Raspberry Streusel Pancake Casserole

It's Day 9 of my 12 Days of Holiday Giveaways!

Who doesn't love pancakes?  That's right.  No one.

This post contains affiliate links and is in partnership with Kodiak Cakes.

Well, we've made it 9 days into these giveaways and it's about time we have a hearty breakfast.  You know, to get us through the next 3 days.

I have forever been a breakfast fan.  I can eat it anytime of the day.  If someone invites me out for breakfast and coffee, or better yet BRUNCH, I'll pretty much be your friend for life.  There is just something about big, fluffy pancakes, eggs, crispy bacon, spicy sausages, hashbrowns, pretty pastries and fruit all loaded up onto one plate.

Because, let's be honest, we'd never make all of that delciousness at home for ourselves.

Of all breakfast items pancakes are probably my favorite.  I'll eat them any and every way, I never judge.  Some of my favorites that I've featured over the years include my Lemon Ricotta Blueberry Pancakes, this Caramel Pecan version, this silly upside-down apple bacon pancake and the ones where I mix yogurt and oatmeal into the batter.

This Fall I got onto a kick of pumpkin pancakes and these wildly popular Apple Cider flapjacks.  See?  I'm a tad obsessed.

I desparately wanted to incorporate pancakes somewhere, somehow into my holiday series, so when I reached out to Kodiak Cakes they happily agreed to jump on board.  Although Kodiak Cakes launched in 1995, it's origins date back decades before when a Utah mom sold her locally famous dry pancake mix out of paper bags to her friends and neighbors.

Today, Kodiak Cakes are found at Target and nationwide at these other retail outlets.  I find them everywhere around me and I'm in Iowa {we typically get most things last}!

TWO lucky readers are going to win a complete pancake set from Kodiak Cakes!  This set includes 4 20 oz. boxes of:

• Buttermilk and Honey
• Buttermilk Power Cakes
• Peanut Butter Power Cakes
• Dark Chocolate Power Cakes

Each of these mixes are fabulous for our busy lives as all you need to do is add water!  We all have water!  No messing with  measuring out oil, eggs or milk.

Each box is made of whole grain flours and the best possible ingredients you can find in a pancake mix.  Not only are their pancake mixes great, but so are their toaster waffles, dessert mixes and minute muffins {who knew you could have a muffin in just one minute?}.

Before the giveaway, let's all take a moment to see the creation I baked up with a Kodiak Cake mix just a few weeks back.

Do you ever want pancakes, but don't feel like standing at the kitchen counter to hover over a skillet for the next 20 minutes flipping and serving?  At least, that is what happens in my house.  This mom usually eats last after everyone else is served.

That is why I wanted to create a PANCAKE CASSEROLE.  I know, genius right?  It has all the flavor, taste and consistency of a pancake, but it is baked all at once and allows the family to sit down together.

I stuffed this one with raspberries, some lemon zest and tangy buttermilk, then topped it with a crumbly brown sugar topping right before baking.  We ate it warm dusted with powdered sugar and drizzled with maple syrup.

TWO lucky blog readers are going to win a 4-pack of Kodiak Cakes Pancake Mixes.  U.S. residents only.  Enter via the giveaway icon below for multiple chances to win.  Two random winners will be chosen on December 12th.

Yield: 16 servingsAuthor: Ally

Raspberry Streusel Pancake Casserole

prep time: 15 MINScook time: 45 MINStotal time: 60 mins

This decadent breakfast dish gives you pancakes without the hassle. A tender, soft pancake-like cake is studded with raspberries, lemon zest and the tang of buttermilk.

ingredients:

Crumb Topping

• 1/2 c. flour
• 3 T. brown sugar
• 3 T. sugar
• 1/2 t. cinnamon
• 1/4 t. salt
• 4 T. unsalted butter, chilled and cubed

Casserole

• 2 1/2 c. Kodiak Cakes Buttermilk Pancake Mix
• 2 eggs
• 2 1/2 c. buttermilk
• 4 T. unsalted butter, melted
• zest of one lemon
• 1 T. vanilla extract
• 2 c. fresh raspberries

instructions:

1. Preheat the oven to 350 degrees.  Grease a 9x13 baking dish and set aside.
2. To prepare the crumb topping, in a bowl combine all the dry ingredients.  Drop in the chilled, cubed butter and using a pastry blender or fork cut into the flour mixture until it resembles coarse crumbs.  Refrigerate until ready to use.
3. In a large bowl whisk together the eggs, buttermilk, melted butter, zest and vanilla.  Sift in the pancake mix and stir until just combined.
4. Pour batter into the greased dish.  Top with the raspberries, then sprinkle with the reserved crumb topping.
5. Bake for 45 minutes or until lightly golden and the edges begin to pull away from the sides of the pan.
6. Cut into squares and serve warm with powdered sugar, maple syrup and additional raspberries.

Created using The Recipes Generator

a Rafflecopter giveaway