Blueberry Buttermilk Pancake Casserole

$To make a delicious Blueberry Buttermilk Pancake Casserole, gather the following ingredients: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 tablespoons granulated sugar - 2 large eggs, at room temperature - 2 cups buttermilk, at room temperature - ¼ cup unsalted butter, melted (plus more for greasing the baking dish) - 1 teaspoon pure vanilla extract - 2 cups fresh blueberries (or use frozen if fresh are unavailable) - Maple syrup, for serving Each ingredient plays a key role in creating a tasty pancake casserole. The all-purpose flour provides structure, while baking powder and baking soda give it a nice lift. Eggs and buttermilk work together to create a fluffy texture. Using unsalted butter adds richness to the flavor. Vanilla extract gives your dish a delightful aroma. Blueberries bring sweetness and a pop of color. Don't forget the maple syrup; it adds the perfect finishing touch! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Grease a 9x13 inch baking dish with melted butter. This helps prevent sticking. - In a large bowl, sift together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 tablespoons of granulated sugar. - Whisk these dry ingredients until they mix evenly. - In another bowl, crack 2 large eggs and beat them well. - Add 2 cups of buttermilk, ¼ cup of melted unsalted butter, and 1 teaspoon of pure vanilla extract. - Mix this until smooth and fully combined. - Gradually pour the wet mixture into the bowl of dry ingredients. - Stir gently until just combined. A few lumps are okay; avoid overmixing. - Gently fold in 2 cups of fresh blueberries. This adds flavor and texture to the batter. - Carefully pour the batter into the greased baking dish. - Bake for 30-35 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean. To make your pancake casserole fluffy, use room-temperature eggs and buttermilk. Cold ingredients can make the batter dense. Mix dry and wet ingredients gently. Overmixing can lead to tough pancakes, so stir just until combined. Letting the batter rest for a few minutes can help too. This short wait allows the flour to absorb moisture fully. You can easily change the flavor of your casserole. Try adding lemon zest for a fresh twist. A sprinkle of cinnamon or nutmeg can add warmth. You might also consider other fruits like strawberries or peaches. If you want a nutty crunch, toss in some chopped walnuts or pecans. Get creative with flavors that you love! For a stunning breakfast, cut the casserole into squares and serve them warm. Place each square on a colorful plate. Top with fresh blueberries for a pop of color. A small pitcher of warm maple syrup on the side makes serving easy. You can also add a dusting of powdered sugar for extra flair. These small touches make your dish look as good as it tastes! Pro Tips Use Room Temperature Ingredients: Allow your eggs and buttermilk to come to room temperature before mixing. This helps create a smoother batter and results in fluffier pancakes. Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to dense pancakes, so a few lumps are perfectly fine. Fresh or Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter. This prevents the batter from turning purple and keeps the berries intact during baking. Customize Your Toppings: Feel free to add nuts, chocolate chips, or a sprinkle of cinnamon to the batter for extra flavor. Top with whipped cream or yogurt for a delicious twist! {{image_4}} To make this pancake casserole gluten-free, use gluten-free flour blends. Options like almond flour or coconut flour work well. Each type may need different adjustments. For example, add a bit more liquid if using almond flour. This helps keep the batter moist and fluffy. Also, watch the baking time. Gluten-free batters can bake faster, so check for doneness early. If you want a vegan version, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. For buttermilk, use plant-based milk mixed with a bit of vinegar or lemon juice. For butter, try coconut oil or vegan butter. These swaps keep the flavor rich and delicious without using animal products. You can change the flavors by adding different fruits. Try strawberries, raspberries, or even bananas for a twist. You might also drizzle flavored syrups, like blueberry or maple, for extra sweetness. For a fun touch, add a sprinkle of cinnamon or nutmeg to the batter. These little changes make each bite a new experience! To store leftovers, let the casserole cool down first. Cut it into squares. Place the pieces in an airtight container. This keeps the pancakes fresh. You can store them in the fridge for up to three days. For reheating, I suggest using the oven. Preheat it to 350°F (175°C). Place the squares on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes. This method keeps the texture soft and fluffy. You can also use a microwave. But keep in mind, it might dry out the pancakes a bit. To freeze the casserole, let it cool completely. Cut it into squares and wrap each piece in plastic wrap. Then, place them in a freezer-safe bag. This way, they stay fresh for up to two months. When you are ready to eat, thaw the squares in the fridge overnight. Reheat them in the oven or microwave as mentioned before. Yes, you can use frozen blueberries. They work well in this recipe. Frozen berries might make the batter a bit wetter. This can change the texture slightly, but the taste remains great. If you use frozen berries, do not thaw them first. Just fold them into the batter straight from the freezer. You can tell the casserole is done when the top is golden brown. Insert a toothpick into the center. If it comes out clean, the casserole is ready. It should feel firm, not jiggly. Let it cool for a few minutes before slicing. Yes, prep is easy! You can mix the dry ingredients the night before. Store them in a bowl or bag. You can also prepare the wet mix ahead. Just keep it in the fridge. When you are ready, combine them and bake. There are many great options! Serve with warm maple syrup for sweetness. Fresh whipped cream is also a fun choice. You can add yogurt for creaminess. Fresh fruits like bananas or strawberries will brighten the plate. This blog post covers how to make a delicious Blueberry Buttermilk Pancake Casserole. We discussed the ingredients you'll need, the step-by-step process, tips for customization, storage options, and answered common questions about the recipe. By following these simple steps, you can create a tasty breakfast that everyone will love. Remember, you can adapt this recipe to suit your tastes. Enjoy making this dish and share it with family and friends!$

Blueberry Buttermilk Pancake Casserole

A delicious and easy-to-make pancake casserole filled with fresh blueberries, perfect for breakfast or brunch.

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Prep Time 15

Cook Time 35

Total Time 50

Course Breakfast

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
0.5 teaspoon salt
2 tablespoons granulated sugar
2 large eggs, at room temperature
2 cups buttermilk, at room temperature
0.25 cup unsalted butter, melted (plus more for greasing the baking dish)
1 teaspoon pure vanilla extract
2 cups fresh blueberries (or use frozen if fresh are unavailable)
none Maple syrup, for serving

Instructions

Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with melted butter to prevent sticking.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Whisk until all dry ingredients are evenly mixed.
In a separate bowl, crack the eggs and beat them well. Add the buttermilk, melted butter, and vanilla extract. Whisk together until the mixture is smooth and fully combined.
Gradually pour the wet ingredients into the bowl of dry ingredients, stirring gently until just combined. Be cautious not to overmix; a few lumps are perfectly fine.
Gently fold the fresh blueberries into the batter, ensuring an even distribution without crushing them.
Carefully pour the prepared pancake batter into the greased baking dish, using a spatula to spread it into an even layer.
Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Once baked, remove the casserole from the oven and allow it to cool for about 5-10 minutes. Then, slice it into squares for serving.
Serve warm, drizzling each slice generously with maple syrup for added sweetness.

Notes

For an inviting presentation, place individual squares on rustic plates, top with a few fresh blueberries, and serve with a small pitcher of warm maple syrup on the side.

Keyword blueberries, casserole, pancakes