Blueberry Pancake Casserole
Time: 1 hour 25 minutes
Yield: 10 servings
About
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
- 1 medium lemon, zested
- 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 -In a large bowl, whisk 2 cups of the flour, 2 tablespoons of the granulated sugar, and 1/2 teaspoon of the kosher salt.
Step 2 -Add the eggs, the buttermilk, the milk, 4 tablespoons of the melted butter, the lemon zest, and the lemon juice, stirring until just barely combined. The batter should be lumpy.
Step 3 -Refrigerate the batter until ready to use, at least 30 minutes 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 1/2 cup of the flour, the baking powder, and the baking soda together in a small bowl.
Step 8 -Fold the flour 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 1/2 cup of the flour, the brown sugar, the remaining granulated sugar, the cinnamon, and the remaining kosher salt in a small bowl.
Step 12 -Add the remaining cold cubed butter and using a fork or your fingers, mix until the butter 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!
