Blueberry Buttermilk Pancake Casserole 

This Blueberry Buttermilk Pancake Casserole is a delightful twist on traditional pancakes, offering a fluffy, baked version that's perfect for feeding a crowd. Infused with fresh blueberries and topped with a sweet, cinnamon crumble, it's a comforting dish ideal for brunches, holiday mornings, or meal prepping. The casserole reheats beautifully, making it a convenient choice for busy mornings. 

Ingredients

Crumb Topping:

• ½ cup all-purpose flour

• 3 tablespoons light brown sugar

• 2 tablespoons granulated sugar

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• 4 tablespoons unsalted butter, melted

Pancake Casserole:

• 2½ 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 whole)

• 4 tablespoons unsalted butter, melted

• 1–2 teaspoons finely grated lemon zest

• 1½ teaspoons pure vanilla extract

• 1⅔ cups fresh or frozen blueberries

• Maple syrup, for serving

Directions

1. Prepare Crumb Topping: In a medium bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt. Add melted butter and stir until fully incorporated. Cover and refrigerate while you prepare the pancake batter.

2. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.

3. Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, salt, baking powder, and baking soda.

4. Mix Wet Ingredients: In a separate bowl, whisk together eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract until well combined.

5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be lumpy; do not overmix.

6. Assemble Casserole: Pour the batter into the prepared baking dish. Sprinkle blueberries evenly over the top. Remove the crumb topping from the refrigerator and crumble it over the blueberries and batter.

7. Bake: Bake for 35–45 minutes, until the casserole is puffed and light golden brown. Check the center for doneness.

8. Serve: Serve warm topped with maple syrup.

Nutritional Information (per serving)

• Calories: Approximately 260 kcal

• Carbohydrates: 36 g

• Protein: 6 g

• Fat: 10 g

• Saturated Fat: 5 g

• Cholesterol: 52 mg

• Sodium: 329 mg

• Potassium: 165 mg

• Fiber: 1 g

• Sugar: 11 g

• Vitamin A: 370 IU

• Vitamin C: 2 mg

• Calcium: 87 mg

• Iron: 1.7 mg