Blueberry Crumb Pancake Bake: A Deliciously Sweet and Fluffy Morning Treat

Blueberry Crumb Pancake Bake: A Deliciously Sweet and Fluffy Morning Treat

  • Discover the perfect Blueberry Crumb Pancake Bake recipe with fluffy pancakes, blueberries, and a crunchy topping

Ingredients

  • Crumb topping:
  • ½ cup flour
  • 3 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • Pancake:
  • 2 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 large eggs
  • 2 cups buttermilk
  • ½ cup milk (skim milk used)
  • 4 tablespoons unsalted butter, melted
  • 12 teaspoons finely grated lemon zest
  • 1 ½ teaspoons pure vanilla extract
  • 1 ⅔ cups blueberries
  • Maple syrup, for serving

 

Instructions

  • Preheat oven to 350°F. Thoroughly grease a 9×13 baking dish and set aside.
  • In a medium bowl, combine flour, sugars, cinnamon, and salt for the crumb topping. Add melted butter and stir until fully incorporated. Cover and refrigerate while you prepare the pancake 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 until well combined. Add wet ingredients to the dry ingredients and 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 crumble over the top of the blueberries and batter.
  • Bake for about 35-45 minutes, until puffed and light golden brown (check the center for doneness). Serve warm with maple syrup.
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  • Prep Time: 20 minutes
  • Cook Time: 35 minutes

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