With a box of pancake mix and about 5 minutes of prep, you can pull a whole pan of fluffy buttermilk pancakes out of the oven! No flipping, no standing over the stove, and plenty to go around when everyone wakes up hungry.
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My goodness! This is so tasty and easy to prepare for a larger group. Will make my pancakes this way from now on!
– Deb
Before You Get Started
A few things that make the biggest difference in how these pancakes turn out:
- Skip the box directions. Most pancake mixes (Krusteaz, Bisquick, or similar) work here, but don’t follow the package ratios. The measurements in this recipe create a thicker batter that bakes up light and fluffy.
- Don’t overmix the batter. Stir just until the ingredients come together. A few lumps are fine. Overmixing makes the pancakes dense and dry.
- Watch the pan type for timing. A glass baking dish needs closer to 15 minutes. Metal or dark nonstick runs 10 to 12. A toothpick in the center should come out clean.
Pro Tip:
Buttermilk is what makes these extra tender and fluffy. If you have it on hand, use it. My Buttermilk Recipes Collection has plenty of other ways to put the carton to work.
How to Make Baked Pancakes with Pancake Mix
The full ingredient list and measurements are in the recipe card below. Here’s how the process comes together, with a few tips along the way:
Step 1: Whisk the batter
Preheat the oven to 425°F and grease a 9×13-inch baking dish. In a large bowl, whisk together the pancake mix, buttermilk, milk, egg, and oil just until combined. The batter will be thick with some lumps, and that’s exactly what you want.
⇢ Let the batter rest for 5 minutes (if you have time). This gives the leavening in the mix a chance to activate, which makes the pancakes even puffier.
Step 2: Pour into the pan
Transfer the batter to the prepared baking dish and spread it into an even layer with a spatula. The batter should be thick enough that a spoon leaves a trail, not runny like a typical stovetop pancake batter.
⇢ Want to add mix-ins? Sprinkle blueberries, chocolate chips, sliced banana, or rainbow sprinkles across the top before the pan goes in the oven. No need to stir them in.
Step 3: Bake until set
Bake uncovered for 10 to 15 minutes, depending on your pan. The top should be lightly golden and the center should feel set, not jiggly. A toothpick inserted in the middle should come out clean.
If the top browns before the center finishes, tent a piece of foil loosely over the pan for the last few minutes.
Step 4: Slice and serve
Let the pan rest for 2 to 3 minutes, then slice into 8 large rectangles or 16 smaller squares.
Serve warm with a pat of butter and a generous drizzle of maple syrup. Fresh berries, powdered sugar, whipped cream, or a spoonful of peanut butter all work beautifully on top.
→ Feeding a larger crowd? Bake the pancakes on a rimmed sheet pan instead of a 9×13 dish. Increase the batter to 3 cups of pancake mix, 1 ½ cups of buttermilk, ¾ cup of milk, 2 eggs, and 6 tablespoons of oil. The pancakes bake up a little thinner and usually finish in 10 to 12 minutes.
→ Smaller-Family Option: Cut the recipe in half and bake in an 8-inch square dish. Keep 1 full egg since it’s hard to halve that, and start checking for doneness around 9 or 10 minutes.
For a full brunch spread:
Pair these with a Sausage Egg and Cheese Casserole and some Candied Bacon. Everything bakes in the oven!
Storage, Freezing, and Reheating
These baked pancakes store beautifully, which is part of what makes them so useful for busy weeks.
Refrigerator: Store cooled pancakes in an airtight container for 3 to 4 days.
Freezer: Wrap cooled pancakes in a freezer bag with wax paper between the layers to keep them from sticking. Freeze for up to 2 months.
Make-Ahead: Bake the full pan, let it cool completely, then slice and freeze individual portions for quick weekday breakfasts.
To Reheat: Warm individual pancakes in the microwave for 20 to 30 seconds. For a larger batch, place the pancakes on a foil-lined baking sheet and warm in a 350°F oven for about 10 minutes. Pancakes reheated from frozen may need an extra minute or two.
Frequently Asked Questions
Can I make these without buttermilk?
Yes. Substitute with an equal amount of regular milk. The pancakes will still turn out tender and fluffy, though buttermilk gives them a slightly richer flavor and more lift. In a pinch, you can also make a quick substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and letting it sit for 5 minutes before using.
Why are my baked pancakes gummy in the middle?
The most common culprit is underbaking, especially with a glass dish (which needs longer than metal or dark nonstick). Make sure a toothpick inserted in the center comes out clean before pulling the pan out. Over-mixing can also cause a dense, gummy texture, so stir just until the batter comes together and leave some lumps.
Can I double this recipe for a bigger crowd?
Absolutely. The easiest way to scale up is to bake the pancakes on a rimmed sheet pan (see the Sheet Pan Option above in How to Make). The pancakes bake up a little thinner and finish a few minutes faster, but the method is exactly the same.
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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 (Krusteaz Buttermilk or Bisquick both work 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 the oven to 425°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a large bowl, whisk together the pancake mix, buttermilk, milk, egg, and oil just until combined. The batter will be thick and a little lumpy. Don't overmix.
- Pour the batter into the prepared baking dish and spread it into an even layer.
- Bake uncovered for 10 to 15 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let the pan rest for 2 to 3 minutes, then slice into 8 rectangles or 16 squares. Serve warm with butter, maple syrup, and any toppings you like.
Notes
- Most all-purpose pancake mixes work.
- Buttermilk can be swapped for regular milk or a homemade substitute (1 tablespoon lemon juice or vinegar stirred into 1 cup of milk, rested 5 minutes).
- Melted butter can replace the oil for a richer flavor.
- Don’t overmix the batter. A few lumps are fine, and overmixing leads to dense, dry pancakes.
- If time allows, let the batter rest 5 to 10 minutes before baking for extra-puffy pancakes.
- Glass baking dishes need closer to 15 minutes. Metal or dark nonstick pans usually finish in 10 to 12.
- The pancakes are done when the center no longer jiggles and a toothpick comes out clean.
- Sprinkle blueberries, chocolate chips, sliced banana, or rainbow sprinkles across the batter before baking. A dash of nutmeg, cinnamon, or a splash of vanilla adds warm, cozy flavor.
- Sheet Pan Option: For a larger batch, bake on a rimmed sheet pan. Use 3 cups of pancake mix, 1½ cups of buttermilk, ¾ cup milk, 2 eggs, and 6 tablespoons of oil. The pancakes will be thinner and should finish in 10 to 12 minutes.
- Smaller-Family Option: Halve the recipe and bake in an 8-inch square dish. Keep 1 full egg. Start checking for doneness around 9 to 10 minutes.
- Refrigerate in an airtight container for 3 to 4 days, or freeze with wax paper between layers for up to 2 months.
- Reheat individual servings in the microwave for 20 to 30 seconds, or warm a larger batch on a foil-lined sheet pan in a 350°F oven for about 10 minutes.
Nutrition
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
Originally published in September, 2017, this post was updated in May, 2026.
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.
I have been making these baked pancakes for 20+ years.
I usually made Mother’s day n Christmas brunch for the family.
The kids loved them. My son-in-law was impressed i was able to feed everyone at the same time n not be flipping pancakes in the kitchen. He was impressed because I made square pancakes when everyone else made round ones.
Great recipe everyone loves.
Wow! We’re so happy to hear this, Karen. Thank you for taking the time to leave such a lovely comment.
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!
I haven’t made these yet but, I am so happy to have the recipe! I have an essential tremor in both
hands and can’t flip the pancakes any more. Hopefully, this will end my pancake drought!!
Thank you so much!!!
I’m so glad, Connie! My boys actually love these even more than regular pancakes. Hope you enjoy them!
Good morning Blair!
Last week I wrote to thank you to thank you for this recipe since I can’t flip pancakes any more, well
I made this recipe this morning and it was a big success!! These pancakes will be on the top of our weekend menu from now on!
Thank you so much!!
Connie
I’m so happy to hear that, Connie. Thank you for letting me know!