why make this recipe
This casserole turns pancake batter into an easy bake. It saves time, feeds a group, and gives soft, tangy bites from buttermilk and fresh blueberries.
introduction
This Blueberry Buttermilk Pancake Casserole is simple and warm. It works for breakfast or a casual brunch, and it tastes like pancakes without standing at the stove. If you enjoy blueberry baked treats, try blueberry cheesecake protein balls for a snack later.
how to make Blueberry Buttermilk Pancake Casserole
Mix dry and wet ingredients in two bowls. Fold blueberries into the batter. Pour the mix into a greased pan and bake until golden. Let it cool a bit before serving.
Ingredients :
2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 2 large eggs, 2 cups buttermilk, 1/4 cup melted butter, 1 cup fresh blueberries, Powdered sugar for serving (optional)
Directions :
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the eggs, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the blueberries gently.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Dust with powdered sugar if desired.
how to serve Blueberry Buttermilk Pancake Casserole
Cut into squares and serve warm. Add a dusting of powdered sugar, a drizzle of maple syrup, or a spoon of yogurt. It pairs well with coffee or tea.
how to store Blueberry Buttermilk Pancake Casserole
Cover the cooled casserole and keep it in the fridge for up to 3 days. Reheat slices in the oven or microwave until warm. For longer storage, freeze individual slices wrapped tightly for up to 1 month and thaw in the fridge before reheating.
tips to make Blueberry Buttermilk Pancake Casserole
- Use fresh or thawed frozen blueberries. Toss frozen berries in a little flour to prevent sinking.
- Mix batter until just combined to keep it light.
- Test doneness with a toothpick in the center. If it comes out clean, it is done.
- Let the casserole rest a few minutes after baking so it sets and is easier to cut.
variation (if any)
- Add a teaspoon of vanilla or a pinch of cinnamon to the wet mix for extra flavor.
- Stir in a handful of chopped nuts or chocolate chips for texture.
- Substitute half the all-purpose flour with whole wheat flour for a heartier version.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Use frozen berries straight from the bag or thaw and drain them. Toss them in a little flour so they don’t sink.
Q: Can I make this dairy-free?
A: Yes. Use a dairy-free milk and a dairy-free butter or oil. For buttermilk, mix plant milk with a tablespoon of lemon juice and let sit for 5 minutes.
Q: How do I know when it is done?
A: The top should be golden brown and a toothpick in the center should come out clean or with a few moist crumbs.
Q: Can I add fruit other than blueberries?
A: Yes. Try strawberries, raspberries, or chopped apples, but adjust baking time if the fruit adds extra moisture.
Blueberry Buttermilk Pancake Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and warm casserole that turns pancake batter into an easy bake, featuring soft, tangy bites from buttermilk and fresh blueberries.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup melted butter
- 1 cup fresh blueberries
- Powdered sugar for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the eggs, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the blueberries gently.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Dust with powdered sugar if desired.
Notes
Use fresh or thawed frozen blueberries. For frozen berries, toss them in a little flour to prevent sinking. You can also add vanilla or cinnamon for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
