Buttermilk & Blueberry Pancake Bake
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.
12 Servings
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
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!