If you’re ready to turn your weekend breakfast into something truly memorable, you have to try Blueberry Buttermilk Pancake Casserole: A Delicious and Easy Breakfast Recipe. Imagine everything you love about tender, fluffy pancakes and juicy blueberries transformed into a single, oven-baked dish that feels extra special but comes together with minimal fuss. With a golden top and bursts of oozing berries in every bite, this casserole brings all the comfort of pancakes to your table—no standing at the stove flipping required!
Ingredients You’ll Need
The beauty of this breakfast masterpiece lies in its everyday ingredients, each playing a starring role in flavor and texture. Gather your pantry staples, and watch as simple elements transform into something extraordinary for your next brunch or family breakfast.
- All-Purpose Flour: This is the backbone of the casserole, providing soft structure and a classic pancake texture.
- Granulated Sugar: Just a touch adds sweetness, perfectly balancing the tartness of the blueberries and tang of the buttermilk.
- Baking Powder: This gives your casserole a gorgeous lift, making each bite tender and airy.
- Baking Soda: Teaming up with the buttermilk, it helps the casserole rise for a light, fluffy crumb.
- Salt: Just half a teaspoon is all you need to brighten and balance every flavor in the dish.
- Large Eggs: These bind everything together and add richness to the casserole’s base.
- Buttermilk: The secret to deliciously tender pancakes! It brings lovely tang and moisture to every bite.
- Unsalted Butter (melted): Melted butter gives the casserole subtle richness and that unmistakable buttery flavor.
- Vanilla Extract: A splash of vanilla adds warmth and depth, making the familiar pancake aroma even more irresistible.
- Fresh or Frozen Blueberries: The star ingredient! Blueberries add juicy pops of color and flavor—go with fresh for peak season, frozen for all-year convenience.
- Powdered Sugar (for dusting, optional): A light sprinkle just before serving makes your casserole look like it belongs in a bakery window.
- Maple Syrup (for serving): No pancake dish is complete without real maple syrup drizzled over the top.
How to Make Blueberry Buttermilk Pancake Casserole: A Delicious and Easy Breakfast Recipe
Step 1: Preheat and Prepare the Baking Dish
Start things off by heating your oven to 350°F (175°C) and giving your 9×13-inch baking dish a light coat of grease. This ensures the casserole comes out cleanly and sets you up for that perfect golden crust.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This combo creates the base for a light, flavorful pancake that puffs up beautifully in the oven. Make sure your baking powder and soda are fresh—this is the key to a fluffy, not dense, breakfast creation.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. Blending them separately first helps keep the batter tender and well-mixed so you don’t end up overworking the flour later, which can toughen the casserole.
Step 4: Bring It All Together
Pour the wet mixture into the dry ingredients and gently stir just until combined. Don’t worry if there are a few lumps—overmixing is the enemy of fluffy pancake casseroles! Gently fold in 1 cup of the blueberries, saving the rest for the top.
Step 5: Assemble and Add Blueberries
Scoop the batter into your prepared baking dish and spread it out evenly. Scatter the remaining 1/2 cup of blueberries across the surface, pressing them in lightly if you like. This will give each slice a gorgeous, berry-studded top—picture perfect!
Step 6: Bake to Golden Perfection
Slide the dish into your preheated oven and bake for 30–35 minutes. You’re looking for a golden brown top and a toothpick inserted in the center to come out clean. Your kitchen will fill with the heavenly aroma of pancakes and sweet berries—pure breakfast bliss!
Step 7: Cool, Dust, and Serve
Let the casserole cool for several minutes; this allows it to firm up so you get clean slices. If you like, dust the top with a little powdered sugar for bakery-style flair. Finally, cut into generous squares and serve warm with plenty of maple syrup—your Blueberry Buttermilk Pancake Casserole: A Delicious and Easy Breakfast Recipe is ready to wow everyone at the table!
How to Serve Blueberry Buttermilk Pancake Casserole: A Delicious and Easy Breakfast Recipe
Garnishes
To make this dish even more eye-catching, sprinkle a dusting of powdered sugar on top just before serving or add an extra handful of fresh blueberries. For a special touch, try a dollop of whipped cream, a drizzle of warm lemon curd, or a sprinkle of lemon zest—it’s like sunshine on your plate!
Side Dishes
While the casserole is filling on its own, a fresh fruit salad or crisp bacon makes a lovely pairing for balance and variety. If you’re feeling extra festive, serve with a side of Greek yogurt, a platter of sausages, or even a light spinach salad for a brunch spread that everyone will remember.
Creative Ways to Present
Give your Blueberry Buttermilk Pancake Casserole: A Delicious and Easy Breakfast Recipe a personal spin by baking it in individual ramekins for a charming, single-serve experience. Or set up a make-your-own toppings bar with toasted nuts, chocolate chips, or flavored syrups so everyone can customize their slice and make it their own.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the cooled casserole tightly with foil or plastic wrap and refrigerate for up to three days. The flavors actually deepen overnight, making each reheated square just as delicious as the first.
Freezing
This casserole freezes beautifully. Let it cool completely, then cut into squares and wrap each piece in plastic wrap before storing them in a freezer-safe bag. When you’re ready for a quick, homemade breakfast, just thaw a slice overnight in the fridge.
Reheating
To reheat, pop individual portions in the microwave for about 30–60 seconds, or warm larger amounts in a 300°F oven for 10–15 minutes. Add a hint of fresh berries or a drizzle of syrup after warming, and it’ll taste just like new. The Blueberry Buttermilk Pancake Casserole: A Delicious and Easy Breakfast Recipe truly shines as a make-ahead option for busy mornings.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly. There’s no need to thaw them, but if you’re worried about extra moisture, toss them with a teaspoon of flour before folding them into the batter. This keeps your casserole from getting soggy.
Can I make the casserole the night before?
You sure can! Prepare the casserole through Step 5, then cover and refrigerate overnight. In the morning, let it sit at room temperature for 20–30 minutes before baking as usual. This is a lifesaver for holiday breakfasts or brunch parties.
How do I tell when the casserole is done baking?
The top should look lightly golden, and a toothpick inserted into the center should come out clean or with just a few crumbs. If you notice the center still looks wet, let it bake a few extra minutes and check again—it’s worth the patience!
Can I substitute plant-based milk or a flax egg?
Yes! Use your favorite plant-based milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s tang (let it sit for 5 minutes). For eggs, a flax or chia “egg” usually works well. The results may be slightly different in texture, but still totally satisfying.
What if I want an extra burst of flavor?
Try stirring in a teaspoon of freshly grated lemon zest into the batter before baking. The citrus really perks up the blueberries, making each bite of Blueberry Buttermilk Pancake Casserole: A Delicious and Easy Breakfast Recipe even brighter and more vibrant.
Final Thoughts
I can’t wait for you to try this Blueberry Buttermilk Pancake Casserole: A Delicious and Easy Breakfast Recipe with your family or friends. It delivers all the joy of weekend pancakes, but so much easier—and with even more flavor in every delicious bite. Enjoy it warm from the oven, and watch smiles appear around your table!
Print
Blueberry Buttermilk Pancake Casserole: A Delicious and Easy Breakfast Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of fluffy pancakes and juicy blueberries with this easy-to-make Blueberry Buttermilk Pancake Casserole. Perfect for a leisurely weekend breakfast or brunch, this casserole is a crowd-pleaser that will have everyone asking for seconds.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
Additional:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons powdered sugar (for dusting, optional)
- Maple syrup (for serving)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Combine and add blueberries: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup of the blueberries.
- Bake: Pour the batter into the prepared dish, add remaining blueberries on top, and bake for 30–35 minutes until golden and cooked through.
- Serve: Let cool slightly, dust with powdered sugar if desired, and serve warm with maple syrup.
Notes
- You can prepare this casserole the night before and refrigerate it unbaked—just bring it to room temperature before baking.
- For added flavor, try adding a bit of lemon zest to the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 65 mg
