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Pouring syrup over a stack of baked pancakes
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5 from 14 votes

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!
Course Breakfast
Cuisine American
Keyword baked pancakes, how to make pancakes in the oven
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings 8 servings
Calories 201kcal
Author Blair Lonergan



  • 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!


  • 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!


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