Blueberry Pancake Casserole Oven (Printable)

Layers of fluffy baked pancakes and fresh blueberries create a warm, comforting brunch dish.

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

# How To Make:

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.
06 - Gently fold 1.5 cups 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 texture.
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.

# Top Tips:

01 -
  • No flipping required: Bake it all at once and let the oven do the work while you brew coffee or set the table.
  • Make-ahead friendly: Prepare the batter the night before, refrigerate it, and slide it into the oven come morning.
  • Feeds a crowd: One casserole dish serves six hungry people, perfect for family gatherings or unexpected guests.
  • Built-in sweetness: The blueberries burst during baking, creating natural pockets of jam-like flavor throughout.
02 -
  • Don't skip the cooling step: I learned this by trying to slice into a casserole straight from the oven—it fell apart into a gorgeous but sloppy mess that tasted wonderful but looked less refined.
  • Frozen blueberries are secretly better: They hold their shape during folding and baking, while fresh berries sometimes bleed into the batter and create muddy-looking patches.
  • The batter will look thin: This isn't a mistake; it's meant to be thinner than stovetop pancake batter so it bakes evenly throughout the dish rather than staying gummy in the center.
03 -
  • Let your batter rest for 5 minutes after mixing: This allows the flour to fully hydrate and the leavening agents to activate slightly, resulting in a more tender crumb with better rise.
  • Room temperature ingredients blend more smoothly: Cold eggs and milk take longer to incorporate and can create lumpy spots that bake unevenly.
  • A 9x13 dish is non-negotiable for the timing in this recipe: Larger or smaller dishes will bake differently, so stick with the exact size for predictable results.
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