Blueberry Pancake Oven Bake (Printable)

Fluffy baked pancakes layered with juicy blueberries, perfect for cozy brunch moments.

# 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 for tossing berries

→ 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 the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until thoroughly 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 during baking.
06 - Gently fold 1½ cups of the blueberries into the batter using a spatula.
07 - Pour the batter into the prepared baking dish and spread 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 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 the oven and let cool for 10 minutes before dusting with powdered sugar, slicing, and serving with maple syrup.

# Expert Tips:

01 -
  • No standing at the griddle flipping pancakes—the oven does all the heavy lifting while you pour coffee and chat with guests.
  • Blueberries stay juicy and intact instead of getting mushy, because they're protected by fluffy batter surrounding them.
  • This serves six and comes together in under an hour, making it the perfect move for when you want homemade without the stress.
02 -
  • Don't skip letting the butter cool—I learned this the hard way when hot melted butter turned my eggs into scrambled bits, creating a grainy texture that no amount of milk could fix.
  • The difference between a light, fluffy casserole and a dense one comes down to not overmixing; your instinct to combine everything thoroughly will sabotage the texture, so trust those lumps.
  • Blueberries release liquid as they bake, so if your casserole seems a bit wet in the center, that's normal and it'll continue to set as it cools—don't overbake trying to dry it out.
03 -
  • Room-temperature eggs and milk mix more smoothly into the dry ingredients, creating a batter that's evenly textured instead of streaky or lumpy.
  • If your blueberries are thawing and releasing juice before baking, reserve that liquid and add it to the milk measurement so you don't end up with a dry casserole.
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