, once you take that first bite, you’ll understand why this recipe is a favorite in my kitchen. Happy cooking!
Blueberry Buttermilk Pancake Casserole: A Delicious and Easy Breakfast Recipe
Enjoy a delicious Blueberry Buttermilk Pancake Casserole, featuring fluffy pancakes and juicy blueberries baked to perfection. Perfect for brunch or breakfast, this easy-to-make dish will delight your family and friends!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (or frozen, if out of season)
- 1/2 teaspoon ground cinnamon (optional)
- Powdered sugar, for serving (optional)
- Maple syrup, for serving (optional)
Instructions
- In a large mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and sugar. Whisk until well mixed.
- In another bowl, whisk the eggs until light and frothy.
- Add buttermilk, melted butter, and vanilla extract to the eggs, whisking until fully combined.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula, being careful not to overmix.
- Gently fold in the blueberries.
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with cooking spray or butter.
- Pour the pancake batter into the greased baking dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the casserole to cool for about 10 minutes before cutting.
- Cut the casserole into squares and serve warm or at room temperature.
- Dust with powdered sugar if desired, and serve with warm maple syrup, whipped cream, or yogurt. Fresh fruit on the side adds a nice touch.
Notes
- For a twist, add a sprinkle of ground cinnamon to the batter for extra flavor.
- This casserole can be made ahead of time and reheated for a quick breakfast option.
Leave a Comment