With just 5 simple ingredients and 5 minutes of prep, you can serve fluffy oven baked pancakes with pancake mix — no flipping on the griddle necessary!
Table of Contents
If you love pancake recipes, be sure to try these Jiffy cornmeal pancakes, a stack of oatmeal pancakes, these healthy banana pancakes, the easiest baked apple pancakes, and these classic fluffy buttermilk pancakes, too!
My goodness! This is so tasty and easy to prepare for a larger group. Will make my pancakes this way from now on!
– Deb
When you don’t have the time or desire to stand over a hot stove flipping individual pancakes in batches, these easy Bisquick baked pancakes save the day! They’re quick to stir together, they’re completely hands-off, and they turn out light, fluffy, and perfect every time.
A Few Notes Before You Get Started
- You can use just about any brand of pancake mix for this recipe. Our family prefers the Krusteaz Buttermilk Pancake Mix; however, Bisquick is a classic baking mix that’s slightly more versatile. Bisquick isn’t quite as sweet as Krusteaz, so it works well in more savory recipes (like biscuits, sausage balls, casseroles, and the like). Bisquick is also available in more varieties, such as gluten-free and heart-smart. For even more ideas, check out this collection of 18 Bisquick recipes!
- No matter which brand of pancake mix you choose, do not prepare the mix according to the package directions. Instead, follow the ingredient list in the recipe provided below.
- The buttermilk is optional (you can substitute with additional regular milk); however, whole buttermilk has a nice thick texture that creates a thicker batter (and therefore yields thicker, fluffier pancakes). The acidic nature of buttermilk also makes the batter more tender, gives it a nice “tang,” and helps to create the lightest, fluffiest pancakes.
- Do not over-mix the batter. Stir just until the ingredients are combined. You will still have some lumps, which is fine. Over-mixing will result in dense, tough, and dry pancakes.
- If time allows, let the batter rest for 5-10 minutes. This gives the leavening agents extra time to react, which results in puffier, fluffier, light pancakes.
- The total baking time will vary. If using a glass dish, the pancakes will need closer to 15 minutes in the oven. Metal or dark nonstick pans only require about 10-12 minutes. The pancakes are done when a toothpick inserted in the center comes out clean.
Favorite Pancake Toppings
Slice the pancakes into 8 large rectangles or 16 smaller squares. Some readers have even suggested using cookie cutters to cut out fun pancake shapes for your kids! Add toppings such as fresh fruit, powdered berries, fruit syrup (such as blackberry syrup), strawberry freezer jam, peanut butter, Nutella, whipped cream, sliced bananas, fresh berries, fried apples, baked apple slices, and chopped nuts (like pecans or walnuts). Or keep it simple with just the classic combo of butter and maple syrup!
Preparation and Storage Tips
- Make Ahead: You can bake the pancakes in advance, allow them to cool completely, and then package them in a Ziploc freezer bag, using wax paper to separate the layers of pancakes (so that they don’t stick together).
- Properly stored in an airtight container, the baked pancakes will last in the refrigerator for 3-4 days.
- You can freeze the baked pancakes in an airtight container for up to 2 months.
- How to Reheat Pancakes: You can reheat the pancakes directly from the freezer, or from the refrigerator. Reheat individual servings of pancakes in the microwave for 20-30 seconds. To reheat larger quantities of pancakes, place on a foil-lined baking sheet in a 350°F oven for about 10 minutes. Frozen pancakes may require slightly longer to warm through.
Super fluffy almost like a cake but still tastes like a pancake. I wish I could post a picture they’re SO fluffy. I definitely recommend putting butter on top with a little syrup. This is so much easier than using the pan!!
– Loretta
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Baked Pancakes with Pancake Mix
Equipment
Ingredients
- 2 cups pancake mix (my family prefers Krusteaz Buttermilk Pancake Mix, but Bisquick also works really well)
- 1 cup buttermilk, well shaken
- ½ cup milk
- 1 large egg
- ¼ cup canola oil or vegetable oil
- Optional, for serving: fresh berries, maple syrup, butter, powdered sugar
Instructions
- Preheat oven to 425°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. Stir or whisk together all ingredients in a large bowl just until nicely combined (pancake mix, buttermilk, milk, egg, and oil). The batter will still be a little bit lumpy (and that’s fine) – don’t overmix or the pancakes will be dry.
- Pour the pancake batter into the prepared baking dish.
- Bake, uncovered, for about 10-15 minutes, or until cooked through in the center.
- Slice into squares and serve with desired toppings!
Notes
- For a larger batch, bake the pancakes on a rimmed baking sheet (instead of a 9 x 13-inch dish). To do so, increase the measurements to 3 cups of Bisquick, 1 ½ cups of buttermilk, ¾ cup milk, 2 eggs, and 6 tablespoons of oil. The pancakes will be slightly thinner, and will likely be done within about 10-12 minutes.
- Do not over-mix the batter. Stir just until the ingredients are combined. You will still have some lumps, which is fine. Over-mixing will result in dense, tough, and dry pancakes.
- If time allows, let the batter rest for 5-10 minutes. This gives the leavening agents extra time to react, which results in puffier, fluffier, light pancakes.
- The total baking time will vary. If using a glass dish, the pancakes will need closer to 15 minutes in the oven. Metal or dark nonstick pans only require about 10-12 minutes. The pancakes are done when a toothpick inserted in the center comes out clean.
- Slice the pancakes into 8 large rectangles or 16 smaller squares. Some readers have even suggested using cookie cutters to cut out fun pancake shapes for your kids!
Nutrition
Baked Pancake Recipe Variations
- Whole buttermilk (not low-fat) has a very thick texture, which makes a nice, thick batter and yields fluffy, tender, flavorful pancakes. You can substitute with milk, but the batter will be slightly thinner.
- Use melted butter instead of oil.
- Mix-Ins: Jazz up the baked pancakes by stirring blueberries, raspberries, strawberries, sliced banana, chocolate chips or rainbow sprinkles into the batter.
- Add spices such as a dash of nutmeg or cinnamon for a warm, cozy flavor. A splash of vanilla extract is also delicious.
- Cooking for a Smaller Family? You can cut the ingredients in half and bake the pancakes in an 8-inch square baking dish. I would still use 1 full egg, since it’s tough to cut that ingredient in half. Baking time will be reduced by a few minutes, so keep an eye on the pancakes after about 9-10 minutes.
- Easy Sheet Pan Pancakes Recipe: instead of a 9 x 13-inch dish, prepare a larger batch of these pancakes on a rimmed baking sheet. To do so, increase the measurements to 3 cups of Bisquick, 1 ½ cups of buttermilk, ¾ cup milk, 2 eggs, and 6 tablespoons of oil. The pancakes will be slightly thinner, and will likely be done within about 10-12 minutes.
More Recipes with Pancake Mix
Bisquick Waffle Recipe
25 minutes mins
Zucchini Pie
50 minutes mins
Bisquick Peach Cobbler
1 hour hr 10 minutes mins
This recipe was originally published in September, 2017. It was updated in October, 2024.
What if I don’t have buttermilk can I just substitute with more of the regular milk or water?
Hi, Jules! You can sub with regular milk. The buttermilk yields a lighter, fluffier pancake with a tender crumb, but milk works fine too. You can also make your own buttermilk at home by adding a little vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
Perfect recipe! I made this on this 8 degree Christmas Eve morning. I used Hungry Jack Buttermilk Pancake Mix, 1 egg, 1/4 cup veg oil, 1 cup of 2% milk, and 1/2 cup of regular whipping cream because it was all I had, and it turned out great! Topped with butter and maple syrup. Delicious! Thanks, for the recipe! Happy Holidays!
Sounds like the perfect cozy breakfast for a chilly day. Merry Christmas, Diane!
Can you pancakes be frozen after they are baked and cold?
When family is visiting I go from feeding 2 to feeding 7. Breakfast is always an interesting project as we have fussy eaters. Waffles, while they love, wears us out making 14+ waffles and everyone had to wait.
Decided to try this.
Only had Bisquick so used that. Also only unsweetened Almond Mllk for milk so added 1/3 cup Splenda to mix. One last addition was a teaspoon Maple extract.
3 batches.
Everyone was able to eat while next batch baking. Overwhelming thumbs up from my finicky eaters!
This is a keeper!!!!
We’re so happy to hear this! Thanks so much for sharing.
Perfect. Easy. Delicious
Thank you, Terri!
My goodness! This is so tasty and easy to prepare for a larger group. Will make my pancakes this way from now on!
Thanks, Deb! So glad that you enjoyed them!
Hi there. So happy I found this recipe and you… thank you. Staying at an air BnB with seven teenage boys and wanted to make pancakes. Would using the regular recipe on the back of the Bisquick mix box work ok? I make the ultimate one with the baking powder, oil, sugar and vanilla, etc.? What temp if using a copper color baking sheet?
Hi, Caroline! I’m so glad to have you “here”! An Air B&B with 7 teenagers sounds like quite the adventure! 🙂
I haven’t tested the original Bisquick recipe with this method, so I honestly don’t know if it would work. If at all possible, I would stick with this version — which I know is a winner. You can add the vanilla if you like, too. I wouldn’t adjust the temperature for the copper baking sheet. Just keep an eye on the pancakes and pull them out when they’re cooked through. Hope the boys enjoy!
Omg! I work for farmhouse pottery and it literally blew my mind when I saw your pictures with this recipe! Can’t wait to try this for dinner tonight though!
That’s awesome, Courtney! Just stick around a little bit — you’ll notice that pottery (or linens, etc.) in almost all of my posts! 🙂 Hope you enjoy the recipe.
I subbed Greek yogurt for the buttermilk, but these pancakes were a huge hit. And of course super easy. Thank you!
We’re so happy to hear this, Amy! Thank you for sharing.
H
Does this work with complete pancake mix. I tried twice and they never baked. Gummy. I did have success with the brand you mentioned though. Thanks.
Hi Angela! We haven’t tested this recipe with Complete pancake mix, but any all-purpose mix should work.
Can I make them the night before and reheat them?
425 degrees is too high for everything else in the oven.
Yes, they will stay fresh in an airtight container in the fridge for up to 3-4 days. Reheat individual servings of pancakes in the microwave for 20-30 seconds. To reheat larger quantities of pancakes, place on a foil-lined baking sheet in a 375°F oven for about 10 minutes. Hope this helps!
I despise making pancakes but I absolutely love them. This recipe was absolutely delicious! I used a 9×13 cake pan that has a lid so that made them easy to store. I also added a good handful or two of fresh blueberries to the top before baking. The sank quite a bit, but that’s ok. My husband even agreed they were a winner. I’m making these again very soon!
Thank you for trying them out, Lindsay! We’re so glad you enjoyed them. You can try lightly tossing the blueberries with flour before adding them to the pancakes to prevent them from sinking if you do try them out again.
I made a smaller batch ( gluten free) in a pie plate and added a streusel topping. They were done in 10 minutes, and so delicious! Thanks for sharing the recipe!!
That sounds perfect, Heidi. Thank you!!
I’ve tried a number of these pancake recipes and this one is definitely the best. The pancakes are fluffy and delicious and the time saved standing at the griddle is a big win for me. I’ve used it with King Arthur gluten free pancake mix and King Arthur gluten free all-purpose biscuit and baking mix. Soooo good!!
Thank you very much! This made our day, and we’re so glad you enjoyed the recipe!