Baked Pancakes with Pancake Mix

5 from 17 votes

Baked Pancakes with Pancake Mix

Fluffy, buttermilk baked pancakes made with just 5 ingredients and 5 minutes of prep. Perfect for feeding a crowd without flipping a single pancake on the griddle.

Course Breakfast

Cuisine American

Keyword baked pancake recipe, baked pancakes, how to make pancakes in the oven, oven baked pancakes, oven baked pancakes with pancake mix

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 201kcal

Author Blair Lonergan

Equipment

9 x 13 baking dish

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 9x13-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

Ingredients & Substitutions

Most all-purpose pancake mixes work. "Complete" mixes (already containing milk and eggs) can produce gummy results, so stick with standard mixes when possible.
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.

Tips for Best Results

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.

Scaling & Storage

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