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- 2 cups all-purpose flour - 2 cups buttermilk, shaken well - 1 cup fresh or frozen blueberries - 2 large eggs, at room temperature To make the best blueberry buttermilk pancake casserole, you need a few key ingredients. All-purpose flour forms the base, giving it structure. Buttermilk adds a rich flavor and keeps the dish moist. Blueberries burst with juice and sweetness, making every bite delightful. Eggs help bind everything together, ensuring a fluffy texture. - Maple syrup for drizzling - Fresh lemon zest for flavor enhancement You can enhance your casserole with a drizzle of maple syrup. It adds sweetness and a lovely shine. Fresh lemon zest brightens the dish with a zingy flavor. It lifts the taste of the blueberries and adds a fresh note. - Gluten-free flour alternative - Dairy-free buttermilk replacements If you need gluten-free options, there are great flour alternatives like almond flour or a gluten-free blend. For a dairy-free version, you can use almond milk or coconut milk with a splash of vinegar to mimic buttermilk. These substitutes let everyone enjoy this tasty treat without missing out. For the full recipe, check out the entire section on how to assemble and bake this delightful dish! - Preheat the oven to 350°F (175°C). - Grease the 9x13-inch baking dish with cooking spray or butter. This helps the casserole come out easily after baking. - In a large bowl, combine 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. - Whisk these dry ingredients until they blend well and have no lumps. - In another bowl, whisk 2 large eggs, 2 cups of buttermilk, 1/4 cup of melted butter, 1 teaspoon of pure vanilla extract, and 1 teaspoon of freshly grated lemon zest. - Make sure this mixture is smooth and well combined. - Pour the wet mixture into the dry ingredients. - Use a spatula to gently stir until just combined. It’s okay to have a few lumps; don’t over-mix! - Carefully fold in 1 cup of blueberries, making sure to keep them whole. - Pour the batter into the prepared baking dish. - Spread it evenly with a spatula for even cooking. - Bake in the oven for 25-30 minutes. Look for a golden brown top and a toothpick that comes out clean. Now you’re ready to enjoy a delicious Blueberry Buttermilk Pancake Casserole! For the full recipe, check out the notes above. To get the best texture in your casserole, do not over-mix the batter. Mixing too much can make the pancakes tough. You want to gently combine the wet and dry ingredients. It is okay to have a few small lumps. Room temperature ingredients also play a key role. Eggs and buttermilk mix better when they are at room temperature. This helps your casserole rise nicely and stay fluffy. To check for doneness, use a toothpick. Insert it into the center of the casserole. If it comes out clean, your dish is ready. If there’s batter on the toothpick, bake a bit longer. After baking, let the casserole cool for about 5-10 minutes. This cooling time makes slicing easier and keeps your pieces from falling apart. When it’s time to serve, plate the casserole with care. Use a colorful plate to make it pop. You can garnish slices with extra blueberries for a fresh look. A light dusting of powdered sugar adds sweetness and charm. If you like, drizzle warm maple syrup on top to enhance the flavor. This makes each bite even more delicious. For the full recipe, check the earlier section. {{image_4}} You can switch up the fruit in this casserole. Try using raspberries or strawberries instead of blueberries. Each berry brings a unique taste. You can also mix different berries for a berry medley. This makes the dish colorful and fun. Just remember, all berries work well in this recipe. They add natural sweetness and flavor. Want to spice things up? You can add cinnamon or nutmeg to the batter. These spices give the casserole a warm, cozy taste. Another fun idea is to mix in chocolate chips. The chocolate adds richness and makes it even more delicious. Both options create a new twist on the classic blueberry buttermilk pancake casserole. Looking for a vegan version? You can replace the eggs with flaxseed meal. Just mix one tablespoon of flaxseed with three tablespoons of water. Let it sit until it thickens. For a low-sugar option, cut back on the granulated sugar. You can also use a sugar substitute if you prefer. These changes help meet your dietary needs while still enjoying a tasty dish. For the full recipe, you can check the details above. After you enjoy your Blueberry Buttermilk Pancake Casserole, you may have some left. To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. This keeps the casserole fresh and moist. You can refrigerate the casserole for about 3 to 4 days. If you want to keep it longer, freezing is a great option. Freezing the casserole is easy. First, let it cool down fully. Then, cut it into squares. Wrap each square tightly in plastic wrap. After that, place the wrapped squares in a freezer bag. Be sure to label the bag with the date. This way, you can enjoy it later. It stays fresh in the freezer for up to 2 months. When you're ready to enjoy it again, remove a square from the freezer. Place it in the fridge overnight to thaw. If you need it fast, you can also thaw it in the microwave. To reheat, the oven is the best choice for texture. Preheat your oven to 350°F (175°C). Place the casserole square in a baking dish. Add a splash of milk to keep it moist. Cover the dish with foil to avoid drying out. Heat it for about 15-20 minutes. If you prefer using the microwave, it works too! Place a square on a microwave-safe plate. Heat it for about 30 seconds. Check if it’s warm. If not, heat for another 15 seconds. Enjoy your delicious Blueberry Buttermilk Pancake Casserole again! You can use regular milk mixed with vinegar or lemon juice. Just add 1 tablespoon of vinegar or juice to 1 cup of milk. Let it sit for 5 minutes. You can also try yogurt or sour cream thinned with water. These give a nice tang and work well in the recipe. Yes, you can prepare it in advance. Mix the batter the night before and store it in the fridge. Just remember to bake it in the morning. For storing leftovers, cover them well and keep them in the fridge. They will stay fresh for about 3 days. The casserole is done when it's golden brown on top. Insert a toothpick into the center. If it comes out clean, it's ready. You can also gently press the top. If it springs back, it’s done! Yes, nuts can add a nice crunch! Chopped walnuts or pecans work well. Just fold them in with the blueberries. Keep in mind that nuts can change the texture slightly. Enjoy experimenting to find your favorite mix! This blog post covered a simple yet delicious blueberry casserole recipe. We explored essential and optional ingredients, offering substitute options for special diets. I provided step-by-step instructions for baking and tips for perfect texture. We also discussed fun variations to try, along with essential storage information for leftovers. In the end, this blueberry casserole is not just tasty; it’s versatile. You can tweak it to fit your needs and preferences. Baking together can create happy moments and yummy memories. Enjoy every bite!

Blueberry Buttermilk Pancake Casserole

Indulge in a delicious Blueberry Buttermilk Pancake Casserole that will elevate your brunch game! This easy recipe combines fluffy pancake flavors with sweet blueberries, perfect for feeding a crowd. With simple ingredients and quick prep time, you'll have a delightful dish ready in no time. Drizzle with maple syrup for extra sweetness! Click through to discover the full recipe and impress your family and friends with this tasty treat!
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Ingredients
  

2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, at room temperature

2 cups buttermilk, shaken well

1/4 cup butter, melted and slightly cooled

1 cup fresh or frozen blueberries (no need to thaw if using frozen)

1 teaspoon pure vanilla extract

1 teaspoon freshly grated lemon zest

Optional: Maple syrup, for drizzling upon serving

Instructions
 

Begin by preheating your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or softened butter to ensure easy removal of the casserole after baking.

    In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients thoroughly until they are well blended and free of lumps.

      In a separate medium bowl, whisk together the eggs, buttermilk, melted butter, pure vanilla extract, and freshly grated lemon zest. Mix until the mixture is smooth and homogenous.

        Pour the wet ingredients into the bowl containing the dry ingredients. Using a spatula, gently stir the mixture until just combined—be cautious not to over-mix; it’s perfectly fine to leave a few small lumps in the batter for a light texture.

          Carefully fold in the blueberries, making sure they are evenly distributed throughout the batter without breaking them apart.

            Transfer the pancake batter to the prepared baking dish, spreading it out evenly with a spatula to ensure uniform cooking.

              Bake in the preheated oven for 25-30 minutes, or until the top is a beautiful golden brown and a toothpick inserted into the center comes out clean.

                Once baked, allow the casserole to cool in the pan for about 5-10 minutes. This will make slicing easier and help maintain its form.

                  For serving, cut the casserole into generous squares and drizzle with warm maple syrup, if desired for added sweetness.

                    Prep Time: 15 mins | Total Time: 40 mins | Servings: 8

                      - Presentation Tip: Serve slices on a colorful plate, garnished with extra blueberries and a light dusting of powdered sugar for a beautiful brunch offering.