Introduction
Oh, those weekend mornings! There’s something so special about waking up to the smell of something delicious baking in the oven, isn’t there? Especially when it’s a treat that feels both comforting and a little bit fancy. This Blueberry Buttermilk Pancake Casserole is one of those recipes that will quickly become a family favorite. It’s my go-to when I want all the joy of fluffy pancakes without the standing-at-the-stove-stirring hassle. It’s truly a slice of breakfast heaven, baked right into a dish!
Why You’ll Love This Recipe
- Fast: Mix it up in minutes and let the oven do the rest.
- Easy: Seriously, the steps are so straightforward, even beginners can master it.
- Giftable: Imagine bringing this warm and delicious casserole to a friend’s house for brunch – they’ll adore you!
- Crowd-pleasing: From little ones to grown-ups, everyone raves about this one.
Ingredients
Gather ’round, friends! Here’s what you’ll need to whip up this delightful casserole. Don’t worry, it’s all pantry staples with a few fresh additions.
- 4 cups fresh blueberries: These little gems are the stars of the show, bursting with sweet-tart flavor.
- 1 bunch fresh mint leaves: A little unexpected, but the mint adds a lovely pop of freshness that cuts through the sweetness perfectly.
- 2 large eggs: Our binding agents, helping everything come together beautifully.
- 2 tbsp lemon juice: A touch of acidity brightens all the flavors.
- 1 cup maple syrup: For that classic sweet syrup flavor. You can also use this for drizzling later!
- 2 cups all-purpose flour: The base of our pancake batter.
- 4 tsp baking powder: This is key for that fluffy, airy pancake texture.
- 1 tsp baking soda: Works with the buttermilk to give an extra lift.
- 1 tbsp cornstarch: A little secret for an even smoother batter and a tender crumb.
- 6 tbsp granulated sugar: Just enough sweetness in the batter itself.
- 1 cup powdered sugar: For that beautiful dusting on top.
- 1/2 tsp salt: Balances out the sweetness and brings out all the other flavors.
- 1 1/2 tsp vanilla extract: Because is anything truly baked without vanilla? I think not!
- 1 cup whipped cream: For serving, because who doesn’t love a dollop of creamy goodness?
- 4 tbsp unsalted butter, melted: Adds richness and a lovely golden hue to our casserole.
- 2 1/8 cups buttermilk: The magic ingredient for tender, tangy pancakes. If you don’t have buttermilk, I’ll share a super easy substitute later!
How to Make It
Alright, apron on! Let’s get this simple, delicious casserole into the oven. You’ll be amazed at how quickly it comes together.
- Preheat and Prep: First things first, let’s get your oven fired up to 350°F (175°C). Grab a 9×13 inch baking dish and give it a good grease. This will ensure your beautiful casserole slides right out.
- Whisk the Dry Stuff: In a nice big bowl, whisk together your flour, baking powder, baking soda, cornstarch, granulated sugar, and salt. Give it a good mix until everything is well combined. This is where we build the foundation of our fluffy pancakes!
- Mix the Wet Ingredients: In a separate bowl, whisk together your eggs, buttermilk, melted butter, lemon juice, and vanilla extract. Make sure it’s all nicely blended.
- Combine Wet and Dry: Now, pour those lovely wet ingredients right into the bowl with your dry ingredients. Whisk them together until they’re just combined. It’s super important not to overmix here! A few little lumps are perfectly okay and will actually make your pancakes more tender. Trust me on this one!
- Gently Fold in Blueberries: Now for the sweet, juicy stars! Gently fold in your fresh blueberries. Try not to mash them too much – we want them to stay whole and burst with flavor as they bake.
- Pour into Dish: Pour your beautiful, berry-filled batter into your prepared baking dish. Spread it out evenly.
- Bake to Perfection: Pop that dish into your preheated oven and bake for about 30-35 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
- Cool Slightly: Let your casserole cool down just a little bit in the dish. It’s tempting to dive right in, but a few minutes of cooling makes it easier to serve.
- Garnish and Serve: Now for the grand finale! Dust your warm casserole generously with powdered sugar, scatter those pretty fresh mint leaves over the top, and add a dollop of whipped cream. Serve it up with a side of maple syrup for drizzling. Oh, pure bliss!
Substitutions & Additions
Life happens, and sometimes we’re missing an ingredient or just want to jazz things up! Here are a few ideas:
- No Buttermilk? No Problem! If you’re out of buttermilk, don’t fret. For every cup of buttermilk needed, measure out 1 cup of regular milk and stir in 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it looks a little curdled. Voilà – homemade buttermilk!
- Berry Swaps: Love raspberries or blackberries? Feel free to swap out some or all of the blueberries for your favorite berries. A mix of berries is also divine!
- Citrus Twist: Instead of lemon juice, try a touch of orange juice for a different citrusy note.
- Add Some Crunch: A handful of chopped pecans or walnuts folded into the batter before baking would be a lovely addition for some texture.
- Lemon Zest: For an even brighter lemon flavor, add the zest of one lemon to your wet ingredients.
Tips for Success
A few little pointers to make sure your Blueberry Buttermilk Pancake Casserole turns out absolutely perfect every time:
- Don’t Overmix the Batter: I cannot stress this enough! Overmixing develops the gluten in the flour, which can lead to tough pancakes. Just mix until you don’t see streaks of dry flour anymore.
- Fresh is Best for Blueberries: While frozen blueberries can work, they tend to release more liquid and can make your casserole a bit soggy. If you do use frozen, don’t thaw them completely and consider tossing them in a tablespoon of flour before folding them in.
- Prep Ahead: You can whisk together all your dry ingredients in a sealed container and your wet ingredients in a separate sealed container the night before. In the morning, just combine them, fold in the berries, and bake. It makes for an even quicker morning!
- Check for Doneness: Ovens can vary, so that toothpick test is your best friend. If the center seems a little wet after 35 minutes, give it another 5 minutes and check again.
How to Store It
Got leftovers? Lucky you! This casserole is delicious the next day too.
Once cooled, you can store any leftover Blueberry Buttermilk Pancake Casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm individual portions in the microwave or pop a slice in a toaster oven until warmed through. It’s also surprisingly good served cold, almost like a breakfast bread!
FAQs
Got questions? I’ve got answers!
Can I make this ahead of time?
Yes, you can! You can prepare the dry and wet ingredients separately the night before and store them in the fridge. In the morning, just combine them, add the berries, and bake.
Can I use frozen blueberries?
While fresh blueberries are recommended for the best texture, frozen ones can be used in a pinch. Just be aware they might release more liquid. It’s best to add them frozen (don’t thaw them) and consider tossing them with a tablespoon of flour to help absorb excess moisture.
How do I know when it’s done baking?
The best way to tell is to insert a toothpick into the center of the casserole. If it comes out clean with no wet batter attached, it’s ready! You can also look for the edges to be lightly golden and set.
Blueberry Buttermilk Pancake Casserole
Equipment
- 9x13 inch baking dish Greased
- Large bowl
- Separate bowl
- Whisk
- toothpick For testing doneness
Ingredients
Main ingredients
- 4 cups fresh blueberries
- 1 bunch fresh mint leaves For garnish
- 2 large eggs
- 2 tbsp lemon juice
- 1 cup maple syrup For serving
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cornstarch
- 6 tbsp granulated sugar
- 1 cup powdered sugar For dusting
- 0.5 tsp salt
- 1.5 tsp vanilla extract
- 1 cup whipped cream For serving
- 4 tbsp unsalted butter Melted
- 2.125 cups buttermilk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together flour, baking powder, baking soda, cornstarch, granulated sugar, and salt.4 cups fresh blueberries
- In a separate bowl, whisk together eggs, buttermilk, melted butter, lemon juice, and vanilla extract.4 cups fresh blueberries
- Pour wet ingredients into dry ingredients and whisk until just combined. Do not overmix.4 cups fresh blueberries
- Gently fold in fresh blueberries.4 cups fresh blueberries
- Pour batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly in the dish.
- Dust with powdered sugar, scatter with fresh mint leaves, and serve with whipped cream and maple syrup.4 cups fresh blueberries