Blueberry Pancake Oven Bake (Printable Version)

Fluffy baked pancakes combined with fresh blueberries for a warm brunch option.

# What You'll Need:

→ Pancake Batter

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 2 large eggs
07 - 2 cups whole milk
08 - ¼ cup unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract

→ Blueberry Layer

10 - 2 cups fresh or frozen blueberries
11 - 1 tablespoon all-purpose flour

→ Topping

12 - 2 tablespoons turbinado sugar or granulated sugar
13 - Powdered sugar for serving
14 - Maple syrup for serving

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until well combined.
04 - Pour wet ingredients into dry ingredients and gently mix until just combined. Do not overmix; some lumps are acceptable.
05 - If desired, toss blueberries with 1 tablespoon flour to prevent sinking.
06 - Gently fold 1½ cups blueberries into the batter.
07 - Pour batter into prepared baking dish, spreading evenly. Sprinkle remaining ½ cup blueberries over top.
08 - If using, sprinkle turbinado or granulated sugar evenly over casserole for crunchy texture.
09 - Bake for 38-42 minutes until center is set and top is golden brown. A toothpick inserted in center should come out clean.
10 - Remove from oven and cool for 10 minutes. Dust with powdered sugar, slice, and serve with maple syrup.

# Additional Tips::

01 -
  • No standing over a hot griddle flipping pancakes individually, which means you actually get to sit and drink your coffee with your guests.
  • Fresh blueberries burst throughout the casserole, creating little pockets of tartness that feel luxurious without any extra effort.
  • It reheats beautifully, so you can make it the night before and simply warm it up while everyone's still in their pajamas.
02 -
  • Overmixing the batter is the biggest mistake I see, and it turns your casserole from light and fluffy into dense and heavy; mix just until the dry ingredients disappear.
  • If you use frozen blueberries straight from the freezer without thawing, they'll stay firmer and won't bleed their color as much into the batter, which keeps the casserole looking prettier and more defined.
03 -
  • Melting butter and letting it cool completely before adding it to the eggs prevents scrambling and ensures a smooth, even batter with the right consistency.
  • This casserole actually tastes better the next day after the flavors have had time to settle, so don't hesitate to make it ahead and reheat it gently in a 300°F oven for about 15 minutes until warm.
Return