Description
Blueberry Buttermilk Pancake Casserole is a delightful twist on classic pancakes, perfect for breakfast or brunch. Fluffy, lightly sweet pancakes are baked together in a casserole dish with bursts of juicy blueberries in every bite. This make-ahead friendly dish is simple to prepare and serves a crowd, making it ideal for family gatherings or lazy weekend mornings.
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
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until the batter comes together—avoid overmixing to keep the casserole light and fluffy.
- Fold in Blueberries: Carefully fold the blueberries into the batter so they are evenly distributed, taking care not to break them up.
- Fill Baking Dish: Pour the prepared pancake batter into the greased baking dish and spread it into an even layer with a spatula.
- Bake: Place the dish 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.
- Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before slicing and serving. Enjoy warm, optionally with maple syrup or powdered sugar.
Notes
- For a richer flavor, use cultured buttermilk.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent streaking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- To make ahead, prepare the casserole the night before, cover, and refrigerate; bake in the morning as directed.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 265
- Sugar: 8g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 73mg
