Blueberry Buttermilk Pancake Casserole is a game-changer for breakfast lovers. This delightful dish combines the comfort of fluffy pancakes with the burst of sweet blueberries, making it an ideal choice for family gatherings or weekend brunches. With its easy preparation, you can savor a warm, delicious breakfast without the stress of flipping individual pancakes. It’s the perfect way to kick off your morning routine!
Why You’ll Love This Blueberry Buttermilk Pancake Casserole
This casserole is not just delicious; it’s also incredibly versatile and convenient. Here are some reasons to love it:
- Quick and easy to prepare, suitable for busy mornings.
- Perfect for serving a crowd, making it ideal for brunch.
- Can be made ahead of time, allowing for stress-free mornings.
- Customizable with various toppings like whipped cream or syrup.
- Fluffy and light, it’s a treat for pancake lovers.
- It incorporates nutrient-rich blueberries, adding a burst of flavor.
- This blueberry breakfast casserole can be made gluten-free.
- Enjoy it as a make-ahead blueberry pancake casserole!
Ingredients for Blueberry Buttermilk Pancake Casserole
Gather these items:
- 2 cups all-purpose flour (or gluten-free flour blend)
- ½ cup sugar (reduce for sweet toppings)
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk (or substitute with almond milk and lemon juice)
- 2 large eggs
- ½ cup melted butter (or vegetable oil)
- 2 teaspoons vanilla extract
- 1 to 1.5 cups blueberries (fresh or frozen)
How to Make Blueberry Buttermilk Pancake Casserole Step-by-Step
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Step 2: In a large mixing bowl, whisk together the dry ingredients until well combined.
- Step 3: In a separate bowl, whisk together the wet ingredients until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Step 5: Fold in the blueberries evenly into the batter.
- Step 6: Transfer the batter into the greased baking dish and spread evenly.
- Step 7: Bake for 30-35 minutes until golden and a toothpick inserted comes out clean.
- Step 8: Allow to rest for about 10 minutes before cutting into squares and serving.
Pro Tips for the Best Blueberry Buttermilk Pancake Casserole
Keep these in mind:
- Make sure to fold the blueberries gently to avoid breaking them.
- For extra fluffiness, let the batter rest for a few minutes before baking.
- Experiment with different fruits or add-ins like chocolate chips.
- Use fresh blueberries for a burst of flavor or opt for frozen for convenience.
- Ensure your baking powder is fresh for optimal rise.
Best Ways to Serve Blueberry Buttermilk Pancake Casserole
This casserole is delightful on its own, but here are some serving ideas:
- Top with a sprinkle of powdered sugar for a sweet finish.
- Serve with maple syrup or honey for added sweetness.
- Add a dollop of whipped cream or yogurt for creaminess.
- Pair with crispy bacon or sausage for a hearty breakfast.
How to Store and Reheat Blueberry Buttermilk Pancake Casserole
To store, cover your casserole tightly with plastic wrap or foil and refrigerate for up to 3 days. To reheat, simply pop it back in the oven at 350°F until warmed through. This makes it perfect for meal prep or enjoying leftovers!
Frequently Asked Questions About Blueberry Buttermilk Pancake Casserole
What’s the secret to perfect Blueberry Buttermilk Pancake Casserole?
The secret lies in not over-mixing the batter. Gentle folding ensures the pancakes stay fluffy and light, making your blueberry pancake bake a success.
Can I make Blueberry Buttermilk Pancake Casserole ahead of time?
Absolutely! You can prepare the batter the night before, store it in the fridge, and bake it fresh in the morning for an effortless breakfast.
How do I avoid common mistakes with Blueberry Buttermilk Pancake Casserole?
One common mistake is baking too long. Keep an eye on it, and perform the toothpick test to ensure it’s perfectly baked without being dry.
Variations of Blueberry Buttermilk Pancake Casserole You Can Try
Feel free to customize your casserole with these delicious variations:
- Add lemon zest for a refreshing twist.
- Mix in some cream cheese for a rich flavor.
- Incorporate other berries like raspberries or strawberries.
- Try different spices like cinnamon or nutmeg for added warmth.
This blueberry buttermilk casserole for breakfast is a hit at every gathering. With its ease of preparation and delightful flavor, it stands out as the best blueberry pancake casserole you can make. Enjoy every bite!
For more delicious breakfast ideas, check out our breakfast category or try our Buttermilk Pancakes with Maple Syrup recipe. If you’re interested in gluten-free options, visit our veggie burger recipe for a tasty alternative!
PrintDelicious Blueberry Buttermilk Pancake Casserole Recipe
Elevate your breakfast routine with this Easy Blueberry Buttermilk Pancake Casserole that combines fluffy pancakes and sweet blueberries.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour (or gluten-free flour blend)
- ½ cup sugar (reduce for sweet toppings)
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk (or substitute with almond milk and lemon juice)
- 2 large eggs
- ½ cup melted butter (or vegetable oil)
- 2 teaspoons vanilla extract
- 1 to 1.5 cups blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together the dry ingredients until well combined.
- In a separate bowl, whisk together the wet ingredients until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the blueberries evenly into the batter.
- Transfer the batter into the greased baking dish and spread evenly.
- Bake for 30-35 minutes until golden and a toothpick inserted comes out clean.
- Allow to rest for about 10 minutes before cutting into squares and serving.
Notes
Nutrition
- Serving Size: 1 square
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg
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