BLUEBERRY BUTTERMILK PANCAKE CASSEROLE

Thick and fluffy casserole filled with fresh blueberries and topped with a brown sugar crumble. The easiest and tastiest “pancake” you’ll ever eat!

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!

INGREDIENTS :

CRUMB TOPPING:

• 1/2 cup flour
• 3 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 4 tablespoons chilled unsalted butter cut into cubes

CASSEROLE:

• 2 1/2 cups all purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 eggs
• 2 cups buttermilk
• 1/2 cup milk I used skim milk
• 4 tablespoons unsalted butter melted
• finely grated zest of 1 small lemon
• 1 1/2 teaspoons pure vanilla extract
• 1 2/3 cups blueberries

INSTRUCTIONS :

1. Preheat oven to 350°F. Thoroughly grease a 9x13 baking dish and set aside.
2. 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.
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full recipes: celebratingsweets.com

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