Blueberry Buttermilk Pancake Casserole Recipe
This Blueberry Buttermilk Pancake Casserole is a delightful brunch dish that combines fluffy, tender pancakes with bursts of juicy blueberries baked into a comforting casserole. Perfect for serving a crowd or a family breakfast, it offers the classic flavors of buttermilk pancakes enhanced with vanilla and cinnamon, all baked to golden perfection.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 teaspoons vanilla extract
Additional Ingredients
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to ensure the pancake casserole doesn’t stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, brown sugar, and ground cinnamon until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted unsalted butter, and vanilla extract until smooth and well blended.
- Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes fluffy.
- Add Blueberries: Fold in the fresh or frozen blueberries carefully so they are evenly distributed without breaking them up.
- Transfer to Baking Dish: Pour the pancake batter into the prepared baking dish and spread it out evenly for consistent baking.
- Bake: Bake the casserole in the preheated oven for 25-30 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove from the oven and let the casserole cool for a few minutes before slicing and serving warm.
Notes
- Use fresh or frozen blueberries as per convenience; if using frozen, do not thaw to avoid bleeding color in the batter.
- Do not overmix the batter to ensure the casserole remains light and fluffy.
- You can substitute buttermilk with milk mixed with 2 tablespoons of lemon juice or vinegar if buttermilk is unavailable.
- For added texture, sprinkle some chopped nuts or oats on top before baking.
- This casserole can be made a day ahead and reheated in the oven for a quick breakfast treat.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 70 mg
Keywords: blueberry pancake casserole, baked pancake, buttermilk pancakes, brunch casserole, blueberry breakfast bake
