Blueberry Buttermilk Pancake Casserole: Breakfast Bliss Made Easy
Mornings just got a whole lot brighter with this Blueberry Buttermilk Pancake Casserole. Fluffy, blueberry-studded pancakes baked to golden perfection – it’s the perfect way to start your day. Imagine a warm, fragrant casserole dish filled with soft, pillowy pancakes bursting with juicy blueberries. It’s a feast for the eyes and the taste buds, perfect for any breakfast occasion. This easy recipe is ideal for beginner cooks, requiring minimal effort and delivering maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8-10 servings 1x
- Category: Breakfast, Brunch, Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat and Prep: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish generously with butter or cooking spray. Greasing the dish thoroughly is essential to prevent the casserole from sticking and ensures easy removal and serving.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisking the dry ingredients ensures they are evenly distributed, preventing pockets of baking powder or soda that could lead to uneven rising.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. Whisking the wet ingredients separately helps to emulsify them, creating a smoother batter.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tough, dense pancakes. A few lumps in the batter are perfectly normal and actually desirable. Overmixing is the most common mistake people make when baking pancakes.
- Fold in Blueberries: Gently fold in the blueberries. Folding in the blueberries, rather than stirring them, prevents them from bursting and bleeding into the batter, which can make the pancakes look gray and unappetizing. Distribute the blueberries evenly throughout the batter.
- Bake: Pour the pancake batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven, so keep an eye on the casserole and adjust the baking time as needed. The casserole is done when the edges are golden brown and pulling away from the sides of the dish, and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from the oven and let it cool for a few minutes before serving. Cooling slightly makes it easier to slice and serve the casserole. It also allows the pancakes to set a bit, making them less likely to fall apart.
Notes
- Don’t overmix the batter.
- Use a toothpick to check for doneness.
- Frozen blueberries work great!
- Serve with your favorite toppings like maple syrup or whipped cream.