Let's Have Brunch - Blueberry Buttermilk Pancake Casserole

 From Allison at celebratingsweets.com , this recipe is one of the easiest and delicious "pancakes" that you will ever have. It is a thick and fluffy pancake casserole that is filled with blueberries and topped with brown sugar crumbs. From prep to the table in just over an hour, it is great for your family weekend breakfast, or for a Sunday brunch with friends. It does make a 9x13 dish, so I cut the recipe in half for the two of us and it was delicious!

Blueberry Buttermilk Pancake Casserole
Serves 12
Crumb Topping:
1/2 cup flour
3 tablespoons light brown sugar
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

Casserole:
2-1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
2 cups buttermilk** See note below
1/2 cup milk
4 tablespoons unsalted butter, melted
finely grated zest of 1 small lemon
1-1/2 teaspoons vanilla extract
1-2/3 cups blueberries (I used frozen unthawed)
maple syrup for serving

** If you do not have buttermilk, add 2 tablespoons white vinegar to the 2 cups of milk. Let sit for 10 minutes and it will begin to curdle and thicken slightly.

  1. Preheat oven to 350 degrees F. Thoroughly grease a 9x13 baking dish and set aside.
  2. Prepare crumb topping: in medium bowl combine flour, sugars, cinnamon, and salt. Add melted butter and stir until fully incorporated. Cover and refrigerate while you prepare the batter.
  3. In a large bowl, combine flour, sugar, salt, baking powder, and baking soda.
  4. 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 - this is okay). 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 overmix.
  5. Pour the batter into the greased baking dish. Sprinkle the blueberries over the top. Remove the crumb topping from the refrigerator and crumble over the top of the blueberries and batter. Bake for about 35-45 minutes, until puffed and light golden brown. Serve warm with maple syrup.


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