Easy Blueberry Buttermilk Pancake Casserole
Forget the spatula dance! This Blueberry Buttermilk Pancake Casserole bakes all the comfort and deliciousness of your favorite pancakes into one glorious dish. It's super easy to mix up, pop in the oven, and perfect for lazy mornings, brunch, or feeding a crowd.
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
Substitutions & Additions:
- 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.
- 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.