Blueberry Pancake Oven Bake (Print Version)

Fluffy baked pancakes and juicy blueberries, ideal for cozy weekend brunches or gatherings.

# 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 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 blended.
03 - In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until fully combined.
04 - Pour wet ingredients into dry ingredients and gently fold together until just combined. Avoid overmixing; small 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 until evenly distributed.
07 - Pour batter into prepared baking dish and spread evenly. Scatter remaining ½ cup blueberries across the surface.
08 - If using, sprinkle turbinado or granulated sugar evenly over the casserole for a crunchy texture.
09 - Bake for 38-42 minutes until the center is set and the top is golden brown. A toothpick inserted in the 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 -
  • No standing over a hot griddle flipping pancakes individually—this comes together in one dish while you pour coffee and set the table.
  • The blueberries burst as they bake, creating pockets of sweetness throughout, so every bite feels intentional and generous.
  • It tastes indulgent and special but asks almost nothing of you; even a beginner can nail this.
02 -
  • Don't overmix the batter—I learned this the hard way when I whisked it until smooth, and the result was dense and heavy instead of fluffy and tender.
  • Cooling the melted butter before adding it to the wet ingredients matters; I once skipped this step and ended up with scrambled eggs, which you can taste in every bite.
  • If using frozen blueberries, don't thaw them first; they'll hold their shape better and won't bleed color throughout the entire casserole.
03 -
  • Room temperature ingredients mix together more smoothly; pull your eggs and milk out of the fridge about 15 minutes before you start if you have the time.
  • The flour toss on the blueberries isn't just a trick—it genuinely prevents them from sinking, so you get them in every slice rather than all clustered at the bottom.
  • Don't skip the cooling period; it might feel like the hardest part, but those 10 minutes let the structure set so slices come out clean instead of crumbly.
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