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.
More Easy Breakfasts
Table of Contents
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.
More Breakfast Recipes
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.
I love making pancake casseroles! They’re so easy and they definitely beat flipping pancakes over a hot stove, as I’m the worst at that! Love this five ingredient version. Sounds perfect for breakfast!
Thanks, Gayle!
Yummm! I am all about breakfast recipes you can make in a big batch like this so I have to try your baked pancakes! Yum! 🙂
Thanks, Kristy! They’re definitely a crowd-pleaser!
Love the dump recipes cooking for one is hard and I’m always looking for simple great tasting recipes..The pancakes and ziti using ricotta cheese are straight on even went down and grabbed some berries
Hi, Russ! I’m so glad that you enjoy the recipes! Hopefully the berries were the perfect final touch on the pancakes! 🙂
Can this be prepped the night before in a glass dish and then baked in the morning?
Hi! No, that’s not a good idea. The leavening agents will be activated as soon as you stir the wet ingredients with the dry ingredients, so if the batter sits for too long in the fridge the end result will not be as light and fluffy. If you want to prep ahead a little bit, I would measure out the ingredients ahead of time (keeping the cold items in the fridge overnight), but wait until the morning stir it all together and bake.
Wow! This sounds great! This would be an easy breakfast for me every morning. I’m definitely going to make this.
Exactly! Just prepare a batch and enjoy them whenever you need a quick option! Thanks so much, Deb!
This turned out great! So much easier than making the pancakes the regular way. Thanks for posting this recipe!
We’re so happy to hear it, Matt! Thanks so much for trying it out.
What a great idea. Would have never thought of doing this, but certainly am going to make some for the freezer for the holidays. Thanks for the recipe.
That’s great, Judy! I hope that you enjoy the pancakes!
I wonder if this would work with a protein pancake mixture … has anyone tried??
Hi, Kristy! I haven’t tried this recipe with the protein pancake mixes, but I bet it would work. I’ve done something similar in the past and it was fine! 🙂
Hi Blair, I made the Dump & Bake Buttermilk Pancakes tonight for supper. Really good!! I sprinkled powdered sugar on top and then served them with maple syrup. Next time I will add fresh fruit and breakfast sausage on the side. I will definitely be making these again! Thank you Blair for all the great Dump & Bake Recipes. They are all so easy, quick and delicious!!
Perfect, Annette! I’m so glad that you enjoyed them! Aren’t they so easy?! The powdered sugar is a great addition on top. 🙂
Hi Blair, FYI, The Dump & Bake Buttermillk Pancakes is a 5 Star Recipe for me, not sure why it only shows 2 on the above comment I made a few minutes ago.
Thanks for the positive feedback! 🙂
Hi, I don’t live in the US and I can’t find the pancakes mix. Is there something I can use as a substitute? Thanks!
Hi, Ilaria!
The Bisquick is a multipurpose baking mix. I don’t know if you have something similar under a different brand name, but if not, I know that some folks make their own homemade “Bisquick” mix, which you can try. There are a number of different recipes for homemade bisquick on the internet, but here’s a link to one to get you started: https://www.geniuskitchen.com/recipe/homemade-bisquick-mix-69051
Hi There,
I subbed with self-raising flour and it work fine. Do the same with seasoned moms salmon quiche recipe.
Oh, great tip, Ali! 🙂
Sounds like a great recipe, just what I was looking for when the grandkids
come. Can I sub melted butter for the oil?
Hi Nora,
You can absolutely substitute butter for the oil! We hope you and your grandkids enjoy this recipe.
I have made this by pouring half of the batter in the pan, Sprinkling cooked sausage and a ribbon of maple syrup, pouring the rest of the batter on top! YUMMMMY!
That sounds amazing, Juju! Great idea!
Blair you have nailed the best way to get ahead for breakfast! I feel now I can cook my eggs and bacon and also bake the pancakes in less time! How great is that…. My new son- in -law Loves breakfast. Love your new recipe I will be cooking the pancakes that way from now on .Thanks for sharing!
Yay! It’s definitely the easiest way to prepare a batch of pancakes! 🙂 So glad that you enjoy them!
Hello Blair, could I add chocolate chips into the unbaked batter, or would this disrupt the texture?? Thank you =)
Yes! You definitely can! That sounds delicious. 🙂
Hey, Krystal! Yes — I think that should work fine! 🙂
Amazing! Putting blueberries in the batter next time. It was an awesome Friday night treat for my kids.
I’m so happy to hear that, Sarah! Yes, the blueberries will be delish!
My grandkids love to cut out shapes with cookie cutters. That leaves the scraps that Grandpa & I put in bowls with maple syrup! Yum! Fun for all!!
That’s such a fun idea, Terri! Thank you!
As advertised! These were easy to make and everyone loved them. I did 2 batches, one with fresh blueberries and one with chocolate chips. You can’t beat breakfast for dinner! Thanks for another great meal Blair!
Yay! Thanks, Christy! I’m so glad that your family approved! 🙂 I agree, you can’t go wrong when pancakes are on the menu.
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!!
Thanks, Loretta! I totally agree, and I’m so glad that you enjoyed them! 🙂
I used Beligan waffle mix. This was delicious and a super easy breakfast.
Thanks, Amanda. I’m so glad that you enjoyed it!
To make pancakes for two of us can be a hassle and cooking over the stove is hot. First pancake comes out great and the rest seen to get all darker on top. I had an older can of Stonewall Kitchen cinnamon apple pancake and waffle mix, so I tried it. I made a 13 x 9 pan that came out FABULOUS! By my oven it needed 14 minutes, but could have easily gone 15 – 16 total minutes I have one more canister of gingerbread pancake and waffle mix. Will use this another time. I’m letting my pan cool and will put slices in the freezer. Thanks for making this so easy!!!
Oh, that version sounds delicious, Caroline. Thanks for the update!!!
These cooked up so fluffy. Better than pancakes cooked on stovetop, and so much easier. I used homemade pancake mix, since that’s what I have on hand. Added cinnamon, and some chai spice extract to the batter. Topped with berries and syrup. Thanks Blair for an excellent recipe. Will be put on repeat at our house!
I’m so happy to hear that, Dianne. Your version sounds delish!!
How high in the oven should the pan be placed?
Hi, Richard! I put it on the middle rack.