Blueberry Pancake Oven Bake (Printable)

Fluffy pancakes and juicy blueberries baked together for a comforting brunch or weekend treat.

# What You 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

→ Topping

12 - 2 tablespoons turbinado or granulated sugar
13 - Powdered sugar for serving
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, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract until thoroughly combined.
04 - Pour wet ingredients into dry ingredients and gently mix until just combined. Do not overmix; lumps are acceptable.
05 - Toss blueberries with 1 tablespoon flour to prevent sinking, if desired.
06 - Gently fold 1.5 cups of blueberries into the batter.
07 - Pour batter into prepared baking dish and spread evenly. Sprinkle remaining 0.5 cup blueberries over the top.
08 - Sprinkle turbinado or granulated sugar evenly over the casserole for a crunchy topping.
09 - Bake for 38 to 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.

# Helpful Tips:

01 -
  • It bakes unattended in the oven, freeing you to set the table, brew coffee, or actually sit down.
  • The blueberries stay plump and juicy instead of sinking to the bottom like they do on a griddle.
  • You can prep it the night before and bake it fresh in the morning, making brunches feel effortless.
  • One casserole feeds six hungry people without multiple batches or kitchen stress.
02 -
  • Do not skip cooling the melted butter before mixing—warm butter will cook the eggs and create little scrambled bits throughout your batter.
  • The batter should be pourable, not thick like cake batter; if yours looks too dense, you may have packed the flour, so next time weigh it or spoon it into the measuring cup instead of scooping.
  • Baking time varies wildly depending on your oven, so start checking at 35 minutes and look for a golden top and a set center, not just a timer.
03 -
  • If the top is browning too quickly but the center isn't set, drape a piece of foil loosely over the casserole for the last 10 minutes of baking.
  • Room temperature eggs and milk mix more evenly into the batter, so pull them from the fridge while you preheat the oven.
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