Blueberry Pancake Casserole Oven (Printer-friendly)

Fluffy baked pancakes layered with fresh blueberries, ideal for brunch or a cozy breakfast.

# What You'll Need:

→ Pancake Batter

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 large eggs
07 - 2 cups whole milk
08 - 1/4 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

# 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 them from sinking to the bottom.
06 - Gently fold 1.5 cups of blueberries into the batter.
07 - Pour batter into prepared baking dish, spreading evenly. Sprinkle remaining 0.5 cup blueberries over the top.
08 - If using, sprinkle turbinado or granulated sugar evenly over the casserole for a crunchy topping.
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 oven and let cool for 10 minutes. Dust with powdered sugar, slice, and serve with maple syrup.

# Expert Advice:

01 -
  • No flipping pancakes means you can actually sit down and have coffee instead of standing at the stove like you're working a shift.
  • It feeds a crowd without requiring you to do anything complicated, which means more time enjoying people and less time in cleanup mode.
  • The texture is somewhere between a fluffy pancake and a custard cake, and honestly it's addictive because every bite feels a little different.
02 -
  • Overmixing the batter is the number one mistake I see, and it results in dense, tough pancakes instead of fluffy ones—stop stirring as soon as you see no dry flour.
  • If your blueberries are frozen, don't thaw them first; bake them straight from the freezer and add about three extra minutes to your baking time, which prevents them from releasing their juice into the batter prematurely.
03 -
  • Let your eggs and milk come close to room temperature if you remember—they mix more evenly and create a more uniform batter, which means more consistent results across the whole casserole.
  • If your oven runs hot, start checking at 35 minutes because the difference between fluffy and slightly overcooked can be just a few minutes, and every oven is its own personality.
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