Easy & Delicious: 25 Best Blueberry Buttermilk Pancake Casserole Recipes!

Imagine waking up on a lazy Sunday morning, the aroma of blueberry buttermilk pancakes wafting through the air as you gather around the table with loved ones.

These delightful casseroles not only bring back memories of cozy family breakfasts but also offer a modern twist on a classic favorite.

Packed with juicy blueberries and the rich tang of buttermilk, this collection of 25 recipes features fun variations that make breakfast feel special every time.

Whether you’re feeding a crowd or enjoying a quiet morning, these casserole recipes are easy to whip up and satisfyingly delicious!

Banana Blueberry Buttermilk Casserole

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Imagine waking up to the warm aroma of freshly baked banana blueberry buttermilk casserole filling your kitchen. The sweet scent of ripe bananas mingles with the tartness of blueberries, creating a comforting start to your day.

This casserole is not only delicious but also incredibly easy to make, transforming your morning routine into a delightful experience.

This recipe holds a special place in my heart, often reminding me of weekend family brunches where we gathered around the table, sharing stories and laughter.

The combination of bananas and blueberries brings a unique flavor that works perfectly together, making this dish a favorite for both kids and adults alike.

Ingredients

• 1 cup buttermilk (provides probiotics and calcium)
• 2 ripe bananas, mashed (rich in potassium and vitamins)
• 1/2 cup granulated sugar (adds sweetness)
• 2 large eggs (source of protein and healthy fats)
• 1 teaspoon vanilla extract (enhances flavor)
• 1 cup all-purpose flour (offers carbohydrates for energy)
• 1 teaspoon baking powder (helps with rising)
• 1/2 teaspoon baking soda (adds fluffiness)
• 1/4 teaspoon salt (balances flavors)
• 1 cup blueberries (packed with antioxidants)
• Butter or cooking spray for greasing the dish

Instructions

1. Preheat your oven to 350°F (175°C). Grease a baking dish with butter or cooking spray.
2. In a large bowl, whisk together the mashed bananas, buttermilk, sugar, eggs, and vanilla until smooth.
3. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
4. Fold in the blueberries gently to avoid breaking them.
5. Pour the mixture into the prepared baking dish and spread evenly.
6. Bake in the preheated oven for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Allow to cool slightly before serving, and enjoy warm!

Peach Blueberry Pancake Bake

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Imagine waking up to the delightful aroma of freshly baked pancakes combined with the sweet scent of ripe peaches and juicy blueberries. This Peach Blueberry Pancake Bake is a delightful twist on the classic breakfast staple, turning the traditional pancake into a warm, cozy casserole that everyone can share. It’s not only delicious but also super simple to whip up, making it a perfect choice for lazy weekend brunches or special occasions.

This recipe is special because it combines the flavors of two beloved fruits, bringing out their natural sweetness while the fluffy pancake base complements them perfectly. It’s the kind of dish that can make any morning feel extraordinary, and it’s sure to become a favorite in your household!

Ingredients

• 2 cups all-purpose flour – provides structure and is versatile
• 1 tablespoon baking powder – gives the pancakes their fluffy texture
• 1/2 teaspoon salt – enhances flavor
• 1/4 cup granulated sugar – adds sweetness
• 2 large eggs – bind the ingredients together
• 2 cups buttermilk – moistens and adds a tangy flavor
• 1/4 cup unsalted butter, melted – adds richness
• 1 cup blueberries – high in antioxidants and vitamin C
• 1 cup peaches, diced – provides natural sweetness and fiber
• Maple syrup, for serving – classic pancake companion

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. In another bowl, beat the eggs and then mix in the buttermilk and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
5. Fold in the blueberries and diced peaches until evenly distributed.
6. Pour the batter into the prepared baking dish and spread it out evenly.
7. Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let it cool for a few minutes before slicing. Serve warm with maple syrup drizzled on top.

Maple Pecan Blueberry Pancake Bake

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Imagine waking up to the aroma of warm pancakes wafting through your home, the comforting scent of maple syrup mingling with freshly baked blueberries and crunchy pecans. This Maple Pecan Blueberry Pancake Bake captures that delightful essence, making breakfast feel like a special occasion. It’s not just about taste; it’s about creating cozy moments with family and friends.

This recipe is simple enough for a weekday breakfast yet feels indulgent enough for a Sunday brunch. The sweet blueberries pair beautifully with the nutty flavor of pecans, and the maple syrup ties everything together with its rich sweetness. Not only is it a treat for your taste buds, but it also offers a delightful way to bond over a shared meal, evoking memories of family gatherings and cherished traditions.

This recipe is unique because it combines the beloved pancake flavor in a casserole form, allowing everyone to dig in without the fuss of flipping individual pancakes. It’s easy to prepare and can be customized with your favorite toppings!

Ingredients

• 2 cups all-purpose flour – Provides a soft texture and structure.
• 2 tablespoons granulated sugar – Adds sweetness to the batter.
• 1 tablespoon baking powder – Helps the pancake bake rise.
• 1/2 teaspoon salt – Enhances the flavors.
• 2 cups buttermilk – Adds moisture and a slight tang.
• 1/4 cup unsalted butter, melted – Gives richness and flavor.
• 2 large eggs – Binds the ingredients together.
• 1 cup fresh blueberries – Packed with antioxidants and vitamins.
• 1/2 cup chopped pecans – Rich in healthy fats and adds a delightful crunch.
• 1/4 cup pure maple syrup (plus extra for serving) – Adds a sweet, unique flavor.

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, combine the buttermilk, melted butter, and eggs. Stir until well mixed.
4. Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Don’t overmix.
5. Gently fold in the blueberries and chopped pecans.
6. Pour the batter into the prepared baking dish and spread it evenly.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Allow to cool slightly, then drizzle with maple syrup before serving.

Lemon Zest Blueberry Pancake Bake

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Imagine waking up to the delightful aroma of freshly baked pancakes, infused with the zesty brightness of lemon and the sweet burst of blueberries. This Lemon Zest Blueberry Pancake Bake is an easy, cozy breakfast option that brings a taste of summer to your table, no matter the season. It’s soft, fluffy, and perfect for feeding a crowd, making it ideal for weekend brunches or family gatherings.

This recipe holds a special place in my heart, as it reminds me of lazy Sunday mornings spent with family, flipping pancakes amidst laughter and stories. The combination of lemon and blueberries not only tastes amazing but also adds a beautiful pop of color that brightens up any breakfast spread. It’s an easy recipe that requires minimal effort yet delivers maximum flavor!

Ingredients

• 2 cups all-purpose flour – Rich in carbohydrates for energy.
• 2 tablespoons baking powder – Helps the pancakes rise and become fluffy.
• 1/2 teaspoon salt – Balances and enhances flavors.
• 1/4 cup granulated sugar – Adds sweetness to the batter.
• 2 large eggs – Provides structure and helps bind the ingredients.
• 2 cups buttermilk – Adds moisture and a slight tanginess.
• 1/4 cup unsalted butter, melted – Contributes to a rich flavor and softer texture.
• 1 tablespoon lemon zest – Infuses a fresh citrus flavor.
• 1 1/2 cups fresh blueberries – Packed with antioxidants and vitamins.
• Powdered sugar for dusting – A sweet finishing touch.

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar.
3. In another bowl, beat the eggs and then mix in the buttermilk, melted butter, and lemon zest until well combined.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the greased baking dish and spread it evenly.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Once baked, let it cool for a few minutes before dusting with powdered sugar. Serve warm and enjoy!

Chocolate Chip Blueberry Buttermilk Bake

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Imagine waking up on a lazy Sunday morning, the sweet aroma of baked pancakes filling the air. Each slice of this Chocolate Chip Blueberry Buttermilk Bake is a delightful combination of fluffy buttermilk batter, juicy blueberries, and rich chocolate chips. It’s a comforting dish that feels like a warm hug, perfect for sharing with family or enjoying all to yourself.

This recipe holds a special place in my heart, as it was a weekend tradition in my family. My grandmother would whip it up whenever we had guests, making the house feel cozy and inviting. It’s not just a breakfast—it’s a cherished memory that brings everyone together. The beauty of this dish lies in its simplicity; you can prepare it ahead of time and bake it fresh when you’re ready to indulge.

Ingredients

• 3 cups buttermilk
• 4 large eggs
• 1/2 cup unsalted butter, melted
• 1/4 cup maple syrup
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups blueberries (fresh or frozen)
• 1 cup chocolate chips (dark or semi-sweet)

**Health Benefits:** Blueberries are packed with antioxidants, vitamins, and minerals, promoting heart health and improving cognitive function. Buttermilk adds a tangy flavor while being lower in fat than regular milk.

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the buttermilk, eggs, melted butter, and maple syrup until well combined.
3. In another bowl, mix the flour, sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Gently fold in the blueberries and chocolate chips, ensuring they are evenly distributed throughout the batter.
5. Pour the batter into the prepared baking dish and spread it out evenly.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let it cool for a few minutes before slicing. Serve warm, perhaps with a drizzle of maple syrup or a dusting of powdered sugar.

Cinnamon Swirl Blueberry Casserole

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Imagine waking up to the sweet aroma of cinnamon and blueberries wafting through your home, a warm and inviting scent that promises a delightful breakfast. This Cinnamon Swirl Blueberry Casserole is not just a treat for the taste buds; it’s a comforting dish that brings back cherished memories of family gatherings and lazy Sunday mornings. Simple to prepare, this casserole combines fluffy pancake-like layers with juicy blueberries and a swirl of cinnamon sugar, all topped off with a drizzle of creamy glaze.

This recipe stands out because it effortlessly marries the flavors of pancakes and a classic blueberry crumble, making it a hit for both kids and adults alike. It’s perfect for brunches or holiday breakfasts, offering a warm hug in every bite. Plus, you can prepare it ahead of time, allowing you to savor the moments with your loved ones without being stuck in the kitchen.

Ingredients

• 4 cups buttermilk pancake mix (provides a fluffy base)
• 2 cups fresh blueberries (rich in antioxidants and vitamins)
• 1/2 cup granulated sugar (for sweetness)
• 1 tablespoon ground cinnamon (adds warmth and flavor)
• 1/3 cup melted butter (keeps the casserole moist)
• 3 large eggs (for binding and richness)
• 1 1/2 cups milk (adds creaminess)
• 1 teaspoon vanilla extract (for depth of flavor)
• 1 cup powdered sugar (for the glaze)
• 2 tablespoons milk (to thin the glaze)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, mix the pancake mix, sugar, cinnamon, melted butter, eggs, milk, and vanilla extract until well combined.
3. Gently fold in the blueberries, being careful not to crush them.
4. Pour half of the batter into the prepared baking dish, spreading it evenly.
5. In a small bowl, combine the remaining sugar and cinnamon. Sprinkle half of this mixture over the batter in the dish.
6. Pour the remaining batter on top and then sprinkle the rest of the cinnamon-sugar mixture over it.
7. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
8. While the casserole is baking, prepare the glaze by whisking together powdered sugar and milk until smooth. Adjust for desired consistency.
9. Once baked, let it cool for a few minutes, then drizzle the glaze over the top before serving.

Classic Blueberry Buttermilk Pancake Casserole

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Imagine waking up to the aroma of buttery pancakes infused with fresh blueberries, filling your kitchen with warmth and comfort. This classic blueberry buttermilk pancake casserole is not only simple to prepare but also a delightful twist on traditional pancakes. The fluffy texture combined with the sweet burst of blueberries creates a breakfast that feels indulgent yet is easy enough for a weekday meal.

This recipe holds a special place in my heart, as it reminds me of lazy Sunday mornings spent with family. We would gather around the table, sharing stories and laughter, while devouring this delicious dish that brings everyone together. It’s a recipe that’s perfect for both special occasions and cozy breakfasts at home, showcasing the goodness of buttermilk and blueberries in every bite.

Ingredients

• 4 cups buttermilk – rich in probiotics, supporting gut health
• 4 large eggs – a great source of protein
• 1/2 cup sugar – adds sweetness and enhances flavor
• 1/2 cup unsalted butter, melted – contributes to a rich texture
• 4 cups all-purpose flour – provides structure
• 2 tablespoons baking powder – helps the casserole rise
• 1 teaspoon baking soda – adds fluffiness
• 1/2 teaspoon salt – balances the sweetness
• 2 cups fresh blueberries – packed with antioxidants and vitamins
• Maple syrup, for serving – a natural sweetener that complements the dish

Instructions

1. Preheat your oven to 350°F (175°C) and grease a large baking dish.
2. In a large bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
3. In another bowl, mix the flour, sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined; be careful not to overmix.
4. Fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared baking dish and spread it out evenly. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
6. Let the casserole cool for a few minutes before slicing and serving with warm maple syrup.

Nutty Blueberry Pancake Casserole

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Imagine waking up to the sweet aroma of warm blueberry pancakes wafting through your kitchen, inviting you to indulge in a slice of delightful comfort. This Nutty Blueberry Pancake Casserole combines fluffy pancakes with juicy blueberries and a crunchy nut topping, creating a mouth-watering breakfast that’s as easy to make as it is to enjoy. Not only is this casserole packed with flavor, but it also offers a cozy, familiar feeling, reminiscent of lazy Sunday mornings spent with family.

This recipe holds a special place in my heart, as it reminds me of family gatherings where we would gather around the table, sharing stories and laughter over a delectable brunch. The unique blend of flavors and textures makes this dish stand out—it’s a twist on traditional pancakes that’s perfect for serving a crowd. Plus, with its nutty crunch and blueberry sweetness, it’s bound to become a new favorite!

Ingredients

• 2 cups all-purpose flour – Provides a fluffy base.
• 1/4 cup granulated sugar – Adds sweetness.
• 2 teaspoons baking powder – Helps the casserole rise.
• 1/2 teaspoon baking soda – Enhances the fluffiness.
• 1/2 teaspoon salt – Balances the sweetness.
• 2 cups buttermilk – Ensures moisture and tenderness.
• 3 large eggs – Binds the ingredients together.
• 1/4 cup melted butter – Adds richness.
• 2 cups fresh blueberries – Packed with antioxidants.
• 1/2 cup chopped nuts (walnuts or pecans) – Provides a crunchy texture and healthy fats.
• 1 teaspoon vanilla extract – Adds a lovely aroma.

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Mix until well blended.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Gently fold in the fresh blueberries, ensuring they are evenly distributed.
6. Pour the batter into the prepared baking dish, smoothing it out evenly.
7. Sprinkle the chopped nuts on top of the batter for added crunch.
8. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Let it cool for a few minutes before slicing. Serve warm, perhaps with a drizzle of maple syrup!

This Nutty Blueberry Pancake Casserole is not just a dish; it’s a celebration of flavors and memories. Whether for a special occasion or a cozy weekend brunch, it’s bound to make everyone smile and come back for seconds!

Tropical Blueberry Coconut Bake

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Imagine waking up to the sweet aroma of pancakes infused with tropical flavors, the scent of coconut mingling with fresh blueberries wafting through your kitchen. This Tropical Blueberry Coconut Bake is not just breakfast; it’s a delightful escape to a sun-soaked paradise. The combination of juicy blueberries, creamy coconut, and fluffy pancake layers creates a dish that is both comforting and invigorating. It’s an easy recipe to whip up, making it perfect for busy mornings or leisurely brunches with friends.

This recipe brings back memories of family gatherings at the beach, where laughter, sun, and good food intertwined. It’s special because it captures those flavors of summer and combines them into a warm, hearty casserole that can be shared with loved ones. The blueberries offer a burst of antioxidants, while coconut adds a creamy texture and tropical flair. Let’s dive into this delicious recipe!

Ingredients

• 4 cups buttermilk pancake mix
• 2 cups fresh blueberries (antioxidant-rich and supportive of heart health)
• 1 cup coconut milk (provides healthy fats and promotes skin health)
• 1/2 cup shredded coconut (adds fiber and enhances flavor)
• 1/4 cup granulated sugar (adds sweetness)
• 1/4 cup unsweetened applesauce (a healthier substitute for oil)
• 3 large eggs (packed with protein and essential nutrients)
• 1 teaspoon vanilla extract (enhances flavor)
• 1 teaspoon baking powder (for extra fluffiness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a large baking dish.
2. In a large mixing bowl, combine the buttermilk pancake mix, sugar, and baking powder.
3. Add the eggs, coconut milk, applesauce, and vanilla extract. Mix until just combined.
4. Gently fold in the blueberries and shredded coconut until evenly distributed.
5. Pour the batter into the greased baking dish, spreading it evenly.
6. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Allow to cool slightly before slicing. Serve warm, topped with additional blueberries and shredded coconut, if desired.

Almond Joy Blueberry Casserole

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Imagine waking up to the warm aroma of freshly baked pancakes, filled with the sweet burst of blueberries and the rich essence of almond. The Almond Joy Blueberry Casserole combines the delightful flavors of a classic pancake breakfast with a touch of indulgence, making it not only delicious but also a visually appealing dish to share with friends and family. This casserole is simple to whip up, allowing you to enjoy a cozy morning without the fuss of flipping individual pancakes.

This recipe holds a special place in my heart. Growing up, my family often gathered for Sunday brunch, where we would enjoy hearty meals together. This casserole reflects that tradition, bringing everyone together around the table to share stories and laughter. The blend of blueberries and almonds in this dish creates a unique flavor profile that echoes the warmth of cherished memories.

The use of blueberries not only adds sweetness but also provides antioxidants, while almonds add a satisfying crunch and healthy fats. Together, they make this casserole a delightful choice for breakfast or brunch.

Ingredients

• 2 cups fresh blueberries (rich in antioxidants and vitamins)
• 1 cup almond milk (lactose-free alternative with added calcium)
• 2 large eggs (source of protein and nutrients)
• 1/2 cup granulated sugar (sweetness to balance flavors)
• 1 cup all-purpose flour (base for the batter)
• 1 teaspoon baking powder (for leavening)
• 1 teaspoon vanilla extract (adds aroma and flavor)
• 1/2 cup sliced almonds (healthy fats and crunch)
• 1/4 cup shredded coconut (adds sweetness and texture)
• 1/4 teaspoon salt (enhances flavor)

Instructions

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish.
2. Prepare the Batter: In a large bowl, whisk together the almond milk, eggs, and granulated sugar until well combined. Gradually add the flour, baking powder, and salt, mixing until just combined. Be careful not to overmix.
3. Add the Flavor: Gently fold in the blueberries, vanilla extract, and half of the sliced almonds into the batter until evenly distributed.
4. Transfer to Baking Dish: Pour the batter into the greased baking dish, spreading it evenly. Top with the remaining sliced almonds and shredded coconut for added texture and flavor.
5. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the casserole is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve: Once baked, allow the casserole to cool for a few minutes before slicing. Serve warm and enjoy the delightful combination of flavors!

Pumpkin Spice Blueberry Bake

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Imagine a cozy morning, the aroma of pumpkin spice wafting through the kitchen as you gather with family around the table. This Pumpkin Spice Blueberry Bake is like a warm hug on a plate, combining the comforting flavors of fall with the tartness of fresh blueberries. It’s simple to make, perfect for lazy weekends or special occasions, and can easily serve a crowd.

This dish holds a special place in my heart as it reminds me of family gatherings during autumn. The vibrant colors and rich flavors evoke cherished memories of laughter and togetherness. Unique in its blend of spices and fruit, this casserole marries the sweetness of blueberries with the earthy notes of pumpkin and warm spices, making every bite a delightful experience.

Ingredients

• 2 cups fresh blueberries – rich in antioxidants and vitamins C and K
• 1 cup pumpkin puree – packed with vitamin A and fiber
• 1 cup buttermilk – contributes calcium and probiotics
• 4 large eggs – a great source of protein
• 1/4 cup maple syrup – adds natural sweetness
• 2 cups all-purpose flour – provides a comforting base
• 1 tablespoon baking powder – helps the bake rise
• 1 teaspoon baking soda – enhances leavening
• 2 teaspoons pumpkin spice – a warm blend for flavor
• 1/2 teaspoon salt – enhances all the flavors
• 1/4 cup unsalted butter, melted – adds richness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, whisk together the pumpkin puree, buttermilk, maple syrup, and eggs until well combined.
3. In another bowl, mix the flour, baking powder, baking soda, pumpkin spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Careful not to overmix.
5. Fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared baking dish and drizzle the melted butter over the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let it cool for a few minutes before slicing and serving warm, perhaps with a dollop of whipped cream or a drizzle of maple syrup.

This Pumpkin Spice Blueberry Bake is a delightful way to start your day or serve as a sweet treat during the fall season. Enjoy the taste of autumn with every bite!

Blueberry Buttermilk Casserole with Honey Drizzle

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Imagine waking up to the inviting aroma of blueberry buttermilk casserole wafting through your home. The warm, fluffy layers of pancakes melded together create a comforting breakfast that feels like a big hug. Topped with a generous drizzle of honey, each bite bursts with the sweet and tangy flavor of blueberries, making it a delightful way to start your day.

This recipe is a fantastic blend of simplicity and taste, perfect for family gatherings or a cozy weekend brunch. It’s uncomplicated to make and brings a sense of joy with every slice. Plus, it’s a wonderful way to use fresh blueberries, adding a nutritional boost that everyone will love!

Here’s why this dish stands out: it’s not just a pancake casserole; it’s a memory-maker. Many families have their own spins on pancake recipes passed down through the generations, creating cherished moments around the breakfast table.

Ingredients

• 4 cups buttermilk
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 2 cups fresh blueberries
• 1/4 cup honey (for drizzling)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, whisk the buttermilk, eggs, and melted butter together until well combined.
3. In another bowl, mix the flour, sugar, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared baking dish and spread it out evenly.
7. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Once baked, remove from the oven and let it cool slightly before serving.
9. Drizzle with honey just before serving, adding a touch of sweetness to every slice.

This blueberry buttermilk casserole is not just a dish; it’s a delightful way to share warmth and love with family and friends. Whether it’s a holiday brunch or a simple breakfast, this recipe will surely become a favorite!

Savory Blueberry Pancake Bake with Herbs

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Imagine waking up to the enticing aroma of pancakes baking in the oven, infused with the sweetness of blueberries and the earthy notes of fresh herbs. This savory blueberry pancake casserole is a delightful twist on the traditional pancake breakfast, combining the classic flavors you love with a hint of herbaceous goodness. It’s simple to make and perfect for brunch gatherings or a cozy family breakfast.

This recipe stands out because it introduces savory elements like fresh thyme or rosemary, balancing the sweetness of blueberries. It’s a dish that evokes fond memories of warm family breakfasts, where the laughter and chatter of loved ones filled the air as we gathered around the table. This pancake bake not only nourishes the body but also warms the heart with each delicious bite.

Here’s how you can make this unique savory blueberry pancake casserole:

Ingredients

• 2 cups all-purpose flour (provides structure and energy)
• 2 tablespoons sugar (adds sweetness)
• 2 teaspoons baking powder (helps with rise)
• 1 teaspoon baking soda (aids in fluffiness)
• 1/2 teaspoon salt (enhances flavor)
• 2 cups buttermilk (adds moisture and tang)
• 2 large eggs (binds ingredients together)
• 1/4 cup unsalted butter, melted (adds richness)
• 1 cup fresh blueberries (rich in antioxidants)
• 2 tablespoons fresh thyme, chopped (adds savory flavor)
• 1 tablespoon lemon zest (brightens the dish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the buttermilk, eggs, and melted butter. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
5. Fold in the fresh blueberries, thyme, and lemon zest.
6. Pour the batter into the prepared baking dish, spreading it evenly.
7. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool slightly before slicing into squares. Serve warm and enjoy!

This savory blueberry pancake bake not only satisfies your taste buds but also adds a lovely twist to your breakfast table. It’s a dish that brings back memories while creating new ones with your loved ones.

Berry Medley Buttermilk Pancake Casserole

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Imagine waking up on a leisurely weekend morning, the sun gently streaming through the window, and the sweet aroma of pancakes wafting through the air. This Berry Medley Buttermilk Pancake Casserole brings together fluffy, buttery pancakes and a delightful mix of berries, creating a breakfast that’s not only delicious but visually stunning. Perfect for gatherings or family brunches, it’s easy to throw together, allowing you to savor more moments at the table with loved ones.

This recipe is special because it combines the comfort of classic pancakes with the burst of fresh berries, making it a delightful treat for both kids and adults. The buttermilk adds a tangy richness that elevates the dish, while the medley of berries offers natural sweetness and vibrant colors. It’s a dish that invites smiles and starts conversations, often evoking cherished memories of family breakfasts long past.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 2 cups buttermilk
• 4 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup blueberries
• 1 cup strawberries, sliced
• 1 cup raspberries
• 1/2 cup blackberries

Health Benefits:This casserole is rich in vitamins from the berries, providing antioxidants, fiber, and essential nutrients that can support heart health and boost immunity. The buttermilk contributes calcium and probiotics, promoting digestive health.

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix the buttermilk, eggs, melted butter, and vanilla until well combined.
4. Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to over-mix; a few lumps are okay.
5. Gently fold in the blueberries, strawberries, raspberries, and blackberries, reserving a handful for topping later.
6. Pour the batter into the prepared baking dish and sprinkle the reserved berries on top.
7. Bake for about 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Let the casserole cool for a few minutes before slicing and serving. Enjoy it warm, perhaps with a drizzle of maple syrup or a dusting of powdered sugar.

Caramelized Banana Blueberry Bake

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Imagine waking up to the sweet aroma of caramelized bananas mingling with the fresh scent of blueberries wafting through your kitchen. This Caramelized Banana Blueberry Bake is the kind of breakfast that transforms a regular morning into a delightful experience. With layers of fluffy pancakes, ripe bananas, and juicy blueberries, each bite is a harmonious blend of flavors. Plus, it’s simple to whip up, making it a perfect choice for both busy weekdays and leisurely weekends.

This recipe holds a special place in my heart, reminiscent of Sunday brunches at my grandmother’s house. She would often serve us pancakes topped with whatever fruits were in season, and the combination of bananas and blueberries was always a family favorite. This casserole version captures that nostalgic flavor while being easy to prepare, allowing you to share the joy with loved ones.

Whether served on a special occasion or just because, this dish is sure to bring smiles all around the breakfast table!

Ingredients

• 3 ripe bananas (excellent source of potassium and vitamin B6, supports heart health)
• 2 cups fresh blueberries (rich in antioxidants, helps support brain health)
• 2 cups buttermilk pancake mix (provides a fluffy base, easy to prepare)
• 2 large eggs (packed with protein and nutrients)
• 1 cup milk (good source of calcium for strong bones)
• 1/4 cup maple syrup (natural sweetener, contains antioxidants)
• 1 teaspoon vanilla extract (adds flavor and aroma)
• 1/4 teaspoon cinnamon (known for anti-inflammatory properties)
• Butter for greasing the baking dish

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish with butter.
2. In a bowl, mash two of the bananas and slice the third one for topping later. Set aside.
3. In another bowl, mix the pancake mix, eggs, milk, vanilla extract, and cinnamon until just combined.
4. Fold in the mashed bananas and blueberries gently to avoid breaking the fruit.
5. Pour the batter into the prepared baking dish, spreading it evenly.
6. Arrange the sliced banana on top and drizzle with maple syrup.
7. Bake for about 25-30 minutes, or until the top is golden and a toothpick inserted comes out clean.
8. Let it cool for a couple of minutes before slicing and serving warm. Enjoy!

Once you take that first bite, you’ll understand why this dish is so special. It’s not just a breakfast; it’s a sweet way to create cherished memories around the table.

Ricotta Blueberry Pancake Casserole

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Imagine waking up to the sweet aroma of pancakes baking in the oven, mingling with the freshness of blueberries. This Ricotta Blueberry Pancake Casserole transforms the classic breakfast favorite into a delightful dish that’s easy to prepare and packed with flavor. The combination of fluffy pancakes and creamy ricotta creates a comforting texture that will remind you of cozy family brunches.

This recipe is not only simple but also customizable, allowing you to add your favorite fruits or toppings. It’s a wonderful way to share a delicious meal with loved ones, making it a special treat for gatherings or lazy weekends.

Ingredients

• 2 cups all-purpose flour (provides structure and texture)
• 1/4 cup granulated sugar (for sweetness)
• 2 1/4 teaspoons baking powder (helps the casserole rise)
• 1/2 teaspoon baking soda (adds fluffiness)
• 1/2 teaspoon salt (enhances flavor)
• 1 1/2 cups buttermilk (adds richness and moisture)
• 3 large eggs (binds ingredients together)
• 1 cup ricotta cheese (adds creaminess and protein)
• 1 teaspoon vanilla extract (for flavor)
• 2 cups fresh blueberries (rich in antioxidants)
• Butter or non-stick spray (for greasing the casserole dish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish with butter or non-stick spray.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In another bowl, mix the buttermilk, eggs, ricotta cheese, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Gently fold in the fresh blueberries, reserving a handful for topping.
6. Pour the batter into the prepared casserole dish, spreading it evenly. Sprinkle the reserved blueberries on top.
7. Bake for 30-35 minutes, or until the casserole is golden brown and a toothpick inserted in the center comes out clean.
8. Let it cool for a few minutes, then slice and serve warm. Enjoy it with maple syrup or a dusting of powdered sugar, if desired.

Lavender Infused Blueberry Casserole

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Picture a cozy morning where the aroma of warm pancakes fills the air, mingling beautifully with a hint of floral lavender. The Lavender Infused Blueberry Casserole is not just a breakfast; it’s an experience that brings a touch of elegance to your table. This dish combines fluffy pancakes with sweet blueberries and a fragrant lavender twist, making it both delightful to the senses and simple to prepare.

This recipe holds a special place in my heart, often reminding me of family gatherings during summer mornings. The combination of fresh blueberries and lavender creates a unique flavor profile that transforms an ordinary breakfast into something memorable. Plus, it’s an easy, one-pan dish that everyone can enjoy, making it perfect for lazy weekends or special occasions.

The use of blueberries adds a burst of natural sweetness and antioxidants, while lavender offers calming properties that can help elevate your mood. Together, they make for a tasty and nutritious treat that is sure to impress.

Ingredients

• 2 cups all-purpose flour – good source of carbohydrates.
• 2 tablespoons granulated sugar – natural energy booster.
• 1 tablespoon baking powder – helps in rising the casserole.
• 1/2 teaspoon salt – enhances flavor.
• 2 cups buttermilk – adds moisture and tenderness.
• 1/4 cup unsalted butter, melted – for richness.
• 2 large eggs – provides structure and protein.
• 1 cup fresh blueberries – packed with vitamins and antioxidants.
• 1 tablespoon dried culinary lavender – offers a unique, floral flavor.
• 1 teaspoon vanilla extract – enhances sweetness.

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, combine buttermilk, melted butter, eggs, lavender, and vanilla extract. Mix well.
4. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared baking dish, smoothing it out with a spatula.
7. Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
8. Allow to cool slightly before serving, and enjoy it warm with maple syrup or a dusting of powdered sugar.

Whole Wheat Blueberry Pancake Bake

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Imagine waking up on a lazy Sunday morning, the sun gently streaming through the kitchen window, and the aroma of freshly baked blueberry pancake casserole filling the air. This Whole Wheat Blueberry Pancake Bake is not just a feast for the senses; it’s a delightful and nutritious way to kick off your day. The blend of whole wheat flour and juicy blueberries makes each bite satisfying and wholesome, while the simple preparation means you’ll spend less time cooking and more time enjoying.

This recipe holds a special place in my heart, reminiscent of family brunches where we gathered around the table, sharing laughter and stories. There’s something comforting about the familiar taste of pancakes, but with the added nutritional benefits of whole grains and fruit, you can indulge without guilt. Perfect for feeding a crowd or just a cozy breakfast for two, this casserole is sure to become a cherished favorite.

Whole wheat flour adds fiber and nutrients, promoting better digestion and sustained energy. Blueberries are packed with antioxidants, supporting your health while also offering a burst of natural sweetness. Together, they create a dish that’s not just tasty but also good for you!

Ingredients

• 2 cups whole wheat flour (high in fiber and nutrients)
• 1/4 cup maple syrup (natural sweetener with antioxidants)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups buttermilk (calcium-rich and adds moisture)
• 2 large eggs (protein source for energy)
• 1 cup fresh or frozen blueberries (antioxidants and vitamins)
• 2 tablespoons melted coconut oil (healthy fats)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
3. In another bowl, combine the buttermilk, eggs, maple syrup, and melted coconut oil. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; it’s okay if there are some lumps.
5. Gently fold in the blueberries, being careful not to overmix.
6. Transfer the batter to the prepared baking dish, spreading it evenly.
7. Bake for 25-30 minutes or until the top is golden brown and a toothpick comes out clean.
8. Let it cool for a few minutes before slicing. Serve warm, drizzled with extra maple syrup if desired.

Coffee Infused Blueberry Casserole

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Imagine waking up to the warm aroma of coffee wafting through the kitchen, mingling with the sweet scent of blueberries baking in the oven.

This Coffee Infused Blueberry Casserole is like a hug on a plate, combining fluffy pancake batter with tart blueberries and a hint of rich coffee flavor. It’s a delightful breakfast option that’s not only simple to make but also perfect for gathering friends or family around the table.

This recipe holds a special place in my heart, as it reminds me of cozy Sunday brunches with loved ones. The combination of flavors brings back cherished memories of laughter, chatter, and shared moments over delicious food.

Whether you’re enjoying it on a lazy weekend or serving it as a special treat, this casserole is sure to become a favorite.

Not only is this casserole a treat for the taste buds, but it’s also packed with nutrients. Blueberries are known for their antioxidants, while the coffee adds a delightful kick that helps you start your day right.

Chia Seed Blueberry Pancake Bake

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Imagine waking up to the warm aroma of freshly baked pancakes wafting through your kitchen, beckoning you to the table. This Chia Seed Blueberry Pancake Bake combines fluffy pancake texture with sweet, juicy blueberries and the delightful crunch of chia seeds, making it a delicious and nutritious breakfast option. With minimal effort and a few simple steps, you can whip up a comforting dish that the whole family will enjoy.

This recipe not only satisfies your taste buds but also packs a punch of health benefits. Chia seeds are a fantastic source of omega-3 fatty acids, fiber, and protein, while blueberries are loaded with antioxidants. Together, they create a delightful dish that brings both flavor and nutrition to your breakfast table.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 cup fresh blueberries
• 1/4 cup chia seeds

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the buttermilk, eggs, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries and chia seeds.
5. Pour the batter into the prepared baking dish, spreading it evenly.
6. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
7. Let cool for a few minutes before slicing and serving warm. Enjoy with maple syrup or your favorite toppings!

Zucchini Blueberry Pancake Casserole

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Imagine a warm, comforting slice of pancake casserole, filled with juicy blueberries and the subtle freshness of zucchini. This dish offers a delightful blend of flavors that pairs perfectly with a drizzle of maple syrup. Plus, it’s simple to prepare, making it a great option for brunch or a cozy family breakfast.

This recipe holds a special place in my heart as it combines two ingredients that I grew up loving: blueberries and zucchini. My grandmother used to sneak zucchini into everything, and the idea that you can create a sweet breakfast with it still fascinates me. It’s a unique twist on traditional pancakes that everyone will adore.

Ingredients

• 2 cups all-purpose flour – Provides the base for the casserole and offers carbohydrates for energy.
• 1 tablespoon baking powder – Acts as a leavening agent to help the casserole rise.
• 1/2 teaspoon baking soda – Enhances the fluffiness of the dish.
• 1/4 teaspoon salt – Balances out the flavors.
• 1 cup buttermilk – Adds moisture and a tangy flavor.
• 3 large eggs – Binds the ingredients together and adds protein.
• 1/4 cup granulated sugar – Sweetens the casserole without overpowering it.
• 1 teaspoon vanilla extract – Infuses a warm, sweet flavor.
• 1 cup grated zucchini – Adds moisture and nutrients, including vitamin C.
• 1 cup fresh blueberries – Packed with antioxidants and vitamins.
• 1/4 cup melted butter – Provides richness and flavor.

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, combine the buttermilk, eggs, sugar, and vanilla extract until well blended.
4. Pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Gently fold in the grated zucchini and blueberries, along with the melted butter.
6. Pour the batter into the prepared baking dish and spread it evenly.
7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick comes out clean.
8. Let it cool slightly before slicing into squares and serving warm, optionally with a drizzle of maple syrup.

Mango Blueberry Buttermilk Bake

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Imagine waking up to a warm, fragrant dish of Mango Blueberry Buttermilk Bake, where sweet mangoes and juicy blueberries meld together in a delightful harmony. This casserole is simple to whip up, making it an ideal breakfast treat or a cozy brunch option for family gatherings. The combination of tropical fruit and tart blueberries provides a unique flavor profile that is both refreshing and satisfying.

This recipe holds a special place in my heart, reminiscent of lazy Sunday mornings spent with family. We would gather around the table, sharing stories and laughter while indulging in a sweet and fruity breakfast. The vibrant colors and rich flavors of this dish make it not just a meal, but a cherished memory.

This Mango Blueberry Buttermilk Bake is unique because it brings together the creamy goodness of buttermilk with the fresh sweetness of fruits, resulting in a dish that is both comforting and invigorating.

Ingredients

• 2 cups fresh blueberries (rich in antioxidants and vitamins)
• 1 cup fresh mango, diced (high in vitamin C and A)
• 2 cups buttermilk (provides calcium and probiotics)
• 4 large eggs (excellent source of protein)
• 1/2 cup granulated sugar (sweetness element)
• 1/4 cup unsalted butter, melted (adds richness)
• 1 teaspoon vanilla extract (for flavor)
• 2 cups all-purpose flour (provides structure)
• 2 teaspoons baking powder (helps it rise)
• 1/2 teaspoon salt (enhances flavor)

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract until well combined.
3. Add Sugar: Gradually mix in the granulated sugar until it dissolves into the mixture.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
5. Combine Mixtures: Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are fine.
6. Add Fruits: Gently fold in the blueberries and diced mango, ensuring they are evenly distributed in the batter.
7. Pour into Dish: Pour the batter into the prepared baking dish, spreading it evenly.
8. Bake: Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Cool and Serve: Allow the bake to cool for a few minutes before slicing. Serve warm, perhaps with a drizzle of honey or a dollop of yogurt for added creaminess.

S’mores Inspired Blueberry Bake

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Imagine a cozy summer evening, the sun setting as you gather around a fire, the air filled with laughter and sweet aromas. This S’mores Inspired Blueberry Bake brings that beloved campfire treat right to your breakfast table. Soft, fluffy pancakes layered with rich blueberry filling and topped with gooey marshmallows create a delightful fusion of flavors that’s both nostalgic and comforting. It’s simple to whip up, making it perfect for family breakfasts or brunch gatherings.

This recipe is not just about flavor; it also holds a special place in my heart as it reminds me of summer nights spent roasting marshmallows and sharing stories with family. Combining the classic tastes of s’mores with the bright, fresh flavor of blueberries makes this dish unique and a fun twist on traditional pancakes.

Ingredients

• 2 cups all-purpose flour (provides structure)
• 2 tablespoons granulated sugar (adds sweetness)
• 1 tablespoon baking powder (helps pancakes rise)
• 1/2 teaspoon salt (enhances flavor)
• 2 large eggs (binds ingredients together)
• 1 1/2 cups buttermilk (moisture and tang)
• 1/4 cup unsalted butter, melted (adds richness)
• 1 1/2 cups fresh blueberries (packed with antioxidants)
• 1 cup mini marshmallows (for that gooey s’mores experience)
• 1/2 cup chocolate chips (classic s’mores flavor)
• Optional: graham cracker crumbs (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the eggs, buttermilk, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
5. Fold in the fresh blueberries, chocolate chips, and half of the mini marshmallows.
6. Pour the batter into the prepared baking dish, spreading it evenly.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted comes out clean.
8. Remove from the oven and sprinkle the remaining mini marshmallows on top. Place back in the oven for an additional 5 minutes to melt the marshmallows.
9. Allow to cool slightly before serving. Optionally, sprinkle with graham cracker crumbs for that authentic s’mores touch.

This S’mores Inspired Blueberry Bake is sure to become a cherished recipe in your home. It’s a delightful way to kick off your day with flavors that feel like a warm hug. Enjoy it with your loved ones and make some sweet memories together.

Orange Creamsicle Blueberry Bake

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Imagine waking up to the sweet scent of freshly baked pancakes combined with a burst of citrus and juicy blueberries. This Orange Creamsicle Blueberry Bake brings together the delightful flavors of oranges and blueberries, creating a cozy breakfast experience that feels like a warm hug. Not only is it simple to make, but it’s also a treat for both the eyes and the taste buds.

This recipe is special because it captures the nostalgic essence of summer with its bright orange flavor and creamy texture. It’s perfect for family gatherings or a leisurely weekend brunch, and it’s sure to be a hit with everyone at the table. Plus, the combination of blueberries and oranges offers a refreshing twist that’s hard to resist!

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups buttermilk
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup fresh blueberries
• 1 cup orange juice
• Zest of 1 orange
• 1/4 cup powdered sugar (for glaze)

The blueberries bring antioxidants that support heart health, while the oranges provide a boost of vitamin C, making this dish not only tasty but also nourishing!

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, mix the buttermilk, melted butter, eggs, vanilla, orange juice, and orange zest until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
5. Spread the batter evenly in the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let it cool for a few minutes, then drizzle with the powdered sugar glaze made by mixing powdered sugar with a bit of water until smooth.
7. Serve warm and enjoy a slice of sunshine!

This Orange Creamsicle Blueberry Bake is a delightful way to start your day, combining the freshness of blueberries with the zest of oranges. It’s a dish that evokes fond memories and brightens any brunch table!

Fruity Yogurt Blueberry Casserole

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Imagine waking up to the warm aroma of baked pancakes mingling with the scent of fresh blueberries. This Fruity Yogurt Blueberry Casserole is a delightful way to start your day, combining the fluffiness of pancakes with the creamy goodness of yogurt and the natural sweetness of berries. It’s a simple yet satisfying dish that the whole family can enjoy, perfect for those cozy weekend brunches.

This recipe holds a special place in my heart, as it brings back fond memories of family gatherings where everyone would pitch in to create a spread of delicious food. Each bite of this casserole is filled with nostalgia, making it more than just a meal—it’s an experience that brings people together.

Not only does this casserole taste fantastic, but it’s also packed with nutrients. The blueberries are rich in antioxidants, and the yogurt provides a good source of probiotics, making it a tasty treat that’s good for you too.

Ingredients

• 3 cups fresh blueberries (high in antioxidants)
• 2 cups buttermilk (great for gut health)
• 2 cups all-purpose flour (provides carbohydrates for energy)
• 1/4 cup granulated sugar (adds sweetness)
• 1 tablespoon baking powder (helps to rise)
• 1/2 teaspoon salt (enhances flavor)
• 4 large eggs (rich in protein)
• 1 teaspoon vanilla extract (adds aroma)
• 1 cup Greek yogurt (high in protein and probiotics)
• 1/4 cup melted butter (adds richness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, combine the buttermilk, eggs, vanilla extract, and melted butter. Mix well until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
5. Gently fold in the fresh blueberries, being careful not to break them.
6. Pour the batter into the prepared baking dish, spreading it evenly.
7. In a separate bowl, mix the Greek yogurt to create a smooth layer, then dollop it on top of the batter.
8. Bake in the preheated oven for about 35-40 minutes, or until the top is golden brown and a toothpick comes out clean.
9. Let it cool for a few minutes before slicing and serving. Enjoy warm for the best flavor!

Gingerbread Blueberry Pancake Bake

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Imagine waking up to the warm, cozy scent of gingerbread spices filling your kitchen as the sun rises. This delightful Gingerbread Blueberry Pancake Bake combines the festive flavors of gingerbread with the sweet, tart burst of blueberries, creating a treat that feels both comforting and indulgent. It’s an easy recipe that comes together quickly, perfect for leisurely weekends or special occasions.

This recipe is special because it combines two beloved breakfast dishes into one—pancakes and gingerbread. The result is a fluffy, cake-like pancake bake that everyone will love. Serve it warm, drizzled with maple syrup or a dusting of powdered sugar for an extra touch!

Ingredients

• 2 cups all-purpose flour (for fiber and energy)
• 1 tablespoon baking powder (helps the bake rise)
• 1/2 teaspoon salt (enhances flavor)
• 1 teaspoon ground ginger (aids digestion and adds warmth)
• 1 teaspoon ground cinnamon (offers antioxidants)
• 1/2 teaspoon ground nutmeg (adds sweetness and warmth)
• 1/4 cup brown sugar, packed (provides sweetness and moisture)
• 2 large eggs (for protein and structure)
• 2 cups buttermilk (adds tanginess and moisture)
• 1/2 cup unsalted butter, melted (offers richness)
• 1 cup fresh blueberries (rich in vitamins and antioxidants)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the flour, baking powder, salt, ground ginger, cinnamon, nutmeg, and brown sugar until well combined.
3. In a separate bowl, beat the eggs and then mix in the buttermilk and melted butter until smooth. Pour this mixture into the dry ingredients and stir gently until just combined.
4. Fold in the fresh blueberries carefully to avoid breaking them.
5. Pour the batter into the prepared baking dish and smooth out the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let it cool for a few minutes before slicing. Serve warm, topped with maple syrup or a light dusting of powdered sugar.

Conclusion: A Sweet & Satisfying Breakfast for Every Occasion!

With these 25 blueberry buttermilk pancake casseroles, you can enjoy a stress-free, crowd-pleasing breakfast any day of the week.

Whether it’s a lazy weekend brunch or a special morning treat, these recipes bring warm, comforting flavors to the table. So grab your fork and dive into a deliciously sweet start to your day!