Description
Fluffy buttermilk pancake batter baked with juicy blueberries and a buttery cinnamon crumb topping. Cozy, crowd-friendly, and perfect for make-ahead brunch.
Ingredients
Crumb Topping:
1/2 cup flour
3 tablespoons light brown sugar
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
Pancake Batter:
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs
2 cups buttermilk
1/2 cup milk
4 tablespoons unsalted butter, melted
1–2 teaspoons finely grated lemon zest
1 1/2 teaspoons vanilla extract
1 2/3 cups blueberries
For Serving:
Maple syrup
Optional blueberry sauce
Instructions
1. Preheat the oven to 350°F and grease a 9×13 inch baking dish.
2. Make the crumb: mix flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in melted butter until clumpy. Chill while you make the batter.
3. Whisk dry ingredients: in a large bowl combine flour, sugar, salt, baking powder, and baking soda.
4. Whisk wet ingredients: in another bowl mix eggs, buttermilk, milk, melted butter, lemon zest, and vanilla until combined.
5. Combine: gently stir wet into dry until just mixed. Lumpy batter is good.
6. Assemble: pour batter into the dish. Top evenly with blueberries. Crumble the chilled topping over the surface.
7. Bake 35–45 minutes until golden and the center is set. Rest a few minutes, then serve warm with maple syrup (and blueberry sauce, if desired).
Notes
Do not overmix; small lumps keep the texture fluffy.
Let the crumb topping sit a few minutes at room temp before crumbling, or break it apart if too firm.
Frozen blueberries may bleed color and can add a few minutes to bake time.
Recipe tastes best freshly baked but reheats well in single portions.
Make-ahead: mix dry and wet components separately the night before; combine and bake in the morning.
Pancake mix can replace the dry ingredients; expect a puffier texture with slightly sunken topping.
Storage: refrigerate leftovers up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/12 of pan)
- Calories: 260
- Sugar: 11 g
- Sodium: 329 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 52 mg