I love pancakes, but making them for a crowd is a struggle, especially if you’re serving anything else. For weekend brunch I prefer to make this fluffy pancake casserole. The recipe below has all of the buttery maple-infused goodness of a traditional pancake, but you can throw it together in 15 minutes, then let it bake while you prepare eggs, bacon, or a big fruit salad.
Using maple syrup to sweeten the batter makes it smell amazing and gives it a classic pancake flavor. The cinnamon in the topping pairs beautifully with the berries, but you can also omit it for a simpler flavor.
2 tablespoons (30 ml) maple syrup, plus more for serving
2 1/2 cups (600 ml) buttermilk
4 tablespoons (60 g) unsalted butter, melted
1 1/2 teaspoons (8 ml) vanilla extract
1 pint blueberries
Heat oven to 350°F. Butter a 13 x 9 baking dish.
Start by making the crumb topping. Add flour, sugar and cinnamon to a medium bowl and stir to combine. Use a fork or fingers to cut the butter into the dry ingredients until sandy, with butter pieces no larger than pea-sized. Cover and refrigerate.
Next, make the pancake batter. In a large bowl, whisk flour, salt, baking powder, and baking soda to combine. Add eggs, maple syrup, buttermilk, melted butter, and vanilla extract. Stir with a rubber spatula until evenly moist but still 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 sprinkle over batter.
Bake 45 minutes, until golden. A toothpick inserted in the center should come out clean.
Serve warm with maple syrup.
Pro Tip: You can adapt this recipe to your favorite pancake flavor. Try replacing the blueberries with chocolate chips or thinly sliced bananas.