Pancake Casserole is a thick and fluffy pancake loaded with blueberries that is made in a casserole dish in the oven. Serve it with maple syrup and a hot cup of coffee for a satisfying breakfast or brunch.
If you are looking to make pancakes for large number of people without having to stand by a stove and flip pancakes, pancake casserole is your answer! It also reheats beautifully in the microwave and tastes exactly like pancakes cooked on the stovetop!
We love both traditional and non-traditional pancake shapes! 🙂 Check out these made-on-the-stovetop type pancake recipes such as Blueberry Lemon Ricotta Pancake and Chocolate Chip Pancakes that we absolutely love!
Pancake Casserole in the Oven
If you are trying to make pancakes for a crowd and want a quick and low-touch way to go about it, pancake casserole, or cooking pancakes in the oven, is your answer!
Pancake casserole is made in the oven in a 9’x13′ rectangular baking or casserole dish. The casserole or baking dish can be a metal pan (like what is shown in the photographs), glass dish, or any of your favorite casserole dish.
What I love about cooking pancakes in the oven is that it really tastes exactly like my cooked-on-the-stove pancakes.
Pancake casserole comes out light and fluffy, and thicker than your traditional round pancakes. It is flavored generously with vanilla and tastes like a dream, especially when you drench it in that sticky, luxurious maple syrup.
So pancakes in the oven taste just as decadent and delicious, except that it’s a whole lot less work because you won’t be standing by the stove waiting for each pancake to cook.
Instead, send the whole pancake casserole into the oven and let the oven do all the work…and you don’t even have to babysit it!
It really doesn’t get better than that!
Here are the ingredients you will need to make this pancake casserole recipe:
- Flour – regular all-purpose flour works great for this recipe.
- Baking powder – this helps to give the pancake casserole a light and airy texture.
- Baking soda – this ingredient helps the pancake rise.
- Salt – helps to open up the overall flavor of the blueberry pancake
- Sugar – sugar not only adds sweetness to the mixture, it also helps to keep the pancakes tender.
- Unsalted butter – using unsalted butter helps to control the amount of salt in this recipe. If you use salted butter, you should decrease the amount of added salt.
- Milk – adds a richness to the recipe and helps with the consistency of the mixture.
- Egg – eggs not only provide structure the the finished product but also help keep the pancake casserole light and fluffy.
- Vanilla extract – use pure vanilla extract for best taste.
- Fresh blueberries – fresh berries are best. Frozen blueberries will add moisture to pancake and is not ideal.
How to make Pancake Casserole
Next, let’s walk through step by step how to make pancakes in the oven.
Bring Together Pancake Mixture
In a large mixing bowl, bring together flour, baking powder, baking soda, salt, and sugar. Mix to combine.
Make a well in the flour mixture. Add melted butter, milk, egg, and vanilla.
Mix using a whisk until all clumps are gone.
Toss blueberries in flour
Toss fresh blueberries in 1 teaspoon of all-purpose flour until they are all evenly coated. Gently toss them so blueberries don’t get squashed.
Make Pancake in a Casserole Dish
Pour pancake mixture into a buttered 9’x13′ casserole dish.
You can melt the butter in the casserole dish in the pre-heating oven, or pour melted butter into the dish.
Use a brush to brush melted butter all over the bottom and the sides of the dish.
Sprinkle the flour-coated blueberries all over the top of the pancake batter.
Place the casserole dish back in the oven and bake for 30 minutes.
If using glass or non-metal baking dish, you may want to cook for a few minutes longer.
When 30 minutes is up, test by inserting toothpick into the center of the pancake casserole. If toothpick comes out clean then it is done.
Remove pancake casserole from the oven and if desire, sprinkle the top with powdered sugar.
Slice into smaller pieces, then serve with butter and maple syrup.
Pancake should be thick, soft and fluffy, and generously loaded with juicy blueberries. It should soak up the maple syrup like a sponge and is sweet, light and melts in your mouth!
I never thought I’d love making pancakes in the oven so much. I love doing this when I have a lot of people to feed and don’t want to spend a lot of time in the kitchen.
This blueberry pancake casserole recipe has become a favorite of ours and I hope you’ll love it as much as we do! 🙂
You can make all kinds of pancakes in the oven! Top your pancakes with one of these ingredients instead of blueberries:
- chocolate chips
- sliced bananas
- leave it plain!
Tips and Tricks
A few things to note when making pancakes in the oven to ensure success:
- Grease baking dish well with butter before adding pancake batter – it is pretty hard to get the pancake out of the casserole dish without greasing. If you are still concern about pancake sticking, line with parchment paper.
- You may need a longer cook time if using a glass baking dish. The 30-minute cook time is based on a metal baking dish.
Frequently Asked Questions
Yes! You may have to cook them a few minutes longer to make sure the centers are fully cook. Insert a toothpick to the center to test whether pancake casserole is done.
I find that frozen blueberries have too much liquid and will make the batter more wet and harder to bake properly. If you really have to use frozen blueberries, bring them to a complete defrost and pat them dry with paper towel before coating them in flour.
A thin layer of flour around the blueberries help keep them in place and keep them from sinking into the pancake batter. As the fruit cooks, it will release liquid and the flour will help absorb the liquid.
Pancakes freeze pretty well. Make sure they are completely cool before storing them in an air tight bag. Freeze them separately so they don’t stick together. When ready to eat, make sure they are fully defrost before warming them in the microwave.
DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍
More Breakfast Recipes for a Crowd
- Sausage Tater Tot Breakfast Casserole
- Bacon Spinach Cheddar Quiche
- Cinnamon Raisin Rolls
- Crescent Roll Breakfast Casserole
- Asparagus and Ham Quiche
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp granulated sugar
- 1/4 cup unsalted butter melted
- 2 cups milk
- 1 egg
- 2 tsp vanilla
- 2 tbsp unsalted butter melted, for greasing casserole dish
- 2 cups fresh blueberries
- 1 tsp flour for coating blueberries
- 1 tbsp powdered sugar optional
- Preheat oven to 350℉.
- Whisk together 2 cups of flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Melt 1/4 cup of butter in microwave without overheating. Let cool slightly before using.
- Make a well in the flour mixture. Add melted butter, milk, egg, and vanilla. Mix using a whisk until all clumps are gone.
- Place 2 tbsp butter into a 9×13 casserole dish. Place casserole dish inside oven as the oven preheats to melt the butter. Butter should melt in a few minutes.
- While the butter is melting, lightly toss the blueberries with 1 tsp of flour, making sure all of the berries are coated with the flour.
- Once the butter in the casserole dish is melted, bring it out of the oven, and brush melted butter all over the bottom and the sides of the dish. Pour pancake batter into the casserole dish.
- Sprinkle the flour-coated blueberries all over the top of the pancake batter, evenly distributing the berries.
- Place the casserole dish back in and bake for 30 minutes. (see Note 1)
- Remove from oven. Optional: sprinkle the top with powdered sugar. Cut into smaller pieces and serve with your favorite syrup. Enjoy!