Blueberry Pancake Casserole is a breakfast treat with all the goodness of pancakes and the toppings are built right in!
The recipe for Blueberry Pancake Casserole came about out of necessity. I hate to admit it, but I am terrible at making pancakes the old fashioned way. I have no idea why but trust me when I say that every attempt I’ve made has resulted in pancakes that are less than stellar. So! Luckily for me, the creation of Blueberry Pancake Casserole was brought to my attention courtesy of Pinterest. Celeberatingsweets.com deserves proper credit for the inspiration behind the creation of this recipe. I have made some modifications to the original recipe with the hopes that you will enjoy mine as much as I enjoyed theirs!
I love that the casserole is not too sweet. There are only 2 tbsp of sugar! There is plenty of sweetness to go around, however, so don’t worry about that! The topping will more than make up for any lack of sweetness you may experience in the casserole. For a final burst of sugary goodness, you can also add a little syrup for a real pancake feel. So, without further ado, here is the recipe for Blueberry Pancake Casserole.
Blueberry Pancake Casserole is a delicious breakfast treat with great pancake taste and the toppings built right in!
- 1 Cup Flour
- 1/3 Cup Butter, melted
- 1/4 Cup Sugar
- 1/4 Cup Brown Sugar
- 1/2 Tsp Cinnamon
- Pinch Salt
- 2 1/2 Cups Flour
- 2 Tbsp Sugar
- 1/2 Tsp Salt
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 2 Large Eggs
- 2 Cups Buttermilk
- 1/2 Cup Milk
- 4 Tbsp Butter, melted
- 1 Tbsp Lemon Zest
- 1 1/2 Tsp Vanilla Extract
- 2 Cups Blueberries Fresh or Frozen
In a medium bow, whisk together sugars, cinnamon, butter and salt. Add in flour and stir with a spatula until the mix is well combined. Place in the refrigerator until ready to add to the top of the casserole.
Preheat the oven to 375 degrees. Spray a 9"x 13" baking pan with vegetable spray and set aside. In a large bowl, combine flour, sugar, salt, baking powder, and baking soda. In a separate bowl, combine eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract. Whisk wet ingredients until well combined. Fold in wet ingredients to the dry and only mix until it is combined. It is important to not over mix. The batter will be lumpy, and that's okay! Pour the batter into the greased baking dish. Sprinkle the blueberries over the top. Remove the crumb topping from the fridge and crumble over the top of the blueberries and batter. Bake for about 45 minutes, until light golden brown and the edges begin to pull away from the side of the baking dish. Serve warm with the syrup of your choice.
A very important tip that I would like to pass on to you is to be sure that you use buttermilk in this recipe. I made the mistake of using milk the second time I tried this as I was out of buttermilk. While the Blueberry Pancake Casserole tasted perfectly fine this way, the aesthetics just were not there. The casserole was not as fluffy as when I had made it with buttermilk. So, that is just a little tip I wanted to let you know about.
This recipe can be prepared the night before, though I don’t know that I would add the blueberries or the crumb topping until you are ready to put the casserole in the oven. Blueberries have a tendency to turn everything blue, so I think I would leave their addition to the last minute. If you decide to use frozen blueberries, these have even more of a tendency to run, more so than fresh blueberries will. The casserole can be covered with foil and refrigerated overnight. Be sure to remove the foil before placing in the oven. It should be baked without any foil to allow it to become a nice, golden colour.
I love serving “pancakes” this way. The whole process is a lot less labour-intensive. Once the Blueberry Pancake Casserole is prepared and ready to bake, you can sit and relax. There is no need to stand, flipping pancakes like you would with the traditional type. The added bonus to this casserole is the delicious crumb topping which is not something you would get with regular pancakes.
Finally, here is another picture of Blueberry Pancake Casserole that has a different recipe for crumb topping than what I have included here. It was still tasty, but I do prefer the recipe I have for crumb topping to this one. My recipe is a little more decadent I think!