Baked Pancakes with Pancake Mix
These fluffy buttermilk baked pancakes are made with only 5 ingredients and require only 5 minutes prep! Great for breakfast, brunch or weeknight dinners!
Servings 8 servings
Calories 201kcal
Equipment
Ingredients
- 2 cups pancake mix (my family prefers Krusteaz Buttermilk Pancake Mix, but Bisquick also works really well)
- 1 cup buttermilk
- ½ cup milk
- 1 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 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 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
- 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
Serving: 1/8 of the recipe | Calories: 201kcal | Carbohydrates: 23.5g | Protein: 4.6g | Fat: 10g | Saturated Fat: 1.7g | Cholesterol: 25mg | Sodium: 336mg | Fiber: 0.8g | Sugar: 3.8g