Buttermilk Pancake Casserole

 

Ingredients

Crumb Topping:

• ½ cup flour
• 3 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 4 tablespoons unsalted butter, melted

Pancake:

• 2 ½ cups all-purpose flour (see note)
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 large eggs
• 2 cups buttermilk
• ½ cup milk (skim milk works fine)
• 4 tablespoons unsalted butter, melted
• 1-2 teaspoons finely grated lemon zest
• 1 ½ teaspoons pure vanilla extract
• 1 ⅔ cups blueberries
• Maple syrup, for serving

Instructions

1. Preparation:

   • Preheat oven to 350°F. Grease a 9x13 baking dish thoroughly and set aside.

2. Crumb Topping:

   • In a medium bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt. Add melted butter and stir until fully mixed. Cover and refrigerate while preparing the pancake batter.

3. Pancake Batter:

   • In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
4. • In a separate bowl, whisk eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract until well combined. The butter may clump due to cold ingredients—this is normal.