Blueberry Pancake Casserole Oven (Print View)

Fluffy baked pancakes combined with fresh blueberries, delivering a warm and satisfying brunch option.

# Ingredient List:

→ 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

→ Topping

12 - 2 tablespoons turbinado sugar or granulated sugar
13 - Powdered sugar for serving
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, granulated 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 - Toss blueberries with 1 tablespoon flour to prevent sinking, if desired.
06 - Gently fold 1½ cups blueberries into the batter.
07 - Pour batter into prepared baking dish, spreading evenly. Sprinkle remaining ½ cup blueberries over the top.
08 - 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. 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 Tips:

01 -
  • It's basically pancakes without the griddle hovering and flipping—you prep once and let the oven do the work.
  • Those pockets of warm blueberries stay juicy and burst when you bite through the fluffy crumb, no dry edges in sight.
  • You can have it ready to bake in the time it takes to brew a full pot of coffee.
02 -
  • Don't skip the cooling step or you'll have a casserole that falls apart on the plate instead of holding its shape with dignity.
  • Frozen blueberries work just as well as fresh and actually hold up better to the folding and baking process.
03 -
  • Let your melted butter cool slightly before mixing it in so you don't accidentally cook the eggs and end up with scrambled bits in your batter.
  • Use a light hand when folding in blueberries and avoid stirring the batter after combining wet and dry ingredients—this keeps everything tender and cloud-like.
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