Blueberry Buttermilk Pancake Casserole (Printable Format)
# What You’ll Need:
→ Crumb topping
01 -
½ cup flour
02 -
3 tablespoons light brown sugar
03 -
2 tablespoons granulated sugar
04 -
½ teaspoon cinnamon
05 -
¼ teaspoon salt
06 -
4 tablespoons unsalted butter, melted
→ Pancake
07 -
2 ½ cups all purpose flour
08 -
2 tablespoons granulated sugar
09 -
½ teaspoon salt
10 -
1 teaspoon baking powder
11 -
1 teaspoon baking soda
12 -
2 large eggs
13 -
2 cups buttermilk
14 -
½ cup milk
15 -
4 tablespoons unsalted butter, melted
16 -
1-2 teaspoons finely grated lemon zest
17 -
1 ½ teaspoons pure vanilla extract
18 -
1 ⅔ cups blueberries
19 -
Maple syrup, for serving
# How-To Steps:
01 -
Preheat oven to 350°F (175°C). Thoroughly grease a 9×13 baking dish and set aside.
02 -
In a medium bowl combine flour, sugars, cinnamon, and salt. Add melted butter and stir until fully incorporated. Cover and refrigerate while preparing the pancake batter.
03 -
In a large bowl, combine flour, sugar, salt, baking powder, and baking soda.
04 -
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 acceptable. Whisk wet ingredients until well combined.
05 -
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.
06 -
Pour the batter into the greased baking dish. Sprinkle the blueberries evenly over the top. Remove the crumb topping from the refrigerator and crumble over the top of the blueberries and batter.
07 -
Bake for about 35-45 minutes, until puffed and light golden brown. Check the center for doneness with a toothpick.
08 -
Serve warm with maple syrup. Store leftovers in the refrigerator for up to 3 days.
# Extra Tips:
01 -
Whisk the flour to fluff and lighten it. Lightly scoop a heaping portion and level it off with the back of a knife.
02 -
This casserole can be prepared ahead of time and refrigerated before baking.
03 -
Frozen blueberries can be substituted for fresh without thawing.