Description
A family-friendly breakfast casserole that combines the best of fluffy buttermilk pancakes with juicy blueberries and a cinnamon crumb topping. Perfect for holiday mornings, brunch gatherings, or meal prep.
Ingredients
Crumb Topping
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- ½ cup all-purpose flour
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- 3 tablespoons light brown sugar
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- 2 tablespoons granulated sugar
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- ½ teaspoon ground cinnamon
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- ¼ teaspoon salt
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- 4 tablespoons unsalted butter, melted
Pancake Casserole
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- 2 ½ cups all-purpose flour
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- 2 tablespoons granulated sugar
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- ½ teaspoon salt
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- 1 teaspoon baking powder
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- 1 teaspoon baking soda
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- 2 large eggs
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- 2 cups buttermilk
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- ½ cup milk
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- 4 tablespoons unsalted butter, melted
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- 1-2 teaspoons finely grated lemon zest
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- 1 ½ teaspoons vanilla extract
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- 1 ⅔ cups blueberries (fresh or frozen)
Instructions
Grease your pan with butter, not cooking spray. Butter tastes better.
Mix flour, both sugars, cinnamon, and salt in a bowl. Pour in melted butter and stir with a fork until it looks like wet sand. Put this in the fridge while you make the batter so it stays cold.
Whisk together flour, sugar, salt, baking powder, and baking soda. Make sure there are no lumps.
Beat the eggs first, then add buttermilk, regular milk, melted butter, lemon zest, and vanilla. Mix until smooth.
Stir gently with a spoon or spatula until just combined. It should look lumpy. Don’t overmix or you’ll get tough pancakes.
Sprinkle the blueberries on top. They’ll sink a little which is perfect. Take the crumb topping out of the fridge and crumble it over everything.
Bake for 35 to 45 minutes until the top is golden brown and springs back when you touch it lightly. A toothpick stuck in the middle should come out clean or with just a few moist crumbs.
I know it’s hard to wait but it needs to set up or it’ll fall apart when you serve it.
Notes
Keep berries frozen if using frozen ones. Room temperature eggs mix better but warm them in hot water if you forgot. Fresh baking powder is crucial – old stuff won’t lift properly. Line with parchment paper for easy cleanup. Cool melted butter slightly so it doesn’t scramble the eggs.
Don’t open the oven door for the first 30 minutes. It needs that steady heat to puff up properly. Opening the door lets cold air in and can make it sink.
If you want extra crispy edges, butter the sides of the pan really well. The batter will climb up the sides a little and get golden and crispy there.
You can tell it’s done when the top springs back lightly when touched and the edges start pulling away from the sides of the pan slightly.
Let it rest the full 10 minutes before cutting. It’s still cooking from residual heat during this time and will set up properly.
Cut with a sharp knife in clean strokes. Don’t saw back and forth or you’ll make a mess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American