Description
A thick and fluffy baked buttermilk pancake casserole packed with fresh blueberries and topped with a sweet brown sugar crumble. Perfect for serving a crowd at breakfast or brunch, this dish combines classic pancake flavors with the ease of a casserole and is delicious served warm with 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 (see notes)
- 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 recommended)
- 4 tablespoons unsalted butter, melted
- 1-2 teaspoons finely grated lemon zest
- 1 ½ teaspoons pure vanilla extract
- 1 ⅔ cups fresh blueberries
- Maple syrup, for serving
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Thoroughly grease a 9×13-inch baking dish to prevent sticking and set it aside while you prepare the batter and topping.
- Make Crumb Topping: In a medium bowl, combine the flour, light brown sugar, granulated sugar, cinnamon, and salt. Add the melted butter and stir with a fork until the mixture is fully incorporated and crumbly. Refrigerate the topping while you make the pancake batter.
- Prepare Pancake Batter: In a large bowl, whisk together the flour, granulated sugar, salt, baking powder, and baking soda. In a separate bowl, whisk the eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract until well combined. Note that the butter may clump due to the cold ingredients, which is normal. Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula until just combined; the batter should remain lumpy to ensure fluffiness.
- Assemble Casserole: Pour the pancake batter into the prepared baking dish, spreading it evenly. Sprinkle the fresh blueberries evenly over the batter, then top with the crumb topping mixture.
- Bake: Bake in the preheated oven for 35 to 45 minutes or until the casserole is puffed, golden brown, and a toothpick inserted into the center comes out clean. Check the center for doneness toward the end of baking to avoid overcooking.
- Serve: Remove from the oven and serve warm, drizzled with maple syrup to taste. Enjoy this comforting pancake casserole fresh for best texture and flavor.
Notes
- Flour: Whisk the flour before measuring to fluff and lighten it. Use a spoon to scoop the flour into your measuring cup, then level it off with the back of a knife for accuracy.
- Half Recipe Option: For a smaller batch, halve the ingredients and bake in an 8×8-inch pan. Reduce the baking time to 25-30 minutes, checking for doneness earlier.
- Make-Ahead: This casserole can be prepared ahead of time, refrigerated, and baked when ready. Using frozen blueberries works well; just do not thaw before adding.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for convenience.
- Recipe Source: Adapted from The Kitchn.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/12th of casserole)
- Calories: 260 kcal
- Sugar: 11 g
- Sodium: 329 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 52 mg
