Introduction
Picture this: a warm, cozy morning where the smell of freshly baked blueberry pancakes wafts through your home. Now imagine those delightful pancakes transformed into an easy, delicious casserole that makes breakfast a breeze! This Blueberry Buttermilk Pancake Casserole is perfect for brunch gatherings or a special weekend treat with family. Packed with juicy blueberries, it’s a delightful twist on the classic pancake that will leave everyone wanting more!
Ingredients
- 1 ½ cups buttermilk
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¼ cup unsalted butter, melted
- 2 cups fresh blueberries
- Powdered sugar for serving
- Maple syrup for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. The smell of warmth is just around the corner!
- In a large mixing bowl, whisk together the buttermilk, eggs, and melted butter until everything is beautifully combined.
- In a separate bowl, mix the flour, oats, brown sugar, baking powder, baking soda, and salt to create a cloud of dry ingredients.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be mindful not to overmix; a few lumps are perfectly fine!
- Carefully fold in the fresh blueberries, making sure to distribute them evenly throughout the batter.
- Pour the batter into your greased baking dish, spreading it evenly for a perfect bake.
- Place the dish in the oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The anticipation will be almost too much!
- Once baked, let it cool for a few minutes before diving in. Patience is a virtue, especially when deliciousness awaits!
- For an extra touch, dust with powdered sugar and drizzle with maple syrup before serving. Enjoy every bite!
Notes or Tips
For a little extra flavor, you can add a teaspoon of vanilla extract to the wet ingredients. If you’re a fan of nuts, consider folding in some chopped walnuts or pecans along with the blueberries. This casserole also freezes beautifully, so feel free to make it ahead of time and pop it in the freezer for a busy morning!
Cooking Techniques
This recipe uses a simple mixing technique to create a fluffy pancake-like texture in casserole form. The key is to mix the wet and dry ingredients separately, ensuring you do not overwork the batter. Folding in the blueberries gently helps to keep them intact, preventing them from breaking apart too much during baking. This technique ensures you get delightful bursts of blueberry in every bite!
FAQ
Can I use frozen blueberries instead of fresh? Yes, you can! Just be aware that frozen blueberries may release more moisture, so you might want to reduce the baking time slightly.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual servings in the microwave.
Can I make this ahead of time? Absolutely! You can prepare the batter the night before, keep it covered in the fridge, and then bake it in the morning for a fresh breakfast.
Conclusion
This Blueberry Buttermilk Pancake Casserole is more than just a meal; it’s a celebration of simple ingredients coming together to create something truly special. Whether you’re feeding a crowd or treating yourself to a cozy weekend breakfast, this dish will undoubtedly become a favorite. So, gather your loved ones, serve up a warm slice, and enjoy the smiles that come with each delicious bite!