Why Make This Blueberry Buttermilk Pancake Casserole
If you love the fluffy goodness of pancakes but want to feed a crowd with ease, this Blueberry Buttermilk Pancake Casserole is your answer! It combines all the delicious flavors of traditional pancakes into a simple baked dish that’s perfect for breakfast, brunch, or even a cozy dessert. The bright, juicy blueberries add a fresh pop of flavor, while the buttermilk keeps every bite wonderfully moist and tender. This casserole will not only pamper your taste buds but also make your mornings a whole lot easier!
How to Make Blueberry Buttermilk Pancake Casserole
Creating this Blueberry Buttermilk Pancake Casserole is as easy as pie, or should we say, as easy as pancakes! All you need are some basic ingredients and a few simple steps. You’ll mix your dry ingredients, then blend in the wet ones, and fold in the blueberries to make a delightful batter. The best part? Once it’s in the oven, you can relax while the sweet aroma fills your kitchen.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, melted butter, eggs, and vanilla extract until well combined.
- Combine the wet and dry ingredients until just mixed. Gently fold in the blueberries to avoid crushing them.
- Pour the batter into the prepared baking dish and spread it out evenly.
- Bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes, then slice and serve warm for the best flavor experience.
Nutritional Information
Per serving (assuming 12 servings):
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 50mg
- Sodium: 270mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 5g
How to Serve Blueberry Buttermilk Pancake Casserole
Serve this delightful casserole warm, straight from the oven. For a touch of sweetness, you can sprinkle powdered sugar on top or drizzle with maple syrup. Pair it with a side of crispy bacon or sausage for a complete breakfast feast. It also makes a lovely brunch dish when entertaining guests, and it’s sure to impress!
How to Store Blueberry Buttermilk Pancake Casserole
If you have leftovers, store the cooled casserole in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply warm individual portions in the microwave for about 30 seconds or until heated through.
Expert Tips for Perfect Blueberry Buttermilk Pancake Casserole
- Fresh vs. Frozen Blueberries: Both work wonderfully, but if using frozen, do not thaw them before adding to the batter. This helps maintain their shape and prevents the batter from turning blue.
- Don’t Overmix: Mixing the batter too much can lead to a dense texture. Aim for a gently stirred batter with a few lumps.
- Add Zest: For an extra zing, add the zest of a lemon or orange to the batter. The citrus notes will enhance the berry flavor wonderfully.
Delicious Variations
- Chocolate Chip Blueberry Casserole: Add 1/2 cup of chocolate chips along with the blueberries for a chocolatey twist.
- Nutty Delight: Stir in 1/2 cup of chopped nuts, like pecans or walnuts, for added crunch.
- Fruit Medley: Mix in other fruits such as sliced bananas or strawberries along with blueberries for a colorful treat.
Frequently Asked Questions
1. Can I use regular milk instead of buttermilk?
Yes, if you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for 5-10 minutes to thicken before using.
2. How can I make this recipe ahead of time?
You can prepare the batter the night before and store it in the fridge. When you’re ready to bake, simply pour it into the greased dish and bake as directed.
3. What if I don’t like blueberries?
No problem! You can swap out the blueberries for your favorite fruit like raspberries, diced apples, or even chocolate chips.
Conclusion
This Blueberry Buttermilk Pancake Casserole is a delightful blend of simplicity and flavor that your family and friends will love. It’s perfect for any occasion, from lazy Sunday mornings to festive brunch gatherings. With minimal effort, you can create something that feels special and tastes divine. So gather your ingredients and try it out—your taste buds will thank you! Don’t forget to share your experience or any variations you try; we love to hear from fellow food lovers!
Blueberry Buttermilk Pancake Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, melted butter, eggs, and vanilla extract until well combined.
- Combine the wet and dry ingredients until just mixed. Gently fold in the blueberries to prevent crushing.
- Pour the batter into the prepared baking dish and spread it out evenly.
- Bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes, then slice and serve warm.