Blueberry Pancake Casserole Oven (Print Version)

Baked fluffy pancakes layered with fresh blueberries; perfect for a cozy brunch or 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, optional

→ Topping

12 - 2 tablespoons turbinado sugar or granulated sugar, optional
13 - Powdered sugar for serving, optional
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, 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 of flour to prevent sinking during baking.
06 - Gently fold 1½ cups of blueberries into the batter.
07 - Pour batter into prepared baking dish and spread evenly. Sprinkle remaining ½ cup of blueberries over the top.
08 - If using, sprinkle turbinado or granulated sugar evenly over the casserole for a crunchy texture.
09 - Bake for 38 to 42 minutes, or until center is set and top is golden brown. A toothpick inserted in the center should come out clean.
10 - Remove from oven and cool for 10 minutes before dusting with powdered sugar, slicing, and serving with maple syrup.

# Expert Advice:

01 -
  • No flipping required, which means you can actually relax while it bakes instead of hovering over a griddle.
  • It feeds a crowd without making you feel like a short-order cook, and everyone gets the same golden, berry-studded slice.
  • Tastes even better the next morning cold straight from the fridge, which nobody expects from a pancake dish.
02 -
  • Don't skip the cooling step or your casserole will fall apart when you try to cut it, no matter how perfectly it baked.
  • If your blueberries are frozen, don't thaw them first—they'll weep and turn everything purple if you do, so add them straight from the freezer.
03 -
  • Add 1 teaspoon of lemon zest to the dry ingredients if you want to highlight the blueberries' natural tartness without making it taste like lemon cake.
  • Serve alongside Greek yogurt or a dollop of whipped cream if you want to make this feel extra special, and let people dress their own plates.
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