Blueberry Pancake Oven Bake (Printable Version)

Fluffy baked pancakes layered with fresh blueberries and a crunchy golden topping for brunch.

# 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 for tossing berries, 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, sugar, baking powder, baking soda, and salt until evenly distributed.
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 during baking.
06 - Gently fold 1½ cups blueberries into the batter using a spatula.
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 finish.
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 let cool for 10 minutes. Dust with powdered sugar, slice, and serve with maple syrup.

# Expert Advice:

01 -
  • The batter bakes into clouds of fluff without any griddle juggling, leaving you free to pour coffee and actually sit down.
  • Blueberries scatter throughout and burst during baking, staining everything with sweet tartness that feels intentional and elegant.
02 -
  • Do not skip the cooling time after combining wet and dry ingredients because overmixing creates a dense, tough casserole that tastes more like heavy bread than fluffy pancakes.
  • If your oven runs hot, check the casserole at 35 minutes because every oven behaves differently and the difference between perfectly set and slightly overcooked is just a few minutes.
03 -
  • Let your batter rest for five minutes before pouring it into the baking dish because this allows the baking powder and soda to start working, giving you better rise and a more tender crumb.
  • Room temperature ingredients mix more smoothly and evenly than cold ones straight from the fridge, so pull your eggs and milk out about 10 minutes before you start cooking.
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