Lemon Blueberry Pancake Casserole Recipe | Yummly
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Lemon Blueberry Pancake Casserole

REAL CALIFORNIA MILK
23Ingredients
10Hours
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Lemon Blueberry Pancake Casserole

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Description

Recipe by CA Grown. Photo by Meg van der Kruik (for CA Grown).

Ingredients

US|METRIC
6 SERVINGS
  • 1 3/4 cups gluten-free all-purpose flour (or all-purpose flour)
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. coarse kosher salt
  • 2 tsp. sugar (for pancakes)
  • 2 cups Real California buttermilk
  • 2 eggs (for pancakes)
  • 1 lemon (zest, for pancakes)
  • 1/4 cup Real California salted butter (melted)
  • 1 cup frozen wild blueberries (for pancakes)
  • 1 1/4 cups Real California heavy cream
  • 3/4 cup Real California whole milk
  • 5 eggs (for casserole)
  • 1 tsp. vanilla bean paste (or vanilla extract)
  • 1/4 tsp. ground cinnamon
  • 1/4 cup sugar (for casserole)
  • 3/4 cup fresh blueberries (for casserole)
  • 1 lemon (zest, for casserole)
  • 2 Tbsp. Real California butter (sliced thin to serve)
  • maple syrup (or blueberry maple sauce, warm, to serve)
  • 1 pt. blueberries (for blueberry maple sauce)
  • 3 Tbsp. maple syrup (for blueberry maple sauce)
  • 1/4 cup water (for blueberry maple sauce)
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