Baked Pancakes with Pancake Mix
User Reviews
5
Baked Pancakes with Pancake Mix
Description
This baked pancake recipe uses a standard pancake mix stirred together with buttermilk, milk, egg, and oil to create a lumpier batter that bakes evenly in a single layer in a 9x13-inch dish. Baking at 425°F for 10-15 minutes produces a center that’s cooked through but still tender, shaped into squares for easy serving. This method reduces active cooking time and can serve multiple people conveniently.
The batter should not be overmixed to avoid a dense texture; some lumps are preferable. Thicker pancake batter, with a resting period of 5-10 minutes if time permits, helps create a fluffier baked pancake. Variations in bake time depend on the type of baking dish used—glass requires a few extra minutes compared to metal pans. The final product pairs well with classic pancake toppings like butter, syrup, powdered sugar, and fresh fruit.
For a thicker batch or larger servings, scale up the ingredients and bake on a rimmed baking sheet, noting the slightly thinner texture and adjusting baking time accordingly. This recipe is a practical alternative for making pancakes without flipping individual pancakes on a griddle or skillet.
Ingredients
- 2 cups pancake mix (my family prefers Krusteaz Buttermilk Pancake Mix, but Bisquick also works really well)
- 1 cup buttermilk well shaken
- ½ cup milk
- 1 large egg
- ¼ cup canola oil or vegetable oil
- Berry 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 or whisk 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 the pancake 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 overmix the batter; small lumps are fine to maintain a tender texture.
- Allow batter to rest 5-10 minutes before baking for lighter pancakes.
- Adjust baking time depending on the type of baking dish; glass pans need longer than metal ones.
- For larger batches, increase ingredients proportionally and bake on a rimmed baking sheet for slightly thinner pancakes.
- Cut baked pancakes into desired shapes or sizes; cookie cutters can add fun shapes for serving children.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 201kcal | 10% |
| Carbohydrates | 23.5g | 8% |
| Protein | 4.6g | 9% |
| Fat | 10g | 15% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 25mg | 8% |
| Sodium | 336mg | 14% |
| Fiber | 0.8g | 3% |
| Sugar | 3.8g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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