Go Back
- 2 cups all-purpose flour - 2 tablespoons sugar - 2 cups buttermilk The main ingredients set the base for your pancake casserole. The all-purpose flour gives it structure. Sugar adds sweetness, while buttermilk brings a rich flavor and tender texture. You can even make your own buttermilk by mixing regular milk with lemon juice. - 1 tablespoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt These other ingredients help the casserole rise and become fluffy. Baking powder and baking soda work together to create a light texture. Salt enhances the flavors, making the dish more balanced. - Powdered sugar - Maple syrup Toppings bring your dish to life. A dusting of powdered sugar adds a nice touch. Maple syrup drizzled on top adds sweetness and warmth. These toppings make each bite feel special. The Full Recipe takes these ingredients and transforms them into a warm, cozy dish that you’ll love. First, preheat your oven to 350°F (175°C). This setting will help your casserole bake evenly. Next, grab a 9x13-inch baking dish. Grease it with cooking spray or a little butter. This step makes sure the casserole does not stick. In a large bowl, whisk together the dry ingredients. You will need 2 cups of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Mix these well until they are combined. This mix gives your casserole structure and flavor. In a separate bowl, beat 2 large eggs. Then, mix in 2 cups of buttermilk, 4 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth. This blend adds moisture and richness to your dish. Slowly pour the wet mix into the dry mix. Stir gently until just combined. Be careful not to overmix; it's okay if there are a few lumps. After that, fold in 2 cups of fresh blueberries. This step ensures the blueberries spread evenly throughout the batter. Pour the batter into your prepared baking dish. Use a spatula to spread it evenly. Bake in the oven for 25-30 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean. After baking, let the casserole cool for about 5 minutes. This waiting period helps it set before cutting. Enjoy your warm, cozy dish! For the full recipe, check out the provided details. - Avoiding overmixing the batter: Mix the wet and dry ingredients until just combined. Overmixing can make the casserole tough. A few lumps are fine and help keep it light. - Ensuring even blueberry distribution: Gently fold in the blueberries with a spatula. This helps to spread them throughout the batter. You want every bite to have that juicy burst of flavor. - Ideal accompaniments to enhance flavors: Serve your pancake casserole warm with a dusting of powdered sugar and a drizzle of maple syrup. Fresh whipped cream can add a nice touch, too. - Presentation ideas: Cut the casserole into squares and place them on a colorful plate. Add a few extra blueberries on top for a pop of color. It makes the dish look inviting and delicious. - Recommended baking dish types: A 9x13-inch glass or ceramic baking dish works best. It helps to cook the casserole evenly. If you use metal, check it a bit earlier, as it can cook faster. - Adjusting cooking times for different ovens: Ovens can vary in heat. Start checking for doneness at 25 minutes. Use a toothpick; it should come out clean when the casserole is ready. {{image_2}} You can make this dish even better with simple swaps. For a healthier version, try using whole wheat flour instead of all-purpose flour. This adds fiber and a nutty flavor. If you want a vegan option, substitute the buttermilk with non-dairy milk. Almond or oat milk works great. Just add a splash of lemon juice to mimic buttermilk's tang. Spicing things up can add a fun twist. Consider incorporating ground cinnamon or nutmeg into the batter. These spices blend nicely with blueberries. You can also enhance the texture by adding chopped nuts or shredded coconut. Both options give extra crunch and flavor, making each bite exciting. Take advantage of seasonal fruits to change the dish. Swap blueberries for strawberries or peaches in the summer. This gives a fresh taste and bright color. For special occasions, create a festive version by adding cranberries or pumpkin spice in the fall. Each change brings a new way to enjoy this cozy dish. For the full recipe, check out the details above. After enjoying your delicious blueberry buttermilk pancake casserole, store leftovers properly. To refrigerate, place the cooled casserole in an airtight container. This keeps it fresh for up to three days. If you want to freeze it, cut the casserole into squares. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. This method helps prevent freezer burn. When you want to enjoy your casserole again, reheating is key. The best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover it with foil. Heat for about 15-20 minutes, or until it’s warm throughout. You can also use the microwave, but keep it short. Heat in 30-second intervals to avoid drying it out. Your blueberry buttermilk pancake casserole lasts up to three days in the fridge. If you freeze it, it can stay fresh for up to three months. Keep an eye out for signs of spoilage. Look for mold or an off smell. If it doesn’t look or smell right, it’s best to toss it out. You can make your own buttermilk at home. Mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5-10 minutes. This mix will thicken slightly and give you a similar taste. You can also use plain yogurt or sour cream, thinned with a bit of milk. Both options work well in your casserole. Yes, you can prepare this casserole the night before. Mix the dry and wet ingredients separately. Combine them just before baking. Store the batter in the fridge overnight. This helps flavors blend. In the morning, pour it into the baking dish and bake as usual. Check for doneness by inserting a toothpick into the center. If it comes out clean, your casserole is ready. The top should be golden brown and firm. If the top browns too quickly, cover it with foil. This helps it bake evenly without burning. In this post, we covered how to make a blueberry casserole. We started with key ingredients, like flour and buttermilk. Then, we walked through easy steps for mixing and baking. I shared tips for a perfect dish, including storage and reheating advice. With simple swaps, you can add your twist. Enjoy this recipe as a fun and tasty treat. Happy cooking!

Blueberry Buttermilk Pancake Casserole

Indulge in a delicious Blueberry Buttermilk Pancake Casserole that’s perfect for brunch or a sweet breakfast treat! This easy recipe combines fluffy pancakes and juicy blueberries for a crowd-pleasing dish. With simple ingredients and quick steps, you can whip up this delightful casserole in no time. Ready to impress your family? Click through to explore the recipe and make your mornings unforgettable!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs

2 cups buttermilk (or homemade by mixing milk with 2 tbsp of lemon juice)

4 tablespoons melted butter

1 teaspoon vanilla extract

2 cups fresh blueberries (or frozen if out of season)

Powdered sugar (for dusting)

Maple syrup (for serving)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray or butter.

    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

      In a separate bowl, beat the eggs and then mix in the buttermilk, melted butter, and vanilla extract until smooth.

        Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine.

          Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

            Pour the pancake mixture into the prepared baking dish, spreading it evenly with a spatula.

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

                Allow the casserole to cool for about 5 minutes before cutting it into squares.

                  Serve warm, dusted with powdered sugar and drizzled with maple syrup.

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