BLUEBERRY BUTTERMILK PANCAKE CASSEROLE
Meet your new favorite breakfast – a thick and fluffy buttermilk “pancake” topped with blueberries and a brown sugar crumble.
This is one of my most popular recipes, and for good reason. This recipe is easy, it feeds a crowd, it reheats well and it is ABSOLUTELY DELICIOUS! When I am hosting guests for breakfast or brunch I almost always make this Pancake Casserole. It comes out perfect every time, and it’s always met with rave reviews.
If you’ve ever wanted a way to get blueberry pancakes on the breakfast table without feeling like a short-order cook, this casserole has you covered. It cooks up light and fluffy, with a very subtle sweetness, just like you’d expect from buttermilk pancakes. The sweet factor comes from the fresh blueberries and chunky cinnamon streusel that dots the top of the casserole. Whether you serve it hot and fresh from the oven, gently warmed, or even chilled as leftovers, be prepared for rave reviews.
This is my secret-weapon breakfast anytime my husband and I have overnight guests or I’m cooking breakfast for a group. It’s my way of getting pancakes on the table so everyone can eat at the same time, without having to spend too much time in the kitchen.
This Pancake Casserole is essentially a big batch of buttermilk pancake batter flavored with vanilla and a touch of lemon zest. Rather than using the batter for individual pancakes (and standing at the stove and flipping, flipping, flipping…), the batter gets poured into a casserole dish, topped with blueberries and brown sugar crumble, and BAKED in the oven!
The casserole is fluffy and tender, the topping is crumbly and sweet, and the blueberries impart little pops of freshness. It’s kind of like a pancake-coffee cake hybrid (and it literally cannot get into my mouth fast enough).
Get a Head Start on Breakfast
Who doesn’t love getting a head start on breakfast? With the exception of a few dry ingredients and the blueberries, which get added right before baking, you can prepare the casserole at night, add it to your baking dish, cover, and stash it away in the fridge until you’re ready to get going in the morning. You can even prep the streusel topping ahead of time. If you prefer to tackle this casserole first thing in the morning and bake it immediately, that approach also works.
Ingredients
Directions
This is one of my most popular recipes, and for good reason. This recipe is easy, it feeds a crowd, it reheats well and it is ABSOLUTELY DELICIOUS! When I am hosting guests for breakfast or brunch I almost always make this Pancake Casserole. It comes out perfect every time, and it’s always met with rave reviews.
If you’ve ever wanted a way to get blueberry pancakes on the breakfast table without feeling like a short-order cook, this casserole has you covered. It cooks up light and fluffy, with a very subtle sweetness, just like you’d expect from buttermilk pancakes. The sweet factor comes from the fresh blueberries and chunky cinnamon streusel that dots the top of the casserole. Whether you serve it hot and fresh from the oven, gently warmed, or even chilled as leftovers, be prepared for rave reviews.
This is my secret-weapon breakfast anytime my husband and I have overnight guests or I’m cooking breakfast for a group. It’s my way of getting pancakes on the table so everyone can eat at the same time, without having to spend too much time in the kitchen.
This Pancake Casserole is essentially a big batch of buttermilk pancake batter flavored with vanilla and a touch of lemon zest. Rather than using the batter for individual pancakes (and standing at the stove and flipping, flipping, flipping…), the batter gets poured into a casserole dish, topped with blueberries and brown sugar crumble, and BAKED in the oven!
The casserole is fluffy and tender, the topping is crumbly and sweet, and the blueberries impart little pops of freshness. It’s kind of like a pancake-coffee cake hybrid (and it literally cannot get into my mouth fast enough).
Get a Head Start on Breakfast
Who doesn’t love getting a head start on breakfast? With the exception of a few dry ingredients and the blueberries, which get added right before baking, you can prepare the casserole at night, add it to your baking dish, cover, and stash it away in the fridge until you’re ready to get going in the morning. You can even prep the streusel topping ahead of time. If you prefer to tackle this casserole first thing in the morning and bake it immediately, that approach also works.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 21/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/4 cup melted unsalted butter, plus some for frying
- 1 cup blueberries, fresh or frozen
- Serving suggestions: whipped cream and maple syrup.
Directions
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
- Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
- Serve with a dollop of whipped cream and maple syrup.