Oh, who doesn’t love a fluffy stack of pancakes in the morning? But let’s be real, sometimes the whole griddle-flipping thing is just too much, especially on a busy weekday or when you’re half-asleep. That’s exactly how I felt one Saturday morning, craving that pancake goodness without the fuss. I remembered a friend making a breakfast casserole, and a lightbulb went off! What if I could bake my pancakes… in a dish? So, I tinkered and tested, and BAM! The Blueberry Buttermilk Pancake Casserole was born. It’s seriously a game-changer – all the delicious flavors of buttermilk pancakes loaded with juicy blueberries, but baked into one easy, shareable dish.
Why You’ll Love This Blueberry Buttermilk Pancake Casserole
Seriously, this casserole is a total winner. Here’s why I think you’ll be making it again and again:
- So Easy! Forget standing over a hot griddle. You just mix everything up and bake it. It’s practically foolproof!
- Crowd-Pleaser: Whether it’s a weekend brunch with friends or a busy weekday breakfast with the family, everyone devours this.
- Make-Ahead Magic: You can totally mix the batter the night before and just pop it in the oven in the morning. How awesome is that for busy mornings?
- Amazing Flavor: That tangy buttermilk, sweet blueberries, and fluffy baked texture? It’s pure breakfast bliss.
Ingredients for Your Blueberry Buttermilk Pancake Casserole
Okay, let’s talk about what you’ll need for this slice of breakfast heaven. It’s all pretty simple stuff you probably already have, which makes it even better, right? You’ll want:
- 1 cup buttermilk: This is key for that classic tangy, tender pancake flavor.
- 1 cup all-purpose flour: Your basic baking workhorse.
- 1/4 cup granulated sugar: Just enough sweetness to make it a treat.
- 2 teaspoons baking powder: Gotta have our lift!
- 1/2 teaspoon salt: Balances out all that sweetness.
- 1 large egg: The binder that holds it all together.
- 2 tablespoons unsalted butter, melted: Adds that rich, buttery goodness.
- 1 cup fresh blueberries: The star of the show! If you can’t find fresh, frozen work too, just don’t thaw them first so they don’t bleed too much. We’ll mention that again, don’t worry!
Essential Equipment for Making Blueberry Buttermilk Pancake Casserole
Okay, so you don’t need a whole fancy setup for this, which is part of why I love it so much! All you really need is a good-sized mixing bowl to get everything together, a whisk or a fork to combine the wet and dry stuff, and of course, your baking dish. A 9×13 inch pan is perfect for this recipe. Oh, and a measuring cup and spoons, naturally!
Step-by-Step Guide to Making Blueberry Buttermilk Pancake Casserole
Alright, let’s get this magic happening! It’s honestly so straightforward, I can whip this up even on a slightly chaotic morning. First things first, give your oven about 10 to 15 minutes to get nice and toasty. Preheat it to 375°F (190°C). While that’s warming up, grab your baking dish – a nice 9×13 inch one is perfect – and give it a quick grease. This stops anything from sticking, which is always a win in my book! You can find even more breakfast ideas over at our breakfast section, but this casserole is a top contender!
Preparing the Batter for Your Blueberry Buttermilk Pancake Casserole
Now for the fun part, making the batter! It’s really simple. Grab your biggest bowl, and whisk together the buttermilk, that lone egg, and the melted butter until they’re all nice and combined. You want it smooth and ready for the dry stuff. In a *separate* bowl, give your flour, sugar, baking powder, and salt a little whisk, just to make sure everything is evenly distributed. Then, it’s time to bring them together! Pour the dry ingredients into the wet. Now, here’s the golden rule: stir *just* until everything is combined. Seriously, don’t go crazy mixing! A few little flour streaks are perfectly fine, they’ll disappear in the oven. Overmixing is the enemy of tender pancakes, so gentle is key here. Finally, gently fold in those gorgeous blueberries. Aim to get them distributed throughout without crushing them too much.
Baking the Blueberry Buttermilk Pancake Casserole to Perfection
Once your batter is ready, pour it all into that greased baking dish. Just spread it out evenly so it bakes up nice and flat. Pop that dish into your preheated oven. You’re going to bake it for about 25 to 30 minutes. You’ll know it’s ready when the edges look set and maybe a little golden brown, and if you give the center a gentle poke, it springs back. It should look cooked through, not gooey in the middle. The smell that fills your kitchen during this time? Pure heaven! Once it’s out of the oven, let it hang out for a few minutes before serving. It needs about that much time to finish setting up. Remember, you can peep it around the 25-minute mark and give it a little longer if your oven runs a bit cool.
Tips for the Best Blueberry Buttermilk Pancake Casserole
Okay, so I’ve made this a bunch of times, and I’ve picked up a few tricks to make sure it turns out perfectly every single time. First off, those blueberries! I mentioned fresh are great, but if you only have frozen, that’s totally fine. Just make sure they’re still frozen when you toss them in the batter. If you thaw them, they can make the batter a little too watery, and nobody wants that. Also, ovens can be so funny, right? Mine bakes things a smidge faster than the clock says, so keep an eye on it around the 25-minute mark. You’re looking for that golden color and a center that’s set, not jiggle-y. If it’s looking a little pale or still a bit wet, just give it another 5 minutes. The key to that tender, pancake-like texture is really not overmixing the batter.
Serving Suggestions for Your Blueberry Buttermilk Pancake Casserole
Once your beautiful Blueberry Buttermilk Pancake Casserole is out of the oven and has had a moment to cool down just a bit, it’s time for the best part: toppings! Of course, you absolutely can’t go wrong with a good drizzle of warm maple syrup. It’s the classic for a reason, right? But honestly, I love to get a little creative. Sometimes I add a dollop of fluffy whipped cream, or maybe some extra fresh blueberries scattered on top if I have them. A little sprinkle of powdered sugar looks so pretty too! If you’re feeling adventurous, maybe think about serving it alongside some of my other breakfast favorites, like these Healthy Banana Oatmeal Muffins or these easy Healthy Banana Muffins. It’s all about making breakfast special!
Make-Ahead and Storage for Blueberry Buttermilk Pancake Casserole
This Blueberry Buttermilk Pancake Casserole is a total lifesaver for busy mornings, and the best part? You can totally prep it ahead! I often mix up the batter the night before and just pop it in the fridge. When you’re ready to bake, just pull it out, let it sit on the counter for about 10-15 minutes to take the chill off, and then bake as usual, though it might need a few extra minutes. Got leftovers? No problem! Just cover the dish tightly with plastic wrap or transfer slices to an airtight container. It’ll stay good in the fridge for about 2-3 days. To reheat, I usually pop a slice back into the oven at about 350°F (175°C) for a few minutes until warm through, or you can even zap it in the microwave if you’re in a super hurry.
Frequently Asked Questions About Blueberry Buttermilk Pancake Casserole
Got questions about this baked pancake dream? I’ve got answers!
Can I use frozen blueberries instead of fresh?
Oh, absolutely! If fresh blueberries aren’t available, frozen ones are totally fine. Just toss them in straight from the freezer – don’t thaw them first, or your batter might get a little too blue and watery. They’ll work their magic in the oven just the same!
Can I make this recipe dairy-free?
You sure can! The easiest swap is to use a dairy-free buttermilk substitute. You can make your own by whisking 1 cup of unsweetened almond milk or soy milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5-10 minutes until it looks a bit curdled, then use it as you would buttermilk. For the butter, just swap it out for a dairy-free butter alternative or even a bit of coconut oil.
How do I know when my Blueberry Buttermilk Pancake Casserole is done?
Great question! You’re looking for a few signs. The edges of the casserole should look set and slightly golden brown. If you gently poke the center with your finger, it should feel a little springy and bounce back. A thin knife inserted into the center should come out mostly clean, with maybe just a few moist crumbs clinging to it – never wet batter!
What if I don’t have buttermilk?
No biggie! As I mentioned, you can totally make your own buttermilk substitute with milk and a little acid. Or, if you’re out of that, plain milk will work in a pinch, though it won’t give you quite the same tangy flavor and tender texture. Just mix 1 cup of regular milk with 1 ½ teaspoons of baking powder and let it sit for a minute before using.
My casserole didn’t get very golden brown. What did I do wrong?
Don’t worry about that! Oven temperatures can vary so much. If yours doesn’t brown up quite as much, it’s likely still cooked perfectly. The main things to look for are that the center is set and cooked through. You could always pop it under the broiler *very carefully* for just a minute or two at the very end to get a little more color, but watch it like a hawk so it doesn’t burn!
Nutritional Information for Blueberry Buttermilk Pancake Casserole
Now, I’m not a nutritionist or anything, but I like to give you a general idea of what you’re getting with this yummy Blueberry Buttermilk Pancake Casserole. Please remember these are just estimates, okay? Your oven might bake it a little differently, or you might use slightly different ingredients. But generally, one serving is around 250 calories. It’s got about 10g of fat (6g of that is saturated), 35g of carbs, and about 5g of protein. It’s actually a pretty decent way to start your day, especially if you’re looking for some good high-protein meal options or even some protein breakfast recipes!
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Blueberry Buttermilk Pancake Casserole
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple casserole that bakes like pancakes.
Ingredients
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup fresh blueberries
- 1/4 cup maple syrup, for serving
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together the buttermilk, egg, and melted butter.
- In a separate bowl, combine the flour, sugar, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes, or until the casserole is set and lightly golden brown.
- Serve warm with maple syrup.
Notes
- You can use frozen blueberries if fresh are not available.
- Adjust baking time based on your oven.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: blueberry pancake casserole, buttermilk pancake casserole, breakfast casserole, easy breakfast, baked pancakes