There’s something truly magical about breakfast casseroles, isn’t there? They bring the whole family together for a cozy morning feast, and I can’t think of a better way to kick off the day than with a warm slice of this blueberry buttermilk pancake casserole. It’s the perfect blend of convenience and flavor, allowing you to whip up a delicious breakfast without the fuss of flipping individual pancakes. I remember the first time I made this dish for a lazy Sunday brunch with friends; the aroma of fresh blueberries and maple syrup wafting through the kitchen was enough to get everyone out of bed! Trust me, once you try this casserole, it’ll become a go-to for your family gatherings or just a special weekend treat.
Ingredients List
Gather these ingredients before you start, and you’ll be well on your way to creating a delightful blueberry buttermilk pancake casserole that everyone will love!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/4 cup melted butter
- 2 large eggs
- 1 cup fresh blueberries (you can use frozen if that’s what you have on hand!)
- 1/4 cup maple syrup
Having everything measured out makes the process so much smoother, trust me! You’ll love how these simple ingredients come together to create such a comforting dish.
How to Prepare Instructions
Let’s get started on making this scrumptious blueberry buttermilk pancake casserole! Follow these steps, and you’ll have a delightful breakfast ready in no time.
Step 1: Preheat the Oven
First things first, preheat your oven to 350°F (175°C). This step is super important because it ensures that your casserole bakes evenly and gets that lovely golden brown color. While the oven is warming up, you can tackle the rest of the prep!
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk it all together until it’s well blended—this helps to evenly distribute the baking powder and salt, making sure your casserole rises perfectly!
Step 3: Whisk Wet Ingredients
In another bowl, whisk together 2 cups of buttermilk, 1/4 cup of melted butter, and 2 large eggs. You’re looking for a smooth and creamy consistency here, so take your time! This mixture is what brings all the flavors together, so make sure it’s well combined.
Step 4: Combine Ingredients
Now it’s time to bring the wet and dry mixtures together! Pour the wet mixture into the bowl of dry ingredients, and gently fold them together. Be careful not to overmix; a few lumps are totally fine! Overmixing can make the casserole tough, and we want it to be light and fluffy.
Step 5: Fold in Blueberries
Next, gently fold in 1 cup of fresh blueberries (or frozen, if that’s what you have). Just a quick tip: be gentle when folding to avoid breaking the blueberries! They should hold their shape and bring bursts of flavor to each slice.
Step 6: Prepare for Baking
Pour the batter into a greased baking dish, making sure it’s evenly spread out. Then, drizzle 1/4 cup of maple syrup over the top. This will give it an extra layer of sweetness as it bakes—yum!
Step 7: Baking Time
Pop your dish in the oven and let it bake for 30-35 minutes, or until it’s golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it towards the end; you want that perfect balance of fluffy and golden!
Step 8: Cooling and Serving
Once it’s done, take it out of the oven and let it cool for a few minutes. This waiting time helps the casserole set up a bit more. Serve it warm, and don’t forget the extra maple syrup on the side for drizzling. It’s the perfect finishing touch!
Nutritional Information
Here’s a quick look at the estimated nutritional information for each slice of this delicious blueberry buttermilk pancake casserole. Keep in mind that these values are estimates based on common ingredients, and they can vary depending on specific brands and measurements you use.
- Calories: 250
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 300mg
- Carbohydrates: 38g
- Fiber: 1g
- Sugar: 10g
- Protein: 6g
This casserole is a delightful way to start your day with a nice balance of carbs, protein, and a hint of sweetness from those blueberries. Enjoy knowing you’re treating yourself to a breakfast that’s both delicious and satisfying!
Why You’ll Love This Recipe
- Quick and easy preparation: This casserole comes together in no time, making breakfast a breeze!
- Delicious flavor combination: The sweet blueberries paired with fluffy buttermilk pancakes create a mouthwatering dish that everyone will adore.
- Perfect for family breakfasts: It’s a crowd-pleaser that feeds a whole family, so you can enjoy a hearty breakfast together.
- Great for meal prep: You can whip it up ahead of time and simply reheat it for a quick breakfast during busy mornings.
- Versatile with ingredient options: Feel free to mix in other fruits or even chocolate chips for a fun twist!
Trust me, once you experience the joy of this blueberry buttermilk pancake casserole, you’ll wonder how you ever lived without it on your breakfast table!
Tips for Success
To ensure your blueberry buttermilk pancake casserole turns out perfectly every time, here are a few tried-and-true tips that I’ve picked up along the way:
- Ingredient Temperature: Make sure your buttermilk and eggs are at room temperature before mixing. This helps them blend more easily and creates a smoother batter, leading to a fluffier casserole.
- Don’t Overmix: When combining wet and dry ingredients, remember that a few lumps are okay! Overmixing can make the casserole dense and chewy, and we definitely want it light and airy.
- Baking Dish Matters: Use a glass or ceramic baking dish for even baking. Metal pans can sometimes cause the edges to cook too quickly, so keep that in mind when you’re choosing your dish.
- Check for Doneness: Since ovens can vary, start checking your casserole a few minutes before the timer goes off. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
- Let It Rest: After baking, let the casserole cool for about 5-10 minutes before serving. This resting time not only makes it easier to slice but also helps it hold its shape better.
With these tips in your back pocket, you’ll be well on your way to making a fantastic blueberry buttermilk pancake casserole that will impress family and friends alike!
Storage & Reheating Instructions
Storing leftovers of your blueberry buttermilk pancake casserole is super simple, and I love that you can enjoy it for days after making it! To keep it fresh, let it cool completely before storing. Then, cover the dish tightly with plastic wrap or transfer individual slices to an airtight container. This way, you’ll keep all that deliciousness locked in!
You can store it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to wrap it well to prevent freezer burn. When you’re ready to enjoy it again, simply thaw it overnight in the fridge.
Now, for reheating, you have a couple of options. If you’re in a hurry, pop a slice in the microwave for about 30-60 seconds, but be careful not to overdo it—nobody likes rubbery pancakes! For a crispy edge, I recommend reheating it in the oven. Preheat your oven to 350°F (175°C), place the casserole or individual slices on a baking sheet, and heat for about 10-15 minutes. This will revive that lovely texture without losing any of that yummy flavor.
Enjoy every bite again, and trust me, it’ll taste like a warm hug on a plate!
FAQ Section
Can I use frozen blueberries in this casserole?
Absolutely! Frozen blueberries work just as well as fresh ones in this blueberry buttermilk pancake casserole. Just toss them in frozen; there’s no need to thaw them first. They’ll add a lovely burst of flavor!
Is this recipe suitable for meal prep?
Yes! This casserole is perfect for meal prep. You can make it ahead of time, store it in the fridge, and reheat it for quick breakfasts throughout the week. Just remember to let it cool completely before storing!
Can I make this casserole gluten-free?
You can definitely make a gluten-free version of this casserole! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. It should work beautifully, and you’ll still get that delightful fluffy texture!
How can I customize the flavors?
Get creative! You can add different fruits like strawberries, raspberries, or even chocolate chips for a sweet twist. Just keep in mind that if you’re adding other fruits, you might need to adjust the sweetness a bit.
What’s the best way to reheat leftovers?
For the best results, I recommend reheating your blueberry buttermilk pancake casserole in the oven. Preheat it to 350°F (175°C), place your slices on a baking sheet, and heat for about 10-15 minutes. This way, you’ll get that lovely warmth and texture back!
How long does this casserole last in the fridge?
Your leftovers can last in the fridge for about 3-4 days when stored properly in an airtight container. If you want to keep it longer, freezing it is a great option!
Can I use almond milk instead of buttermilk?
While buttermilk gives the casserole its signature tang and fluffiness, you can substitute it with almond milk mixed with a bit of vinegar or lemon juice (about 1 tablespoon of vinegar per cup of milk) to mimic that acidity. It won’t be quite the same, but it can still be delicious!
Blueberry Buttermilk Pancake Casserole: 7 Comforting Slices
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious blueberry buttermilk pancake casserole baked to perfection.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/4 cup melted butter
- 2 large eggs
- 1 cup fresh blueberries
- 1/4 cup maple syrup
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, whisk buttermilk, melted butter, and eggs.
- Combine wet and dry ingredients.
- Gently fold in the blueberries.
- Pour the batter into a greased baking dish.
- Drizzle maple syrup over the top.
- Bake for 30-35 minutes or until golden brown.
- Let cool for a few minutes before serving.
Notes
- Use fresh or frozen blueberries.
- Serve with extra maple syrup on the side.
- This dish can be prepared ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: blueberry buttermilk pancake casserole
