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- 2 cups all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 2 large eggs - 2 cups buttermilk - 4 tablespoons unsalted butter - 1 teaspoon pure vanilla extract - 2 cups fresh blueberries - Powdered sugar (for dusting) - Maple syrup (for serving) To me, the ingredients are the heart of this dish. They come together to create magic. You can find most of these items in your kitchen. All-purpose flour gives the casserole its lovely base. Sugar adds a sweet touch. Baking powder and baking soda help it rise. Salt balances all the flavors. Next, the eggs and buttermilk create a rich batter. Buttermilk adds depth and moisture. If you don’t have buttermilk, mix milk with lemon juice. Melted butter gives a nice richness, while vanilla extract adds a warm flavor. Blueberries are the star here! They burst with flavor and color. You can use fresh or frozen ones. Just make sure they are plump and juicy. Don’t forget the powdered sugar for dusting and maple syrup for drizzling. These finishing touches will elevate your dish. They add sweetness and a beautiful look. For the full recipe, check out the complete instructions. You will love making this dish! - Preheat the oven to 350°F (175°C). This helps cook the casserole evenly. - Prepare a 9x13-inch baking dish by greasing it. Use cooking spray or butter. This makes it easy to serve. - In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Mix well with a whisk. This helps break up lumps. - In another bowl, crack the eggs and whisk them. Add buttermilk, melted butter, and vanilla extract. Mix until smooth. - Gradually pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. A few lumps are okay; overmixing makes tough pancakes. - Fold in the blueberries gently. This ensures they stay whole and spread evenly. - Carefully transfer the batter into the prepared baking dish. Spread it evenly with a spatula. - Place the dish in the preheated oven and bake for 25 to 30 minutes. It's done when the top is golden brown. A toothpick inserted in the center should come out clean. - Once baked, remove the casserole and let it cool for about 5 minutes. This helps set the dish for cutting. - Cut the casserole into squares for serving. Dust with powdered sugar and drizzle with maple syrup. Enjoy this delightful dish! For the complete recipe, check out the Full Recipe section above. To make your casserole fluffy, avoid overmixing the batter. Mix just until the dry ingredients blend in. Lumps in the batter are okay! This keeps the pancakes light. Fresh blueberries are the best choice. They burst with flavor when baked. Frozen blueberries work too, but they can make the batter a bit watery. If you use frozen berries, make sure to thaw and drain them first. You can enhance the flavor by adding spices or extracts. A hint of cinnamon or nutmeg can make a big difference. You might also try a splash of almond extract for a nice twist. For extra texture, consider adding a crumble topping. A mix of oats, brown sugar, and butter can create a delightful crunch on top. When serving, pair the casserole with a dollop of whipped cream. This adds richness and creaminess to each bite. You can also serve fresh berries on the side. They add color and freshness. A drizzle of warm maple syrup is a must! It brings all the flavors together and makes each piece even more delicious. {{image_4}} You can swap the blueberries for other fruits. Strawberries are a sweet choice. Just slice them thinly and mix them in. Bananas work well too. They add a nice creamy texture. If you're feeling adventurous, try chocolate chips. The melty chocolate complements the pancake base perfectly. For those who need gluten-free options, use gluten-free flour. Look for a blend that works for baking. It will still taste great! You can also make this dish dairy-free. Use almond milk or oat milk instead of buttermilk. Coconut oil can replace the butter for a rich flavor. Add seasonal flavors to switch things up. In fall, a Pumpkin Spice variation will warm your heart. Just mix in pumpkin puree and pumpkin spice for a cozy dish. In summer, fresh lemon zest adds brightness. It gives a refreshing twist that pairs well with blueberries. For the full recipe, check out the Blueberry Buttermilk Pancake Casserole. To keep your leftover blueberry buttermilk pancake casserole fresh, follow these tips: - Refrigeration: Place the casserole in an airtight container. You can also cover it with plastic wrap. Store it in the fridge for up to 3 days. This helps keep the flavors and texture nice. - Freezing: If you want to save it longer, freeze it. Cut the casserole into squares and wrap each piece in plastic wrap. Then, place them in a freezer bag. It can stay good for up to 2 months. When you're ready, thaw it in the fridge overnight before reheating. For the best taste when reheating, follow these steps: - Oven Method: Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 15 to 20 minutes. Check that it is warmed through. - Microwave Method: Put a piece on a microwave-safe plate. Heat it for about 30 seconds. Check if it needs more time. Microwaves can heat unevenly, so be careful. After you reheat, drizzle more maple syrup on top. You can also add fresh fruit or whipped cream to make it even better. Enjoy your delicious leftovers! Can I make this casserole ahead of time? Yes, you can prepare the casserole the night before. Mix the dry and wet ingredients separately. Keep them in the fridge. The next morning, combine them and bake. This saves time and makes breakfast easier! How do I know when it's fully cooked? Check the casserole after 25 minutes. Insert a toothpick in the center. If it comes out clean, your casserole is done. You want a nice golden top, too. What can I serve with blueberry buttermilk pancake casserole? Serve it with whipped cream, fresh berries, or maple syrup. You can also add bacon or sausage for a hearty meal. Caloric content per serving Each serving has about 200 calories. This can vary based on your ingredients. Breakdown of key nutrients - Protein: 6g - Carbohydrates: 30g - Fat: 7g - Fiber: 1g Can I use whole wheat flour? Yes, you can swap all-purpose flour for whole wheat flour. This gives a nutty flavor and adds fiber. Alternatives for buttermilk and eggs For buttermilk, mix milk with lemon juice. For eggs, use applesauce or mashed bananas. Each serves as a binder and keeps it moist. You learned how to make a delicious blueberry buttermilk pancake casserole. We covered the complete ingredient list, step-by-step instructions, and helpful tips. You now know variations to try and how to store leftovers. This dish is flexible and perfect for any occasion. Whether you enjoy it for brunch or dessert, your family will love it. Try experimenting with fruits or flavors to make it your own. Enjoy your tasty creation!

Blueberry Buttermilk Pancake Casserole

Wake up to a delightful Blueberry Buttermilk Pancake Casserole that combines the fluffy goodness of pancakes with the burst of fresh blueberries! This easy recipe is perfect for brunch gatherings or a cozy family breakfast. Just mix simple ingredients, bake, and enjoy the deliciousness served with warm maple syrup. Click to explore this mouthwatering recipe and impress everyone at your table!
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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 large eggs

2 cups buttermilk (or homemade by combining 2 cups of milk with 2 tablespoons of lemon juice)

4 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

2 cups fresh blueberries (or frozen if fresh are unavailable)

Powdered sugar (for dusting)

Maple syrup (for serving)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking dish by greasing it thoroughly with cooking spray or a pat of butter. This will help prevent sticking and ensure easy removal of the casserole.

    In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Use a whisk to mix these dry ingredients until they are well incorporated and there are no lumps.

      In a separate medium bowl, crack in the two large eggs. Whisk these lightly before adding in the buttermilk, melted unsalted butter, and pure vanilla extract. Mix until the ingredients are smooth and well blended.

        Gradually pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Remember, it's okay if the batter is slightly lumpy; overmixing can lead to tough pancakes!

          Delicately fold in the blueberries, ensuring that they are evenly distributed throughout the batter without breaking them.

            Carefully transfer the pancake batter into the prepared baking dish, using a spatula to spread it out into an even layer.

              Place the baking dish in the preheated oven and bake for about 25 to 30 minutes. The casserole is ready when the top is golden brown and a toothpick inserted in the center comes out clean, indicating it is cooked through.

                Once baked, remove the casserole from the oven and let it cool for about 5 minutes. This allows it to set slightly, making it easier to cut.

                  Cut the casserole into squares for serving. Dust each serving with powdered sugar and drizzle generously with warm maple syrup for added sweetness.

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

                      - Serving Suggestions: Pair the casserole with a dollop of whipped cream or a side of fresh berries for an extra special touch!