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INGREDIENTS

Crumb Topping:

  • ½ cup all-purpose flour
  • 3 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons unsalted vegan butter, melted

Pancake Casserole:

  • 2 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 vegan eggs
  • 2 cups vegan buttermilk, 1 1/2 cups unsweetened plant milk mixed with  1 Tbsp apple cider vinegar, let sit for 10 minutes 
  • ½ cup unsweetened plant milk, I used soy
  • 4 tablespoons unsalted vegan butter, melted
  • 1 ½ teaspoon pure vanilla extract
  • 1 1/2 cups blueberries
  • maple syrup, for topping

METHOD

  1. Preheat oven to 350°F.  Grease a 9×13 baking dish and set it aside.
  2. Prepare crumb topping: In a medium bowl combine flour, sugars, cinnamon, and salt. Add melted vegan butter and stir until fully incorporated. Cover and refrigerate for later.
  3. In a large bowl, combine flour, sugar, salt, baking powder, and baking soda.
  4. In a separate bowl, combine vegan eggs, plant-based buttermilk, plant milk, melted vegan butter, and vanilla extract. Whisk wet ingredients until well combined.  Add wet ingredients to the dry ingredients and use a rubber spatula to stir until combined. Add in a handful of blueberries and gently fold into the mixture
  5. Pour the batter into the greased baking dish. Add the remaining 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.
  6. Serve warm with maple syrup.
Print Recipe

Blueberry Pancake Crumble

Course: Breakfast, Dessert

Ingredients

Crumb Topping:

  • 1/2 cup all-purpose flour
  • 3 tbsp light brown sugar
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 4 tbsp unsalted vegan butter melted

Pancake Casserole:

  • 2.5 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 vegan eggs
  • 2 cups vegan buttermilk Mix 1 1/2 cups unsweetened plant milk with  1 Tbsp apple cider vinger, let sit for 10 minutes
  • 1/2 cup unsweetened plant milk I used soy
  • 4 tbsp unsalted vegan butter melted
  • 1.5 tsp pure vanilla extract
  • 1.5 cups blueberries
  • maple syrup for topping

Instructions

  • Preheat oven to 350°F.  Grease a 9×13 baking dish and set it aside.
  • Prepare crumb topping: In a medium bowl combine flour, sugars, cinnamon, and salt. Add melted vegan butter and stir until fully incorporated. Cover and refrigerate for later.
  • In a large bowl, combine flour, sugar, salt, baking powder, and baking soda.
  • In a separate bowl, combine vegan eggs, plant-based buttermilk, plant milk, melted vegan butter, and vanilla extract. Whisk wet ingredients until well combined. Add wet ingredients to the dry ingredients and use a rubber spatula to stir until combined. Add in a handful of blueberries and gently fold into the mixture
  • Pour the batter into the greased baking dish. Add the remaining 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.
  • Serve topped warm with maple syrup.