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To make a delicious blueberry buttermilk pancake casserole, gather these simple ingredients: - 2 cups all-purpose flour - 2 tablespoons granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon fine sea salt - 2 cups buttermilk, at room temperature - 2 large eggs, lightly beaten - 1/4 cup unsalted butter, melted and slightly cooled - 1 teaspoon pure vanilla extract - 2 cups fresh blueberries (or thawed frozen blueberries) - Maple syrup, for serving - Powdered sugar, for dusting (optional) These ingredients create a soft and fluffy texture. The blueberries add a burst of flavor. The buttermilk gives the casserole its unique tang. Using fresh blueberries will yield the best results. If you prefer, feel free to use frozen blueberries. Each bite will be sweet and satisfying. For the full recipe, you can refer back to the earlier instructions. Enjoy the wonderful taste of this casserole with your family and friends. - Preheat oven to 350°F (175°C). - Grease a 9x13 inch baking dish with butter or cooking spray. - In a large bowl, combine 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt. Mix well. - In another bowl, whisk together 2 cups of room-temperature buttermilk, 2 large lightly beaten eggs, 1/4 cup of melted butter, and 1 teaspoon of pure vanilla extract until smooth. - Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Don't worry about lumps; they are fine. - Carefully fold in 2 cups of fresh blueberries. Make sure they are evenly mixed without breaking them. - Pour the batter into the prepared baking dish and spread it evenly with your spatula. - Bake in the preheated oven for 25-30 minutes. The top should turn golden brown. A toothpick inserted in the center should come out clean. For the full recipe, refer to the earlier section. To get fluffy pancakes, avoid over-mixing the batter. Stir gently until just combined. It’s okay to have some lumps. After baking, let the casserole cool slightly before serving. This helps it set and makes slicing easier. Use fresh blueberries for the best taste. They burst with flavor and add a lovely color. You can also add a splash of lemon zest. This small addition brightens the flavor and makes each bite more exciting. Serve your casserole warm with maple syrup. The syrup adds sweetness and richness. You can also dust the top with powdered sugar. This adds a nice touch and makes it look even more appetizing. For the full recipe, check out the links provided. {{image_4}} You can change the flavor of your casserole easily. Swap blueberries with raspberries or strawberries for a twist. Each fruit brings its own fun taste. You can also add chocolate chips to make it sweeter. This option will delight chocolate lovers and kids alike. Want to make it gluten-free? Just use gluten-free flour instead of all-purpose flour. It works just as well and keeps the dish tasty. If you need a dairy-free option, replace buttermilk with almond milk. This change still gives you a moist and fluffy texture. For a fun twist, you can cook the batter in muffin tins. This method makes individual pancake muffins, perfect for portion control. If you want a crispy edge, try making it in a skillet. This will give you a different texture that many people enjoy. Each method makes a unique dish, so feel free to experiment! Store leftovers in an airtight container in the fridge for up to 3 days. This keeps your Blueberry Buttermilk Pancake Casserole fresh and tasty. You can freeze portions in resealable bags for up to 2 months. This is perfect for meal prep! Just make sure to label the bags with the date. Thaw overnight in the fridge before reheating. This way, you will enjoy it just like fresh. Reheat in the microwave or oven to retain texture. If using the microwave, heat in short bursts. This helps avoid sogginess. In the oven, warm at 350°F (175°C) until heated through. This keeps your casserole fluffy and delicious. Yes, you can prepare the batter and refrigerate it overnight. This makes breakfast easy and quick. Just pour it into the dish and bake in the morning. You can make a substitute by combining milk and vinegar or lemon juice. Use one cup of milk and add one tablespoon of vinegar or lemon juice. Let it sit for five minutes before using. Absolutely, this casserole freezes well and can be stored for later enjoyment. Cool it completely, then wrap it tightly in plastic wrap. It will last for up to two months in the freezer. Insert a toothpick into the center; it should come out clean when fully baked. If it has batter on it, bake for a few more minutes and check again. This blog post guides you through making a delicious pancake casserole. You learned how to mix the right ingredients, bake it to perfection, and customize it to your taste. Remember, using fresh blueberries and avoiding over-mixing helps keep it light and fluffy. You can also store leftovers or freeze them for later. Whether you serve it warm with maple syrup or try different flavors, this dish is sure to please. Get cooking and enjoy a tasty breakfast that everyone will love!

Blueberry Buttermilk Pancake Casserole

Elevate your breakfast game with this irresistible Blueberry Buttermilk Pancake Casserole Delight! This family-friendly dish combines fluffy pancakes and juicy blueberries into a warm, shareable treat perfect for gatherings or cozy mornings. With simple ingredients and easy steps, you can whip up this delicious casserole that everyone will love. Click through to explore the full recipe and indulge in this delightful breakfast experience!
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Ingredients
  

2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

2 cups buttermilk, at room temperature

2 large eggs, lightly beaten

1/4 cup unsalted butter, melted and slightly cooled

1 teaspoon pure vanilla extract

2 cups fresh blueberries (or thawed frozen blueberries)

Maple syrup, for serving

Powdered sugar, for dusting (optional)

Instructions
 

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing it thoroughly with butter or a non-stick cooking spray for easy removal.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt. Whisk these ingredients together until they are evenly mixed and aerated.

      Combine Wet Ingredients: In a separate bowl, whisk together the room-temperature buttermilk, lightly beaten eggs, melted butter (ensure it's not too hot), and pure vanilla extract until the mixture is smooth and well incorporated.

        Combine Mixtures: Pour the wet ingredient mixture into the bowl containing the dry ingredients. Using a spatula, gently stir the mixtures together until they are just combined. Take care not to over-mix; it’s perfectly fine to have a few lumps remaining.

          Mix in Blueberries: Gently fold the fresh blueberries into the pancake batter, ensuring they are evenly distributed without breaking them apart.

            Pour into Baking Dish: Carefully spread the batter into the prepared baking dish, smoothing the top with your spatula to ensure an even layer.

              Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes. The pancake casserole is ready when the top is golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Once baked, allow the casserole to cool for about 5-10 minutes before slicing it into squares. For serving, drizzle warm maple syrup over each piece and sprinkle with powdered sugar, if desired, for a touch of sweetness and visual appeal.

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

                    - Presentation Tips: Serve the casserole directly from the dish or on individual plates, garnished with a few fresh blueberries for a pop of color and a sprig of mint for freshness.