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–+ servings
Three chocolate chip banana bars are stacked on a plate with syrup drizzled on top.

Oven Baked Pancakes Recipe

Author: Jessica Haggard
Baked pancakes make breakfast easy for busy mornings or feeding a crowd. Mix the batter, pour it into a pan, and let the oven handle the rest. In about 30 minutes, you’ll have a soft, golden pan of pancakes ready to slice and serve with your favorite toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 pieces
Calories 186 kcal

Ingredients
 
 

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.
    A stainless steel bowl filled with white flour sits on a light-colored marble countertop.
  • In a separate bowl, whisk the eggs, milk, melted butter, and vanilla until smooth.
    A stainless steel bowl filled with smooth, yellow cake batter sits on a light-colored countertop.
  • Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. A few small lumps are fine. Avoid overmixing.
    A person holds a metal bowl and whisks a creamy yellow batter or mixture on a light-colored countertop.
  • 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.
    A baking sheet with batter divided into four sections, each topped with cinnamon sugar, banana slices, chocolate chips, and sliced strawberries.
  • 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.
    Three chocolate chip banana pancakes stacked on a white plate.

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.
Serve: Set out syrup, butter, fruit, nuts, or other toppings buffet style so everyone can finish their slice the way they like.
Store: Keep leftovers in an airtight container in the fridge for up to 3 days or freeze cooled slices for about 1 month. Thaw in the fridge and warm in the oven until heated through.

Nutrition

Calories: 186kcalCarbohydrates: 27gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 45mgSodium: 227mgPotassium: 125mgFiber: 1gSugar: 9gVitamin A: 220IUVitamin C: 1mgCalcium: 109mgIron: 1mg
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