Blueberry Pancake Casserole Oven (Printable)

Baked fluffy pancakes layered with juicy blueberries, ideal for brunch or weekend breakfasts.

# 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 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 during baking.
06 - Gently fold 1½ cups blueberries into the batter.
07 - Pour batter into prepared baking dish, spreading 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 Advice:

01 -
  • You make one dish instead of standing at the stove for thirty minutes, which honestly feels like a vacation from breakfast duty.
  • Every slice comes out tender and fluffy with juicy bursts of blueberry in every bite, like someone else did all the careful work.
  • It feeds six people easily and tastes even better as leftovers, which is a rare gift in the breakfast world.
02 -
  • Don't overmix the batter once you combine wet and dry ingredients because stirring too much develops the gluten and creates a dense, tough casserole instead of something fluffy.
  • Letting the casserole cool for those ten minutes is not optional if you want neat slices, because cutting into a hot casserole just turns it into a delicious puddle on your plate.
03 -
  • Cool the melted butter before mixing it with the eggs so you don't accidentally scramble them, which creates small cooked bits in your batter.
  • Use a light hand when spreading the batter into the dish because you want it even but not compressed, which allows the heat to distribute properly.
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