Blueberry Pancake Casserole Oven (Printable version)

Fluffy baked pancakes layered with juicy blueberries and a golden, crunchy top for cozy brunches.

# 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

→ 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 sinking during baking.
06 - Gently fold 1½ cups blueberries into the batter.
07 - Pour batter into prepared dish, spreading evenly. Sprinkle remaining ½ cup blueberries over top.
08 - If using, sprinkle turbinado or granulated sugar evenly over casserole for crispy texture.
09 - Bake for 38-42 minutes until center is set and top is golden brown. A toothpick inserted in center should come out clean.
10 - Remove from oven and cool for 10 minutes. Dust with powdered sugar, slice, and serve with maple syrup.

# Expert Advice:

01 -
  • You can prep it the night before and just pop it in the oven while you're still in your pajamas.
  • It tastes like fluffy pancakes but comes together faster and with zero flipping drama.
  • Those burst blueberries create pockets of sweetness throughout, and everyone always asks for seconds.
02 -
  • Don't skip the cooling time—it allows the casserole to set just enough so you can cut clean squares without it falling apart.
  • If your oven runs hot, start checking at the 35-minute mark because every oven is different and nothing's worse than a dry casserole.
03 -
  • Room temperature ingredients mix more smoothly, so pull your eggs and milk out of the fridge 15 minutes before you start.
  • If you're doubtful about doneness, a toothpick is more reliable than time—every oven is different, so trust what you see and feel.
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