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