Blueberry Pancake Bake, perfect for brunch!

Blueberry Pancake Bake

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6 -8 servings


For the pancakes:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 1/4 cup unsalted butter melted and cooled
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup blueberries

To assemble:

  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • Pancakes
  • 1/2 cup blueberries

For the topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup butter cold and cut into cubes


  • To make the pancakes:
  • Combine the flour, sugar, baking powder, baking soda, and salt in a bowl.
  • In a separate bowl combine the buttermilk, butter, vanilla and eggs.
  • Add to the dry ingredients and stir until almost smooth, it's okay if a few lumps remain.
  • Stir in the blueberries.
  • Heat some butter in a skillet.
  • Pour 1/4 cup of the batter onto the skillet.
  • Cook for 2-3 minutes on each side.
  • Let cool.
  • Pancakes can be made up to 3 days ahead, store in the fridge.

To assemble the pancake bake:

  • Grease a 9x13-inch baking dish with cooking spray or butter.
  • Place the pancakes in the baking dish, layering them up against each other almost vertically. It may be helpful to cut the pancakes in half and place cut-side down.
  • In a large bowl, combine the eggs, milk, cream, sugar and vanilla.
  • Pour over the pancakes, making sure they all are moistened.
  • Sprinkle the blueberries over the top.
  • To make the topping, combine the flour, sugar, cinnamon and salt in a small bowl.
  • Cut the butter into the dry ingredients with a pastry blender or fork until the mixture looks like coarse sand.
  • Sprinkle over the pancakes.
  • Chill in the fridge for at least 2 hours and up to overnight.
  • When ready to bake, take out of the fridge and let it come to room temperature while oven preheats.
  • Preheat oven to 350 degrees F.
  • Bake until golden and center is set, about 50-60 minutes. If the topping browns too quickly, cover with aluminum foil.
  • Let cool for 15-30 minutes before serving to let it firm up.
  • Serve with powdered sugar, maple syrup and more blueberries.


Recipe developed by Annalise Sandberg for Sweet Basil.
Nutrition Facts
Blueberry Pancake Bake
Amount Per Serving (1 g)
Calories 571
% Daily Value*
Cholesterol 264.3mg88%
Carbohydrates 61.2g20%
Fiber 1.8g8%
Sugar 29.4g33%
Protein 14.7g29%
* Percent Daily Values are based on a 2000 calorie diet.