Blueberry Buttermilk Pancake Casserole Recipe
This Blueberry Buttermilk Pancake Casserole is a delicious and easy breakfast recipe that transforms classic pancake flavors into a convenient baked dish. Perfect for family mornings or brunch gatherings, it combines fluffy buttermilk pancakes with sweet fresh blueberries, baked to golden perfection and served warm with optional powdered sugar and maple syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
Wet Ingredients
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 2 cups fresh blueberries (or frozen, if out of season)
- Powdered sugar, for serving (optional)
- Maple syrup, for serving (optional)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, sugar, and optional cinnamon. Whisk together until well blended.
- Beat Eggs: In a separate bowl, whisk the eggs thoroughly until light and frothy to incorporate air for fluffiness.
- Combine Wet Ingredients: Add buttermilk, melted butter, and vanilla extract to the beaten eggs, whisking until smooth and fully combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold together using a spatula, taking care not to overmix to keep the batter tender.
- Add Blueberries: Carefully fold the fresh or frozen blueberries into the batter, distributing them evenly without breaking them.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
- Prepare Baking Dish: Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Pour Batter: Pour the pancake batter into the greased dish and spread it evenly.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool: Allow the casserole to cool for about 10 minutes to set before cutting.
- Serve: Cut the casserole into squares. Serve warm or at room temperature, optionally dusted with powdered sugar and accompanied by warm maple syrup, whipped cream, or yogurt. Fresh fruit on the side adds a nice touch.
Notes
- Use fresh or frozen blueberries depending on the season; if using frozen, do not thaw to prevent batter discoloration.
- Do not overmix the batter to avoid tough pancakes.
- Allow the casserole to cool slightly before cutting for clean, even squares.
- Optional cinnamon adds a warm, spicy note but can be omitted if preferred.
- For a dairy-free option, substitute buttermilk with a plant-based milk and vinegar mixture and use dairy-free butter.
Keywords: blueberry pancake casserole, baked pancakes, breakfast casserole, buttermilk pancakes, easy brunch recipe, baked pancake recipe
