Buttermilk & Blueberry Pancake Bake – Wake up to the heavenly aroma of our Buttermilk & Blueberry Pancake Bake. A dreamy dish. Perfect for leisurely breakfasts. Or upscale brunches. Infused with the tangy sweetness of buttermilk. And bursting with juicy blueberries. This pancake bake. Simplifies morning routines. While elevating your meal. To a gourmet experience. Ideal for both quick family breakfasts. And special occasion brunches. This dish combines. The classic flavors of fluffy pancakes. With the convenience of a one-pan bake.
The first time I baked this for my family. It was a chilly Sunday morning. The kind that begs. For something special. On the breakfast table. As the scent of cinnamon. And blueberries wafted through our home. It drew my husband. And child. To the kitchen. With sleepy smiles. Watching it puff up in the oven. And then dishing out warm, crumbly slices. That melted our hearts. This recipe quickly became. Our family’s beloved weekend tradition.
What makes this Buttermilk & Blueberry Pancake Bake truly stands out?
This Buttermilk & Blueberry Pancake Bake stands out. For its ease. And elegance. By combining the classic flavors of pancakes. With the practicality of a casserole. It allows you to enjoy. A gourmet-quality breakfast. Without the fuss. Of flipping pancakes. Versatile. And customizable. It accommodates any kind of berries you have. And can be prepared ahead. Making your mornings. As smooth as possible. Whether it’s a lazy weekend. Or a festive brunch. This dish promises. To impress. With minimal effort.
What You Need To Make This Buttermilk & Blueberry Pancake Bake Recipe?
All-Purpose Flour: This is your pancake base. You can switch it up with whole wheat flour. For a healthier option. Without losing the great texture.
Buttermilk: The key to achieving that delightful fluffiness in your pancake bake. Buttermilk adds a nice tang. To balance the sweet flavors.
Lemon Zest: A touch of lemon zest brings a fresh, zesty flavor. That really makes the dish pop. Enhancing the overall taste.
Blueberries: You can use either fresh. Or frozen blueberries. They add beautiful bursts of sweetness. And color to the bake.
Maple Syrup: Drizzle maple syrup. Over the finished bake. For an extra touch of sweetness. That pairs perfectly with the buttery. And fruity flavors.
Steps To Make Buttermilk & Blueberry Pancake Bake:
Step 1: Start by preheating your oven to 350°F (175°C) and generously greasing a 9×13-inch baking dish.
Step 2: For the crumb topping, mix together the flour, both sugars, cinnamon, and salt in a medium bowl. Pour in the melted butter and mix until it all clumps together nicely. Pop this in the fridge to chill while you work on the batter.
Step 3: In a large bowl, sift together the flour, sugar, salt, baking powder, and baking soda.
Step 4: In another bowl, whisk the eggs, buttermilk, milk, melted butter, lemon zest, and vanilla together. Don’t worry if the butter seizes up a bit—it’s all part of the charm!
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Step 5: Gently fold the wet ingredients into the dry ingredients until just combined. Remember, lumps are okay; overmixing is the enemy!
Step 6: Pour the batter into your prepared dish, scatter the blueberries evenly on top, and finish with a generous sprinkle of your crumb topping.
Step 7: Bake for about 35-45 minutes, or until it’s beautifully puffed and golden. Check that the center is cooked through.
Step 8: Serve warm, drizzled with maple syrup, and watch it disappear!
Tip:
For an extra delicious twist. On your Buttermilk & Blueberry Pancake Bake. Try adding a streusel topping before baking. Combine some oats, chopped pecans. A bit more cinnamon. And a handful of brown sugar. With some additional melted butter. Sprinkle this mixture over the top. Before it goes into the oven. It will bake up. Into a delightfully crispy, nutty layer. That adds a fantastic texture contrast. To the soft, fluffy pancake beneath. And enhances the overall richness of the dish. This little addition. Elevates the pancake bake. From simply delicious. To absolutely decadent!
Frequently Asked Questions:
Can I use frozen blueberries?
Yes! No need to thaw them. Just toss them in as is.
Can I make this the night before?
Absolutely. Prepare everything. Store it in the fridge overnight. And bake it in the morning.
How can I store leftovers?
Keep any leftovers. In an airtight container. In the fridge. For up to 3 days. Reheat in the microwave. Or oven. For a quick treat.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Buttermilk & Blueberry Pancake Bake
Ingredients
Crumb Topping:
- ½ c all-purpose flour
- 3 tbsp light brown sugar
- 2 tbsp granulated sugar
- ½ tsp cinnamon
- ¼ tsp salt
- 4 tbsp unsalted butter melted
Pancake:
- 2 ½ c all-purpose flour
- 2 tbsp granulated sugar
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 large eggs
- 2 c buttermilk
- ½ c milk skim milk used here
- 4 tbsp unsalted butter melted
- 1-2 tsp finely grated lemon zest
- 1 ½ tsp pure vanilla extract
- 1 ⅔ c blueberries
- Maple syrup for serving
Instructions
- Preheat Oven & Prepare Dish: Start by heating your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Make Crumb Topping: In a bowl, mix ½ cup flour, 3 tablespoons light brown sugar, 2 tablespoons granulated sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Stir in 4 tablespoons melted butter until the mixture is crumbly. Refrigerate this topping while you prepare the pancake batter.
- Mix Dry Ingredients: In a large bowl, whisk together 2 ½ cups flour, 2 tablespoons granulated sugar, ½ teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda.
- Combine Wet Ingredients: In a separate bowl, whisk 2 eggs, 2 cups buttermilk, ½ cup milk, 4 tablespoons melted butter, 1-2 teaspoons lemon zest, and 1 ½ teaspoons vanilla extract until well blended.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and stir with a rubber spatula just until combined. The batter should be lumpy; do not overmix.
- Assemble in Dish: Pour the batter into the prepared dish. Evenly distribute 1 ⅔ cups blueberries over the batter. Retrieve the crumb topping from the fridge and sprinkle it over the blueberries.
- Bake: Place the dish in the oven and bake for about 35-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Serve: Serve the pancake bake warm, drizzled with maple syrup if desired.
- Enjoy your delicious and hearty Buttermilk & Blueberry Pancake Bake!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
