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Blueberry Buttermilk Pancake Casserole Recipe

Blueberry Buttermilk Pancake Casserole Recipe

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4.8 from 96 reviews

  • Author: Mary & Susan
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

Indulge in the comforting flavors of classic pancakes with this Blueberry Buttermilk Pancake Casserole. Soft, fluffy, and bursting with juicy blueberries, this easy-to-make casserole is baked to golden perfection, making it a delicious twist for breakfast, brunch, or even dessert. With the tang of buttermilk and sweet pops of berries, it’s a family-friendly dish perfect for weekend mornings or special occasions.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Mix-ins

  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat the Oven & Prepare the Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and combined.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the casserole light and fluffy.
  5. Fold in Blueberries: Gently fold the blueberries into the batter, distributing them evenly throughout without crushing them.
  6. Transfer to Baking Dish: Pour the pancake batter into the prepared baking dish and spread it out into an even layer with a spatula.
  7. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Remove the casserole from the oven and allow it to cool for a few minutes before slicing and serving warm. Enjoy with syrup, whipped cream, or extra berries if desired.

Notes

  • Use frozen blueberries straight from the freezer; no need to thaw beforehand.
  • Substitute whole wheat or gluten-free flour if preferred.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or oven.
  • Add a sprinkle of powdered sugar or a drizzle of maple syrup for extra sweetness.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/8th of casserole
  • Calories: 220
  • Sugar: 9 g
  • Sodium: 370 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 55 mg

Find it online: https://mysimpledish.com/blueberry-buttermilk-pancake-casserole-recipe/