Description

Blueberry Buttermilk Pancake Casserole is a cozy, baked version of classic pancakes, featuring fluffy buttermilk pancakes filled with juicy blueberries and a touch of cinnamon. It’s an easy, make-ahead dish perfect for feeding a crowd or enjoying a special brunch.

Ingredients

2 cups buttermilk

2 large eggs

1/4 cup melted butter (plus more for greasing)

1/4 cup maple syrup (optional, for sweetness)

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon (optional)

1 1/2 cups fresh or frozen blueberries

Powdered sugar, maple syrup, or whipped cream for topping (optional)

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
Prepare the batter: In a large bowl, whisk together the buttermilk, eggs, melted butter, maple syrup (if using), and vanilla extract until smooth.
Mix the dry ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the blueberries: Gently fold the blueberries into the batter, being careful not to crush them. If using frozen blueberries, there’s no need to thaw them—just fold them in frozen.
Pour into the baking dish: Pour the pancake batter into the prepared baking dish, spreading it evenly.
Bake the casserole: Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The casserole should puff up slightly during baking.
Serve: Let the casserole cool for a few minutes before serving. Dust with powdered sugar, drizzle with maple syrup, or top with whipped cream for an extra indulgent touch.
Enjoy: Serve warm and enjoy the fluffy, blueberry-filled goodness of this pancake casserole!

Notes

Variations: Add other fruits like raspberries or strawberries, or incorporate chocolate chips or nuts for extra flavor.

Make-ahead: Prepare the casserole the night before and bake it in the morning for a hassle-free breakfast.

Freezing: You can freeze this casserole for up to 2 months. Reheat at 350°F for about 20-30 minutes until heated through.

Gluten-Free: Use a gluten-free flour blend to make the casserole gluten-free.

Prep Time: 10 minutes
Cook Time: 35-40 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 18g
Sodium: 240mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg