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Pour the batter into the prepared baking dish, spreading it evenly Recipe

Pour the batter into the prepared baking dish, spreading it evenly Recipe
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★★★★★

4.7 from 11 reviews

Delight in a comforting and fluffy buttermilk pancake casserole that’s perfect for breakfast or brunch. This easy baked dish combines the classic flavors of buttermilk pancakes with fresh blueberries, making it ideal for feeding a crowd or prepping ahead. Served warm with maple syrup and a dusting of powdered sugar, it’s a delicious twist on traditional pancakes with minimal effort.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 2 cups buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup fresh blueberries (or your favorite fruit)

To Serve

  • Maple syrup, for serving
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure even baking.
  2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs lightly, then add the buttermilk, melted unsalted butter, and vanilla extract. Whisk until the mixture is smooth and uniform.
  4. Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or spoon until just combined. The batter should be slightly lumpy; avoid overmixing to keep it fluffy.
  5. Add the Berries: Gently fold in the fresh blueberries or your choice of fruit to distribute them evenly without breaking them down.
  6. Pour into Baking Dish: Pour the prepared batter into the greased 9×13-inch baking dish, spreading it evenly to fill the dish.
  7. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Allow the casserole to cool for a few minutes before cutting into squares. Serve warm drizzled with maple syrup and dusted with powdered sugar if desired.

Notes

  • For a dairy-free version, substitute buttermilk with almond or oat milk mixed with lemon juice.
  • Feel free to swap blueberries with other fruits such as strawberries, raspberries, or sliced peaches.
  • Do not overmix the batter to maintain a light and fluffy texture.
  • This casserole can be assembled the night before and baked fresh in the morning.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.

Nutrition

Keywords: buttermilk pancake casserole, baked pancake recipe, blueberry pancake casserole, easy breakfast casserole, fluffy pancakes baked

Find it online: https://kitchenwithkai.com/pour-the-batter-into-the-prepared-baking-dish-spreading-it-evenly-recipe/