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When making the Blueberry Buttermilk Pancake Casserole, you need fresh and simple ingredients. Here’s what you’ll need: - 2 cups all-purpose flour - 2 tablespoons granulated sugar - 2 teaspoons baking powder - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 2 large eggs - 2 cups buttermilk (preferably at room temperature) - 1/4 cup unsalted butter, melted - 1 teaspoon pure vanilla extract - 2 cups fresh blueberries (or use frozen, but thaw and drain first) - Maple syrup, for drizzling - Powdered sugar, for optional dusting - Whipped cream, for optional topping Each ingredient plays a key role in your casserole. The flour gives it structure, while buttermilk adds moisture and flavor. Blueberries bring sweetness and a burst of color. I love using fresh blueberries, but frozen ones work well too. Just remember to thaw and drain them first. Using quality ingredients makes a big difference. I recommend using real vanilla extract for the best flavor. The melted butter adds richness, and sugar balances the tartness of the blueberries. Once you've gathered your ingredients, you're ready to create a delicious dish. For the full recipe, check the section above. - Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish well. - In a large bowl, mix together the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk until blended. - In another bowl, crack the eggs and lightly beat them. Add the buttermilk, melted butter, and vanilla extract. Mix well until smooth. - Pour the wet mixture into the bowl with the dry mix. Stir gently until they come together. It’s okay if the batter is a bit lumpy. - Carefully fold in the blueberries. Be gentle to keep the berries intact. - Pour the pancake batter into the prepared baking dish. Spread it evenly with a spatula. - Place it in the oven and bake for 25-30 minutes. Check doneness with a toothpick; it should come out clean. - After baking, let it cool for 5-10 minutes before cutting into squares. This helps set the dish. Enjoy your Blueberry Buttermilk Pancake Casserole warm, topped with maple syrup or whipped cream from the full recipe! To achieve the best texture, you want to mix wet and dry ingredients gently. Overmixing can make your pancakes tough. When you combine the batters, keep some lumps. They help create fluffy pancakes. Best practices for mixing include using a large bowl. This gives you room to stir without making a mess. Always whisk the dry ingredients first. This helps mix the baking powder evenly. Avoid common mistakes like adding too many blueberries. They can make the batter soggy. Also, don't skip resting the batter before baking. This helps the pancakes rise better. Adding spices can boost flavor. A pinch of cinnamon or nutmeg works wonders. You can also add citrus zests for a fresh twist. Lemon or orange zest can brighten the dish. For alternative toppings, consider using fresh fruit or nut butter. You could also drizzle honey or chocolate sauce. Experiment with different syrups like maple or berry syrup to find your favorite. Presentation matters! Arrange squares on a wooden platter. Add a side of fresh blueberries for color. A small pitcher of maple syrup looks nice, too. Pair this dish with crispy bacon or sausage for a hearty breakfast. You can also serve it with yogurt for a balanced meal. Enjoy this delicious casserole with family or friends for a special treat! {{image_4}} If you want to make this dish gluten-free, use a gluten-free all-purpose flour blend. This swap keeps the texture light and fluffy. For a dairy-free option, choose almond milk or oat milk instead of buttermilk. You can add a splash of vinegar to mimic buttermilk's tang. Using seasonal fruits can add a fun twist. In the summer, try peaches or cherries. In the fall, use sliced apples or pumpkin puree. For festive twists, think about adding spices like cinnamon or nutmeg during the holidays. This makes the casserole cozy and flavorful. For low-sugar alternatives, you can use a sugar substitute like stevia or monk fruit. This keeps the sweetness without extra calories. If you want more protein, swap some of the all-purpose flour for almond flour or add a scoop of protein powder. These changes make the casserole healthier and still delicious. For the full recipe, click [here](#). After baking the blueberry buttermilk pancake casserole, let it cool. Cut it into squares. Store them in an airtight container. You can keep it in the fridge for up to three days. Just make sure it is well sealed to avoid drying out. If you want to save some for later, freezing works great. First, let the casserole cool completely. Cut it into squares and wrap each piece tightly in plastic wrap. Place the wrapped squares in a freezer bag or container. This way, they stay fresh for up to two months. To reheat, take a piece out and let it thaw in the fridge overnight. You can warm it in the oven at 350°F (175°C) for about 10-15 minutes. This keeps the texture nice and fluffy! If you prefer, you can also microwave it for quick heat. Enjoy your delicious treat anytime! Can I use frozen blueberries? Yes, you can use frozen blueberries. Just remember to thaw and drain them first. This keeps the batter from getting too watery. How do I make mini pancake casseroles? To make mini casseroles, use a muffin tin instead of a baking dish. Fill each cup halfway with batter and bake for about 15-20 minutes. This creates perfect single servings. Can I prepare the batter in advance? You can prepare the batter ahead of time. Store it in the fridge for up to 24 hours. Just give it a gentle stir before baking. What's the best way to serve this dish? Serve warm, drizzled with maple syrup. Add whipped cream or fresh fruit on the side for extra fun. It looks great and tastes even better! Can it be made the night before? Yes, you can make it the night before. Bake it, let it cool, and store it in the fridge. Reheat it in the morning for a quick breakfast. Why didn't my casserole rise? If your casserole didn't rise, check your baking powder and baking soda. They need to be fresh to help the batter rise well. What if my casserole is dry? If your casserole turns out dry, try reducing the bake time next time. Adding a bit more buttermilk can also help keep it moist. This blog post covers how to make a delicious blueberry pancake casserole. You learned the key ingredients and got easy steps for preparation. I shared tips for perfect texture and ways to enhance flavors. You also found options for dietary needs and storage tips. In closing, enjoy experimenting with this recipe. Make it your own and share it with friends. It’s a great dish for breakfast or brunch, and it will impress everyone. Remember to have fun in the kitchen and enjoy the process!

- Blueberry Buttermilk Pancake Casserole

Indulge in the delight of fluffy blueberry buttermilk pancake casserole—a perfect breakfast for any occasion! This dish combines all the classic flavors of pancakes in a simple, baked format that's easy to serve. With fresh blueberries, buttermilk, and a drizzle of maple syrup, each bite is a treat. Ready in just 45 minutes, it's a breakfast everyone will love. Click to discover the full recipe and make your mornings sweeter!
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Ingredients
  

2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt

2 large eggs

2 cups buttermilk (preferably at room temperature)

1/4 cup unsalted butter, melted

1 teaspoon pure vanilla extract

2 cups fresh blueberries (or use frozen, but thaw and drain first)

Maple syrup, for drizzling

Powdered sugar, for optional dusting

Whipped cream, for optional topping

Instructions
 

Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with butter or non-stick cooking spray to prevent sticking.

    In a spacious mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt. Whisk them together until they are evenly blended and airy.

      In a separate bowl, crack the eggs and beat them lightly. Then add the buttermilk, melted unsalted butter, and pure vanilla extract. Mix these wet ingredients until they are smooth and homogenous.

        Carefully pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined—it's perfectly fine if the batter remains slightly lumpy.

          Gently fold in the fresh blueberries, taking care not to overmix as this can break the berries and turn your batter blue.

            Pour the fluffy pancake batter into the prepared baking dish, spreading it evenly across the bottom with a spatula.

              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.

                Once baked, remove the casserole from the oven and allow it to cool for 5-10 minutes. This resting period will help it set before you cut it into squares.

                  Serve the casserole warm, drizzling generously with maple syrup. For an indulgent touch, you can also add whipped cream and finish with a light dusting of powdered sugar.

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

                      Presentation Tips: Arrange the squares on a rustic wooden platter and serve them with a side of fresh blueberries and a small pitcher of maple syrup for a delightful breakfast spread.