Description
Indulge in the comfort of a warm slice of Buttermilk & Blueberry Pancake Bake. Where each forkful. Is a blend of fluffy, tangy buttermilk batter. And bursts of sweet, juicy blueberries. Topped with a golden, crumbly mix. That melts into the soft pancake below. This dish transforms your breakfast. Into a special occasion. It’s not just a meal. It’s a moment to savor. Bringing smiles. And a cozy start. To your day. With the homely aromas of cinnamon. And baked fruit. Wafting through your kitchen.
Ingredients
Crumb Topping:
Β½ c all-purpose flour
3 tbsp light brown sugar
2 tbsp granulated sugar
Β½ tsp cinnamon
ΒΌ tsp salt
4 tbsp unsalted butter, melted
Pancake:
2 Β½ c all-purpose flour
2 tbsp granulated sugar
Β½ tsp salt
1 tsp baking powder
1 tsp baking soda
2 large eggs
2 c buttermilk
Β½ c milk (skim milk used here)
4 tbsp unsalted butter, melted
1–2 tsp finely grated lemon zest
1 Β½ tsp pure vanilla extract
1 β c blueberries
Maple syrup, for serving
Instructions
Preheat Oven & Prepare Dish: Start by heating your oven to 350Β°F (175Β°C). Grease a 9×13-inch baking dish.
Make Crumb Topping: In a bowl, mix Β½ cup flour, 3 tablespoons light brown sugar, 2 tablespoons granulated sugar, Β½ teaspoon cinnamon, and ΒΌ 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 Β½ cups flour, 2 tablespoons granulated sugar, Β½ teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda.
Combine Wet Ingredients: In a separate bowl, whisk 2 eggs, 2 cups buttermilk, Β½ cup milk, 4 tablespoons melted butter, 1-2 teaspoons lemon zest, and 1 Β½ 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 β 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
To enjoy a gluten-free version. Of this Buttermilk & Blueberry Pancake Bake. Simply swap out the all-purpose flour. In both the pancake batter. And the crumb topping. With your favorite gluten-free all-purpose flour blend. Look for a blend. That includes xanthan gum. Which helps replicate the texture. And elasticity of gluten-containing flours. Remember to also check that your baking powder. And baking soda. Are labeled gluten-free. As some brands. May contain additives. That include gluten. This easy substitution. Allows everyone at your table. Regardless of dietary restrictions. To dig into this delightful, berry-packed breakfast treat. Enjoy the same great taste. And fluffy texture. Now gluten-free!
- Prep Time: 25 minutes
- Cook Time: 40 minutes
