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Blueberry Buttermilk Pancake Casserole is a fun and easy dish. It combines all the flavors of pancakes in a tasty bake. You can serve it warm to family or friends. The recipe includes both fresh and frozen blueberries. Trust me, this dish brings smiles to breakfast time! Here are the core ingredients you will need: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 2 tablespoons sugar - 2 large eggs - 2 cups buttermilk - 1/4 cup unsalted butter, melted - 1 teaspoon vanilla extract - 2 cups fresh or frozen blueberries These ingredients mix to create a fluffy and delicious pancake base. Each bite is packed with blueberry goodness. You can add some tasty toppings to make it even better. Here are a few ideas: - Maple syrup - Powdered sugar - Whipped cream - Fresh berries - Nuts These toppings let you customize your casserole. They add sweetness and texture. Enjoy the endless flavor options! For the full recipe, check out the details above. To start, gather your ingredients. You will need: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 2 tablespoons sugar - 2 large eggs - 2 cups buttermilk - 1/4 cup unsalted butter, melted - 1 teaspoon vanilla extract - 2 cups fresh or frozen blueberries - Maple syrup (for serving) - Powdered sugar (for garnish) Next, preheat your oven to 350°F (175°C). This step is key for even baking. Grease a 9x13 inch casserole dish with cooking spray or butter. This helps prevent the casserole from sticking. Now, in a large bowl, whisk the flour, baking powder, baking soda, salt, and sugar. Mix until everything is combined well. In another bowl, beat the eggs. Then, add the buttermilk, melted butter, and vanilla extract. Whisk until smooth. Pour the wet mix into the dry mix. Stir gently until just combined. A few lumps are okay. Now, fold in the blueberries carefully. You want to keep them whole for that juicy burst in every bite. Pour the pancake batter into your greased dish. Use a spatula to spread it evenly. Place the dish in your preheated oven. Bake for 25-30 minutes. The top should turn golden brown. Stick a toothpick in the center. If it comes out clean, it’s done! Once baked, remove the casserole from the oven. Let it cool for a few minutes. This helps it set and makes cutting easier. Cut the casserole into squares. Serve warm, drizzled with maple syrup. Dust with powdered sugar for a sweet touch. This dish is perfect for breakfast or brunch. You could also enjoy it for dessert. For more details, check the Full Recipe. To get the best texture, avoid overmixing your batter. Mix just until the dry and wet ingredients blend. A few lumps are okay. This helps keep the pancakes fluffy. For a lighter casserole, let the batter rest for about 10 minutes before pouring it into the dish. This allows the flour to hydrate. You can boost flavor easily. Use fresh vanilla beans instead of extract for a richer taste. Try adding a pinch of cinnamon to the dry mix. It adds warmth and depth. If you want more fruit flavor, toss your blueberries in a bit of flour before adding them. This keeps them from sinking and bursts with flavor. For a beautiful presentation, cut the casserole into neat squares. Dust powdered sugar on top just before serving. This adds a sweet touch. Serve with warm maple syrup on the side for drizzling. You can also add fresh blueberries on top for a pop of color. This dish is perfect for brunch or a cozy breakfast. Remember, you can find the full recipe in the earlier section. {{image_2}} You can switch out blueberries for other fruits. Raspberries, strawberries, or bananas work great. Each fruit adds its own flair. Mix and match for fun flavors! If you use frozen fruit, let it thaw first. This helps keep the batter from turning too watery. Fresh fruit adds a nice burst of flavor. You can make this casserole gluten-free. Just swap the all-purpose flour for a gluten-free blend. For a dairy-free option, use almond or soy milk instead of buttermilk. Replace the butter with coconut oil or a dairy-free spread. These changes keep the taste yummy while meeting your needs. Want to spice things up? Try adding cinnamon or nutmeg to the batter. These spices bring warmth and depth to your dish. You can also mix in some chocolate chips for a sweet twist. Lemon zest adds a nice brightness, too! Experimenting with flavors keeps breakfast exciting and new. Check out the Full Recipe for all the details! Once you finish your delicious blueberry buttermilk pancake casserole, let it cool. After cooling, cover it tightly with plastic wrap or aluminum foil. You can store it in the fridge for up to three days. Just make sure it’s in an airtight container to keep it fresh. If you want to save some for later, freezing is a great option. First, cut the casserole into squares. Wrap each piece in plastic wrap, and then put them in a freezer bag. You can freeze the squares for up to two months. This way, you’ll have tasty pancakes ready to go whenever you want! To reheat, take out the desired number of squares from the fridge or freezer. If they are frozen, let them thaw in the fridge overnight. You can reheat them in the oven at 350°F (175°C) for about 10-15 minutes. You can also use the microwave. Heat for 30 seconds to one minute, checking to make sure they are warm all the way through. Enjoy your warm and fluffy pancakes again! Yes, you can use regular milk. To make it taste like buttermilk, add 1 tablespoon of vinegar or lemon juice. Let it sit for five minutes. This will make it slightly tangy, just like buttermilk. Using buttermilk does add a rich flavor and softness to the pancakes. However, regular milk works too if that’s what you have. The casserole is done when it is golden brown on top. You can insert a toothpick into the center. If it comes out clean, it is ready. If you see wet batter on the toothpick, bake it for a few more minutes. Keep an eye on it, as baking times can vary based on your oven. Yes, you can prepare the casserole ahead of time. Mix the batter and place it in the dish. Cover it tightly and store it in the fridge. It can sit overnight. Just remember to bring it to room temperature before baking. This helps the casserole cook evenly. If you are short on time, the full recipe is a great option for quick breakfast or brunch! You’ve learned how to make a tasty casserole from scratch. We discussed the core ingredients and possible toppings. I shared simple steps for preparation, baking, and serving. You now have helpful tips to enhance flavor and perfect texture. Remember, you can try fruit swaps or make dietary changes too. Lastly, I provided storage tips to keep your casserole fresh. Enjoy creating your delicious dish and feel free to experiment!

- Blueberry Buttermilk Pancake Casserole

Start your day with a delicious twist on breakfast by making this Blueberry Buttermilk Pancake Casserole! This simple and satisfying recipe combines fluffy pancakes and juicy blueberries into a delightful dish that will impress everyone at your table. Perfect for brunch or any day, it’s easy to prepare and bake. Click through to explore the full recipe and elevate your pancake game! Don’t miss out on this tasty treat!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons sugar

2 large eggs

2 cups buttermilk

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

2 cups fresh or frozen blueberries

Maple syrup (for serving)

Powdered sugar (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch casserole dish with cooking spray or a thin layer of butter.

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

      In a separate bowl, beat the eggs and then whisk in the buttermilk, melted butter, and vanilla extract until the mixture is smooth.

        Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are fine.

          Fold in the blueberries, taking care not to break them up too much.

            Pour the pancake batter into the prepared casserole dish, spreading it evenly with a spatula.

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

                Once baked, remove from the oven and let cool slightly before cutting into squares.

                  Serve warm, drizzled with maple syrup and a dusting of powdered sugar on top for garnish.

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