Blueberry Pancake Casserole Oven (Print)

Fluffy baked pancakes layered with fresh blueberries, perfect for a cozy brunch or weekend breakfast.

# Components:

→ 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 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 until evenly combined.
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. Leave some lumps in the batter.
05 - Toss the blueberries with 1 tablespoon of flour to help prevent them from sinking to the bottom.
06 - Gently fold 1½ cups of the blueberries into the batter until evenly distributed.
07 - Pour the batter into the prepared baking dish and spread it evenly. Sprinkle the remaining ½ cup of blueberries over the top.
08 - Sprinkle turbinado or granulated sugar evenly over the casserole for a crunchy textured 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 the oven and let cool for 10 minutes. Dust with powdered sugar, slice, and serve with maple syrup.

# Expert Advice:

01 -
  • You get that cloud-like pancake texture without standing at the stove like you're working a shift.
  • The blueberries stay plump and juicy instead of turning into sad purple dust.
  • One dish feeds six people, which means more time talking and less time cooking during brunch.
02 -
  • Don't skip the cooling step for the melted butter; I learned this the hard way when I ended up with scrambled egg bits that never fully incorporated.
  • The ten-minute rest after baking is non-negotiable if you want neat slices instead of a gorgeous casserole that falls apart on the plate.
03 -
  • Use a spatula or cake server to slice and serve instead of a knife, which will tear the delicate crumb structure.
  • If your top is browning too quickly before the center sets, loosely tent it with foil halfway through baking—ovens vary, so watch yours carefully.
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