Blueberry Buttermilk Pancake Casserole
Blueberry Buttermilk Pancake Casserole is an easy and indulgent breakfast delight perfect for any occasion.
Equipment
- 9×13 baking dish
Ingredients
Crumb topping
- 0.5 cup flour
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 0.5 teaspoon cinnamon
- 0.25 teaspoon salt
- 4 tablespoons unsalted butter, melted
Pancake
- 2.5 cups all purpose flour see note
- 2 tablespoons granulated sugar
- 0.5 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 2 cups buttermilk
- 0.5 cup milk I used skim milk
- 4 tablespoons unsalted butter, melted
- 1-2 teaspoons finely grated lemon zest
- 1.5 teaspoons pure vanilla extract
- 1.67 cups blueberries
- maple syrup for serving
Instructions
Preparation
- Preheat oven to 350°F. Thoroughly grease a 9×13 baking dish and set aside.
- In a medium bowl combine flour, sugars, cinnamon, and salt. Add melted butter and stir until fully incorporated. Refrigerate while you prepare the pancake batter.
- 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 use a rubber spatula to stir until combined. The batter will be lumpy; do not over mix.
- Pour the batter into the greased baking dish. Sprinkle the blueberries and the crumb topping over the pancake batter. Bake for about 35-45 minutes, until puffed and light golden brown.
- Serve warm with maple syrup.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 4mgCalcium: 150mgIron: 1.5mg
Tried this recipe?Let us know how it was!