Blueberry Buttermilk Pancake Casserole: Best Easy Epic 5 Recipe

Introduction

Blueberry Buttermilk Pancake Casserole is an easy and delicious twist on traditional pancakes that bakes up golden and fluffy in one dish. Perfect for a weekend brunch or feeding a crowd, this recipe combines the tang of buttermilk with bursts of fresh blueberries for a comforting breakfast treat.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries
• Optional: powdered sugar or maple syrup for serving

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. Step 3: In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing for a tender texture.
5. Step 5: Fold in the blueberries carefully to distribute them evenly throughout the batter.
6. Step 6: Pour the batter into the prepared baking dish and spread it out evenly.
7. Step 7: Bake for 30 to 35 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean.
8. Step 8: Let the casserole rest for 10 minutes before slicing. Serve warm with powdered sugar or maple syrup if desired.

Tips & Variations

• Use frozen blueberries straight from the freezer to prevent the batter from turning purple; fresh berries work great too.
• For extra richness, add a sprinkle of cinnamon or nutmeg to the dry ingredients.
• Swap the all-purpose flour for whole wheat flour to add more fiber and a slightly nutty flavor.
• Serve with fresh fruit, whipped cream, or yogurt for a more indulgent brunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for about 20–30 seconds or in a preheated oven at 325°F (160°C) until heated through. This casserole also freezes well; wrap portions tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use non-dairy milk instead of buttermilk?

Yes, you can substitute with non-dairy milk plus 1 tablespoon of vinegar or lemon juice per cup to mimic buttermilk’s acidity, which helps with the rise and flavor.

Can I prepare this casserole the night before?

Absolutely! You can mix the batter and keep it covered in the fridge overnight, then bake it fresh in the morning for a convenient breakfast option.

Blueberry Buttermilk Pancake Casserole: Best Easy Epic 5 Recipe

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★★★★★

4.7 from 325 reviews

This Blueberry Buttermilk Pancake Casserole is an easy, comforting breakfast dish perfect for feeding a crowd or enjoying a weekend brunch. Featuring fluffy buttermilk pancakes baked in a casserole dish with juicy blueberries folded in, it offers a delightful combination of sweet and tangy flavors. Serve it warm with powdered sugar or maple syrup for a truly satisfying meal.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons melted butter
• 1 teaspoon vanilla extract

Additional

• 1 ½ cups fresh or frozen blueberries
• Optional: powdered sugar or maple syrup for serving

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
2. Prepare Baking Dish: Lightly grease a 9×13-inch baking dish to prevent sticking.
3. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
4. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep pancakes tender.
6. Add Blueberries: Fold in the fresh or frozen blueberries carefully to distribute them without breaking.
7. Transfer Batter: Pour the batter into the prepared baking dish and spread it out evenly.
8. Bake: Bake in the preheated oven for 30–35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Rest: Remove from oven and let the casserole rest for 10 minutes to set before slicing.
10. Serve: Slice and serve warm with a dusting of powdered sugar or a drizzle of maple syrup as desired.

Notes

• This dish is ideal for feeding a crowd or enjoying a leisurely weekend brunch.
• You can use either fresh or frozen blueberries depending on availability.
• Allow the casserole to rest for 10 minutes before slicing to ensure clean, neat portions.
• Serve with powdered sugar or warm maple syrup to enhance the flavor.

Keywords: blueberry pancake casserole, breakfast casserole, buttermilk pancakes, baked pancakes, blueberry brunch recipe, easy breakfast casserole