What I love most about winter is all the options for food that there are.
Not that there are not options for summer, but I just cannot seem to enjoy summer with a hearty stew or warm breakfast casserole. For me, those match in the winter with cold and soft light pouring in through the window while I enjoy my breakfast casserole or stew in my jammies. It is truly the best way to enjoy any hearty winter dish.
That is the way I enjoyed this breakfast casserole this morning. I crept downstairs in my flannels, took a slice of this out of the casserole dish and then sat with a mug of nice, warm coffee on the couch enjoying the taste of this comforting blueberry buttermilk pancake casserole.
It was hearty, warm, fluffy and totally delicious. It is everything I want on a warm morning at home. My favorite part was going back to take another slice and realizing that after it had gotten a bit cold, it was still equally delicious. That is the mark of a good casserole. This one specifically is so perfect because it feels and tastes like a pancake, but you do not have to make them all one by one.
Fluffy, airy and light are the words that come to mind when I think of pancakes. Dense, filling and tasty are the words that come to mind when I think of a casserole. Well, put all of those together, and you will have more or less how I feel about this pancake casserole. It is amazing because it is a mix of all those textures and flavors which make it positively amazing and delicious. You are going to love making this for your family and they are going to love you even more for it!
Oh gosh, yes. There is nothing better than a sugary, fruity breakfast! This crumble topping over this is positively delightful!
Ingredients
CRUMB TOPPING:
- 1/2 cup Gold Medal flour
- 3 tablespoons Domino light brown sugar
- 2 tablespoons Domino granulated sugar
- 1/2 teaspoon McCormick cinnamon
- 1/4 teaspoon salt
- 4 tablespoons chilled Land O’ Lakes unsalted butter cut into cubes
CASSEROLE:
- 2 1/2 cups Gold Medal all purpose flour
- 2 tablespoons Domino granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs
- 2 cups Land O’ Lakes buttermilk
- 1/2 cup McArthur milk
- 4 tablespoons unsalted Land O’ Lakes butter melted
- finely grated zest of 1 small lemon
- 1 1/2 teaspoons pure vanilla extract
- 1 2/3 cups blueberries
Instructions
Preheat oven to 350°F. Thoroughly grease a 9×13 baking dish and set aside.
Prepare crumb topping: In a medium bowl combine flour, sugars, cinnamon, and salt. Add butter and use your fingers to work the butter into the dry ingredients until it resembles wet sand. The butter pieces should be pea sized or smaller. Cover and refrigerate while you prepare the batter.
In a large bowl, combine flour, sugar, salt, baking powder, and baking soda. In a separate bowl, combine eggs, buttermilk, milk, melted butter, lemon zest, and vanilla extract. Whisk wet ingredients until well combined. Add wet ingredients to the dry ingredients an use a rubber spatula to stir until combined. The batter will be lumpy; do not over mix. Pour the batter into the greased baking dish. Sprinkle the blueberries over the top. Remove the crumb topping from the fridge and use your fingers to press pieces together and crumble over the top of the blueberries and batter. Bake for about 45 minutes, until light golden brown and the edges begin to pull away from the side of the baking dish.
Serve warm with maple syrup