Blueberry Buttermilk Pancake Casserole

Why You’ll Love This Recipe

• Effortless Preparation: Skip the flipping; simply mix, pour, and bake.
• Crowd-Pleaser: Ideal for serving a group, ensuring everyone enjoys a warm, hearty meal simultaneously.
• Versatile: Customize with your choice of berries or add-ins like chocolate chips or nuts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1½ cups fresh or frozen blueberries
• ¼ cup brown sugar
• ½ teaspoon ground cinnamon

Directions

1. Preheat the Oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Prepare Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined.
4. Mix Batter: Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
5. Add Blueberries: Gently fold in the blueberries.
6. Assemble Casserole: Pour the batter into the prepared baking dish, spreading it evenly.
7. Prepare Topping: In a small bowl, mix the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the batter.
8. Bake: Place the casserole in the oven and bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Serve: Allow the casserole to cool for a few minutes before slicing. Serve warm with maple syrup, fresh fruit, or a dusting of powdered sugar.

Servings and Timing

• Servings: This recipe yields approximately 12 servings.
• Preparation Time: 15 minutes
• Cooking Time: 25–30 minutes
• Total Time: 40–45 minutes

Variations

• Berry Mix: Substitute blueberries with raspberries, blackberries, or a combination of mixed berries.
• Add-ins: Incorporate chocolate chips, chopped nuts, or a sprinkle of lemon zest for added flavor.
• Dairy-Free Option: Use a non-dairy milk alternative and a plant-based butter substitute.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat individual portions in the microwave for 20–30 seconds or in a preheated oven at 350°F (175°C) for 10 minutes.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work well in this recipe. There’s no need to thaw them before adding to the batter.

Can I make this casserole ahead of time?

Yes, you can prepare the batter and assemble the casserole the night before. Cover and refrigerate overnight, then bake as directed in the morning.

Can I use regular milk instead of buttermilk?

Buttermilk adds a tangy flavor and helps tenderize the pancakes. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a measuring cup, then filling it up with milk until you reach the 2-cup mark. Let it sit for a few minutes to “curdle” before using.

How do I prevent the blueberries from sinking to the bottom?

Tossing the blueberries in a small amount of flour before folding them into the batter can help prevent them from sinking.

Can I double the recipe?

Yes, you can double the recipe and bake it in a larger baking dish, such as a 9×13-inch pan. Adjust the baking time as needed, checking for doneness with a toothpick.

Conclusion

The Blueberry Buttermilk Pancake Casserole is a versatile and delicious dish that combines the best of pancakes and casseroles. Its ease of preparation and adaptability make it a perfect choice for breakfast, brunch, or even a comforting dinner.

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