If you are on the hunt for a warm, cozy breakfast that feels like a loving hug on a plate, then this Irresistible Blueberry Buttermilk Pancake Casserole Recipe is your new best friend. Imagine fluffy, tender buttermilk pancakes baked together in one glorious dish, bursting with juicy blueberries in every bite. It’s not just breakfast; it’s a celebration of simple ingredients turned into an unforgettable comfort food that easily feeds a crowd. This dish brings together the nostalgia of weekend pancakes with the convenience of a casserole, making mornings extra special, yet incredibly effortless.
Ingredients You’ll Need
These ingredients are straightforward but each plays a vital role in creating the magic of the Irresistible Blueberry Buttermilk Pancake Casserole Recipe. From the fluffy texture lent by baking powder, to the tangy richness from buttermilk, every component works together to make this dish both delicious and visually inviting.
- 2 cups (250g) all-purpose flour: The foundation for a tender and fluffy pancake base.
- 2 teaspoons baking powder: Helps the pancake layers rise and stay airy in the oven.
- 1 teaspoon baking soda: Reacts with the buttermilk for extra lightness and lift.
- ½ teaspoon salt: Balances sweetness and enhances the other flavors beautifully.
- 3 tablespoons sugar: Adds a subtle sweetness that caramelizes in the oven.
- 2 large eggs: Bind everything together and add richness.
- 2 cups (480ml) buttermilk: Infuses the batter with moisture and a lovely tangy note.
- ¼ cup (60g) unsalted butter, melted and cooled: Adds buttery flavor and moistness to the casserole.
- 1½ teaspoons vanilla extract: Offers a warm, comforting aroma that fills your kitchen.
- 1½ cups (225g) fresh or frozen blueberries: Burst of juicy sweetness and beautiful pops of color.
- Powdered sugar for dusting: Adds a delicate, snowy finish once baked.
- Maple syrup for serving: The perfect natural sweetener for drizzling on top.
- Whipped cream or yogurt on the side: Optional, but highly recommended for a creamy contrast.
How to Make Irresistible Blueberry Buttermilk Pancake Casserole Recipe
Step 1: Prepare Your Pan and Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Grab a 9-by-13-inch baking dish and give it a good greasing with butter or non-stick spray. This is where your pancake batter will transform into a deliciously golden casserole, so make sure your dish is well-prepped to avoid sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and sugar. This blend sets up the perfect structure for your pancake base, and whisking it well ensures even rising and texture throughout the casserole.
Step 3: Whisk the Wet Ingredients
In a separate bowl, beat the eggs until smooth. Then add the buttermilk, melted and cooled butter, and vanilla extract. Mixing these wet ingredients first helps to distribute the flavors evenly and makes combining them with the dry mix much easier.
Step 4: Combine Wet and Dry Mixtures Gently
Pour your wet ingredients into the bowl of dry ingredients and stir just until everything comes together. Be careful not to overmix; a few lumps are totally okay. Overmixing can lead to a tough texture, and we want this casserole soft and tender.
Step 5: Pour Batter and Add Blueberries
Transfer the batter to your prepared baking dish and spread it out evenly. Now, scatter your fresh or frozen blueberries generously over the top. These sweet berries will gently sink in while baking, infusing the batter with bursts of fruity flavor.
Step 6: Bake to Perfection
Bake in the oven for 35 to 40 minutes, or until the top turns a gorgeous golden color and a toothpick inserted into the center comes out clean. The smell wafting from your oven should already have you smiling!
Step 7: Rest and Serve Warm
Allow the casserole to rest for 5 to 10 minutes after baking. This lets it set just right for slicing. When ready, dust with powdered sugar, add a drizzle of maple syrup, and if you like, serve with a dollop of whipped cream or a spoonful of tangy yogurt for extra indulgence.
How to Serve Irresistible Blueberry Buttermilk Pancake Casserole Recipe
Garnishes
Simple touches can elevate this casserole. A dusting of powdered sugar not only looks pretty but adds a subtle sweetness. Fresh mint leaves or a handful of extra blueberries on top bring a fresh pop, while whipped cream or a scoop of vanilla yogurt offers a creamy balance to the fruity tang.
Side Dishes
Pair your casserole with a fresh fruit salad for extra brightness or crispy bacon to add a smoky, savory contrast. A cup of hot coffee, tea, or freshly squeezed juice rounds out the meal perfectly, making any brunch feel like a special occasion.
Creative Ways to Present
If you want to impress guests, serve individual portions in small ramekins or cute mini cast iron skillets. Layer with extra blueberries between slices for a pretty visual effect. You could even drizzle flavored syrups such as blueberry or lemon for a twist that complements the original flavors wonderfully.
Make Ahead and Storage
Storing Leftovers
Leftover casserole can be kept in an airtight container in the refrigerator for up to 3 days. It stays moist and flavorful, making it perfect for warming up and enjoying the next morning without any fuss.
Freezing
This recipe freezes beautifully. After baking and cooling completely, wrap portions tightly in plastic wrap and store in a freezer-safe bag or container for up to 2 months. It’s a great solution for busy mornings or unexpected guests.
Reheating
For best results, reheat casserole portions in a preheated oven at 325°F (160°C) for about 15 minutes until warmed through. Microwaving is quicker but may make the texture slightly softer. Either way, a fresh drizzle of maple syrup brings it back to life instantly.
FAQs
Can I use frozen blueberries in this casserole?
Absolutely! Just be sure not to thaw them fully to avoid excess moisture. Toss the frozen berries gently over the batter before baking to maintain their texture and color.
Is there a substitute for buttermilk?
If you don’t have buttermilk on hand, mix 2 tablespoons of lemon juice or white vinegar with milk to make an easy homemade substitute. Let it sit for 5-10 minutes before using to get that tangy flavor and proper acidity.
Can I make this recipe dairy-free?
Yes, you can swap the buttermilk and butter for dairy-free alternatives like almond or oat milk mixed with a bit of lemon juice, and plant-based margarine. The texture may be slightly different but it will still be delicious.
How do I prevent the casserole from drying out?
Don’t overbake! Keep a close eye near the end of the baking time and check with a toothpick. Also, letting it rest after baking helps the moisture redistribute evenly.
Can I add other fruits to this pancake casserole?
Definitely! Feel free to mix in raspberries, chopped strawberries, or even a handful of chopped apples or peaches. Just keep the blueberry quantity balanced for that signature flavor.
Final Thoughts
This Irresistible Blueberry Buttermilk Pancake Casserole Recipe truly transforms breakfast into a warm, comforting experience that friends and family will rave about. Whether you’re looking for a make-ahead brunch or a special weekend treat, this recipe is straightforward, delicious, and full of heart. So go ahead, gather your ingredients, and make this casserole a beloved staple in your kitchen. You are going to love every bite!
Print
Irresistible Blueberry Buttermilk Pancake Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8–10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Irresistible Blueberry Buttermilk Pancake Casserole is a delightful twist on classic pancakes, baked to perfection with fresh or frozen blueberries. Soft and fluffy with a tender crumb, it’s an easy, make-ahead breakfast or brunch dish that’s perfect for serving a crowd. Topped with a dusting of powdered sugar and paired with maple syrup and whipped cream or yogurt, it combines comforting flavors with a simple preparation.
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons sugar
Wet Ingredients
- 2 large eggs
- 2 cups (480ml) buttermilk
- ¼ cup (60g) unsalted butter, melted and cooled
- 1½ teaspoons vanilla extract
Additional Ingredients
- 1½ cups (225g) fresh or frozen blueberries
- Powdered sugar for dusting
- Maple syrup for serving
- Whipped cream or yogurt on the side
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent the casserole from sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
- Prepare Wet Ingredients: In a separate bowl, whisk the eggs thoroughly. Then add buttermilk, melted and cooled unsalted butter, and vanilla extract. Stir until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Stir gently just until combined to avoid overmixing, which could make the casserole dense.
- Assemble Casserole: Pour the batter evenly into the prepared baking dish. Spread it evenly with a spatula. Then scatter the fresh or frozen blueberries evenly over the top of the batter.
- Bake: Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Rest and Serve: Allow the casserole to rest for 5–10 minutes to set slightly before slicing. Serve warm, dusted with powdered sugar, and offer maple syrup and whipped cream or yogurt on the side for added indulgence.
Notes
- Do not overmix the batter to keep the casserole light and fluffy.
- Blueberries can be used fresh or frozen; if frozen, no need to thaw before adding.
- Letting the casserole rest after baking helps it slice neatly.
- Feel free to substitute blueberries with other berries or fruit as preferred.
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with lemon juice or vinegar.
