Blueberry Pancake Casserole Oven (Print Version)

A cozy baked dish with fluffy pancakes and juicy blueberries, ideal for a brunch gathering or weekend treat.

# 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 Make It:

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

# Additional Tips::

01 -
  • It bakes as one glorious dish instead of standing over a hot griddle flipping pancakes individually, which honestly feels like a superpower on a sleepy morning.
  • The blueberries get slightly jammy and sink into pockets throughout, creating these little flavor surprises with every bite.
  • You can prep it the night before and bake it fresh while everyone's still waking up, making you look far more organized than you actually are.
02 -
  • The center might still look slightly wet when you first pull it out, but it firms up dramatically during that 10-minute rest; resist the urge to bake it longer or you'll end up with a dry casserole.
  • Frozen blueberries won't bleed into the batter the way you might fear, and they often taste more intensely of blueberry than out-of-season fresh berries do.
03 -
  • Make this the night before, cover it tightly, and bake it fresh in the morning; the batter won't suffer from sitting overnight and you'll look like a genius pulling a hot casserole out of the oven.
  • Use a toothpick made of wood rather than metal to test for doneness, as wood doesn't conduct heat and gives you a more honest read of what's happening in the center.
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