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Custardy Blueberry Pancake Breakfast Bake

A thick, custardy oven-baked pancake casserole bursting with blueberries. Served warm with maple syrup and powdered sugar, it's an easy, crowd-pleasing breakfast.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
Wet Ingredients & Mix-ins
  • 1.25 cups milk whole milk or buttermilk
  • 3 eggs large
  • 4 tbsp unsalted butter melted
  • 1.5 tsp vanilla extract
  • 2 cups blueberries fresh or frozen, divided
Toppings
  • 1 tbsp granulated sugar for sprinkling before baking
  • maple syrup for serving
  • powdered sugar for dusting
  • fresh blueberries optional garnish

Equipment

  • 9x9 inch square baking dish
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 375°F (190°C). Place a 9x9 inch baking dish with a pat of butter inside the oven to preheat.
  2. In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
  3. In a separate bowl, whisk together milk, eggs, melted butter, and vanilla until combined.
  4. Pour wet ingredients into dry and mix gently until just combined; lumps are okay. Fold in 1.5 cups of blueberries.
  5. Carefully remove the hot pan from the oven (ensure butter is melted and coating the bottom). Pour in batter and smooth the top.
  6. Top with remaining 0.5 cup blueberries and sprinkle with 1 tablespoon granulated sugar.
  7. Bake for 35-45 minutes until puffed, golden brown, and set in the center.
  8. Cool for 15 minutes before slicing. Serve warm drizzled with syrup and dusted with powdered sugar.

Notes

If using frozen berries, do not thaw them first. For extra lemon flavor, add 1 tsp lemon zest to the wet ingredients.