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Blueberry Pancake Bake

Blueberry Pancake Bake
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This Blueberry Pancake Bake is a soft, fluffy oven-baked pancake loaded with juicy blueberries and lightly crisp edges. It’s perfect for feeding a crowd, weekend brunch, or when you want classic pancake flavor without standing at the stove. Serve it warm with syrup and a dusting of powdered sugar for a cozy, comforting breakfast.

Ingredients

Scale

For the Pancake Bake

  • 2 tablespoons granulated sugar

  • 2 tablespoons unsalted butter (for greasing the pan)

  • 2 cups milk (whole milk recommended)

  • 1 large egg

  • ¼ cup unsalted butter, melted and slightly cooled

  • ¼ teaspoon salt

  • 2 teaspoons pure vanilla extract

  • 2 cups all-purpose flour

  • ¼ teaspoon baking soda

  • 4 teaspoons baking powder

For the Topping

  • 1 teaspoon all-purpose flour

  • 1 tablespoon powdered sugar (optional, for serving)

  • 2 cups fresh blueberries, rinsed and patted dry

Instructions

Step 1: Preheat and Prepare the Butter

Preheat your oven to 350°F (175°C).
Place 2 tablespoons butter into a 9×13-inch casserole dish and set it in the oven for a few minutes until melted. Watch closely to avoid burning.
Meanwhile, melt the remaining ¼ cup butter in the microwave and let it cool slightly.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.

Step 3: Mix Wet Ingredients

Make a well in the center of the dry ingredients.
Add the milk, egg, melted butter, and vanilla.
Whisk until the batter is smooth and lump-free.

Step 4: Prepare Blueberries and Dish

Toss the blueberries with 1 teaspoon flour to prevent sinking.
Carefully remove the hot casserole dish from the oven and brush the melted butter evenly across the bottom and sides.

Step 5: Assemble and Bake

Pour the batter into the prepared dish.
Sprinkle the blueberries evenly over the top.
Bake for 30 minutes, or until golden and a toothpick inserted in the center comes out clean.

Step 6: Serve

Remove from the oven and let cool slightly.
Optional: dust with powdered sugar and serve with maple syrup.
Slice and enjoy warm.

Notes

  • Do not overmix: Mix just until smooth for a tender pancake texture.

  • Whole milk works best: It creates a richer, softer crumb.

  • Fresh or frozen blueberries: If using frozen, do not thaw—toss directly with flour.

  • Make it ahead: Store covered in the fridge for up to 3 days and reheat gently.

Find it online: https://tastyquickly.com/blueberry-pancake-bake/