Description
This Blueberry Buttermilk Pancake Casserole is a delightful twist on traditional pancakes, baked into a comforting, golden casserole packed with juicy blueberries and topped with a buttery crumb topping. Perfect for a cozy breakfast or brunch, it combines fluffy buttermilk batter with a sweet and slightly crunchy streusel, served best with a drizzle of maple syrup.
Ingredients
Crumb Topping
- 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
Pancake Batter
- 2 ½ 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 (skim milk used)
- 4 tablespoons unsalted butter, melted
- 1-2 teaspoons finely grated lemon zest
- 1 ½ teaspoons pure vanilla extract
- 1 ⅔ cups blueberries
- Maple syrup, for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Thoroughly grease a 9x13 inch baking dish to prevent sticking and set it aside for later use.
- Make Crumb Topping: In a medium bowl, combine ½ cup flour, 3 tablespoons light brown sugar, 2 tablespoons granulated sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Stir in the 4 tablespoons melted butter using a fork until the mixture is fully incorporated and crumbly. Refrigerate this topping while preparing the pancake batter to keep it chilled and firm.
- Prepare Dry Ingredients for Pancake Batter: In a large bowl, whisk together 2 ½ cups flour, 2 tablespoons sugar, ½ teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda to ensure even distribution of leavening agents.
- Mix Wet Ingredients: In a separate bowl, whisk 2 large eggs with 2 cups buttermilk, ½ cup milk, 4 tablespoons melted butter, finely grated lemon zest (1-2 teaspoons), and 1 ½ teaspoons vanilla extract. It's normal for the melted butter to clump slightly due to cold ingredients.
- Combine Batter: Pour the wet mixture into the dry ingredients bowl. Using a rubber spatula, gently stir until just combined; the batter should remain lumpy without overmixing to ensure lightness.
- Assemble Casserole: Pour the batter into the prepared baking dish. Sprinkle 1 ⅔ cups blueberries evenly over the batter, followed by the chilled crumb topping distributed evenly across the surface.
- Bake: Place the casserole in the oven and bake for 35–45 minutes, or until the top is puffed and golden brown and a toothpick inserted in the center comes out clean.
- Serve: Remove from the oven and serve warm with maple syrup drizzled on top for added sweetness and moisture.
Notes
- You can use a smaller baking dish (such as 8x8 inches) if desired, but baking time may vary; check for doneness earlier.
- Do not overmix the batter; lumps are normal and help maintain fluffiness.
- For extra flavor, use freshly grated lemon zest and pure vanilla extract.
- This casserole can be prepared the night before; keep the crumb topping refrigerated until baking.
- Serve immediately after baking for best texture, though leftovers can be refrigerated and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
