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Blueberry Pancake Casserole

I saw this casserole on the Kitchn,and I had to try it. Their rationale, that you can put blueberry pancakes on the table without slaving over a stove, sounded great to me. The Kitchn recommends that you serve it with maple syrup, and I must say that it does taste great that way. However, we also tried it without syrup, and that tasted pretty darn good too! I brought this casserole to a potluck, and everyone loved it. I hope your friends and family enjoy it as much as mine did.

Ingredients for the casserole:

2 1/2 cups all-purpose flour, divided
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
2 large eggs, lightly beaten
2 cups buttermilk
1/2 cup whole or 2% milk
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
Finely grated zest from 1 medium lemon
1 tablespoon freshly squeezed lemon juice
Cooking spray
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups fresh blueberries

Ingredients for the streusel:

1/2 cup all-purpose flour
3 tablespoons packed brown sugar
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, cubed

Directions for the casserole:

Whisk 2 cups of the flour, sugar, and salt together in a large bowl.

Add the eggs, buttermilk, milk, melted butter, lemon juice, and zest. Stir until just barely combined. Do not overmix — the batter will be lumpy. At this point, you can store the batter in the fridge overnight or you can make the casserole right away. (If you make it a day ahead, you can also make the steusel a day ahead and store in the fridge.)

When you are ready to make the casserole, go to the next step.

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9×13-inch baking dish with cooking spray.

Whisk together the remaining 1/2 cup flour, baking powder, and baking soda in a small bowl. Fold the mixture into the buttermilk mixture until just combined. Pour into the prepared baking dish.

Sprinkle evenly with the blueberries. Set aside.

Directions for the streusel: 

Whisk together the flour, sugars, cinnamon, and salt in a small bowl.

Add the butter and use a fork or your fingers to work the ingredients together until well-combined and crumbly.

Sprinkle it evenly over the casserole.

Bake until golden-brown, the casserole starts to pull away from the sides of the dish, and the top springs back gently when touched, about 45 to 50 minutes. Remove from the oven and cool for about 5 minutes before serving.

Blueberry Pancake Casserole
Author: 
Recipe type: Breakfast
 
I saw this casserole on the Kitchn,and I had to try it. Their rationale, that you can put blueberry pancakes on the table without slaving over a stove, sounded great to me. The Kitchn recommends that you serve it with maple syrup, and I must say that it does taste great that way. However, we also tried it without syrup, and that tasted pretty darn good too! I brought this casserole to a potluck, and everyone loved it. I hope your friends and family enjoy it as much as mine did.
Ingredients
  • Ingredients for the casserole:
  • 2½ cups all-purpose flour, divided
  • 2 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 2 large eggs, lightly beaten
  • 2 cups buttermilk
  • ½ cup whole or 2% milk
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
  • Finely grated zest from 1 medium lemon
  • 1 tablespoon freshly squeezed lemon juice
  • Cooking spray
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ cups fresh blueberries
  • Ingredients for the streusel:
  • ½ cup all-purpose flour
  • 3 tablespoons packed brown sugar
  • 3 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, cubed
Instructions
  1. Directions for the casserole:
  2. Whisk 2 cups of the flour, sugar, and salt together in a large bowl.
  3. Add the eggs, buttermilk, milk, melted butter, lemon juice, and zest. Stir until just barely combined. Do not overmix — the batter will be lumpy. At this point, you can store the batter in the fridge overnight or you can make the casserole right away. (If you make it a day ahead, you can also make the steusel a day ahead and store in the fridge.)
  4. When you are ready to make the casserole, go to the next step.
  5. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with cooking spray.
  6. Whisk together the remaining ½ cup flour, baking powder, and baking soda in a small bowl. Fold the mixture into the buttermilk mixture until just combined. Pour into the prepared baking dish.
  7. Sprinkle evenly with the blueberries. Set aside.
  8. Directions for the streusel:
  9. Whisk together the flour, sugars, cinnamon, and salt in a small bowl.
  10. Add the butter and use a fork or your fingers to work the ingredients together until well-combined and crumbly.
  11. Sprinkle it evenly over the casserole.
  12. Bake until golden-brown, the casserole starts to pull away from the sides of the dish, and the top springs back gently when touched, about 45 to 50 minutes. Remove from the oven and cool for about 5 minutes before serving.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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