Breakfast & Brunchcelebratingsweets5.0
Blueberry Buttermilk Pancake Casserole
Thick and fluffy baked buttermilk pancake casserole filled with fresh blueberries and topped with a brown sugar crumble. The perfect way to make pancakes for a crowd!
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 25 min🔥 Cook: 40 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- bowl
- whisk
- spatula
📝 Preparation Steps
1
Preheat oven to 350°F. Thoroughly grease a 9x13 baking dish (see notes for smaller size) and set aside.
2
Crumb topping:
3
In a medium bowl combine flour, sugars, cinnamon, and salt. Add melted butter and stir until fully incorporated (I use a fork). Refrigerate while you prepare the pancake batter.
4
Pancake:
5
In a large bowl, combine flour, sugar, salt, baking powder, and baking soda.
baking powder1 teaspoonbaking soda1 teaspoon
6
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 ok). Whisk wet ingredients until well combined. 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.
large eggs2buttermilk2 cups
7
Pour the batter into the greased baking dish. Sprinkle the blueberries and the crumb topping over the pancake batter. Bake for about ⏱️ 35-45 minutes, until puffed and light golden brown (check the center for doneness). Serve warm with maple syrup.
maple syrup (for serving)
Nutrition Facts
calories
260 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
1 g
sugar Content
11 g
sodium Content
329 mg
protein Content
6 g
cholesterol Content
52 mg
carbohydrate Content
36 g
saturated Fat Content
5 g
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