Blueberry Pancake Casserole Oven (Printable version)

Baked fluffy pancakes layered with fresh blueberries for a warm brunch 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 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 flour to prevent sinking.
06 - Gently fold 1½ cups blueberries into the batter.
07 - Pour batter into prepared baking dish and spread 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 to 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 Advice:

01 -
  • Feeds six people with minimal hands-on effort
  • No need to flip individual pancakes—just bake and serve
  • Bursting with fresh blueberry flavor in every bite
  • Golden, slightly crispy edges with a fluffy, tender center
  • Perfect make-ahead breakfast for busy mornings or special occasions
  • Customizable with your favorite berries or add-ins
02 -
  • Don't skip the flour coating on blueberries—it prevents them from sinking to the bottom
  • Use a 9x13-inch baking dish for the perfect thickness and even cooking
  • Check for doneness with a toothpick at 38 minutes to avoid overbaking
  • Let the casserole rest for 10 minutes before slicing for cleaner cuts
  • Turbinado sugar creates a delightful crunchy top layer worth the extra step
  • Store leftovers in an airtight container and reheat gently to maintain fluffiness
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