The Blueberry Buttermilk Pancake Casserole is a delightful breakfast or brunch dish that transforms your favorite fluffy pancakes into an effortless, bake-ahead marvel. This recipe is incredibly useful for busy mornings or when entertaining guests, offering the same beloved flavors with minimal fuss.
Key Ingredients for Blueberry Buttermilk Pancake Casserole
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 2 cups buttermilk
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- Optional toppings: maple syrup, whipped cream, additional fresh blueberries, powdered sugar
How to Make Blueberry Buttermilk Pancake Casserole
This Blueberry Buttermilk Pancake Casserole offers a wonderfully easy way to enjoy delicious pancakes without the constant flipping. Its simplicity allows for a satisfying and flavorful breakfast experience, boasting a tender crumb and bursts of sweet blueberry goodness. The preparation time for this delightful dish is approximately 15 minutes, with an additional 25-30 minutes for baking. Get ready for a crowd-pleasing breakfast that’s as easy to make as it is to devour!
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Generously grease a 9×13 inch baking dish with butter or non-stick cooking spray.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure everything is well combined to distribute the leavening agents evenly.
- Whisk Wet Ingredients: In a separate medium bowl, whisk together the lightly beaten eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk until just combined. It’s okay if there are a few small lumps; overmixing can lead to tough pancakes.
- Fold in Blueberries: Gently fold in the blueberries. If using frozen blueberries, be careful not to overmix as they can bleed their color into the batter too much.
- Pour into Baking Dish: Pour the batter evenly into the prepared baking dish. Smooth the top with a spatula.
- Bake: Bake for 25-30 minutes, or until the casserole is golden brown around the edges and a toothpick inserted into the center comes out clean. The center should be set, not jiggly.
- Serve: Let the Blueberry Buttermilk Pancake Casserole cool slightly before serving. Serve warm with your favorite pancake toppings like maple syrup, whipped cream, or fresh berries.
Why You’ll Love This Blueberry Buttermilk Pancake Casserole
You’ll absolutely adore this Blueberry Buttermilk Pancake Casserole because it brings the comforting, nostalgic taste of fluffy buttermilk pancakes to your table with unparalleled ease. Imagine waking up to a warm, delicious breakfast without spending half your morning at the stove – that’s exactly what this bake-ahead wonder delivers! Not only does it save you precious time and effort, but making this casserole at home is also incredibly cost-effective compared to dining out, allowing you to enjoy a gourmet breakfast on a budget. The sweet pops of juicy blueberries, combined with that classic tangy buttermilk flavor, create a truly special breakfast experience, making it a refreshing and simpler alternative to traditional, time-consuming pancake batches.
Forget the constant flipping and the potential for burnt edges; this Blueberry Buttermilk Pancake Casserole is your secret weapon for stress-free brunch gatherings or busy weekday mornings. Its tender, cake-like texture infused with the bright burst of blueberries is downright irresistible, and it’s far more forgiving and easier to share amongst a crowd than individual pancakes. So, gather your ingredients, embrace the convenience, and treat yourself to this delightful baked breakfast – you’ll be so glad you did!
Storing and Reheating Tips
Leftover Blueberry Buttermilk Pancake Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you have a few options for optimal taste:
- Oven Reheating: For the best texture, place individual portions on a baking sheet and reheat in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through.
- Microwave Reheating: For a quicker reheat, place a slice on a microwave-safe plate and microwave on 50% power for 1-2 minutes, checking for warmth and continuing in 30-second intervals as needed. Be aware that microwaving can sometimes make the texture slightly softer.
- Freezing: You can freeze portions of the Blueberry Buttermilk Pancake Casserole for future breakfasts. Allow the casserole to cool completely, then cut into individual serving sizes and wrap each portion tightly in plastic wrap, followed by a layer of aluminum foil or placing them in a freezer-safe container. Frozen casserole will keep for up to 2-3 months. To reheat from frozen, you can either thaw overnight in the refrigerator and reheat as directed above, or reheat directly from frozen in the oven at 350°F (175°C) for a longer period (20-25 minutes), or in the microwave on a lower power setting for several minutes until heated through.
Final Thoughts
The Blueberry Buttermilk Pancake Casserole is a delightful and effortless way to enjoy the classic flavors of buttermilk pancakes. Encourage your readers to try this simple recipe for a stress-free and delicious breakfast that’s sure to become a family favorite.
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- Medium
Blueberry Buttermilk Pancake Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Generously grease a 9×13 inch baking dish with butter or non-stick cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure everything is well combined to distribute the leavening agents evenly.2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- In a separate medium bowl, whisk together the lightly beaten eggs, buttermilk, melted butter, and vanilla extract until smooth.2 large eggs, 2 cups buttermilk, 4 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk until just combined. It’s okay if there are a few small lumps; overmixing can lead to tough pancakes.
- Gently fold in the blueberries. If using frozen blueberries, be careful not to overmix as they can bleed their color into the batter too much.1 1/2 cups fresh or frozen blueberries
- Pour the batter evenly into the prepared baking dish. Smooth the top with a spatula.
- Bake for 25-30 minutes, or until the casserole is golden brown around the edges and a toothpick inserted into the center comes out clean. The center should be set, not jiggly.
- Let the Blueberry Buttermilk Pancake Casserole cool slightly before serving. Serve warm with your favorite pancake toppings like maple syrup, whipped cream, or fresh berries.