Blueberry Buttermilk Pancake Casserole
There’s nothing quite like the aroma of freshly baked pancakes wafting through the kitchen on a lazy weekend morning. But what if you could enjoy that same comforting flavor in a casserole form? Enter the Blueberry Buttermilk Pancake Casserole – a game-changer in the world of breakfast and brunch dishes.
This delightful recipe takes the classic pancake and elevates it to new heights, combining the fluffy texture of pancakes with the convenience of a baked casserole. The addition of plump, juicy blueberries and a tangy buttermilk base creates a harmonious blend of flavors that will have your taste buds dancing with delight.
❤️ Why You’ll Love This Recipe ❓
What sets this Blueberry Buttermilk Pancake Casserole apart is its irresistible combination of textures. The soft, pillowy pancake batter is contrasted by the burst of sweetness from the blueberries, creating a symphony of flavors in every bite. Plus, the make-ahead versatility of this dish means you can prepare it in advance and simply pop it in the oven when you’re ready to serve, making it the perfect choice for busy mornings or entertaining guests.
But the real beauty of this recipe lies in its accessibility. Most of the ingredients are common pantry or freezer staples, making it a breeze to whip up whenever the craving strikes. Whether you’re looking to impress with a visually stunning brunch spread or just want to treat your family to a delicious and comforting meal, this Blueberry Buttermilk Pancake Casserole is sure to become a new household favorite.
🛒 What You Need to Prepare Blueberry Buttermilk Pancake Casserole ❓
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 1 1/2 cups fresh or frozen blueberries
The beauty of this Blueberry Buttermilk Pancake Casserole is that most ingredients are pantry or freezer staples. The combination of fluffy pancake batter and juicy blueberries creates the comforting, breakfast-inspired flavor profile that has made casserole recipes perennially popular.
📝 How to Make Blueberry Buttermilk Pancake Casserole Step-by-Step ❓
• Step 2: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
• Step 3: In a separate bowl, combine the buttermilk, eggs, and melted butter. Whisk until well combined.
• Step 4: Pour the buttermilk mixture into the dry ingredients and stir just until combined, being careful not to overmix. Gently fold in the blueberries.
• Step 5: Pour the batter into the prepared baking dish, spreading it evenly.
• Step 6: Bake for 35-40 minutes, or until the casserole is golden brown and a toothpick inserted in the center comes out clean.
• Step 7: Allow the casserole to cool for 5-10 minutes before serving. Enjoy warm, with your favorite toppings like maple syrup, whipped cream, or powdered sugar.
⏱️ Timing Overview
• Cooking time: 35-40 minutes
• Total time: 50-55 minutes
Compared to traditional pancake recipes, which can take up to 30 minutes to prepare, this Blueberry Buttermilk Pancake Casserole saves you 50% of your cooking time while delivering the same delicious flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 12 servings):
• Protein: 7g
• Carbohydrates: 35g
• Fat: 8g
• Fiber: 2g
• Sodium: 409mg
These Blueberry Buttermilk Pancake Casserole provide approximately 8% of your daily protein requirements and 7% of your daily fiber needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Replace half the all-purpose flour with almond flour or coconut flour and use a sugar substitute like erythritol or stevia.
• Dairy-free adaptation: Use unsweetened almond milk or oat milk instead of buttermilk and replace the butter with coconut oil or vegan butter.
• Added protein: Fold in 1/2 cup of cooked, crumbled turkey bacon or 1/4 cup of chopped walnuts or pecans.
• Boost vegetables: Incorporate 1 cup of diced sweet potatoes or 1/2 cup of shredded zucchini into the batter.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Blueberry Buttermilk Pancake Casserole.
🍽️ Serving Suggestions
• Pair with a fresh fruit salad or a side of crispy bacon for a complete breakfast or brunch spread.
• Complement the casserole with a light green salad or a cup of fresh berries for a healthier meal option.
• For a brunch gathering, serve the casserole alongside a variety of quiches, mini muffins, and a selection of juices and hot beverages.
• Create a beautiful breakfast platter by slicing the casserole into squares and arranging them with fresh flowers, sprigs of mint, and edible petals for a visually stunning presentation.
❌ Common Mistakes to Avoid
• Forgetting to grease the baking dish: Ensure the casserole dish is well-greased to prevent the pancake batter from sticking and make for easy serving.
• Overbaking the casserole: Keep a close eye on the casserole during the baking process to avoid drying out the pancake batter and creating a dry, crumbly texture.
• Not allowing the casserole to cool before serving: Letting the casserole rest for 5-10 minutes before cutting into it will help the texture set and make for cleaner, more presentable slices.
• Skipping the blueberries: The blueberries add a burst of sweetness and a beautiful visual contrast to the casserole, so don’t omit them!
🧊 Storing Tips for the Recipe
These Blueberry Buttermilk Pancake Casserole retain their quality remarkably well:
• Freezing unbaked: Prepare the casserole as directed, but do not bake. Cover tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as usual.
• Freezing baked: Allow the baked casserole to cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake at 350°F (175°C) for 15-20 minutes until warmed through.
• Reheating: Slices of the casserole can be reheated in the microwave for 30-60 seconds or in a 350°F (175°C) oven for 5-10 minutes, until heated through and the texture is restored.
❓ FAQs
Can I make the Blueberry Buttermilk Pancake Casserole ahead of time?
Absolutely! This casserole is perfect for making ahead of time. You can prepare the batter, pour it into the baking dish, and refrigerate it overnight before baking. Just be sure to let the casserole dish come to room temperature before baking. Alternatively, you can bake the casserole and then reheat it the next day, either in the oven or microwave.
Can I use frozen blueberries instead of fresh?
Yes, you can definitely use frozen blueberries in this recipe. In fact, frozen blueberries work great and are a convenient option when fresh blueberries are not in season. Simply fold the frozen blueberries into the batter, and there’s no need to thaw them first. The frozen blueberries will release their juices as the casserole bakes, creating a delicious and vibrant filling.
Is this recipe gluten-free or dairy-free?
The original recipe is not gluten-free or dairy-free, as it calls for all-purpose flour and buttermilk. However, you can easily adapt the recipe to accommodate these dietary restrictions. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. For a dairy-free adaptation, use unsweetened almond milk or oat milk in place of the buttermilk, and replace the butter with a plant-based alternative like coconut oil or vegan butter.
Why is my Blueberry Buttermilk Pancake Casserole soggy?
If your casserole turns out soggy, it’s likely due to one of a few reasons: 1) Overmixing the batter, which can result in a dense, heavy texture; 2) Using too many blueberries, which can release excess moisture; or 3) Underbaking the casserole. Make sure to follow the recipe instructions carefully, mix the batter gently, and bake the casserole until a toothpick inserted in the center comes out clean.
Can I add other fruits or mix-ins to the casserole?
Absolutely! This Blueberry Buttermilk Pancake Casserole is highly versatile and can be customized with a variety of mix-ins. Try folding in chopped apples, diced peaches, or raspberries. You can also add a sprinkle of cinnamon, a swirl of cream cheese, or a handful of chopped nuts for extra flavor and texture.
Conclusion
These Blueberry Buttermilk Pancake Casserole represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a show-stopping brunch centerpiece or as a comforting family-style breakfast, they’re sure to impress with their fluffy texture and burst of juicy blueberry goodness. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these Blueberry Buttermilk Pancake Casserole demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the baking process. So, why not treat yourself and your loved ones to a delightful slice of this irresistible breakfast casserole today?
Print
Blueberry Buttermilk Pancake Casserole
- Total Time: 50-55 minutes
Ingredients
• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 1 1/2 cups fresh or frozen blueberries
Instructions
• Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
• Step 2: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
• Step 3: In a separate bowl, combine the buttermilk, eggs, and melted butter. Whisk until well combined.
• Step 4: Pour the buttermilk mixture into the dry ingredients and stir just until combined, being careful not to overmix. Gently fold in the blueberries.
• Step 5: Pour the batter into the prepared baking dish, spreading it evenly.
• Step 6: Bake for 35-40 minutes, or until the casserole is golden brown and a toothpick inserted in the center comes out clean.
• Step 7: Allow the casserole to cool for 5-10 minutes before serving. Enjoy warm, with your favorite toppings like maple syrup, whipped cream, or powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: Americans
Keywords: Blueberry Buttermilk Pancake Casserole
