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- 2 cups all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 2 cups buttermilk - 2 large eggs - ¼ cup unsalted butter, melted - 1 teaspoon vanilla extract - 2 cups blueberries - Powdered sugar for dusting - Maple syrup for serving For this Blueberry Buttermilk Pancake Casserole, you need basic pantry items and fresh blueberries. The flour gives the dish its structure. Sugar adds sweetness, while baking powder and baking soda help it rise. Salt enhances all the flavors. Buttermilk makes the pancakes tender and rich. Eggs bind everything together. The melted butter adds a nice flavor and moisture. Vanilla extract gives a warm note to the dish. Blueberries are the star. They burst with juice when baked. You can add powdered sugar on top for a sweet finish. Maple syrup is perfect for drizzling when serving. This simple mix of ingredients creates a delicious breakfast treat. - Preheat oven to 350°F (175°C). - Grease a 9x13 inch baking dish with cooking spray or butter. - In a large bowl, combine 2 cups of all-purpose flour, - 2 tablespoons of sugar, 1 tablespoon of baking powder, - ½ teaspoon of baking soda, and ½ teaspoon of salt. - In another bowl, blend 2 cups of buttermilk, - 2 large eggs, ¼ cup of melted butter, and 1 teaspoon of vanilla extract. - Whisk until well mixed. - Add the wet mixture to the dry ingredients and stir gently. - Gently fold in 2 cups of fresh or frozen blueberries. - Be careful not to mash them; you want whole berries. - Pour the pancake batter into the greased baking dish. - Spread it evenly. - Bake for 25-30 minutes until golden brown. - Once baked, let it cool for a few minutes. - Dust the top with powdered sugar just before serving. - Slice into squares and serve warm with maple syrup. To make the best Blueberry Buttermilk Pancake Casserole, you must avoid over-mixing the batter. Mix until just combined. A few lumps are okay. This keeps your pancakes fluffy. When choosing blueberries, you can use fresh or frozen. Fresh blueberries offer a burst of flavor. Frozen blueberries are convenient and work well too. If you use frozen, add them straight to the batter without thawing. You can enhance your pancake casserole with flavors like lemon zest or whipped cream. Just sprinkle lemon zest on top for a fresh kick. Whipped cream adds a creamy touch that melts in your mouth. Think about when to serve this dish. It’s great for breakfast or brunch. You can also enjoy it at family gatherings or holiday meals. Everyone will love this treat! Adding spices can elevate your pancake casserole. A pinch of cinnamon or nutmeg brings warmth and depth. These spices make your dish smell amazing and taste even better. For sweetness, consider alternative sweeteners. You can use honey or maple syrup instead of sugar. This changes the flavor profile and can make it healthier. Toppings like nuts or granola also add texture and crunch. {{image_2}} You can switch up the flavors in your blueberry buttermilk pancake casserole to keep it exciting. For a chocolatey twist, try a chocolate chip blueberry pancake casserole. Just fold in some chocolate chips with the blueberries. The rich chocolate will add a fun touch. Another great option is a banana walnut variation. Mash ripe bananas and mix them into the batter. Add chopped walnuts for crunch. This combination makes a tasty and hearty breakfast treat. If you need a gluten-free version, use gluten-free flour instead of regular flour. This exchange keeps the pancake casserole light and fluffy. You can enjoy the same great taste while staying gluten-free. For a dairy-free option, swap buttermilk for almond milk. Use coconut oil instead of butter. This way, you can still enjoy a delicious pancake casserole without dairy. Seasonal fruits can add fresh flavors to your casserole. In summer, use raspberries or strawberries. Their bright tastes make the dish even more delightful. In the fall, think pumpkin spice. Add pumpkin puree and pumpkin spice to the batter. This twist gives the casserole a cozy and warm flavor, perfect for chilly mornings. To keep your Blueberry Buttermilk Pancake Casserole fresh, store any leftovers in the fridge. Use an airtight container for the best results. This will keep the casserole moist and tasty. You can enjoy it for up to three days. When it comes to reheating, the oven is your best friend. Preheat it to 350°F (175°C). Place the casserole in an oven-safe dish, cover it with foil, and heat for about 15 minutes. This method keeps the texture nice. If you’re in a hurry, the microwave works too. Just heat in short bursts, about 30 seconds at a time, until warm. You can freeze leftover casserole for later. First, let it cool completely. Then, cut it into squares. Wrap each piece in plastic wrap, then place them in a freezer bag. This helps prevent freezer burn. To thaw, just leave it in the fridge overnight. You can reheat it as mentioned above, and it’ll taste almost as good as fresh! Yes, you can swap blueberries for other fruits. Strawberries, raspberries, or blackberries work great. Just make sure they are fresh or frozen. In summer, use seasonal fruits for the best flavor. Each fruit brings its own taste, adding variety to your dish. To prep in advance, mix the dry and wet ingredients separately. Store them in the fridge overnight. When you’re ready to bake, combine them and fold in the blueberries. This saves time in the morning! You can also bake it ahead and reheat it later. Just cover it well to keep it fresh. This casserole pairs well with crispy bacon or sausage for a hearty meal. You might also enjoy fresh fruit on the side. Greek yogurt adds creaminess and a nice contrast. Lastly, a drizzle of maple syrup enhances the flavors and makes it special. Yes, you can easily double this recipe. Just use a larger baking dish, like a 12x18 inch pan. Adjust the baking time slightly, as it may take a bit longer. Check for doneness with a toothpick. This way, everyone can enjoy a slice of this tasty casserole! This blog post shared a simple, fun recipe for blueberry buttermilk pancake casserole. You learned about key ingredients, easy steps to prepare it, and tips for perfecting your dish. Variations and storage options help you explore new flavors and keep leftovers fresh. In conclusion, this casserole is great for busy mornings or special occasions. Enjoy experimenting with flavors and serving it your way. Cooking should be fun, so dive in and savor every bite!

Blueberry Buttermilk Pancake Casserole

Enjoy a delicious twist on breakfast with this Blueberry Buttermilk Pancake Casserole! This easy recipe combines fluffy pancakes and juicy blueberries baked to perfection, making it perfect for brunch or any meal. With just a few simple ingredients, you can create a tasty dish that's sure to impress. Ready to indulge? Click through to explore the full recipe and bring this delightful treat to your table today!
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Ingredients
  

2 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 cups buttermilk

2 large eggs

¼ cup unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

2 cups fresh or frozen blueberries

Powdered sugar, for dusting

Maple syrup, for serving

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or butter.

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

      In a separate bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk until well blended.

        Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not over-mix; a few lumps are okay.

          Gently fold in the blueberries, being careful not to mash them.

            Pour the pancake batter into the prepared baking dish, spreading it evenly.

              Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

                Once baked, remove the casserole from the oven and let it cool for a few minutes.

                  Dust the top with powdered sugar just before serving.

                    Slice into squares and serve warm with a drizzle of maple syrup.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8