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Blueberry Buttermilk Pancake Casserole Recipe

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This Blueberry Buttermilk Pancake Casserole combines the classic flavor of pancakes with the comfort of a casserole, loaded with fresh blueberries and soaked in a creamy buttermilk batter. Baked to perfection, it's a fluffy and decadent breakfast or brunch treat.

Ingredients

2 cups of all-purpose flour

1 tablespoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt

2 cups of buttermilk

1/4 cup of melted butter

2 large eggs

1/4 cup of sugar

1 teaspoon of vanilla extract

2 cups of fresh or frozen blueberries (plus extra for topping)

Powdered sugar (for dusting, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, combine the buttermilk, melted butter, eggs, sugar, and vanilla extract. Mix well until smooth.
  4. Gradually add the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix; the batter should be lumpy.
  5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  6. Pour the batter into the prepared baking dish and spread it evenly.
  7. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Remove from the oven and let it cool for a few minutes. Dust with powdered sugar if desired and top with extra blueberries before serving.

Notes

  • Feel free to swap the blueberries with other fruits like strawberries, raspberries, or peaches for a different flavor.
  • To add extra crunch, mix in some chopped nuts like walnuts or pecans.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Sprinkle cinnamon sugar over the top before baking for added spice.
  • Adding a teaspoon of lemon zest to the batter complements the blueberries with a fresh citrusy twist.
  • Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • This casserole can be prepared the night before and baked in the morning.
  • If using frozen blueberries, add them directly from the freezer without thawing to avoid excess moisture.
  • This casserole is easily customizable with different fruit or nut additions.

Nutrition

Find it online: https://recipesbyjanet.com/blueberry-buttermilk-pancake-casserole-recipe/