Blueberry Pancake Casserole Oven (Printer Version)

A comforting baked dish with fluffy pancakes and 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 - 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, optional

→ Topping

12 - 2 tablespoons turbinado sugar or granulated sugar, optional
13 - Powdered sugar for serving, optional
14 - Maple syrup for serving

# How to Prepare:

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. Do not overmix; some lumps are acceptable.
05 - If desired, toss blueberries with 1 tablespoon flour to prevent sinking during baking.
06 - Gently fold 1½ cups blueberries into the batter until evenly distributed.
07 - Pour batter into prepared baking dish, spreading evenly. Sprinkle remaining ½ cup blueberries over the top.
08 - If using, sprinkle turbinado or granulated sugar evenly over the 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 Suggestions:

01 -
  • No flipping pancakes one at a time means you can actually sit down and enjoy coffee with your guests.
  • The blueberries sink and pop throughout, creating little bursts of tartness that wake up your whole mouth.
  • It reheats beautifully, so you can bake it the night before and simply warm it through in the morning.
02 -
  • Do not overmix the batter; lumpy is exactly right, and overmixing develops gluten that turns pancakes into hockey pucks even in casserole form.
  • Frozen blueberries don't need thawing and actually release juice more slowly during baking, keeping the casserole from becoming soggy.
03 -
  • Cool the melted butter before mixing it with eggs to avoid accidentally scrambling them, which creates a grainy texture in the final bake.
  • Don't skip letting the casserole rest for ten minutes after it comes from the oven; this allows the crumb structure to set properly so slices hold their shape.
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