Blueberry Pancake Casserole Oven (Printable Version)

A warm baked pancake dish featuring juicy blueberries, ideal for satisfying brunch moments.

# 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 for tossing berries, optional

→ Topping

12 - 2 tablespoons turbinado sugar or granulated sugar, optional
13 - Powdered sugar for serving, optional
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. Some lumps are acceptable; do not overmix.
05 - If desired, toss blueberries with 1 tablespoon flour to prevent sinking.
06 - Gently fold 1.5 cups blueberries into the batter.
07 - Pour batter into prepared baking dish, spreading evenly. Sprinkle remaining 0.5 cup blueberries over the top.
08 - If using, sprinkle turbinado or granulated sugar evenly over casserole for a crunchy topping.
09 - Bake for 38 to 42 minutes, or until center is set and top is golden brown. A toothpick inserted in center should come out clean.
10 - Remove from oven and let cool for 10 minutes before dusting with powdered sugar, slicing, and serving with maple syrup.

# Expert Advice:

01 -
  • One dish means one cleanup, which honestly might be the best part of a weekend breakfast.
  • The blueberries get all jammy and soft while the pancake stays tender, creating this incredible texture contrast that regular pancakes just can't match.
02 -
  • Overmixing the batter is the silent killer of tender pancakes—mix just until the dry ingredients are incorporated and you see no more streaks of flour, then stop.
  • If you're using frozen blueberries, don't thaw them first; baking them straight from frozen prevents them from breaking down too much and keeps their shape better.
03 -
  • Let your melted butter cool slightly before mixing it in—this prevents the eggs from scrambling and keeps your batter smooth and cohesive.
  • If your kitchen runs cold, let the mixed batter sit for five minutes before pouring it into the dish; the leavening agents work better when everything's at a similar temperature.
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