Blueberry Pancake Oven Bake (Printable)

Baked fluffy pancakes layered with fresh blueberries for a warm and inviting brunch.

# 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

# Directions:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.
04 - Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; some lumps are acceptable.
05 - If desired, toss the blueberries with 1 tablespoon of flour to prevent sinking.
06 - Gently fold 1.5 cups of blueberries into the batter.
07 - Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the remaining 0.5 cup of blueberries over the top.
08 - If using, sprinkle turbinado or granulated sugar evenly over the casserole for a crunchy topping.
09 - Bake for 38 to 42 minutes, or until the center is set and the top is golden brown. A toothpick inserted in the center should come out clean.
10 - Remove from the oven and let cool for 10 minutes before dusting with powdered sugar, slicing, and serving with maple syrup.

# Expert Advice:

01 -
  • One pan feeds a crowd without you standing at the stove flipping pancakes like you're running a diner.
  • The blueberries sink in some spots and cling to the top in others, giving you texture surprises with every bite.
  • It actually tastes better the next morning when flavors have settled and the texture becomes almost custard-like.
02 -
  • Don't skip the cooling time; I learned this the hard way when I tried to cut into it hot and ended up with casserole soup instead of neat slices.
  • The difference between good and great is not overmixing the batter—those tiny lumps melt during baking and create a tender crumb that feels special.
03 -
  • Make this the night before and let it sit covered in the fridge; the batter absorbs moisture and bakes up even more tender, like it was always meant to be breakfast food.
  • Warm the maple syrup before pouring—it sounds small, but the difference in how it moves across the warm casserole is actually transformative.
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