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!
Servings 12 -15
Calories 260kcal
Ingredients
Crumb topping:
- ½ cup flour
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter melted
Pancake:
- 2 ½ cups all purpose flour see note
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 2 cups buttermilk
- ½ cup milk I used skim milk
- 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 to 350°F. Thoroughly grease a 9x13 baking dish (see notes for smaller size) and set aside.
Crumb topping:
- In a medium bowl combine flour, sugars, cinnamon, and salt. Add melted butter and stir until fully incorporated (I use a fork). 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 (the butter might clump from the chill of the cold ingredients- that's ok). 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 (check the center for doneness). Serve warm with maple syrup.
Video
Notes
Flour:
Whisk the flour to fluff and lighten it. Lightly scoop a heaping portion and level it off with the back of a knife.Half recipe:
If you'd like a smaller size recipe you can half the recipe above and bake it in an 8x8 baking pan. Bake time will be 25-30 minutes.See the following in the post above:
Make ahead options, using frozen blueberries, using pancake mix.Storage:
Leftovers can be stored in the refrigerator for up to 3 days. Reheat individual servings in the microwave. Recipe adapted from The KitchnNutrition
Calories: 260kcal | Carbohydrates: 36g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 329mg | Potassium: 165mg | Fiber: 1g | Sugar: 11g | Vitamin A: 370IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1.7mg
