If you've ever wanted a way to get blueberry pancakes on the breakfast table without feeling like a short-order cook, this casserole has you covered. It's everything you love about fluffy buttermilk pancakes, with enough blueberries that you get one in every bite, and the added bonus of a streusel topping.
This is my secret-weapon breakfast anytime my husband and I have overnight guests or I'm cooking breakfast for a group. It's my way of getting pancakes on the table so everyone can eat at the same time, without having to spend too much time in the kitchen.
Want to get a head start on breakfast? With the exception of a few dry ingredients and the blueberries, which get added right before baking, you can prepare the casserole at night, add it to your baking dish, cover, and stash it away in the fridge until you're ready to get going in the morning. You can even prep the streusel topping ahead of time. If you prefer to tackle this casserole first thing in the morning and bake it immediately, that approach also works.
This casserole cooks up light and fluffy, with a very subtle sweetness, just like you'd expect from buttermilk pancakes. The sweet factor comes from the fresh blueberries and chunky cinnamon streusel that dots the top of the casserole. Whether you serve it hot and fresh from the oven, gently warmed, or even chilled as leftovers, be prepared for rave reviews.
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Blueberry Pancake Casserole
For the casserole:
2 1/2 cups all-purpose flour, divided
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
2 large eggs, lightly beaten
2 cups buttermilk
1/2 cup whole or 2% milk
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
Finely grated zest from 1 medium lemon
1 tablespoon freshly squeezed lemon juice
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups fresh blueberries
For the streusel:
1/2 cup all-purpose flour
3 tablespoons packed brown sugar
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, cubed
For the casserole: Whisk 2 cups of the flour, sugar, and salt together in a large bowl. Add the eggs, buttermilk, milk, melted butter, lemon juice, and zest. Stir until just barely combined. Do not overmix — the batter will be lumpy. Cover the bowl and refrigerate overnight. (You can also skip the overnight rest and continue with baking the casserole immediately.)
Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with cooking spray.
Whisk together the remaining 1/2 cup flour, baking powder, and baking soda in a small bowl. Fold the mixture into the buttermilk mixture until just combined. Pour into the prepared baking dish. Sprinkle evenly with the blueberries; set aside.
For the streusel: Whisk together the flour, sugars, cinnamon, and salt in a small bowl. Add the butter and use a fork or your fingers to work the ingredients together until well-combined and crumbly. Sprinkle it evenly over the casserole.
Bake until golden-brown, the casserole starts to pull away from the sides of the dish, and the top springs back gently when touched, 45 to 50 minutes. Remove from the oven and cool for about 5 minutes before serving.
- Make ahead: The streusel topping can be made 1 day in advance and stored in a covered container in the refrigerator until just before baking.