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Blueberry Pancake Casserole

BakedBreakfast & BrunchCrunchyFruitHeartyHotKid-FriendlyMildOvenPotluckPrep-AheadSweetVegetarian
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!
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

  • In a large bowl, whisk 2 cups of the flour, 2 tablespoons of the granulated sugar, and 1/2 teaspoon of the kosher salt.
  • 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.
  • Refrigerate the batter until ready to use, at least 30 minutes and up to overnight.
  • Arrange a rack in the middle of the oven.
  • Preheat the oven to 350 degrees F.
  • Coat a 9x13-inch baking dish with cooking spray.
  • Whisk 1/2 cup of the flour, the baking powder, and the baking soda together in a small bowl.
  • Fold the flour mixture into the batter until just combined.
  • Pour the batter mixture into the prepared baking dish.
  • Sprinkle evenly with the blueberries.
  • 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.
  • 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.
  • Sprinkle the streusel over the casserole evenly.
  • 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.
  • Remove the casserole from the oven and allow it to cool for 5 minutes.
  • Serve!
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