Blueberry Buttermilk Pancake Casserole: A Perfect Breakfast Delight
If you’re looking to elevate your breakfast game, this Blueberry Buttermilk Pancake Casserole is exactly what you need! It’s everything you love about traditional blueberry pancakes but in an easy-to-make casserole form. Bursting with blueberries, topped with a sweet crumb, and perfectly fluffy from the buttermilk batter, this dish will become your new family favorite. Plus, it’s drizzled with maple syrup for that final touch of breakfast perfection.
Why You’ll Love This Recipe
- Perfect for Brunch: This casserole is ideal for feeding a crowd, making it perfect for weekend brunches or special family gatherings.
- Make Ahead Friendly: You can prep everything the night before and bake it fresh in the morning.
- Classic Flavors: The combination of tangy buttermilk, sweet blueberries, and a crunchy crumb topping is a flavor match made in heaven.
Ingredients
Crumb Topping
- ½ cup 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 or your preference)
- 4 tablespoons unsalted butter, melted
- 1-2 teaspoons finely grated lemon zest
- 1 ½ teaspoons pure vanilla extract
- 1 ⅔ cups blueberries
- Maple syrup, for serving
Instructions
1. Preheat and Prep
Begin by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly and set it aside. This will ensure that your pancake casserole doesn’t stick to the pan and slides out effortlessly when ready to serve.
2. Make the Crumb Topping
In a medium bowl, whisk together the flour, light brown sugar, granulated sugar, cinnamon, and salt. Once combined, stir in the melted butter until the mixture forms a crumbly consistency. Place the bowl in the refrigerator to chill while you prepare the pancake batter. This chilling step helps firm up the topping, giving it that irresistible crunch once baked.
3. Prepare the Pancake Batter
In a large bowl, combine the flour, sugar, salt, baking powder, and baking soda. In a separate bowl, whisk together the eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract until everything is well combined. Don’t worry if the butter clumps due to cold ingredients—that’s perfectly fine! Gently fold the wet ingredients into the dry ingredients using a spatula until just mixed. The batter should be slightly lumpy; avoid overmixing to keep the pancakes light and fluffy.
4. Assemble the Casserole
Pour the pancake batter evenly into your prepared baking dish. Scatter the blueberries over the batter, ensuring even distribution for bursts of fruit in every bite. Retrieve the crumb topping from the fridge and sprinkle it generously over the blueberries and batter.
5. Bake
Bake the casserole in the preheated oven for 35-45 minutes, or until the top is puffed up and lightly golden brown. Test the center with a toothpick or skewer to ensure it’s fully cooked through. The aroma filling your kitchen will be a perfect cue that it’s almost ready!
6. Serve
Serve the casserole warm, straight from the oven, with a generous drizzle of maple syrup. Each slice will be a perfect combination of fluffy pancakes, sweet blueberries, and crunchy crumb topping.
Tips for Success
- Batter Texture: Remember, a slightly lumpy batter is your friend! This ensures your pancakes stay light and airy.
- Fresh or Frozen Blueberries: You can use either fresh or frozen blueberries in this recipe. If using frozen, there’s no need to thaw them first.
- Make Ahead: You can prep the batter and crumb topping the night before and assemble it in the morning for a quick and easy breakfast.
Recipe Details
- Prep Time: 15 minutes
- Cooking Time: 35-45 minutes
- Total Time: 50-60 minutes
- Servings: 8
- Calories: 320 kcal per serving
This Blueberry Buttermilk Pancake Casserole is a wonderful way to enjoy pancakes without the hassle of flipping. It’s great for a weekend treat or special breakfast gathering, and it’ll have everyone asking for seconds!
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Blueberry Buttermilk Pancake Casserole
- Total Time: 50-60 minutes
- Yield: 8 1x
Description
If you’re a fan of fluffy pancakes but want to make breakfast easier, this Blueberry Buttermilk Pancake Casserole is the solution. It combines the comforting flavors of buttermilk pancakes with bursts of juicy blueberries and a delightful crumb topping. Baking it in a casserole dish makes it perfect for feeding a crowd, and you get all the flavor of pancakes with minimal effort.
Ingredients
Crumb Topping:
½ cup flour
3 tablespoons light brown sugar
2 tablespoons granulated sugar
½ teaspoon cinnamon
¼ teaspoon salt
4 tablespoons unsalted butter, melted
Pancake:
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 or your preference)
4 tablespoons unsalted butter, melted
1–2 teaspoons finely grated lemon zest
1 ½ teaspoons pure vanilla extract
1 ⅔ cups blueberries
Maple syrup, for serving
Instructions
Preheat and Prep: Preheat oven to 350°F (175°C). Thoroughly grease a 9×13 inch baking dish and set aside.
Crumb Topping: In a medium bowl, mix together flour, light brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter until well combined. Cover and refrigerate while you prepare the pancake batter.
Pancake Batter: In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. In a separate bowl, whisk the eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract until combined. (Note: The butter may clump due to cold ingredients—that’s okay!) Gently combine the wet ingredients into the dry ingredients using a spatula until just mixed. The batter will be slightly lumpy; avoid overmixing.
Assemble: Pour the pancake batter into the prepared baking dish, spreading it evenly. Sprinkle the blueberries over the top. Retrieve the crumb topping from the fridge and sprinkle it evenly over the blueberries and batter.
Bake: Bake the casserole for 35-45 minutes, or until the top is puffed and lightly golden brown. Check the center for doneness with a toothpick or skewer.
Serve: Serve warm, drizzled with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
Nutrition
- Calories: 320