Blueberry Pancake Casserole
This Blueberry Pancake Casserole is thick and fluffy, has lots of blueberries, and a perfect sugary crumble on top. Add some maple syrup for serving, and you will have yourself an amazing breakfast!
I don’t know about you, but I am not a fan of flipping pancakes. It’s messy and takes forever – it’s simply no fun for me. That’s why I love this Blueberry Pancake Casserole. It’s whipped up quickly, mess-free, AND incredibly delicious! Another plus is that I can do so much while it is in the oven since I don’t have to be glued to the stove, flipping a pancake every few minutes.
I’ve been making this casserole for many years for weekend brunch buffets, if we have overnight guests, or simply for a family weekend breakfast. It is always a big hit!
Sometimes I add this Blueberry Vanilla Preserves to my slice to give it an extra little sweet kick and I almost always have a nice cup of tea along with it!
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Can I add different fruit?
Yes, you definitely can. I have tried it with a berry blend, with just raspberries, cherries, peaches, you name it. It will be delicious with about any fruit. If the fruit you would like to add to this casserole is not in season, it’s perfectly fine to use frozen fruit. You will have to adjust the baking time slightly; it will take a few minutes longer to bake with frozen fruit.
Add some Maple Syrup for serving
Pancakes wouldn’t be complete without some maple syrup, and neither would this casserole. So, pour some of that brown gold over your slice to bring this breakfast over the top! I absolutely love this specific maple syrup. It has such an amazing and strong flavor! The best maple syrup in my eyes!
E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Blueberry Pancake Casserole. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
You might also like the following:
Homemade Yogurt (with yogurt maker)
Blueberry Pancake Casserole
Ingredients
For crumble topping:
- 80 g All-purpose flour
- 30 g Dark brown sugar
- 30 g Granulated sugar
- ½ tsp Ground cinnamon
- ½ tsp Salt
- 60 g Butter unsalted
For the batter:
- 430 g All-purpose flour
- 30 g Granulated sugar
- ½ tsp Salt
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 Orange zest
- 500 ml Buttermilk
- 100 ml Orange juice
- 60 g Butter unsalted
- 1½ tsp Vanilla Extract
- 2 Eggs
- 250 g Blueberries fresh
For serving:
Instructions
For the crumble topping:
- Combine the flour, dark brown sugar, granulated sugar, cinnamon, and salt in a small bowl.
- Melt the butter and pour it into the dry ingredients. Mix well until the mixture is nice and crumbly, then place it in the fridge.
For the batter:
- Preheat the oven to 350°F or 180°C and grease a 9×13 baking dish.
- Add the flour, granulated sugar, salt, baking powder, baking soda, and orange zest into a large mixing bowl.
- In a medium-size mixing bowl, add the buttermilk, orange juice, butter, vanilla extract, and eggs and whisk well.
- Pour the dry ingredients into the wet ingredients and combine them with a wooden spoon. The mixture will be lumpy, and that is ok! Don’t over mix the batter!!
- Pour the batter into the greased baking dish and spread it out evenly.
- Sprinkle the fresh blueberries on top, then take the sugar crumble out of the fridge and crumble over the blueberries and the batter.
- Bake for 45-50 minutes or until golden brown.
- Serve warm with maple syrup!
