Baked Pancakes Recipe
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Baked pancakes are such a game-changer for busy mornings. Prep takes just 10 minutes, then your oven handles the rest. They bake evenly from edge to center, so you don’t end up with burnt spots or gooey middles. Cleanup is easier, too, since everything goes into one pan. You can even customize each section with different toppings so everyone gets the flavors they love.
I usually make Mcdonald’s pancakes for breakfast, and pumpkin pancakes when fall rolls around. But for a brunch gathering or when I have people over, I make these one-pan pancakes, which are perfect for a breakfast charcuterie board.
What started as a small kitchen experiment quickly became a staple in our home. A full batch gives you about 16 pieces which makes it great for before school breakfasts, relaxed weekend mornings, or weekly meal prep since the slices reheat well. It’s also an easy pick when guests are over since you can slide the pan into the oven and spend your time with everyone.
How to Make Baked Pancakes
Oven-baked pancakes are one of the easiest ways to get breakfast on the table fast. Mix the batter, pour it into a pan, and bake. In around 30 minutes, you’ll have a golden, fluffy pan of pancakes ready for everyone to dig into.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- All-purpose flour
- Sugar
- Baking powder: Helps the pancakes rise.
- Salt
- Eggs: Add moisture and help bind the batter.
- Milk: Any dairy or non-dairy milk works. Buttermilk is great too.
- Butter: Adds richness and helps the top turn golden as it bakes.
- Vanilla extract
Optional toppings:
- Berries: Blueberries or sliced strawberries are easy picks. Fresh or frozen both work. If using frozen, toss them in a bit of flour first to help prevent color bleeding.
- Chocolate chips: Semisweet is my go to, but any type works.
- Banana
- Cinnamon sugar: Mix your own or use brown sugar for a warmer flavor.
Step-By-Step Instructions
A simple breakfast that comes together quickly is always welcome, and these baked pancakes make it easy. Follow the steps below to get a warm pan ready in about half an hour from start to finish.
Step 1: Preheat and prep
Heat the oven to 425 F. Grease a 9×13-inch sheet pan or line it with parchment paper.
Step 2: Combine wet and dry ingredients
In one bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla until smooth.
Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. A few small lumps are fine. Avoid overmixing.
Step 3: Prep the batter
Pour the batter into the prepared pan and spread it evenly with a spatula or the back of a spoon. If you’re adding toppings, divide the pan into four sections and sprinkle a different topping in each quadrant.
Step 4: Bake
Bake for 18–20 minutes, or until the top looks lightly golden and a toothpick inserted in the center comes out clean.
Step 5: Cool and serve
Let the pancakes cool for a few minutes before slicing into squares. Serve with syrup, butter, or fresh fruit.
Expert Tips
- A darker pan will give you slightly crisper edges since it absorbs more heat.
- Mix gently. Combine the ingredients just until everything comes together. A few small lumps are normal. Overmixing it can make the pancakes dense.
- Take a moment to level the batter once it’s in the pan. This helps it bake at the same rate from corner to corner. A rubber spatula makes this quick.
- Keep add-ins to a light layer so the pancake bakes through properly. A heavy pile of toppings can weigh the batter down.
- Create a simple topping station. Lay out syrup, fruit, nuts, or anything else you enjoy so everyone can finish their slice however they like.
How to Store This Recipe
Keep leftovers in an airtight container in the fridge for up to 3 days, even if you added fruit on top. For longer storage, place the cooled slices in a freezer-safe container and freeze for about a month. When you’re ready to serve them again, thaw the pieces in the fridge and warm them in the oven until heated through.
How to Serve Baked Pancakes
You can keep things easy or build a full spread. Plain slices are great with butter and maple syrup or a light sprinkle of cinnamon or powdered sugar.
If you’re serving pancakes topped with berries or chocolate, try pairing them with breakfast sausage, bacon, or a quick batch of scrambled eggs for a balanced plate. Serve with a fruit platter or refreshing drinks like a mixed berry smoothie or pineapple and banana smoothie for brunch.
More Easy Breakfasts To Try
- Make-ahead breakfast sandwiches
- Cheese and onion quiche
- Cinnamon rolls
- Waffles with no milk
- Blueberry buckle
Oven Baked Pancakes Recipe
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups milk
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
Optional toppings:
- ¼ cup blueberries or sliced strawberries
- ¼ cup chocolate chips
- 1 small banana sliced
- ½ teaspoon cinnamon sugar
Instructions
- Heat the oven to 425 °F. Grease a 9×13 inch sheet pan or line it with parchment paper.
- In one bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs, milk, melted butter, and vanilla until smooth.
- Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. A few small lumps are fine. Avoid overmixing.
- Pour the batter into the prepared pan and spread it evenly with a spatula or the back of a spoon. If you’re adding toppings, divide the pan into four sections and sprinkle a different topping in each quadrant.
- Bake for 18–20 minutes, or until the top looks lightly golden and a toothpick inserted in the center comes out clean. Let the pancakes cool for a few minutes before slicing into squares. Serve with syrup, butter, or fresh fruit.
Notes
- Mix the batter just until combined. A few small lumps are normal, and overmixing can make the pancakes dense.
- Once the batter is in the pan, spread it evenly so it bakes at the same rate from corner to corner. A rubber spatula makes this easy.
