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A close up shot of fully and easy buttermilk pancakes on a plate
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4.8 from 5 votes

Dump-and-Bake 5-Ingredient Easy Buttermilk Pancakes

These baked fluffy and easy buttermilk pancakes are made with only 5 ingredients and require only 5 minutes prep work. So delicious and easy, a great way to feed a crowd.
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


  • 2 cups Bisquick (or other similar all-purpose/pancake baking mix)
  • 1 cup low fat buttermilk
  • ½ cup milk
  • 1 egg
  • ¼ cup canola oil or vegetable oil
  • Optional, for serving: fresh berries, maple syrup, butter, powdered sugar


  • Preheat oven to 425F/220C. 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 (Bisquick, buttermilk, milk, egg, and oil). 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 and bake, uncovered, for about 15 minutes or until cooked through in the center.
  • Slice into squares and serve with desired toppings!


Cooking for a Smaller Family? You can cut the ingredients in half and bake the pancakes in an 8-inch square baking dish. I would still use 1 full egg, since it’s tough to cut that ingredient in half. Baking time will be reduced by a few minutes, so keep an eye on the pancakes after about 10 minutes.
Want to Prep Ahead? These can be frozen as an entire casserole before slicing, or in individual portions and reheated in the microwave for quick last-minute breakfasts!


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