Breakfast & Brunch

Blueberry Pancake Casserole


Posted: April 6

Time: 1 hour 25 minutes

Yield: 10 servings

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Blueberry Pancake Casserole essentially combines pancakes and coffee cake to make a breakfast treat unlike any other. The texture is fluffy, like the best pancakes fresh off the griddle, with an added buttery crunch from the sweet cinnamon streusel. Light, airy, sweet, and filled with the tart fruitiness of blueberries, Blueberry Pancake Casserole is like a short stack in every slice. This is a breakfast indulgence that you'll be craving constantly!


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 milk, whole or 2%
4 tablespoons unsalted butter, melted and cooled
zest of 1 medium lemon, finely grated
1 tablespoon lemon juice, freshly squeezed
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups fresh blueberries
For the streusel:
1/2 cup all-purpose flour
3 tablespoons brown sugar, packed
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, cubed

Directions

Step 1

Whisk 2 cups flour, 2 tablespoons granulated sugar, and 1/2 teaspoon kosher salt in a large bowl.

Step 2

Add the eggs, buttermilk, milk, 4 tablespoons melted butter, lemon zest, and lemon juice, stirring until just barely combined. The batter should be lumpy.

Step 3

Refrigerate the batter at least until ready to use and up to overnight.

Step 4

Arrange a rack in the middle of the oven.

Step 5

Preheat the oven to 350 degrees F.

Step 6

Coat a 9x13-inch baking dish with cooking spray.

Step 7

Whisk together 1/2 cup flour with the baking powder and baking soda in a small bowl.

Step 8

Fold the mixture into the batter until just combined.

Step 9

Pour the batter mixture into the prepared baking dish.

Step 10

Sprinkle evenly with the blueberries.

Step 11

Whisk together the remaining flour, brown sugar, remaining granulated sugar, cinnamon, and remaining kosher salt in a small bowl.

Step 12

Add the cubed butter and, using a fork or your fingers, mix until the mixture is well-combined and crumbly. Try to keep the butter as cold as possible.

Step 13

Sprinkle the streusel over the casserole evenly.

Step 14

Bake until the casserole is golden-brown, the casserole starts to pull away from the sides of the dish, and the top springs back gently when touched, about 45-50 minutes.

Step 15

Remove the casserole from the oven and allow it to cool for 5 minutes.

Step 16

Serve!


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