Blueberry Pancake Oven Bake (Print version)

Fluffy pancakes layered with juicy blueberries baked to golden perfection, ideal for brunch or cozy mornings.

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

# Directions:

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 - If desired, toss blueberries with 1 tablespoon flour to prevent them from sinking during baking.
06 - Gently fold 1.5 cups blueberries into the batter using a spatula.
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, 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 if desired, slice into portions, and serve with maple syrup.

# Expert Tips:

01 -
  • No flipping individual pancakes means you can actually sit down and have coffee while it bakes.
  • The blueberries sink into pockets throughout the casserole, so every bite feels like you planned it that way.
  • It tastes amazing fresh but also reheats beautifully, which is clutch when you're feeding people at staggered times.
02 -
  • Do not overmix the batter; I learned this the hard way when I got enthusiastic and ended up with a dense, tough casserole that tasted more like cake than pancakes, so resist the urge to keep stirring after the flour disappears.
  • The difference between a casserole that's slightly underdone and one that's perfect is about two minutes, so pull it out when the center still jiggles just slightly and the edges are set; it will continue cooking as it cools.
03 -
  • Brown your butter in a small saucepan before melting and cooling it, then use that in your batter for a deeper, more complex flavor that elevates the whole casserole without making it taste obviously different.
  • If your kitchen is warm, chill your mixing bowl and whisk before combining the wet ingredients; this keeps the batter cool enough that you won't accidentally scramble the edges of the eggs.
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