Blueberry Pancake Casserole
Blueberry pancake casserole: a buttermilk pancake batter with blueberries baked in a 9x13 dish under more blueberries and a brown sugar cinnamon crumb topping at 350°F until golden and 165°F, rested before cutting. Serves 12.
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Ingredients
- 1/2 cup all-purpose flour for the crumb topping; spooned and leveled
- 1/2 cup light brown sugar for the crumb topping
- 1/2 teaspoon ground cinnamon for the crumb topping
- 1/4 cup butter for the crumb topping; melted and slightly cooled
- 2 1/2 cups all-purpose flour for the batter; spooned and leveled
- 2 tablespoons granulated sugar for the batter
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs room temperature
- 2 1/2 cups buttermilk room temperature
- 1 teaspoon lemon zest grated; optional
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter for the batter; melted and slightly cooled
- 16 ounces fresh blueberries divided: one quarter folded into the batter, the rest scattered on top
Instructions
- Heat the oven to 350°F. Generously spray a 9x13-inch baking dish with non-stick spray and set it aside.
- In a small bowl whisk together 1/2 cup flour, the brown sugar and the cinnamon. Add the 1/4 cup melted butter and mix again. The mixture should look like large grains of chunky wet sand.
- Place the crumb topping in the freezer for 15 minutes while you make the batter.
- In a large bowl stir together 2 1/2 cups flour, the granulated sugar, salt, baking powder and baking soda with a whisk or fork.
- In a separate bowl gently whisk together the eggs, buttermilk, lemon zest and vanilla.
- Add the egg mixture to the flour mixture, then add the 1/4 cup melted unsalted butter and combine again. Do not overmix; the batter can still be a little lumpy.
- Fold in one quarter of the blueberries and mix a few times until no dry spots remain. Pour the batter into the greased baking dish.
- Scatter the remaining blueberries over the batter.
- Re-stir the chilled crumb topping with a heavy-duty fork and sprinkle it over the casserole. It will not fully cover the blueberries, and that is what you want.
- Bake at 350°F for 38 to 45 minutes, until the top is golden brown, a toothpick inserted into the center comes out clean and the center reaches 165°F on a food thermometer.
- Let the casserole sit for 10 to 15 minutes before cutting. Serve warm with butter, pancake syrup or whipped cream.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 291kcalCarbohydrates: 43.2gProtein: 6.3gFat: 10.6gSodium: 302mgFiber: 1.8gSugar: 17.4g
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