BLUEBERRY BUTTERMILK PANCAKE CASSEROLE

Meet your new favorite breakfast/brunch dish; a thick and fluffy buttermilk “pancake” topped with blueberries and a brown sugar crumble topping.

I hereby declare this my favorite breakfast item. Actually, let’s call it a tie between this and my Brown Sugar Banana French Toast Casserole. Oh, and my Cinnamon Vanilla French Toast Casserole. OK, just give me all the sugary breakfast carbs. Don’t make me choose. 😉

This Pancake Casserole is essentially a big batch of buttermilk pancake batter flavored with vanilla and a touch of lemon zest. Rather than using the batter for individual pancakes (and standing at the stove and flipping, flipping, flipping…), the batter gets poured into a casserole dish, topped with blueberries and brown sugar crumble, and BAKED in the oven!

INGREDIENTS
CRUMB TOPPING:

• 1/2 cup flour
• 3 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 4 tablespoons chilled unsalted butter cut into cubes

CASSEROLE:

• 2 1/2 cups all purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 eggs
• 2 cups buttermilk
• 1/2 cup milk I used skim milk
• 4 tablespoons unsalted butter melted
• finely grated zest of 1 small lemon
• 1 1/2 teaspoons pure vanilla extract
• 1 2/3 cups blueberries

INSTRUCTIONS

1. Preheat oven to 350°F. Thoroughly grease a 9x13 baking dish and set aside.
2. ...................................

for full recipes please see : celebratingsweets.com

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