Blueberry Streusel Pancake Casserole

Blueberry Streusel Pancake Casserole

This Blueberry Streusel Pancake Casserole is a baked oat flour pancake loaded with fresh blueberries and topped with a brown sugar streusel. Made with reduced fat buttermilk, fresh lemon zest and juice, and a simple crumble topping, it serves 12 at 248 calories each and can be prepped the night before for an easy brunch or make ahead breakfast.

No ratings yet

Print Pin

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Baked, blueberry baked pancakes, blueberry brunch casserole, blueberry streusel pancake casserole, brunch recipe, Comfort Food, Kid-Friendly, make ahead breakfast casserole, oat flour pancake bake

Prep Time: 30

Cook Time: 50

Cooling Time: 5

Servings: servings

Calories: 248kcal

Ingredients

2 ½ cups oat flour
2 Tbsp sugar granulated
½ tsp salt
2 eggs
2 cups buttermilk reduced fat
½ cup almond milk unsweetened
4 tbsps butter salted
1 lemon zest and juices squeezed into a cup
1 tsp baking powder
1 tsp baking soda
1 ½ cups blueberries raw
½ cup oat flour
3 Tbsp brown sugar
3 Tbsp sugar granulated
½ tsp cinnamon ground
20 g butter salted

Instructions

Make the streusel first. In a small bowl whisk together the half cup of oat flour, brown sugar, granulated sugar, and cinnamon until evenly combined. Add the 20 grams of cold salted butter and use your fingertips to work it into the dry mixture, pressing and rubbing until the butter is fully incorporated and the mixture looks like coarse, sandy crumbs with some pea sized pieces remaining. Set aside in the fridge while you prepare the batter.
In a large bowl whisk together the 2 and a half cups of oat flour and granulated sugar and salt.
In a separate bowl or large measuring cup whisk together the eggs, reduced fat buttermilk, unsweetened almond milk, melted salted butter, lemon juice, and lemon zest until combined.
Pour the wet mixture into the dry mixture and stir until just barely combined. The batter should still be lumpy. Do not overmix.
Optional overnight step: cover the bowl and refrigerate the batter overnight. This deepens the flavor and gives the casserole a slightly more tender texture. If you are making this the same day skip this step and proceed.
When ready to bake preheat the oven to 350°F. Generously coat a 9x13 inch baking dish with butter.
In a small bowl whisk together the remaining half cup of oat flour with the baking powder and baking soda. Add this mixture to the batter and stir until just combined.
Pour the batter into the prepared baking dish and spread it evenly. Scatter the raw blueberries evenly over the top, then crumble the streusel over everything in an even layer.
Bake for 45 to 50 minutes until the edges pull away from the sides of the dish and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool for 5 minutes before slicing and serving.

Nutrition