Blueberry Pancake Oven Bake (Printable Version)

Fluffy pancakes baked with fresh blueberries create a warm, layered breakfast dish ideal for sharing.

# What You 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, optional

→ Topping

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

# How To Make It:

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. Avoid overmixing; some lumps are acceptable.
05 - If desired, toss blueberries with 1 tablespoon flour to prevent sinking during baking.
06 - Gently fold 1½ cups blueberries into the batter.
07 - Pour batter into prepared baking dish and spread evenly. Sprinkle remaining ½ cup blueberries over the top.
08 - If using, sprinkle turbinado or granulated sugar evenly over the casserole for a crunchy texture.
09 - Bake for 38-42 minutes until the center is set and the top is golden brown. A toothpick inserted in the center should come out clean.
10 - Remove from oven and let cool for 10 minutes. Dust with powdered sugar, slice, and serve with maple syrup.

# Expert Tips:

01 -
  • You can prep it the night before and just slide it into the oven while coffee brews, which feels like cheating in the best way.
  • One baking dish means one cleanup, and watching everyone's faces when you pull this golden, berry-studded creation from the oven makes the minimal effort feel worth every crumb.
02 -
  • Overmixing the batter is the most common mistake, and it transforms fluffy pancakes into dense, rubbery ones—a lesson I learned the hard way before understanding that lumps in pancake batter are a sign you're doing it right.
  • Cooling the melted butter before adding it to eggs prevents scrambling, which sounds like a small detail but changes everything about the final texture and how evenly the casserole bakes.
03 -
  • Make this the night before and refrigerate the unbaked casserole covered in plastic wrap, then pop it straight from the fridge into a preheated oven in the morning—just add 5 to 10 minutes to the baking time since it starts cold.
  • Serve with Greek yogurt or whipped cream alongside the maple syrup, which adds richness and tang that balances the sweet berries and soft batter in a way that feels like luxury breakfast.
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