Baked Pancakes with Pancake Mix

With just 5 simple ingredients and 5 minutes of prep, you can serve fluffy Baked Pancakes to a group -- no flipping on the griddle necessary! Perfect for a weekend brunch, a holiday gathering, or a simple weeknight dinner, these Bisquick oven baked pancakes are the fastest and easiest way to feed a crowd! Plus, they're freezer-friendly, making them a great way to prep ahead!

Oven Baked Pancakes with Pancake Mix

Whether we're prepping weekday breakfasts for the kids, serving a special holiday brunch to guests, or throwing together an easy weeknight dinner for the family, homemade buttermilk pancakes are always a hit. Unfortunately, I don't serve them nearly enough because they just seem too labor-intensive.

I don't want to be standing over a stove for 20-30 minutes flipping enough pancakes to feed my ravenous boys. Plus, I always seem to burn at least half of them when I get distracted by the bacon, eggs, or orange juice that I'm also fussing with! Instead, 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.

Can you bake pancake mix?

Absolutely! Instead of flipping individual pancakes on the stovetop, you can pour the buttermilk pancake batter into a 9 x 13 dish and let the oven do the work. Cut the baked pancakes into squares and serve them just like you would serve griddled pancakes! They're delicious with butter, fruit, and a drizzle of maple syrup.

Ingredients

This is just a quick overview of the 5 simple ingredients that you'll need for a pan of baked pancakes from mix. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Pancake mix: my family prefers Krusteaz Buttermilk Pancake Mix, but Bisquick works really well, too.
• Buttermilk: I use whole buttermilk when available, since it has a richer, thicker texture and flavor than low-fat buttermilk. The low-fat version will work in a pinch, though!
• Milk: a little bit more liquid to thin the batter slightly. Use 2% or whole milk for the best results.
• Egg: gives the pancakes structure.
• Oil: use a neutral-tasting oil such as vegetable oil or canola oil to keep the pancakes moist and tender. You can substitute with an equal amount of melted butter, too.

Why Use Buttermilk To Make Pancakes?

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.

How to Bake Pancakes in the Oven

These fluffy baked pancakes are truly the easiest! Grab your 5 basic ingredients, and you'll have a batch ready for the oven in about 5 minutes...

1. Combine all of the ingredients in a large mixing bowl.
2. Whisk until all of the dry ingredients are moistened. You will still have some lumps in the batter, which is fine. Don't over-mix or you'll end up with tough pancakes.
3. Pour the batter into a greased 9 x 13-inch baking dish.
4. Bake in a 425°F oven for 10-15 minutes, or until a toothpick inserted in the center comes out clean.
5. Slice into squares and serve!

How to Serve Oven Baked Pancakes

Bisquick baked pancakes are perfect at any time of day. Enjoy them for a make-ahead breakfast on busy mornings, bake them for a slower weekend brunch, or serve them in the evening as "breakfast-for-dinner." The pancakes go well with sides such as fruit salad, bacon, sausage, scrambled eggs, a baked omelet or a quiche.

Favorite Pancake Toppings

Make the easy pancakes even more special by adding your family's favorite toppings. Here are some tasty ideas:

• Butter and maple syrup
• Powdered sugar
• Fruit syrup (such as blueberry syrup or raspberry syrup)
• Jam (such as blueberry jam or strawberry freezer jam)
• Peanut butter or almond butter
• Nutella
• Whipped cream
• Fresh berries
• Sliced bananas
• Nuts -- pecans, walnuts or almonds

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 375°F oven for about 10 minutes. Frozen pancakes may require slightly longer to warm through.

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.
• Sheet Pan Pancakes: 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.

Tips for the Best Baked Pancake Recipe

• 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!

More Recipes with Pancake Mix

• Secret Ingredient Bisquick Waffles
• Bisquick Peach Cobbler
• Farmhouse Chicken and Bisquick Dumplings
• Sausage Balls with Bisquick
• Overnight Breakfast Casserole
• Zucchini Pie

This recipe was originally published in September, 2017. The photos were updated in September, 2021.