Description
Blueberry buttermilk pancake casserole brings weekend breakfast dreams to life with minimal morning effort. Prepare this crowd-pleasing dish the night before, then simply bake and savor your delicious creation straight from the oven.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups buttermilk
- 2 large eggs
- 1.5 cups fresh or frozen blueberries
Supporting Ingredients:
- 4 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon flour
Finishing Ingredients:
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Butter or cooking spray for greasing dish
Instructions
- Warm your oven to 350°F (175°C) and generously coat a 9×13-inch baking dish with butter or cooking spray.
- Grab a large mixing bowl and whisk together 2 cups (250g) all-purpose flour, 2 tablespoons (25g) granulated sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, crack 2 large eggs and beat them until smooth. Pour in 2 cups (475ml) buttermilk, 4 tablespoons (60g) melted unsalted butter, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into your dry mixture and stir gently until just combined. Your batter should look slightly lumpy.
- Sprinkle 1 tablespoon flour over 1 ½ cups (225g) blueberries and toss to coat. This helps prevent them from sinking in the batter.
- Softly fold the flour-dusted blueberries into your pancake mixture, distributing them evenly.
- Transfer the entire batter into your prepared baking dish, spreading it out smoothly.
- Slide the dish into the preheated oven and bake for 35-40 minutes, watching for a golden-brown surface and checking with a toothpick for doneness.
- Remove from the oven and let the casserole rest for 10 minutes before cutting into squares.
- Serve warm with maple syrup, a dusting of powdered sugar, or fresh berries on top.
Notes
- Gently toss blueberries in flour to prevent them from sinking to the bottom of the casserole during baking.
- Avoid overmixing the batter, which can make pancakes tough and dense instead of light and fluffy.
- For a gluten-free version, swap regular flour with a gluten-free all-purpose flour blend that includes xanthan gum.
- Make the casserole ahead and reheat individual slices in the toaster for a quick breakfast that tastes freshly baked.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 295 kcal
- Sugar: 7 g
- Sodium: 330 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 70 mg