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!
Equipment
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:
- Maple syrup
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 9x13 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!
Notes
➙ You can freeze the baked casserole for 1-2 months. To thaw, take it out the night before or a couple of hours before you need it. Then, warm it up in the oven or the microwave.
➙ You can substitute fresh fruit with frozen; adjust the baking time (it will take a few minutes longer in the oven).