Description
Blueberry Buttermilk Pancake Casserole is a delicious and easy-to-make breakfast dish combining fluffy buttermilk pancakes with fresh blueberries, baked into a warm, comforting casserole. Perfect for family breakfasts or brunches, it offers a moist, tender texture bursting with sweet berry flavor, and is highly customizable to fit various dietary needs.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (or gluten-free flour blend)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups buttermilk (or 2 cups almond milk with 2 tablespoons vinegar for vegan)
- 2 large eggs (or 2 flax eggs for vegan)
- 4 tablespoons melted butter (or vegan butter substitute)
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh blueberries (or mixed berries)
Instructions
- Prepare the Batter: Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl to combine your dry ingredients. In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract until smooth. Gently fold the wet ingredients into the dry until just combined, careful not to overmix to maintain fluffiness.
- Add the Blueberries: Carefully fold fresh blueberries into the batter, distributing them evenly. This ensures each slice will have juicy bursts of sweet berry goodness throughout the casserole.
- Assemble and Bake: Pour the batter into a greased casserole dish, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for about 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the casserole to cool for a few minutes before slicing. This helps the dish set up perfectly and makes serving easier. Enjoy warm with your favorite toppings such as maple syrup, powdered sugar, or whipped cream.
Notes
- Use fresh blueberries for brighter flavor and better texture during baking.
- Do not overmix the batter to prevent dense casserole.
- Let the batter rest for 10 minutes to help flour absorb liquids for fluffier results.
- Grease your casserole dish well to prevent sticking and achieve a golden crust.
- Check doneness with a toothpick inserted in the center; it should come out clean.
- You can prepare the casserole the night before and refrigerate before baking.
- Frozen blueberries can be used if thawed and drained to avoid sogginess.
- For a vegan version, substitute eggs with flax eggs and buttermilk with almond milk plus vinegar.
- Optional toppings include chopped nuts, granola, lemon zest, or a fruit compote.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg