Blueberry Buttermilk Pancake Casserole

$- 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 tablespoons sugar - 2 large eggs - 2 cups buttermilk - ¼ cup melted butter (plus more for greasing) - 1 teaspoon vanilla extract - 2 cups fresh blueberries (or frozen if out of season) - Maple syrup (for serving) Fresh blueberries are key for this dish. They add a burst of flavor and juice. Their sweetness shines when baked. When you buy fresh blueberries, look for firm, plump ones. Avoid any that are mushy or have dark spots. If fresh blueberries are out of season, frozen ones work too. They still taste great and save time. Just toss them in frozen to keep the batter cool. Don’t have all the ingredients? No problem! Here are some easy swaps: - Flour: Use whole wheat flour for a heartier option. - Buttermilk: Mix 1 cup of milk with 1 tablespoon of vinegar for a quick substitute. - Butter: Use coconut oil or vegetable oil if you prefer. - Sugar: Try using honey or maple syrup instead. Adjust to taste. These swaps keep the recipe tasty while fitting your pantry needs. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with melted butter. 2. In a large bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 tablespoons of sugar. Mix well. 3. In another bowl, beat 2 large eggs. Add 2 cups of buttermilk, ¼ cup of melted butter, and 1 teaspoon of vanilla extract. Mix until smooth. 4. Slowly add the wet mix to the dry mix. Stir until just combined. Some lumps are okay. 5. Gently fold in 2 cups of fresh blueberries. Make sure they spread out evenly. 6. Pour the batter into the prepared baking dish. Spread it evenly. - Bake the casserole for 30-35 minutes. Check if the top is golden brown. - Insert a toothpick into the center. It should come out clean when done. - If the top browns too fast, cover it with foil halfway through baking. - Let the casserole cool for a few minutes after baking. This helps it firm up. - Slice into squares for serving. - Serve warm with maple syrup on top. For fun, add fresh blueberries on the plate! To get a fluffy and soft pancake casserole, mix the batter gently. Over-mixing can make it tough. When you combine the wet and dry ingredients, stir until just mixed. A few lumps are fine! This helps keep the texture light. If your casserole does not rise as expected, check your baking powder and baking soda. They should be fresh. If the top browns too fast, cover it with foil. If it comes out too dry, make sure you measure your flour correctly. Too much flour can lead to a dry texture. You can add more flavor by mixing in spices. A pinch of cinnamon or nutmeg adds warmth. For a twist, try adding a splash of almond extract. If you like crunch, fold in some chopped nuts or granola. Fresh lemon zest brightens the taste and pairs nicely with blueberries. Pro Tips Use Fresh Blueberries: Fresh blueberries provide the best flavor and texture. If using frozen, make sure to thaw and drain them to prevent excess moisture in the batter. Don’t Overmix the Batter: When combining wet and dry ingredients, mix just until combined. A few lumps are okay; this helps keep the pancakes fluffy. Check for Doneness: Use a toothpick inserted in the center to check for doneness. If it comes out clean, your pancake casserole is ready! Let it Cool Slightly: Allow the casserole to cool for a few minutes before slicing. This helps the squares hold their shape better when serving. {{image_2}} You can swap out blueberries for other fruits. Strawberries, raspberries, or peaches work great. Use whatever is fresh and in season. This adds new flavors to your pancake casserole. You can even mix fruits for a fun twist. Just make sure to keep the fruit pieces small. For a gluten-free version, use gluten-free flour. Many brands offer great alternatives that work well. To make it vegan, replace eggs with flaxseed meal. Use a plant-based milk, like almond or oat milk, instead of buttermilk. These changes still make a tasty dish that everyone can enjoy. Add nuts for a crunchy texture. Chopped walnuts or pecans can enhance the flavor. You can also add spices like cinnamon or nutmeg. A hint of vanilla or almond extract boosts the taste too. These creative touches make your pancake casserole unique and delicious. Store any leftover Blueberry Buttermilk Pancake Casserole in an airtight container. This keeps it fresh for up to three days in the fridge. Make sure to let it cool completely before sealing it up. If you want to keep it longer, consider freezing. To reheat, cut the casserole into squares. Place a square on a microwave-safe plate. Heat it in the microwave for about 30-45 seconds, or until warm. You can also reheat it in the oven. Preheat your oven to 350°F (175°C). Place the squares on a baking sheet and warm them for about 10 minutes. If you want to freeze your pancake casserole, wrap it tightly in plastic wrap, then in foil. This helps prevent freezer burn. It can last up to three months in the freezer. To thaw, move it to the fridge the night before you plan to eat it. Once thawed, reheat as mentioned above for the best taste and texture. Yes, you can make this casserole ahead of time. Prepare the batter the night before and store it in the fridge. This way, you save time in the morning. Just pour the batter into the baking dish when you're ready to bake. If you do this, the flavors have more time to blend. If you don't have buttermilk, don't worry! You can make a quick substitute. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about five minutes. This will sour the milk, mimicking buttermilk. You can also use plain yogurt or milk mixed with sour cream. To check if your casserole is done, insert a toothpick into the center. If it comes out clean, it’s ready. You should also look for a lightly golden top. The edges might pull away from the pan slightly. These are good signs that your casserole is baked perfectly. In this blog post, we covered the essential ingredients and steps for making blueberry buttermilk pancake casserole. Fresh blueberries play a key role in flavor and texture. You learned practical tips for baking, storage methods, and how to customize the recipe to fit your diet. Remember to troubleshoot common issues for the best results. Keep experimenting with ingredients to make it your own. Enjoy your delicious creation and share it with others for a joyful meal!$

Blueberry Buttermilk Pancake Casserole

A delicious and easy-to-make pancake casserole filled with fresh blueberries, perfect for breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Breakfast

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
0.5 teaspoon salt
2 tablespoons sugar
2 large eggs
2 cups buttermilk
0.25 cup melted butter (plus more for greasing)
1 teaspoon vanilla extract
2 cups fresh blueberries (or frozen if out of season)
1 serving Maple syrup (for serving)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with melted butter.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
In another bowl, beat the eggs and then add the buttermilk, melted butter, and vanilla extract. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined; it's okay if there are a few lumps.
Carefully fold in the blueberries into the batter, ensuring they are evenly distributed.
Pour the pancake batter into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
Once done, let the casserole cool for a few minutes before slicing into squares.
Serve warm with a generous drizzle of maple syrup on top.

Notes

Serve individual squares on plates with a few fresh blueberries sprinkled on top and a small pitcher of maple syrup on the side for a delightful touch!

Keyword blueberries, casserole, pancakes