Blueberry Buttermilk Pancake Casserole

This thick and fluffy pancake casserole is filled with blueberries and topped with a brown sugar crumble. This is a great way to make pancakes for a crowd, and it’s a great meal prep dish (it reheats beautifully).

This is one of my most popular recipes – and for good reason. This recipe is easy, delicious, and it’s always met with rave reviews. Think of it as a mashup between pancakes and coffee cake.

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, I used skim milk

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