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Blueberry Crumb Pancake Bake

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This Blueberry Crumb Pancake Bake combines the fluffy goodness of buttermilk pancakes with a buttery cinnamon crumb topping, all baked in one dish for an easy, crowd-pleasing breakfast. Bursting with juicy blueberries and perfect for brunch or holidays, it’s a cozy and indulgent morning treat without the need for flipping pancakes.

Ingredients

  • Crumb topping:
  • ½ cup all-purpose flour
  • 3 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • Pancake base:
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Granulated sugar
  • Buttermilk
  • Eggs
  • Unsalted butter, melted
  • Vanilla extract
  • Fresh or frozen blueberries

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Make crumb topping: Mix flour, brown sugar, granulated sugar, cinnamon, and salt in a bowl. Stir in melted butter until large crumbs form; set aside.
  3. Make pancake batter: Whisk flour, baking powder, baking soda, salt, and sugar in one bowl.
  4. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
  5. Combine wet and dry ingredients, stirring gently until just incorporated.
  6. Fold in blueberries.
  7. Pour batter into prepared dish and sprinkle evenly with crumb topping.
  8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool slightly before serving with maple syrup or whipped cream.

Notes

  • Swap blueberries for raspberries, blackberries, or chopped strawberries.
  • Add lemon zest for a bright citrus note.
  • Drizzle cream cheese glaze for a dessert-style finish.
  • Make gluten-free with a 1:1 gluten-free flour blend.

Nutrition

Find it online: https://recipesbyliza.com/blueberry-crumb-pancake-bake/