Lemon Blueberry Pancake Bake

 
 
 

 

Lemon Blueberry Pancake Bake

Lemon Blueberry Pancake Bake

Ingredients

  • 2 cups Krusteaz Blueberry Pancake Mix
  • 1 1/3 cups water
  • 2 Tablespoons lemon zest
  • 4 large eggs
  • 3/4 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla
  • 1/2 cup blueberries
  • 2 Tablespoons lemon zest

Instructions

    1. Prepare lemon blueberry pancakes according to the bottom of the package directions.  
    2. Pour an 1/4 of a cup batter per pancake. Cook 12-14 pancakes. Cook pancakes approximately 1-1 1/4 minutes per side, turning only once.
    3. Grease a 8x8-inch baking dish, cut the pancakes in half and layer them up against each other vertically with cut side down.
    4. In a large bowl, combine eggs,milk,heavy cream, sugar, and vanilla.
    5. Whisk together then pour over pancakes. Sprinkle the blueberries and lemon zest on top.
    6. Then in a medium size bowl, combine flour, brown sugar, cinnamon, salt and butter.
    7. Cut in the butter using a fork or pastry blender to create the crumb topping. Sprinkle entirely over pancakes.
    8. Cover and place in the fridge to chill for at least 2 hours or overnight. Take out and place at room temperature and preheat the oven to 350 degrees F.
    9. Bake until golden brown covering with foil half way through for 45-55 minutes. Let cool for 10-25 minutes before cutting.
    10. Top with blueberries, lemon zest and powdered sugar. 

Notes

Topping Ingredients

1/2 cup all-purpose flour

1/4 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 cup butter, cold and cut into cubes

Lemon Blueberry  pancake Bake

Prep time: 30 minutes
Total time: 3 hours, 30 minutes
Servings: 6-8  

 

 

 

 

INGREDIENTS

Pancakes:
2 cups Krusteaz Blueberry Pancake Mix
1 1/3 cups water
2 Tablespoons lemon zest

To assemble:
4 large eggs
3/4 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
2 teaspoons vanilla
1/2 cup blueberries
2 Tablespoons lemon zest

Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt

1/4 cup butter, cold and cut into cubes

 
 
 

Prepare lemon blueberry pancakes according to the bottom of the package directions.  Pour an 1/4 of a cup batter per pancake. Cook 12-14 pancakes. Cook pancakes approximately 1-1 1/4 minutes per side, turning only once. Grease a 8×8-inch baking dish, cut the pancakes in half and layer them up against each other vertically with cut side down. In a large bowl, combine eggs,milk,heavy cream, sugar, and vanilla. Whisk together then pour over pancakes. Sprinkle the blueberries and lemon zest on top. Then in a medium size bowl, combine flour, brown sugar, cinnamon,salt and butter. Cut in the butter using a fork or pastry blender to create the crumb topping. Sprinkle entirely over pancakes. Cover and place in the fridge to chill for atleast 2 hours or overnight. Take out and place at room temperature and preheat the oven to 350 degrees F. Bake until golden brown covering with foil half way through for 45-55 minutes. Let cool for 10-25 minutes before cutting. Top with blueberries, lemon zest and powdered sugar. 

 

 

 

 
 
 
 

 

 
 
 

 

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