Blueberry Buttermilk Pancake Casserole – Fluffy, Fruity, and Perfect for Brunch
If you're searching for a breakfast dish that combines the comfort of pancakes with the ease of a casserole, look no further than the Blueberry Buttermilk Pancake Casserole. This delightful recipe brings together the fluffy texture of buttermilk pancakes, the sweetness of blueberries, and a crunchy brown sugar crumble topping.
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Created by Allison Mattina of Celebrating Sweets, this casserole has become a favorite for many, boasting a 4.97-star rating from over 130 reviews. It's an ideal choice for feeding a crowd without the hassle of flipping individual pancakes. Whether you're hosting a holiday brunch or preparing a special weekend breakfast, this dish is sure to impress
Equipment
- 9x13-inch baking dish
- Mixing bowls (one large, one medium)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Zester or fine grater (for lemon zest)
- Oven
Ingredients
For the 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
For the Pancake Batter:
- 2½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 2 cups buttermilk
- ½ cup milk e.g., skim milk
- 4 tablespoons unsalted butter melted
- 1 –2 teaspoons finely grated lemon zest
- 1½ teaspoons pure vanilla extract
- 1⅔ cups blueberries fresh or frozen
Instructions
Prepare the Crumb Topping:
- In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt.
- Add the melted butter and stir until the mixture is fully combined and crumbly.
- Cover and refrigerate the topping while you prepare the pancake batter.
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Thoroughly grease a 9x13-inch baking dish and set aside.
- Prepare the Pancake Batter:
- In a large bowl, whisk together the flour, granulated sugar, salt, baking powder, and baking soda.
- In a separate bowl, whisk together the eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. The batter will be lumpy; do not overmix.
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Assemble the Casserole:
- Pour the pancake batter into the prepared baking dish and spread it evenly.
- Sprinkle the blueberries evenly over the top of the batter.
- Remove the crumb topping from the refrigerator and crumble it over the blueberries and batter.
Bake:
- Bake the casserole in the preheated oven for 35–45 minutes, or until it is puffed and light golden brown.
- Check the center for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
Serve:
- Allow the casserole to cool slightly before serving.
- Serve warm, drizzled with maple syrup.