Blueberry Pancake Oven Bake (Printable)

Fluffy baked pancakes layered with blueberries, ideal for brunch or a cozy morning treat.

# What You'll Need:

→ Pancake Batter

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 large eggs
07 - 2 cups whole milk
08 - 1/4 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, optional

→ Topping

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

# How-To Steps:

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 1 1/2 cups blueberries into the batter.
07 - Pour batter into prepared baking dish and spread evenly. Sprinkle remaining 1/2 cup blueberries over top.
08 - If using, sprinkle turbinado or granulated sugar evenly over the casserole for a crunchy finish.
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.

# Expert Advice:

01 -
  • It feeds a crowd without making you stand at the stove, which means you can actually sit down and enjoy breakfast with people you care about.
  • The blueberries burst during baking and create these little pockets of jammy sweetness that remind you why you bothered waking up early.
  • Unlike regular pancakes, this casserole stays fluffy and moist for hours, so latecomers don't end up with disappointing rubber on their plate.
02 -
  • The casserole will look slightly underdone when you first pull it out, but it continues to set as it cools—resist the urge to bake it longer or you'll end up with something dry.
  • If you're using frozen blueberries, don't thaw them first, because that releases their juices and creates pools of liquid in the batter instead of bursts of flavor throughout.
03 -
  • Melting your butter and letting it cool prevents you from scrambling the eggs when you combine wet and dry ingredients, which is an easy mistake that ruins the texture.
  • The most reliable way to know when it's done is the toothpick test—insert it in the center and look for it to come out clean or with just a few moist crumbs, because using time alone can lead to either underbaking or drying it out.
Go Back