Description
A deliciously comforting Blueberry Buttermilk Pancake Casserole that combines fluffy pancakes baked in a rich buttermilk batter with a sweet crumb topping and fresh blueberries. Perfect for a cozy breakfast or brunch, this casserole is easy to prepare and serves the whole family with a warm, maple syrup drizzle.
Ingredients
Scale
Crumb Topping
- ½ cup all-purpose flour
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
Pancake Batter
- 2 ½ 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 (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: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly and set aside to ensure the casserole does not stick.
- Make the Crumb Topping: In a medium bowl, mix together ½ cup 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 this topping while preparing the pancake batter to keep it firm.
- Combine Dry Ingredients for Pancake Batter: In a large bowl, whisk together 2 ½ cups flour, 2 tablespoons granulated sugar, salt, baking powder, and baking soda, ensuring even distribution of the leavening agents.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract until well combined. Note that the melted butter might clump due to cold ingredients, which is normal.
- Make the Batter: Pour the wet mixture into the dry ingredients bowl. Gently fold with a rubber spatula until just combined. The batter should be lumpy—do not overmix as this will make the pancakes tough.
- Assemble the Casserole: Pour the batter evenly into the greased baking dish. Sprinkle the fresh blueberries evenly over the batter, then top with the prepared crumb topping.
- Bake: Place the dish in the preheated oven and bake for 35 to 45 minutes, or until the casserole is puffed, golden brown, and a toothpick inserted into the center comes out clean.
- Serve: Allow to cool slightly before serving. Drizzle with maple syrup and enjoy warm.
Notes
- You can use a smaller baking dish, but baking time may need to be adjusted; keep an eye on the casserole to prevent overbaking.
- Fresh or frozen blueberries can be used; if using frozen, do not thaw before adding.
- For extra flavor, consider adding a pinch of nutmeg or swapping lemon zest with orange zest.
- This casserole can be prepared the night before; assemble it chilled and bake fresh in the morning, adding a few extra minutes to bake time.
- Use unsalted butter to control salt content in the recipe precisely.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8th of casserole)
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 310 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 65 mg
Keywords: blueberry pancake casserole, buttermilk pancake bake, breakfast casserole, brunch recipe, baked pancakes, easy pancake casserole, blueberry breakfast bake
