Blueberry Buttermilk Pancake Casserole
I hereby declare this my favorite breakfast item. Actually, let’s call it a tie between this and my Brown Sugar Banana French Toast Casserole. Oh, and my Cinnamon Vanilla French Toast Casserole. OK, just give me all the sugary breakfast carbs. Don’t make me choose. This Pancake Casserole is essentially a big batch of buttermilk pancake batter flavored with vanilla and a touch of lemon zest.
Rather than using the batter for individual pancakes (and standing at the stove and flipping, flipping, flipping…), the batter gets poured into a casserole dish, topped with blueberries and brown sugar crumble, and BAKED in the oven! The casserole is fluffy and tender, the topping is crumbly and sweet, and the blueberries impart little pops of fresh flavor.
Serve it with a drizzle of warm maple syrup and watch it disappear. This recipe is always met with rave reviews! So, here’s plan: Invite over some friends and family, place this casserole in the oven, pour some coffee (or mimosas!) and enjoy an easy and beautiful meal together. Breakfast just got 100 times better.
Psst: If you absolutely LOVE blueberries (like my family does), you can top this Pancake Casserole with Blueberry Sauce. NEVER MISS A RECIPE! Preheat oven to 350°F. Thoroughly grease a 9x13 baking dish and set aside. Prepare crumb topping: In a medium bowl combine flour, sugars, cinnamon, and salt. Add butter and use your fingers to work the butter into the dry ingredients until it resembles wet sand.
The butter pieces should be pea sized or smaller. Cover and refrigerate while you prepare the batter. 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. Add wet ingredients to the dry ingredients an use a rubber spatula to stir until combined. The batter will be lumpy; do not over mix.
Pour the batter into the greased baking dish. Sprinkle the blueberries over the top. Remove the crumb topping from the fridge and use your fingers to press pieces together 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 maple syrup.
Don’t forget to enter my Bob’s Red Mill Giveaway! There are lots of great products to try and as promised, today I will share the recipe for the delicious pancakes using Bob’s Coconut flour (one of the items in the giveaway pack). I can’t believe I have never experimented with coconut flour, but boy am I in love! The recipe only uses 1/3 cup of it, yet I was shocked at how the coconut really stands out.
Since I don’t have a problem with gluten I substituted white whole wheat flour for the rice flour. The first thing out of the kids mouths after taking a bite “Mmmmmm! Coconut flour is great for gluten free baking. It is very high in fiber, lower in carbohydrates and provides a rich flavor and texture to baked goods. I wonder if this would be as good using the vegan pancake recipe, It’s worth a try for the coconutty flavor is heavenly. Make sure to read the cook’s notes on how to make these gluten free.
There is also a gluten free vanilla almond sugar cookie recipe on the package which is probably amazing. I hope if you don’t win the giveaway, you make sure to buys some of this delicious flour! 1. Mix dry ingredients in a medium bowl. 2. Add oil, eggs and buttermilk blending with a whisk until just blended. Add a few splashes of regular milk to thin it out (batter will still be thicker than normal even after adding extra milk). 3. Pour pancake batter onto a hot griddle sprayed with cooking spray.
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