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

Scale

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)

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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.