Blueberry Buttermilk Pancake Casserole Recipe: A Delicious and Cozy Breakfast Delight 🥞💙✨
1. Introduction to Blueberry Buttermilk Pancake Casserole
Indulge in the scrumptious and fluffy goodness of a Blueberry Buttermilk Pancake Casserole that will brighten up your brunch table or an afternoon snack! This delightful dish combines the classic flavors of blueberry pancakes with the convenience of a casserole. The richness of the buttermilk enhances the overall flavor and texture, making it a perfect dish for families and gatherings. If you like this breakfast option, you might also like our other breakfast recipes. Let’s dive into this easy-to-follow recipe that is bursting with juicy blueberries and tender pancake goodness! This Blueberry Buttermilk Pancake Casserole is more than just a meal; it’s an experience. The delightful aroma that fills your kitchen as it bakes is just a prelude to the joy each slice brings. For another delightful casserole, check out our Pancake Sausage Casserole!
2. Ingredients for Your Blueberry Buttermilk Pancake Casserole
To create this delightful Blueberry Buttermilk Pancake Casserole, gather the following ingredients. Using fresh, high-quality ingredients will truly elevate the taste of this dish. Consider sourcing your blueberries from a local farmer’s market for the best flavor!
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup melted butter
- 1 cup fresh blueberries (plus extra for topping)
- Maple syrup and powdered sugar for serving (optional)
Consider adding a dash of vanilla extract to the wet ingredients for an extra layer of flavor. You can also experiment with different types of berries, such as raspberries or strawberries, to create your own unique twist on the classic Blueberry Buttermilk Pancake Casserole. If you’re feeling adventurous, a hint of lemon zest can add a bright, zesty note to the batter.
3. Instructions for Making Blueberry Buttermilk Pancake Casserole
Step 1: Mix the Dry Ingredients for the Pancake Casserole
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. This creates a dry mixture that serves as the foundation for your Blueberry Buttermilk Pancake Casserole. Ensure all ingredients are thoroughly combined to avoid any clumps in the final product.
Step 2: Combine Wet Ingredients for the Buttermilk Pancake Casserole
In a separate bowl, whisk together 2 large eggs, 2 cups of buttermilk, and 1/4 cup of melted butter. The creamy mixture will add moisture and flavor to your casserole, essential for that perfect Blueberry Buttermilk Pancake Casserole consistency. The buttermilk not only adds moisture but also a slight tang that complements the sweetness of the blueberries perfectly. If you love French Toast, then why not try our Creme Brulee French Toast.
Step 3: Combine Wet and Dry Mixtures for the Blueberry Pancake Casserole Recipe
Pour the wet mixture into the bowl containing the dry mixture and stir gently until just combined. Be cautious not to overmix – a few lumps are okay! Gently fold in 1 cup of fresh blueberries, ensuring that they are evenly distributed throughout the batter. Folding the blueberries in gently prevents them from bursting and bleeding into the batter, preserving their juicy texture and vibrant color in your Blueberry Buttermilk Pancake Casserole.
Step 4: Bake the Pancake Casserole with Blueberries
Preheat your oven to 350°F (175°C) and pour the batter into a greased casserole dish. Spread evenly and bake for 30-35 minutes or until golden brown and a toothpick inserted into the center comes out clean. This creates that delightful fluffy center that defines a great Blueberry Buttermilk Pancake Casserole. Keep an eye on the casserole while it’s baking to prevent the edges from browning too quickly. If necessary, you can tent it with foil during the last 10 minutes of baking. If you’re looking for other dessert options, then make sure to visit our Dessert Category.
4. Storage Tips for Your Buttermilk Pancake Casserole
If you have leftovers (which is rare!), store the casserole in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or enjoy it cold straight from the refrigerator. For longer storage, consider freezing the casserole in slices, allowing it to thaw in the fridge before reheating. To prevent freezer burn, wrap each slice tightly in plastic wrap before placing them in a freezer-safe bag.
5. Serving Suggestions for the Blueberry Buttermilk Breakfast Casserole
Serve your Blueberry Buttermilk Pancake Casserole warm, topped with a drizzle of maple syrup and a sprinkle of powdered sugar. Adding fresh blueberries on top can elevate both the appearance and flavor. Pair it with whipped cream or a dollop of yogurt for an added layer of richness! A scoop of vanilla ice cream also complements the warm casserole beautifully. For an added touch, consider serving it with a side of crispy bacon or sausage. If you love blueberries, then I suggest you check out Celebrating Sweets‘s take on this amazing recipe.
6. Frequently Asked Questions (FAQs) About Blueberry Buttermilk Pancake Casserole
Can I use frozen blueberries instead of fresh in this blueberry pancake bake?
Yes! Frozen blueberries work well, but ensure to thaw and drain them before adding to the batter. Thawing and draining the blueberries prevents excess moisture from making the batter too runny, ensuring a perfect Blueberry Buttermilk Pancake Casserole.
Can I make this pancake casserole in advance for a brunch?
Absolutely! You can prepare the batter beforehand and store it in the refrigerator overnight. Simply pour it into the baking dish and bake in the morning. This makes it a perfect option for busy mornings or when you’re hosting a brunch. Let the batter sit at room temperature for about 30 minutes before baking for best results.
Is this recipe easy to modify for dietary restrictions for a Pancake Casserole?
Certainly! You can substitute with gluten-free flour, and almond or soy milk as an alternative to buttermilk if needed. Ensure to use a 1:1 gluten-free flour blend for best results. You can also use dairy-free butter to make it completely dairy-free. You can also try some of our other recipe, like Cruffins!
7. Conclusion: Enjoy Your Homemade Blueberry Buttermilk Pancake Casserole
Now that you have the recipe for a delicious Blueberry Buttermilk Pancake Casserole, it’s time to gather your ingredients and get cooking! This cozy breakfast delight is perfect for any occasion and is sure to impress your family and friends. Enjoy the fluffy texture and sweet burst of blueberries with every bite! Don’t forget to share your creations with us on social media, and happy baking! This recipe is a crowd-pleaser due to its ease of preparation and delicious taste. If you want to try something more fancy, then make sure to try our Strawberry Cheesecake!
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Blueberry Buttermilk Pancake Casserole Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the scrumptious and fluffy goodness of Blueberry Buttermilk Pancake Casserole, a delightful dish that combines the flavors of blueberry pancakes with the convenience of a casserole, perfect for brunch or as an afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup melted butter
- 1 cup fresh blueberries (plus extra for topping)
- Maple syrup and powdered sugar for serving (optional)
Instructions
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, buttermilk, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined, then fold in the blueberries.
- Preheat the oven to 350°F (175°C), pour the batter into a greased casserole dish, and bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or enjoy it cold.
- For longer storage, freeze in slices and thaw in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
