Blueberry Pancake Oven Bake (Printable View)

Fluffy baked pancakes with juicy blueberries for a cozy breakfast or brunch favorite.

# 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 or granulated sugar, optional
13 - Powdered sugar for serving, optional
14 - Maple syrup for serving

# How To Make It:

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, 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 1.5 cups blueberries into the batter.
07 - Pour batter into prepared baking dish and spread 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 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 before dusting with powdered sugar, slicing, and serving with maple syrup.

# Expert Tips:

01 -
  • You can prep it in twenty minutes and let the oven do the heavy lifting while you actually enjoy your guests instead of working.
  • Blueberries stay whole and juicy instead of disappearing into muffin batter, so every bite tastes intentional and bright.
  • Leftovers reheat beautifully, which means you've basically made breakfast for tomorrow without thinking about it.
02 -
  • Frozen blueberries stay whole and juicy if you don't thaw them first; thawed berries bleed into the batter and turn everything a murky purple instead of dotted with bright pockets of blue.
  • The ten-minute rest after baking is non-negotiable because it lets the crumb set up enough to slice without collapsing into a pile of batter on your spatula.
03 -
  • Make this the night before and bake it in the morning—the batter actually gets better as it sits because the flour absorbs liquid and creates a more tender crumb.
  • If your blueberries are frozen, pull them straight from the freezer and toss them into the batter without thawing so they stay whole and don't bleed color throughout.
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