Introduction
Hey there, friend! Do you ever wake up on a lazy Saturday or Sunday morning craving that fluffy, golden pancake goodness, but just can’t face standing over the stove flipping pancakes one by one? Me too! That’s where this incredible Blueberry Buttermilk Pancake Casserole comes in. It’s like all the comfort and deliciousness of your favorite stack, baked into one glorious dish. Seriously, it’s a total game-changer for brunch, holiday mornings, or just when you need a little something sweet and easy. Forget the spatula dance; this recipe lets you pour, bake, and enjoy! It’s so simple, even my most kitchen-averse friends rave about how foolproof it is.
Why You’ll Love This Recipe
- Fast: Mix it up in minutes, pop it in the oven, and relax!
- Easy: No flipping, no mess, just simple steps.
- Giftable: Makes a wonderful edible gift for new parents or a sick friend (bake it in a disposable pan!).
- Crowd-pleasing: Everyone adores warm, fluffy pancakes loaded with blueberries.
Ingredients
Gather ’round the counter, let’s talk ingredients! Most of these are pantry staples, which makes whipping this up even easier.
- 2 cups all-purpose flour: The base of our lovely bake! Standard stuff works perfectly.
- 2 tablespoons granulated sugar: Just a touch to sweeten the batter.
- 1 tablespoon baking powder: This is our leavening agent, helping the casserole get nice and fluffy. Make sure it’s fresh!
- 1/2 teaspoon salt: A little salt balances out the sweetness and enhances the flavors.
- 2 cups buttermilk: Ah, the star! Buttermilk reacts with the baking powder to give you that incredible tenderness and slight tang. If you don’t have it, I’ve got a substitution idea for you later!
- 1/4 cup melted unsalted butter: Adds richness and helps create a tender crumb. Unsalted is best so you control the salt level.
- 2 large eggs: Our binder, helping everything stick together beautifully.
- 2 teaspoons vanilla extract: Because vanilla makes everything better, especially baked goods! Use pure vanilla extract if you can.
- 1 1/2 cups fresh or frozen blueberries: The burst of fruity goodness! You don’t even need to thaw frozen ones.
- 1/4 cup brown sugar: This adds a lovely, slightly caramelized topping.
- 1/2 teaspoon ground cinnamon: Cinnamon and blueberries are a match made in heaven!
How to Make It
Okay, let’s get baking! This is the easy part, I promise.
First things first, you’ll want to preheat your oven to 375°F (190°C). While it’s heating up, lightly grease a 9×13 inch baking dish. Butter or cooking spray works great.
In a large bowl, whisk together your dry ingredients: the flour, granulated sugar, baking powder, and salt. Give it a good mix to make sure everything is evenly distributed.
In a separate, medium bowl, whisk together the wet ingredients: the buttermilk, melted butter, eggs, and vanilla extract. Make sure those eggs are well beaten!
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, stir just until combined. A few small lumps are totally okay! You really don’t want to overmix pancake batter, whether it’s for flipping or baking.
Gently fold in your blueberries. Be careful not to smoosh them, especially if they’re fresh. If you’re using frozen, just toss them right in – no need to thaw!
Pour the batter evenly into your prepared baking dish.
In a small bowl, stir together the brown sugar and cinnamon. Sprinkle this mixture evenly over the top of the batter in the dish. This creates the most delicious sweet, spiced crust!
Pop the dish into your preheated oven and bake for 30-40 minutes, or until the casserole is golden brown, puffed up, and a wooden skewer inserted into the center comes out clean (avoiding the blueberries!).
Let it sit for a few minutes before slicing and serving. It’s heavenly warm, maybe with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of powdered sugar. Enjoy!
Substitutions & Additions
Want to play around with this recipe? Go for it! It’s super forgiving.
- No Buttermilk? No Problem! You can make your own “buttermilk” by pouring 2 cups of regular milk (whole, 2%, or even non-dairy like almond or soy) into a measuring cup and stirring in 2 tablespoons of white vinegar or lemon juice. Let it sit for 5-10 minutes until it looks curdled, then use as directed.
- Different Berries: Swap blueberries for raspberries, blackberries, or a mix! You could even try sliced strawberries, though they might make the batter a little wetter.
- Other Fruits: Diced apples or pears work great, especially with a little extra cinnamon and maybe a sprinkle of nutmeg. Just make sure they’re cut small.
- Add-ins: Fold in 1/2 cup of chopped nuts (walnuts, pecans), chocolate chips, or a sprinkle of lemon zest for extra flavor!
- Spice it Up: Add 1/4 teaspoon of nutmeg or cardamom to the batter along with the cinnamon for a warmer spice profile.
Tips for Success
A few little tricks to make sure your pancake casserole turns out perfectly every time:
- Don’t Overmix: This is key! Overmixing develops the gluten in the flour too much, leading to a tougher casserole instead of a tender one. Stir just until the dry ingredients are incorporated.
- Fresh Baking Powder: Baking powder loses its potency over time. If yours has been in the pantry for ages, it might be time for a new can to ensure a good rise.
- Use Room Temperature Eggs (if possible): This helps them incorporate more evenly into the batter. If you forget, it’s not a disaster, but it helps!
- Frozen Berries are Fine: Don’t bother thawing frozen blueberries. Just toss them in! They’ll release some juice as they bake, which is lovely.
- Check for Doneness: Baking time can vary depending on your oven and dish. Look for that golden top and puffiness, and use a skewer to test the center.
How to Store It
Got leftovers? Lucky you! Let the casserole cool completely. Then, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer slices to an airtight container. It will keep in the refrigerator for 3-4 days. It reheats beautifully in the microwave or gently in the oven.
FAQs
Here are a few common questions I get about this yummy bake:
Q: Can I make this the night before?
A: You could mix the dry ingredients and wet ingredients separately, cover them, and refrigerate. Combine them in the morning, fold in the berries, pour, top, and bake. I don’t recommend mixing the batter entirely and letting it sit overnight, as the baking powder will lose some oomph.
Q: What should I serve with this?
A: Oh, the possibilities! Maple syrup is a must, of course. But also consider whipped cream, powdered sugar, fresh fruit, a side of bacon or sausage, or yogurt.
Q: My casserole didn’t puff up much. What happened?
A: This is often due to old baking powder or overmixing the batter. Make sure your baking powder is fresh and be gentle when combining the wet and dry ingredients.
Q: Can I use canned blueberries?
A: I don’t recommend canned blueberries packed in syrup, as they’ll make the batter too wet and sweet. If you find canned “wild” blueberries packed in water or juice and drained very well, they might work, but fresh or frozen is definitely best for texture and flavor.
Easy Blueberry Buttermilk Pancake Casserole
Equipment
- Oven
- Baking dish 9x13 inch
- Large bowl
- Medium bowl
- Small bowl
- Whisk
- spatula or wooden spoon
- Wooden skewer For checking doneness
Ingredients
Pancake Casserole
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder Make sure it's fresh!
- 0.5 teaspoon salt
- 2 cups buttermilk See notes for substitution
- 0.25 cup melted unsalted butter
- 2 large eggs Use room temperature if possible
- 2 teaspoons vanilla extract Use pure vanilla extract if possible
- 1.5 cups fresh or frozen blueberries Do not thaw frozen ones
Topping
- 0.25 cup brown sugar
- 0.5 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). While it's heating up, lightly grease a 9x13 inch baking dish.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Give it a good mix to make sure everything is evenly distributed.
- In a separate, medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract. Make sure those eggs are well beaten!
- Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, stir just until combined. A few small lumps are totally okay! Do not overmix.
- Gently fold in your blueberries. Be careful not to smoosh them, especially if they're fresh. If you're using frozen, just toss them right in – no need to thaw!
- Pour the batter evenly into your prepared baking dish.
- In a small bowl, stir together the brown sugar and cinnamon. Sprinkle this mixture evenly over the top of the batter in the dish.
- Pop the dish into your preheated oven and bake for 30-40 minutes, or until the casserole is golden brown, puffed up, and a wooden skewer inserted into the center comes out clean (avoiding the blueberries!).
- Let it sit for a few minutes before slicing and serving.
Notes
- No Buttermilk? Mix 2 cups regular milk with 2 tablespoons white vinegar or lemon juice. Let sit 5-10 mins.
- Different Berries: Swap blueberries for raspberries, blackberries, or a mix. Sliced strawberries might make batter wetter.
- Other Fruits: Diced apples or pears work (cut small), especially with extra cinnamon/nutmeg.
- Add-ins: Fold in 1/2 cup chopped nuts (walnuts, pecans), chocolate chips, or lemon zest.
- Spice it Up: Add 1/4 teaspoon nutmeg or cardamom.
Tips for Success:
- Don't Overmix: Stir just until combined to keep it tender.
- Fresh Baking Powder: Ensure it's not old for good rise.
- Use Room Temperature Eggs: Helps them incorporate evenly.
- Frozen Berries are Fine: Toss them in unthawed.
- Check for Doneness: Look for golden top, puffiness, and a clean skewer.
Storage:
- Cool completely, then cover tightly or transfer to airtight container.
- Keeps in the refrigerator for 3-4 days.
- Reheats beautifully in microwave or gently in oven.
FAQs:
- Can I make this the night before? Mix dry and wet separately and combine in morning before adding berries and baking. Don't mix the full batter ahead.
- What to serve with this? Maple syrup, whipped cream, powdered sugar, fresh fruit, bacon/sausage, yogurt.
- My casserole didn't puff much. Why? Often due to old baking powder or overmixing.
- Can I use canned blueberries? Not recommended if packed in syrup; they make it too wet/sweet. Fresh or frozen are best.