Blueberry Pancake Oven Bake (Printer View)

Fluffy baked pancakes layered with juicy blueberries, ideal for brunch or a cozy breakfast treat.

# Components:

→ 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

→ Topping

12 - 2 tablespoons turbinado sugar or granulated sugar
13 - Powdered sugar for serving
14 - Maple syrup for serving

# Method steps:

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, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together 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 - Toss blueberries with 1 tablespoon flour to prevent sinking during baking.
06 - Gently fold 1.5 cups blueberries into the batter using a spatula.
07 - Pour batter into prepared baking dish, spreading evenly. Sprinkle remaining 0.5 cup blueberries over the top.
08 - Sprinkle turbinado or granulated sugar evenly over casserole for a crunchy texture.
09 - Bake for 38 to 42 minutes until center is set and top is golden brown. Insert toothpick in center; it 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 -
  • Simple ingredients come together for a show-stopping breakfast.
  • Fluffy baked pancakes with juicy blueberries create a satisfying texture.
  • Perfect for leisurely weekend brunches with family or friends.
  • Vegetarian and easily adaptable to different berry preferences.
02 -
  • Use fresh or frozen blueberries; if frozen, toss them with flour while still frozen to prevent sinking.
  • Check the casserole at 38 minutes to avoid overbaking and ensure a moist texture.
  • Let the casserole cool slightly before slicing to achieve clean pieces.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
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