Description
Blueberry Buttermilk Pancake Casserole brings classic breakfast comfort to a shareable level. Layers of fluffy buttermilk pancakes and sweet blueberries create a delightful morning feast you’ll savor with family and friends.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups all-purpose flour
- 2 cups buttermilk
- 1 ⅔ cups blueberries
- 2 large eggs
- ½ cup milk
Flavor and Leavening Ingredients:
- 4 tablespoons (59 ml) unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 ½ teaspoons pure vanilla extract
- 1 to 2 teaspoons finely grated lemon zest
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Crumb Topping Ingredients:
- 4 tablespoons (59 ml) unsalted butter, melted
- ½ cup flour
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Serving:
- Maple syrup
Instructions
- Prepare the oven by heating to 350°F (175°C) and thoroughly grease a 9×13 inch (23×33 centimeter) baking dish, setting it aside for later preparation.
- Create the crumb topping by mixing flour, light brown sugar, granulated sugar, ground cinnamon, and salt in a medium mixing bowl. Pour melted unsalted butter into the dry ingredients and thoroughly combine until the mixture resembles coarse crumbs. Cover and refrigerate the topping while preparing the pancake batter.
- Develop the pancake base by whisking together all-purpose flour, granulated sugar, salt, baking powder, and baking soda in a large mixing bowl.
- In a separate bowl, vigorously whisk whole eggs, buttermilk, whole milk, melted unsalted butter, fresh lemon zest, and pure vanilla extract until the mixture appears smooth and slightly integrated.
- Gently fold the wet ingredients into the dry ingredients using a silicone spatula, mixing just until combined. Keep the batter slightly lumpy to ensure tender pancakes.
- Pour the pancake batter evenly into the prepared baking dish, creating a uniform layer across the bottom.
- Distribute fresh blueberries generously across the surface of the pancake batter, ensuring even coverage.
- Remove the chilled crumb topping from the refrigerator and sprinkle it evenly over the blueberries and pancake layer.
- Carefully place the casserole in the preheated oven and bake for 35-45 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the casserole cool for 5-10 minutes before serving. Drizzle with pure maple syrup and serve warm for the most delightful breakfast experience.
Notes
- Crumb topping can be prepared ahead and stored in the refrigerator for up to 3 days, making meal prep a breeze.
- Buttermilk provides a tangy flavor and helps create ultra-tender pancakes with a light, fluffy texture.
- Fresh or frozen blueberries work perfectly in this recipe, so use whatever you have on hand without stress.
- For best results, avoid overmixing the batter to keep the pancakes soft and prevent tough, dense texture.
- Room temperature ingredients help ingredients blend more smoothly and create a more consistent final dish.
- Test for doneness by checking the center with a toothpick, which should come out clean and free from wet batter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 305 kcal
- Sugar: 14 g
- Sodium: 322 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1.5 g
- Protein: 6.5 g
- Cholesterol: 78 mg