Description
A crowd-pleasing blueberry pancake casserole baked to perfection, featuring fluffy buttermilk pancakes, juicy blueberries, and a crunchy brown sugar crumble.
Ingredients
- ½ cup all-purpose flour
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
- 2½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 2 cups buttermilk
- ½ cup milk
- 4 tablespoons unsalted butter, melted
- 1-2 teaspoons finely grated lemon zest
- 1½ teaspoons pure vanilla extract
- 1⅔ cups fresh blueberries
- Maple syrup (for serving)
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- In a medium bowl, combine ½ cup flour, both sugars, cinnamon, and salt. Stir in the melted butter and refrigerate the mixture.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- In a separate bowl, whisk the eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract.
- Combine the wet and dry ingredients, stirring until just combined; the batter should be lumpy.
- Pour the batter into the prepared baking dish, spread evenly, and top with blueberries and crumb mixture.
- Bake for 35-45 minutes until golden brown and set in the center.
- Let cool for a few minutes, cut into squares, and serve warm with maple syrup.
Notes
This pancake casserole can be prepared the night before for a quick morning meal. It also freezes well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American