Blueberry Pancake Casserole Oven (Print version)

Fluffy baked pancakes layered with fresh blueberries, ideal for brunch or weekend mornings.

# 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 for tossing berries

→ 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 mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together 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 them from sinking during baking.
06 - Gently fold 1.5 cups of blueberries into the batter using a spatula.
07 - Pour batter into prepared baking dish and spread evenly. Sprinkle remaining 0.5 cup blueberries over the top.
08 - If using, sprinkle turbinado or granulated sugar evenly over casserole for a crunchy texture.
09 - Bake for 38-42 minutes until center is set and top is golden brown. Toothpick inserted in 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 -
  • No flipping required—just slide it into the oven and trust the process while you pour coffee and set the table.
  • The berries stay plump and sweet instead of getting squashed on a griddle, and the whole thing has this cloud-like crumb that tastes fancier than it actually is.
02 -
  • Do not overmix the batter—I learned this the hard way when I tried to make it smooth like commercial pancake mix and ended up with something tough as a gym shoe, so now I stop the moment I see lumps.
  • Frozen blueberries work beautifully here and don't need thawing, which I discovered when an unexpected snowstorm kept me from getting to fresh berries and the result was actually superior.
03 -
  • Cool your melted butter before mixing it with the eggs or risk turning your batter into scrambled eggs, a mistake I made exactly once and learned from permanently.
  • The toothpick test is your friend—insert it in the center and if it comes out with wet batter, give it another five minutes, but if a few moist crumbs cling to it, you're done and any further baking will dry things out.
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