Blueberry Pancake Oven Bake (Printable)

Fluffy pancakes baked with fresh blueberries, ideal for warm breakfast gatherings.

# What You 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

# How-To:

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 during baking.
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 -
  • Everything bakes in one dish, so you're free to pour coffee and actually enjoy your guests instead of being stuck at the stove.
  • The blueberries burst into little flavor pockets throughout, and somehow the pancakes stay fluffy even though they're baked instead of cooked on a griddle.
  • Leftovers reheat beautifully, which means you can make it the night before a brunch and feel like a genius.
02 -
  • Don't overmix the batter once the wet and dry ingredients meet—it's the single biggest thing that separates fluffy pancakes from dense ones, and it takes real discipline to stop when your instinct says to keep stirring.
  • Frozen blueberries are actually better than fresh here because they stay whole instead of bleeding into the batter and creating purple streaks; I learned this by accident when I ran out of fresh berries.
03 -
  • Room temperature ingredients mix more smoothly than cold ones, so pull your eggs and milk out of the fridge about 30 minutes before you start—it sounds fussy but it genuinely changes the texture.
  • A toothpick inserted in the very center is your most reliable done test; the edges will look set before the middle is actually ready.
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