Spring Brunch Blueberry Pancake Bake

Name: Spring Brunch Blueberry Pancake Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 tablespoon sugar; 2 large eggs; 1 1/2 cups milk; 1/4 cup melted butter; 1 teaspoon vanilla extract; 2 cups fresh or frozen blueberries

Highlighted under: Easy Dish Collection

I absolutely adore serving this Spring Brunch Blueberry Pancake Bake during lazy weekend mornings. It combines the delicious taste of fluffy pancakes with juicy blueberries, all baked to golden perfection. It's an ideal dish for gatherings, allowing guests to enjoy it straight from the oven without the hassle of flipping individual pancakes. Plus, the delightful aroma fills the kitchen and sets a joyful tone for the day ahead. This bake is simple enough for beginners yet impressive enough to wow everyone at your brunch table.

Created by

Morgan Reeves

Last updated on 2026-02-24T03:45:36.578Z

When I first tried my hand at this blueberry pancake bake, I was amazed at how easy it was to put together. The batter comes together in just a few minutes, and once it’s in the oven, I get to enjoy a cup of coffee while the magic happens. I learned that letting the batter rest for just a few minutes allows the flavors to meld beautifully, resulting in a richer taste.

One of my favorite parts is how the blueberries burst while baking, creating pockets of sweetness throughout the dish. I recommend using fresh blueberries for the best flavor, but frozen ones work well too. Just be sure to give them a quick rinse and pat them dry to prevent excess moisture.

Why You'll Love This Recipe
A delightful twist on classic pancakes, baked to perfection
Bursting with juicy blueberries and a hint of vanilla
Perfect for feeding a crowd with minimal effort

Gathering Your Ingredients

When preparing your Spring Brunch Blueberry Pancake Bake, it's essential to gather all your ingredients ahead of time. For optimal results, choose high-quality blueberries, whether fresh or frozen. If using frozen, there's no need to defrost them; just mix them straight into the batter. Fresh blueberries should be rinsed and dried gently to avoid excess moisture that could affect the bake's texture.

The flour you select plays a critical role in the bake's structure. All-purpose flour is ideal for achieving that fluffy texture, while cake flour can be used for a lighter, more delicate crumb. If you're looking to make the recipe whole grain, you can substitute half the all-purpose flour with whole wheat flour, but make sure to adjust the liquid slightly to maintain the batter's consistency.

Perfecting the Mixing Technique

When combining the wet and dry ingredients, remember that overmixing is the enemy of fluffy pancakes. Once you incorporate the wet mixture into the dry ingredients, mix just until you see no more flour pockets. The batter should remain slightly lumpy, which ensures a tender bake. A good rule of thumb is to stop mixing as soon as everything is incorporated, aiming for that just-mixed look.

Adding blueberries at the end helps prevent them from breaking down in the batter. If you're concerned about them sinking, you can toss them in a bit of flour before folding them into the batter. This light coating helps suspend them throughout the bake, leading to a visually appealing end result with a pop of berries in every bite.

Ingredients

Gather these simple ingredients for a scrumptious pancake bake.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 large eggs
1 1/2 cups milk
1/4 cup melted butter
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries

Make sure everything is measured accurately for the best results.

Instructions

Follow these simple steps to create your pancake bake.

Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.

Mix the Dry Ingredients

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

Combine Wet Ingredients

In another bowl, beat the eggs, then whisk in the milk, melted butter, and vanilla until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix.

Add Blueberries

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Bake

Pour the batter into the prepared baking dish and spread it out evenly. Bake in the preheated oven for about 30 minutes, or until golden brown and a toothpick comes out clean.

Serve

Let the pancake bake cool for a few minutes before slicing into squares. Serve warm with maple syrup or a dusting of powdered sugar.

Enjoy your delicious pancake bake and share with friends or family!

Pro Tips

For a fun twist, try adding a splash of lemon juice or zest to the batter for a refreshing flavor boost.

Tips for Serving and Enjoying

Serving this pancake bake is a breeze compared to traditional pancakes. I recommend slicing it into squares after allowing it to cool for around five minutes, which helps the slices hold their shape. For an extra special touch, serve with a side of freshly whipped cream or a mix of Greek yogurt and honey to balance the sweetness of the blueberries.

If you're feeling adventurous, consider enhancing the flavor profile by adding a sprinkle of lemon zest to the batter. The citrus brightness complements the sweetness of the blueberries beautifully. Alternatively, add a dash of cinnamon for a warm spice note that elevates the overall taste experience.

Storage and Make-Ahead Tips

This pancake bake makes for a great make-ahead dish. You can prepare the batter the night before and refrigerate it. In the morning, just pour it into the greased baking dish and pop it in the oven—perfect for busy mornings where you want to impress without the hassle. If you're short on time, you can also bake it ahead and store it in the fridge for up to three days.

To store leftovers, cover the cooled squares in an airtight container. They will remain fresh in the refrigerator for about four days. When ready to enjoy again, simply reheat in the microwave for about 30 seconds or in a preheated oven at 350°F (175°C) for roughly 10-15 minutes, until warmed through. This allows you to savor the delightful taste of blueberry pancake bake even on weekdays!

Questions About Recipes

→ Can I use whole wheat flour instead?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option.

→ How do I store leftover pancake bake?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

→ Can I make this recipe ahead of time?

Yes, you can prepare the batter the night before and refrigerate it. Just bake it in the morning for a fresh brunch dish.

→ What other fruits can I add?

You can substitute blueberries with raspberries, strawberries, or chopped bananas for a different flavor.