Can I use frozen blueberries for this casserole?

Yes, absolutely! Frozen blueberries work wonderfully in this recipe. There's no need to thaw them before adding them to the batter; they will bake perfectly right from the freezer.

Can I make this pancake casserole ahead of time?

While it's best baked fresh, you can prepare the batter the night before and store it in the refrigerator. In the morning, simply pour the batter into the prepared baking dish, add the blueberries, and bake. You might need to add a few extra minutes to the baking time.

What's the best way to reheat leftover pancake casserole?

To reheat, place individual portions in the microwave for 30-60 seconds, or cover and bake in a preheated oven at 300u00b0F (150u00b0C) for about 10-15 minutes, until warmed through.

Why use buttermilk in pancake casserole?

Buttermilk reacts with baking soda to create a chemical reaction that results in incredibly light, tender, and fluffy pancakes with a slight tangy flavor. It's essential for achieving that classic pancake texture.

The Ultimate Blueberry Buttermilk Pancake Casserole Recipe

Name: Blueberry Buttermilk Pancake Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 cups buttermilk; 2 large eggs; 4 tablespoons melted butter; 1 teaspoon vanilla extract; 1 ½ cups fresh or frozen blueberries; Powdered sugar or maple syrup, for serving (optional)

Description

An easy-to-make baked casserole featuring fluffy buttermilk pancakes bursting with fresh or frozen blueberries, perfect for breakfast or brunch.

Ingredients

Scale

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
2 large eggs
4 tablespoons melted butter
1 teaspoon vanilla extract
1 ½ cups fresh or frozen blueberries
Powdered sugar or maple syrup, for serving (optional)

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Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Step 2: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
Step 3: In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
Step 4: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.
Step 5: Gently fold in 1 ½ cups of fresh or frozen blueberries.
Step 6: Pour the batter evenly into your prepared baking dish. Bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Step 7: Let the casserole cool for a few minutes before slicing and serving. Dust with powdered sugar or drizzle with maple syrup, if desired.

Notes

Do not overmix the batter to ensure light and fluffy pancakes. Serve warm with your favorite pancake toppings, such as extra berries, whipped cream, or a dollop of Greek yogurt.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 18g
Sodium: 450mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 9g
Cholesterol: 90mg

Description

Ingredients

Instructions

Notes

Nutrition

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