Blueberry Crumb Pancake Bake

I’ve combined the fluffy comfort of pancakes with the irresistible sweetness of crumb cake in this Blueberry Crumb Pancake Bake. With juicy blueberries baked into a tender buttermilk pancake base and topped with a buttery cinnamon crumble, it’s the kind of breakfast that makes mornings feel special.

Why I’ll Love This Recipe

I love how this recipe saves me from standing over a hot griddle flipping pancakes—everything bakes together in one dish, leaving me free to enjoy my coffee. The crumb topping adds texture and warmth, while the blueberries burst with fresh, tangy sweetness in every bite. It’s easy enough for a lazy Sunday but impressive enough for holiday brunches or family gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crumb topping:

• All-purpose flour (½ cup)

• Light brown sugar (3 tablespoons)

• Granulated sugar (2 tablespoons)

• Ground cinnamon (½ teaspoon)

• Salt (¼ teaspoon)

• Unsalted butter, melted (4 tablespoons)

Pancake base:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Buttermilk

• Eggs

• Unsalted butter, melted

• Vanilla extract

• Fresh or frozen blueberries

Directions

1. I preheat my oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. I prepare the crumb topping by mixing flour, brown sugar, granulated sugar, cinnamon, and salt in a bowl. I pour in the melted butter and stir until large crumbs form, then set it aside.

3. For the pancake batter, I whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.

4. In another bowl, I whisk the buttermilk, eggs, melted butter, and vanilla until smooth.

5. I combine the wet and dry ingredients, stirring gently until just incorporated—being careful not to overmix.

6. I fold in the blueberries, then pour the batter into the prepared baking dish.

7. I sprinkle the crumb topping evenly over the batter.

8. I bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

9. I let it cool slightly before slicing and serving, often with a drizzle of maple syrup or a dollop of whipped cream.

Servings and timing

• Servings: About 8–10 portions

• Timing:

  • Prep: 15 minutes

  • Bake: 35–40 minutes

  • Total: 50–55 minutes

Variations

• I swap blueberries for raspberries, blackberries, or chopped strawberries for a different flavor.

• I add lemon zest to the batter for a bright citrus note.

• I drizzle cream cheese glaze over the top for a dessert-style finish.

• I make it gluten-free by using a 1:1 gluten-free flour blend.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm slices in the microwave for about 20–30 seconds or in a 300°F oven for 10 minutes. This bake also freezes well—once cooled, I wrap portions individually and freeze for up to 2 months, reheating as needed.

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer to prevent excess moisture—just fold them in gently.

Can I make this ahead?

Absolutely, I prepare the batter and crumb topping separately the night before, then assemble and bake in the morning.

Can I use regular milk instead of buttermilk?

Yes, but I prefer the tang and tenderness from buttermilk. If needed, I make a quick substitute by mixing milk with a little lemon juice or vinegar.

How do I keep the crumb topping crunchy?

I bake uncovered and avoid covering the dish while cooling, which keeps the topping from steaming.

Can I double the recipe?

Yes, I bake it in two 9×13-inch dishes or one large sheet pan, adjusting the baking time as needed.

Conclusion

I think this Blueberry Crumb Pancake Bake is the perfect balance of cozy and indulgent. It brings the homestyle charm of pancakes and the satisfying crunch of crumb topping into one easy-bake dish. Whether for weekend mornings or special occasions, it’s a breakfast that always gets rave reviews.

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