Imagine the aroma of freshly baked Blueberry Buttermilk Pancake Casserole filling your kitchen, paired with the bursting sweetness of blueberries. This casserole is the perfect centerpiece for a relaxed weekend brunch.
Would you love a dish that combines the ease of baking with the flavors of a classic pancake breakfast? Let’s dive into this simple, crowd-pleasing recipe.
Why this Blueberry Buttermilk Pancake Casserole stands out
- It combines the fluffy texture of buttermilk pancakes with the juiciness of blueberries baked into every bite.
- Perfect for feeding a group, it eliminates the hassle of flipping individual pancakes.
- Versatile and easy to serve, it pairs beautifully with powdered sugar and maple syrup for a sweet finish.
Ingredients you’ll need
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
- Powdered sugar, for serving (optional)
- Maple syrup, for serving (optional)
Step-by-step preparation guide
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. This ensures your casserole cooks evenly and is easy to remove.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This creates the base for your pancake batter.
In another bowl, mix the buttermilk, eggs, melted butter, and vanilla extract until smooth. Combine the wet ingredients with the dry ingredients, stirring gently until just mixed—avoid overmixing to keep the batter light.
Carefully fold in the blueberries to distribute them evenly without breaking them. Pour the batter into the prepared baking dish and spread it out smoothly.
Bake the casserole for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow it to cool for a few minutes before slicing into squares.
Serve warm with a dusting of powdered sugar and a drizzle of maple syrup if desired. It’s ready to impress your brunch guests!
FAQs about this recipe
Can I use frozen blueberries? Yes, frozen blueberries work just as well as fresh ones. No need to thaw them before folding into the batter.
Can this casserole be prepared ahead? You can assemble the batter and refrigerate it overnight. Bake it fresh in the morning for optimal texture.
What to serve with this Blueberry Buttermilk Pancake Casserole
Pair this dish with crispy bacon or sausage for a savory contrast. A fresh fruit salad complements the blueberries beautifully.
Serve alongside freshly brewed coffee or orange juice to complete your brunch spread.
Storing leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat portions in the oven at 300°F (150°C) or microwave until warmed through.
Blueberry Buttermilk Pancake Casserole Recipe for Easy Weekend Brunch
Ingredients
- 2 cup all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cup buttermilk
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 cup fresh or frozen blueberries
- powdered sugar for serving (optional)
- maple syrup for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
- Fold in the blueberries carefully to avoid breaking them.
- Pour the pancake batter into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the casserole to cool for a few minutes before cutting it into squares.
- Serve warm, dusted with powdered sugar and drizzled with maple syrup, if desired.
Notes
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