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- 2 cups all-purpose flour - 2 tablespoons sugar - 2 teaspoons baking powder - 1 teaspoon baking soda - 2 large eggs - 2 cups buttermilk - 1/4 cup melted butter - 1 teaspoon vanilla extract - 2 cups fresh or frozen blueberries - Maple syrup, for serving - Powdered sugar and whipped cream, optional To create a fluffy and delicious Blueberry Buttermilk Pancake Casserole, you need a few key items. First, gather the essential ingredients. The all-purpose flour gives structure. Sugar adds sweetness. Baking powder and baking soda help the casserole rise well. Next, for the wet ingredients, eggs bind the mixture. Buttermilk gives a rich taste. Melted butter keeps the casserole moist. Vanilla extract adds a warm flavor. Finally, blueberries are a must! They burst with juice when baked. You can use fresh or frozen blueberries. Top your casserole with maple syrup for sweetness. Powdered sugar or whipped cream can add a fun touch! For the Full Recipe, you can check the detailed steps after this section. Enjoy making this easy and tasty dish! - Preheat your oven to 350°F (175°C). - Grease a 9x13 inch baking dish with butter or cooking spray. - In a large bowl, mix together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Stir well to combine. - In a separate bowl, whisk the eggs until they are light and fluffy. - Add in the buttermilk, melted butter, and vanilla extract. Mix until smooth and creamy. - Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should have some lumps. Don’t overmix! - Carefully fold in the blueberries, making sure not to break them. - Pour the batter into your prepared baking dish. Spread it out evenly. - Bake in the preheated oven for 25-30 minutes. When done, the top should be golden brown. A toothpick inserted in the center should come out clean. - Let the casserole cool for 5-10 minutes before cutting it into squares. - Serve warm with maple syrup and optional toppings like whipped cream or powdered sugar. For the full recipe, check the detailed instructions above. To achieve fluffy pancakes, avoid overmixing the batter. Stir just until you see no dry flour. A few lumps are okay. This keeps the pancakes light and airy. After baking, let the casserole cool for five to ten minutes. This short cooling time helps set the texture and makes it easier to cut. Even baking is key for your pancake casserole. Spread the batter evenly in the dish. Use a spatula to smooth the top. This ensures each piece cooks the same. To check for doneness, insert a toothpick into the center. If it comes out clean, your casserole is ready. Pair your pancake casserole with fresh fruit. Berries or bananas add a nice touch. You can also serve it with maple syrup or whipped cream. For brunch, dust the top with powdered sugar for a pretty finish. Arrange it nicely on a platter to impress your guests. {{image_2}} You can switch up the fruit in this pancake casserole to keep it fresh. Use strawberries or raspberries instead of blueberries. They add a sweet twist. You can also slice some ripe bananas into the batter. If you want a little fun, add chocolate chips instead of fruit. They melt and create little pockets of joy. If you need gluten-free options, swap the all-purpose flour for almond or oat flour. These flours work well and keep the dish tasty. For a dairy-free version, use almond milk with a splash of vinegar instead of buttermilk. This gives the same tangy taste without the dairy. Want to jazz up your pancake casserole? Add spices like cinnamon or nutmeg. Just a pinch gives a warm flavor. You can also add zest from a lemon or orange. This brightens the dish and makes it pop. For the Full Recipe, check out the detailed cooking guide to make your pancake casserole. After enjoying your Blueberry Buttermilk Pancake Casserole, store any leftovers in the fridge. Use an airtight container to keep them fresh. You can also freeze the casserole for later. If freezing, wrap it tightly in plastic wrap before placing it in a freezer bag. This helps prevent freezer burn. To reheat your pancake casserole, simply place it in the oven. Set your oven to 350°F (175°C) and heat for about 15-20 minutes. You can also use the microwave if you're in a hurry. Heat individual servings for about 1-2 minutes. Just check that the center is warm before serving. In the fridge, your pancake casserole will stay fresh for about 3-4 days. If you freeze it, it can last up to 2 months. Look for signs of spoilage like an off smell or mold. If you see any, it’s best to throw it away. Always trust your senses when it comes to food safety. Buttermilk is thicker and tangy. It has more acid than regular milk. This acidity helps with rising. It also gives pancakes a soft, fluffy texture. The acid in buttermilk reacts with baking soda. This reaction creates bubbles, which helps the casserole rise. Regular milk does not have the same effect. If you use regular milk, your pancakes may not be as fluffy. Yes, you can prepare it ahead. Mix the dry and wet ingredients separately. Combine them just before baking. You can also assemble the casserole and store it in the fridge overnight. This makes mornings easier. Just remember to bake it in the morning. This way, you enjoy it fresh and warm. The casserole is done when the top is golden brown. You can also check with a toothpick. Insert it into the center; it should come out clean. If it has wet batter on it, bake a bit longer. The edges should look set and not jiggly. This means your pancake casserole is perfectly baked. This blog post covered how to make a delicious pancake casserole. We discussed essential and wet ingredients, plus tasty add-ins. I shared clear steps to prepare, mix, and bake the casserole. You also learned tips for perfect texture and fun variations. Storing and reheating methods will keep leftovers fresh. In the end, this pancake casserole is a great brunch treat. Enjoy making it your own with different fruits or flavors. Your kitchen will smell amazing, and your friends will love it!

- Blueberry Buttermilk Pancake Casserole

Indulge in the delightful flavors of a Fluffy Blueberry Buttermilk Pancake Casserole that’s perfect for family breakfasts or brunch gatherings. This easy recipe combines soft, fluffy pancakes with juicy blueberries, all baked to golden perfection. Discover the simple steps to create this delicious dish that everyone will love. Click to explore the full recipe and transform your morning meal with a little sweetness!
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Ingredients
  

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

2 cups buttermilk

1/4 cup melted butter

1 teaspoon vanilla extract

2 cups fresh blueberries (or frozen, if preferred)

Maple syrup, for serving

Powdered sugar, for dusting (optional)

Whipped cream, for topping (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

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

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

        Pour the wet ingredients into the dry ingredients, stirring gently until just combined (the batter should be a little lumpy).

          Fold in the blueberries, being careful not to overmix, which could break the berries.

            Pour the pancake batter into the prepared baking dish, spreading it evenly.

              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.

                Allow the casserole to cool for 5-10 minutes before cutting into squares.

                  Serve warm, drizzling with maple syrup and optionally topping with whipped cream and a dusting of powdered sugar.

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