Blueberry Pancake Oven Bake (Printer-friendly)

Fluffy baked pancakes with juicy blueberries, ideal for a comforting brunch or weekend breakfast.

# Ingredient List:

→ 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, optional

→ Topping

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

# How-To Steps:

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 them from sinking during baking.
06 - Gently fold 1.5 cups of blueberries into the batter.
07 - Pour batter into prepared baking dish, spreading evenly. Sprinkle remaining 0.5 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 to 42 minutes, or 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.

# Expert Advice:

01 -
  • It bakes hands-free while you pour coffee or get dressed, making it perfect for mornings when you want to impress without the stress.
  • One pan feeds six people, which means fewer dishes and more time actually enjoying breakfast together.
  • The texture hits that impossible sweet spot between fluffy pancake and custard-like comfort that tastes homemade but feels elegant.
02 -
  • Overmixing the batter is the most common mistake, and it turns this from tender and fluffy into dense and gummy—fold gently and accept that some lumps belong there.
  • Frozen blueberries work wonderfully here because they don't release as much liquid, but if using fresh, the flour-tossing trick truly does prevent them from sinking to the bottom in a sad cluster.
  • The casserole continues to cook slightly after you remove it from the oven, so pulling it out when the center is just barely set ensures you won't end up with a dry, overcooked result.
03 -
  • Room-temperature eggs mix more smoothly with the milk and butter, creating a silkier batter that bakes into a more tender crumb than cold eggs pulled straight from the fridge.
  • Letting the casserole rest for ten minutes before serving allows the structure to set just enough that slices hold their shape beautifully on the plate.
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