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- 2 cups all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt The base of this casserole starts with all-purpose flour. It gives the dish the right texture. Sugar adds a hint of sweetness, while baking powder and baking soda help it rise. Salt balances the flavors, making each bite tasty. - 2 cups buttermilk - 2 large eggs - 1/4 cup unsalted butter, melted - 1 teaspoon vanilla extract Buttermilk makes the pancakes fluffy and moist. Eggs provide structure, while melted butter adds richness. Vanilla extract gives a warm flavor that enhances the blueberries. - 2 cups fresh or frozen blueberries - Maple syrup for serving - Powdered sugar for dusting (optional) Blueberries are the star of the show! They burst with flavor and add color. Maple syrup is perfect for drizzling on top, while powdered sugar can make it look fancy. You can find the full recipe above to get started on this easy breakfast treat. - Preheat oven to 350°F (175°C). - Grease a 9x13 inch baking dish. - Whisk together flour, sugar, baking powder, baking soda, and salt. - Whisk buttermilk, eggs, melted butter, and vanilla extract until smooth. - Combine wet and dry ingredients, stirring gently. - Fold in blueberries and pour into baking dish. - Bake for 25-30 minutes. - Check doneness with a toothpick. - Cool for a few minutes before slicing. - Serve with maple syrup and powdered sugar if desired. For the complete recipe, check out the Full Recipe. To get a fluffy pancake casserole, avoid over-mixing the batter. Mix just until you see no dry flour. A few lumps are okay. Let the batter sit for a few minutes before baking. This short rest helps the flavors blend and the batter rise well. For the best flavor, use fresh blueberries. They burst with juice and add great taste. If fresh blueberries are not available, frozen ones work too. There is no need to thaw them before adding to the batter. They will bake perfectly inside. This casserole is best served warm, topped with maple syrup. The syrup adds sweetness and richness. You can also consider pairing it with whipped cream or yogurt. Both options add creaminess and balance the flavors of the dish. Enjoy this easy breakfast treat with family and friends! {{image_2}} You can switch up the blueberries in this recipe. Use ripe bananas or sweet strawberries instead. They will add a fun twist to your pancake casserole. Another tasty option is to mix berries for a more complex flavor. The combination of flavors makes each bite exciting. Want to change the taste a bit? Adding lemon zest can give your dish a bright and fresh flavor. It adds a nice citrus touch that balances the sweetness. You can also mix in some ground cinnamon. This spice adds warmth and depth, making your breakfast feel cozy and inviting. If you need a gluten-free option, use gluten-free flour. This change keeps the texture nice while making it safe for those with gluten sensitivities. For those who avoid dairy, simply swap buttermilk with a non-dairy milk like almond or oat milk. This way, everyone can enjoy this delicious breakfast treat. After you enjoy your Blueberry Buttermilk Pancake Casserole, let any leftovers cool completely. This step is key to keeping it fresh. Once cool, place it in an airtight container. Store it in the refrigerator for up to three days. This keeps the casserole tasty and safe to eat later. For a quick breakfast, reheat your casserole in the microwave. Just pop a portion on a plate and heat for about 30 seconds to 1 minute. If you want a crispier texture, use the oven. Preheat it to 350°F and place the casserole in for about 10-15 minutes. This will warm it up and give it a nice texture. If you want to save some for later, freeze portions for easy meal prep. Cut the casserole into squares, wrap each piece tightly in plastic wrap, and place them in a freezer bag. When you're ready to eat, thaw in the fridge overnight and reheat as needed. This way, you can enjoy your delicious breakfast treat anytime! You can find the full recipe [here](#). Yes, but consider adding vinegar or lemon juice to mimic buttermilk acidity. This helps create the same tangy flavor. Just add one tablespoon of either to your regular milk and let it sit for about five minutes before using. Bake at 350°F for 25-30 minutes until golden brown. You can check if it’s done by inserting a toothpick into the center. If it comes out clean, your casserole is ready! Yes, prepare the batter the night before and bake in the morning. This makes breakfast so easy! Just store the batter in the fridge and pour it into the baking dish when you’re ready to bake. Absolutely! Feel free to add nuts, spices, or different fruits as desired. You can mix in chopped pecans or walnuts for a crunchy bite. Try adding a pinch of cinnamon for warmth or even switch the blueberries for strawberries or bananas. Yes, simply reduce the ingredients by half and use a smaller baking dish. This way, you can enjoy a smaller batch without wasting any food. It’s perfect for a cozy breakfast for two! For the full recipe, check out the details above. Blueberry buttermilk pancake casserole is a tasty and fun recipe. You mix dry and wet ingredients, then fold in fresh or frozen blueberries. Bake it, and enjoy a warm breakfast with maple syrup. Remember, you can easily make this dish your own by swapping fruits or adding flavors. Store any leftovers in the fridge for later. With these tips and tricks, your casserole success is guaranteed. Try this recipe for a yummy breakfast experience!

Blueberry Buttermilk Pancake Casserole

Wake up to the delightful aroma of Blueberry Buttermilk Pancake Casserole, your new favorite easy breakfast treat! This scrumptious dish layers fluffy pancakes with juicy blueberries, all baked in one pan, making mornings a breeze. Perfect for busy days, this recipe is simple and customizable. Are you ready to impress your family with a delicious breakfast? Click through for the full recipe and tips to elevate your brunch game now!
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Ingredients
  

2 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

2 large eggs

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

2 cups fresh blueberries (or frozen, if in season)

Maple syrup for serving

Powdered sugar for dusting (optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

      Combine Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix; a few lumps are okay.

          Mix in Blueberries: Carefully fold in the blueberries into the pancake batter.

            Pour into Baking Dish: Spread the batter evenly into the prepared baking dish.

              Bake: Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the pancake casserole to cool for a few minutes before slicing into squares. Serve warm with maple syrup drizzled on top and a dusting of powdered sugar if desired.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8