Blueberry Buttermilk Pancake Casserole
Thick and fluffy baked buttermilk pancake casserole filled with fresh blueberries and topped with a brown sugar crumble. The perfect way to make pancakes for a crowd!
Equipment
- 9x13 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
Instructions
- Preheat oven to 350°F. Thoroughly grease a 9x13 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 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.
Notes
Leftovers can be stored in the refrigerator for up to 3 days. Reheat individual servings in the microwave.
Nutrition
Serving: 1sliceCalories: 260kcalCarbohydrates: 36gProtein: 6gFat: 10gSaturated Fat: 5gCholesterol: 52mgSodium: 329mgPotassium: 165mgFiber: 1gSugar: 11gVitamin A: 370IUVitamin C: 2mgCalcium: 87mgIron: 1.7mg
Tried this recipe?Let us know how it was!