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
- 1–2 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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes