If you’re searching for a warm, comforting breakfast that feels like a hug on a plate, the Blueberry Buttermilk Pancake Casserole Recipe is here to steal your heart and your kitchen time. Imagine the fluffiest pancakes baked into a golden casserole studded with juicy blueberries, all infused with the tangy richness of buttermilk. This dish brings together simple pantry staples and fresh berry bursts into an effortlessly stunning morning feast that’s perfect for family gatherings, brunch with friends, or just a cozy weekend treat. It’s basically the pancake upgrade you didn’t know you needed, served in a way that’s easy, shareable, and downright delicious.
Ingredients You’ll Need
Every ingredient in this Blueberry Buttermilk Pancake Casserole Recipe plays a crucial role, from providing a tender crumb to adding that pop of juicy sweetness. These staples are easy to find and work in harmony to create a texture that’s soft and fluffy with a beautifully golden finish.
- 2 cups all-purpose flour: The base that gives the casserole its structure and the perfect tender crumb.
- 1 tablespoon baking powder: Helps your casserole rise beautifully for that light, airy pancake feel.
- 1 teaspoon baking soda: Works with buttermilk to create extra lift and softness.
- 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1/4 cup granulated sugar: Adds just the right amount of subtle sweetness throughout.
- 2 large eggs: Bind everything together and provide richness.
- 2 cups buttermilk: The star ingredient that gives a tangy flavor and tender texture.
- 1/4 cup unsalted butter, melted: Adds moisture and a rich buttery note.
- 1 teaspoon vanilla extract: Brings warmth and depth of flavor.
- 2 cups fresh blueberries (or frozen): Bursts of natural sweetness and vibrant color that make every bite exciting.
- 1/2 teaspoon ground cinnamon (optional): Adds a cozy hint of spice that complements the blueberries beautifully.
- Powdered sugar (optional): For that pretty finishing touch and a dash of extra sweetness when serving.
- Maple syrup (optional): The classic topping to make each serving more indulgent.
How to Make Blueberry Buttermilk Pancake Casserole Recipe
Step 1: Mix Dry Ingredients
Begin by whisking together your all-purpose flour, baking powder, baking soda, salt, and sugar in a large bowl. This ensures the leavening agents and flavors are evenly spaced throughout the batter, setting the stage for a perfect rise and balanced sweetness.
Step 2: Whisk Eggs and Add Liquids
In a separate bowl, beat your eggs until light and frothy—this incorporates air that helps make the casserole fluffy. Then, stir in the buttermilk, melted butter, and vanilla extract until everything is fully combined, creating a smooth, fragrant liquid blend.
Step 3: Combine Wet and Dry Ingredients
Gently pour the wet ingredients into the dry mix, folding with a spatula just until combined. The key here is to avoid overmixing to keep the pancake texture tender and soft.
Step 4: Fold in Blueberries and Cinnamon
Carefully fold your blueberries (and cinnamon if using) into the batter. The blueberries will scatter throughout, offering juicy pockets of sweetness in every bite, while the cinnamon adds that subtle warmth.
Step 5: Prepare the Baking Dish and Bake
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking. Pour the batter evenly into the dish, smoothing the top gently. Bake for 25 to 30 minutes until the casserole turns golden on top and a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Allow the casserole to rest for about 10 minutes after baking. This resting time helps it set so you can cut neat squares that hold together well. Serve warm or at room temperature, dusted with powdered sugar if you like, and don’t forget the maple syrup!
How to Serve Blueberry Buttermilk Pancake Casserole Recipe
Garnishes
Enhancing your Blueberry Buttermilk Pancake Casserole Recipe with simple garnishes can elevate each serving beautifully. A light dusting of powdered sugar adds a sweet, snowy finish, while a drizzle of warm maple syrup provides a classic richness that complements the fluffy pancakes and tart berries perfectly. For an extra special touch, a dollop of whipped cream or a side of Greek yogurt introduces a creamy texture that balances the dish wonderfully.
Side Dishes
This casserole shines as a star all on its own, but pairing it with crispy bacon or sausages offers a savory contrast that breakfast lovers adore. Fresh fruit such as melon slices or orange segments freshens the palate and adds vibrant color, making the whole morning meal feel like a celebration of flavors and textures.
Creative Ways to Present
Present your Blueberry Buttermilk Pancake Casserole Recipe in charming mini ramekins for individual servings that are perfect for brunch guests. Alternatively, top each square with a spoonful of berry compote or swirl in some cream cheese frosting for a decadent twist that takes this breakfast casserole from comforting to memorable.
Make Ahead and Storage
Storing Leftovers
Leftover Blueberry Buttermilk Pancake Casserole Recipe keeps beautifully when stored in an airtight container in the refrigerator for up to 3 days. This makes for an easy grab-and-go breakfast or snack that’s as satisfying as the day it was baked.
Freezing
If you want to prep ahead or save extra portions, this casserole freezes well. Simply wrap individual squares or the entire casserole tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat your casserole slices gently to preserve their texture. Use a microwave for 30 to 60 seconds or pop them in a preheated oven at 325°F until warmed through. This will revive their just-baked softness and keep the blueberries juicy.
FAQs
Can I use frozen blueberries in this recipe?
Absolutely! Frozen blueberries work just as well; just make sure to fold them into the batter directly from frozen to prevent them from bleeding too much color.
Do I have to use buttermilk or can I substitute it?
Buttermilk is recommended for its tangy flavor and its reaction with baking soda, which gives the casserole its tender crumb. However, you can substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup for a quick homemade buttermilk alternative.
Is it possible to make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, but be sure it includes xanthan gum or another binder to help maintain the structure of your casserole.
Can I add other fruits besides blueberries?
Definitely! Raspberries, sliced strawberries, or chopped peaches are excellent alternatives or additions, lending different flavors and sweetness levels to the casserole.
What’s the best way to keep the casserole moist?
Don’t overbake it; remove the casserole as soon as a toothpick comes out clean. Also, the buttermilk and butter in the recipe help keep it moist and tender, so stick with those ingredients for the best results.
Final Thoughts
There’s something truly magical about waking up to a warm Blueberry Buttermilk Pancake Casserole Recipe on the table—comforting, sweet, and effortlessly impressive. It’s an ideal meal for busy mornings when you want hands-off cooking but crave that homemade touch. Give this recipe a try, and I promise it will become one of your favorite breakfasts to make and share with loved ones. Happy baking!
Print
Blueberry Buttermilk Pancake Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Blueberry Buttermilk Pancake Casserole is a delightful and easy-to-make breakfast recipe that combines the flavors of classic pancakes with the convenience of a baked dish. Loaded with fresh blueberries and a hint of cinnamon, this casserole is fluffy, tender, and perfect for serving a crowd. The batter is baked until golden and fluffy, then topped with powdered sugar and maple syrup for a comforting morning treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
Wet Ingredients
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Other
- 2 cups fresh blueberries (or frozen, if out of season)
- Powdered sugar, for serving (optional)
- Maple syrup, for serving (optional)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, sugar, and ground cinnamon if using. Whisk together until the mixture is well blended.
- Whisk Eggs: In a separate bowl, whisk the eggs until they are light and frothy to add air and lightness to the batter.
- Combine Wet Ingredients: Add the buttermilk, melted butter, and vanilla extract to the eggs. Whisk thoroughly until the mixture is smooth and fully combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Be careful not to overmix to maintain the batter’s fluffiness.
- Add Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter without breaking them up.
- Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully preheat for even baking.
- Prepare Baking Dish: Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Pour Batter: Transfer the batter into the prepared baking dish, spreading it evenly for consistent baking.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove the casserole from the oven and let it cool for about 10 minutes to set properly before slicing.
- Serve: Cut the casserole into squares and serve warm or at room temperature.
- Optional Toppings: Dust with powdered sugar and serve with warm maple syrup, whipped cream, or yogurt. Adding fresh fruit on the side enhances the flavor and presentation.
Notes
- Use fresh or frozen blueberries depending on availability; if using frozen, do not thaw to prevent adding excess moisture.
- Do not overmix the batter to keep the texture light and fluffy.
- The casserole can be prepared the night before and refrigerated until baking the next morning.
- For a dairy-free version, substitute buttermilk with a plant-based milk and vinegar mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
