Blueberry Pancake Oven Bake (Printable Version)

Fluffy baked pancakes with juicy blueberries create a comforting brunch or breakfast option.

# What You 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

# Steps:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.
04 - Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; some lumps are acceptable.
05 - If desired, toss the blueberries with 1 tablespoon of flour to prevent them from sinking.
06 - Gently fold 1½ cups of the blueberries into the batter.
07 - Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the remaining ½ cup of blueberries over the top.
08 - If using, sprinkle turbinado or granulated sugar evenly over the casserole for a crunchy topping.
09 - Bake for 38-42 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 the oven and let cool for 10 minutes before dusting with powdered sugar, slicing, and serving with maple syrup.

# Expert Advice:

01 -
  • No flipping required—you prep it once and let the oven do the heavy lifting while you pour coffee and chat with whoever's watching.
  • It feeds a crowd without making you feel like you're working a short-order kitchen.
  • The blueberries stay tender and juicy instead of getting sad and dense like they sometimes do in regular pancakes.
  • You can make it ahead, refrigerate overnight, and bake it fresh in the morning for maximum ease.
02 -
  • Don't overmix the batter—I learned this the hard way when my first attempt came out dense and rubbery instead of light and fluffy, and it changed everything once I understood that lumps are actually your friend.
  • Tossing berries in flour really does prevent them from sinking if it matters to you, but honestly sometimes the berries ending up on the bottom creates amazing pockets of concentrated blueberry flavor that people love even more.
  • The casserole will puff up beautifully in the oven and then settle slightly as it cools—this is completely normal and not a sign anything went wrong.
03 -
  • Room-temperature eggs and cooled melted butter mix more smoothly together, which creates a silkier batter that bakes more evenly throughout the casserole.
  • If your oven runs hot or cold, check the casserole around the 35-minute mark; oven temperatures vary wildly, and you want that golden top without overbaking the edges.
  • This dish actually tastes better the next day after the flavors have melded overnight, so don't hesitate to make it ahead for weekend gatherings.
Go Back