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To create a delicious Blueberry Buttermilk Pancake Casserole, you will need these simple ingredients: - 2 cups all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 2 large eggs - 2 cups buttermilk - 1/4 cup melted butter - 1 cup fresh or frozen blueberries - 1 teaspoon vanilla extract - 1 teaspoon lemon zest - Optional: Maple syrup for serving Each ingredient plays a vital role in making this casserole rich and fluffy. The flour gives structure, while the buttermilk adds moisture and tang. The blueberries burst with flavor, making each bite special. The lemon zest brings brightness, enhancing the overall taste. You can easily adjust the recipe based on what you have at home. For instance, if you don’t have buttermilk, you can make a simple substitute with milk and vinegar. This flexibility helps you create a dish that fits your taste. For the full recipe, check out the Blueberry Buttermilk Pancake Casserole 🥞🫐. Enjoy the process of gathering your ingredients and preparing this delightful treat! First, preheat your oven to 350°F (175°C). While it warms up, grease a 9x13 inch baking dish. This will help the pancake casserole not stick. Next, in a large mixing bowl, combine the dry ingredients. Whisk together 2 cups of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Make sure these are mixed well. In another bowl, whisk together the wet ingredients. You will need 2 large eggs, 2 cups of buttermilk, 1/4 cup of melted butter, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon zest. Mix until everything is smooth. After that, pour the wet mixture into your dry ingredients. Stir until just combined; a few lumps are okay. Now, it’s time for the star of the show: the blueberries! Gently fold in 1 cup of fresh or frozen blueberries into the batter. This will make the casserole sweet and juicy. Pour the batter into your prepared baking dish. Spread it out evenly so it cooks well. Place the dish in the oven and bake for 25-30 minutes. To check if it's done, insert a toothpick in the center. If it comes out clean, it’s ready. The top should be golden brown. Let the casserole cool for about 5-10 minutes before slicing it into squares. It tastes best warm. For a fun presentation, serve it on a large platter. You can drizzle maple syrup over it for extra sweetness. If you want to get creative, try adding whipped cream or fresh fruit on top. This dish is versatile and can please anyone at the table. For the full recipe, check out the details above. To make your blueberry buttermilk pancake casserole rich and fluffy, avoid overmixing. Mixing too much makes the batter tough. Just combine the wet and dry ingredients until you see some lumps. That’s okay! If you don't have buttermilk, you can substitute it easily. Use regular milk and add a tablespoon of vinegar or lemon juice. Let that sit for about five minutes. This will create a similar tang. You can also try yogurt or sour cream mixed with a bit of milk. For even cooking, choose a 9x13 inch baking dish. This size works well for the batter and helps it bake evenly. Make sure to grease the dish with butter or oil to prevent sticking. When mixing, use a large bowl and a whisk. A rubber spatula is great for folding in the blueberries. For serving, a sharp knife helps you cut clean squares. A spatula makes it easy to serve the casserole onto plates. For the full recipe, check the section above. Enjoy your cooking! {{image_2}} You can change the fruits in this recipe. Instead of blueberries, try raspberries or strawberries. These fruits add a new taste and make the dish colorful. You can also mix different fruits together for even more fun. If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Many stores sell these blends. Just make sure it is a 1:1 substitute. This way, everyone can enjoy this tasty dish. Adding spices can make your casserole special. Try cinnamon or nutmeg for warmth. A few drops of almond or coconut extract can give it an extra kick. You can even mix in some chopped nuts for added crunch. To make this recipe vegetarian-friendly, use a plant-based milk like almond or oat milk. Just replace the buttermilk with the same amount of your chosen milk. You can add a splash of lemon juice to mimic the tangy flavor of buttermilk. These small changes keep all the deliciousness while making it fit for different diets. For the full recipe, check back to ensure all swaps fit your taste! To store leftovers, let the casserole cool. Then, cut it into squares. Place the squares in an airtight container. This keeps them fresh and moist. You can keep it in the fridge for up to four days. If you want to enjoy it later, you might want to freeze some. To freeze portions, cut the casserole into squares. Wrap each square tightly in plastic wrap. Then place them in a freezer-safe bag or container. Make sure to label it with the date. This method helps you keep track of how long it’s been frozen. You can freeze it for up to three months. When you’re ready to eat, remove a square. Thaw it overnight in the fridge. For the best results, reheat it in the oven at 350°F (175°C) for about 15-20 minutes. This way, it will warm evenly. You can also microwave it for 1-2 minutes, but the oven gives a better texture. Enjoy your delicious Blueberry Buttermilk Pancake Casserole again! For the full recipe, check the main article. Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries. They work great in this recipe. Just toss them in the batter while they are still frozen. This helps prevent them from getting mushy. How do I know when the casserole is done baking? Check if the top is golden brown. Also, insert a toothpick into the center. If it comes out clean, the casserole is done. It should be firm to the touch but not dry. What to do if the casserole is too dry or too wet? If it's too dry, you can add a splash of buttermilk to the batter next time. This will keep it moist. If it’s too wet, try baking it a bit longer. Keep an eye on the top to prevent burning. Solutions for preventing burnt tops or undercooked centers To avoid a burnt top, you can cover it with foil halfway through baking. This keeps it from browning too much. For undercooked centers, make sure to bake it long enough. Use a toothpick to check for doneness. Overview of calories and macronutrients per serving Each serving has about 200 calories. It includes around 6 grams of protein, 8 grams of fat, and 30 grams of carbs. This makes it a tasty yet balanced meal. Tips for calorie-conscious modifications You can use less sugar or a sugar substitute to reduce calories. Also, try using whole wheat flour for added fiber without losing flavor. You now have a complete guide to make a delicious blueberry casserole. We covered the key ingredients, step-by-step instructions, and tips to get it just right. Remember to avoid overmixing for fluffiness and to explore ingredient swaps for fun variations. Store leftovers properly to enjoy later. This recipe is simple, tasty, and versatile. You can easily adapt it to fit your needs. With practice, you'll master this dish and impress your friends and family. Enjoy your cooking journey!

Blueberry Buttermilk Pancake Casserole

Indulge in the delightful taste of Blueberry Buttermilk Pancake Casserole, a perfect breakfast treat the whole family will love! This easy recipe combines fluffy pancakes with juicy blueberries for a delicious twist. With just a few simple ingredients, you can whip up a mouthwatering dish in about 40 minutes. Ready to impress at your next brunch? Click through to explore this tasty recipe and start your morning right!
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Ingredients
  

2 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

2 cups buttermilk

1/4 cup melted butter

1 cup fresh or frozen blueberries

1 teaspoon vanilla extract

1 teaspoon lemon zest

Optional: Maple syrup for serving

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

      In another bowl, whisk together the eggs, buttermilk, melted butter, vanilla extract, and lemon zest until smooth.

        Pour the wet ingredients into the dry ingredients, stirring until just combined (be careful not to over-mix; a few lumps are okay).

          Gently fold in the blueberries, distributing them evenly throughout the batter.

            Pour the pancake batter into the prepared baking dish, spreading it evenly.

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

                Let the casserole cool for 5-10 minutes before slicing into squares.

                  Serve warm, drizzled with maple syrup if desired.

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