Description
This Blueberry Buttermilk Pancake Casserole is a delightful twist on traditional pancakes, baked to perfection with a sweet crumb topping and bursting with juicy blueberries. Perfect for a weekend brunch or special breakfast treat!
Ingredients
Units
Scale
Crumb Topping:
- 1/2 cup flour
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
Pancake:
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 2 cups buttermilk
- 1/2 cup milk (skim milk)
- 4 tablespoons unsalted butter, melted
- 1–2 teaspoons finely grated lemon zest
- 1 1/2 teaspoons pure vanilla extract
- 1 2/3 cups blueberries
Instructions
- Preheat oven to 350°F. Thoroughly grease a 9×13 baking dish and set aside.
- Crumb Topping: In a medium bowl, combine flour, sugars, cinnamon, and salt. Add melted butter and stir until fully incorporated. Cover and refrigerate while you prepare the pancake batter.
- Pancake: In a large bowl, combine flour, sugar, salt, baking powder, and baking soda. In a separate bowl, combine eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract. Whisk wet ingredients until well combined. Add wet ingredients to the dry ingredients and stir until just combined; do not overmix.
- Pour the batter into the greased baking dish. Sprinkle the blueberries over the top. Crumble the chilled crumb topping over the blueberries and batter.
- Bake for 35-45 minutes, until puffed and golden brown. Serve warm with maple syrup.
Notes
- Flour: Whisk and lightly scoop for accurate measurements.
- Make-ahead options, using frozen blueberries, and using pancake mix discussed above.
- Serve warm with maple syrup. Store leftovers in the refrigerator for up to 3 days.
- Recipe adapted from The Kitchn.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 14g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 63mg
