Blueberry Pancake Casserole Oven (Printable)

Layers of fluffy pancakes and fresh blueberries baked to golden perfection for a cozy brunch dish.

# 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

# How-To:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, whisk together flour, granulated 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.
06 - Gently fold 1½ cups blueberries into the batter.
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 texture.
09 - Bake for 38 to 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 let cool for 10 minutes. Dust with powdered sugar, slice, and serve with maple syrup.

# Expert Hacks:

01 -
  • No hovering over a hot griddle—just slide it in the oven and tend to coffee instead.
  • It actually tastes better the next day after the flavors settle, which means stress-free entertaining.
  • The contrast between tender cake and tart-sweet blueberries feels fancier than it actually is.
02 -
  • Don't skip the cooling step or your casserole will fall apart when you try to slice it, but don't wait too long either or it hardens and becomes less delicious.
  • Frozen blueberries need no thawing—adding them straight from the freezer actually prevents excess moisture from bleeding into the batter and turning it purple and soggy.
  • The lemon zest note in the original recipe isn't an afterthought; even just half a teaspoon transforms this from good to memorable by brightening the berry flavor.
03 -
  • Measuring your flour by spooning it into the cup and leveling rather than scooping directly prevents packing too much flour in, which is the most common reason baked goods become dense.
  • Room-temperature eggs and milk combine more smoothly with the melted butter, so let them sit on the counter for fifteen minutes while you prep if you have time.
Return