These oven pancakes are the solution to serving pancakes for breakfast on a busy school morning. Baked in a sheet pan, you can feed a crowd without ever flipping a single pancake.
We love pancakes for breakfast. They make a filling meal alongside some scrambled eggs or bacon in the morning or for a “breakfast for dinner meal.” But for a long time, we only made them on weekends. It took me too long to stand at the griddle and flip pancake after pancake while my boys scarf them down almost as quickly as I could get them ready.
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How to make oven pancakes
One morning, not having much in the pantry, I decided to make pancakes. Since I was in a hurry, I decided to dump the batter into a pan and bake it instead. I pulled the pancake out of the oven, cut it into squares, and served them to my boys with homemade pancake syrup. They were a huge hit. While the texture is a tad different than pancakes cooked on the griddle, no one in my house complained. I believe this should work with any pancake recipe, but my favorite recipe is listed below.
To determine what size pan to use, check the recipe for the number of cups of flour. A recipe that uses 1 1/2 to 2 cups flour can be baked in a 10″ x 15″ pan at 400° for 10-12 minutes. This will usually feed my family of 5 with a few oven pancakes leftover. For a recipe that calls for over 2 cups of flour, (such as this one that uses 2 1/4 cups) use a 13″ x 18″ baking sheet and bake at 400° for about 15 minutes. We can get two meals off a 13″ x 18″ pan which is always nice. That’s one morning I don’t have to cook breakfast!
To make different flavors, just sprinkle your ingredients over the top or mix into the batter before you pour it into the pan. Blueberries are always welcome, as are chocolate chips. A few chopped apples would be lovely also. I sometimes add a few sprinkles to the top of the batter (see pictures above) to make the oven pancakes extra special.
These oven pancakes are the solution to fixing pancakes on a busy morning. Baked in a large pan, there is no need to stand over the griddle and flip individual pancakes.
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup sugar
- 3 Tablespoons butter, melted
- 2 1/4 cups buttermilk
- 2 eggs
- 1 Tablespoon honey
- 1 teaspoon vanilla extract
- add-ins, optional
- 1 Tablespoon butter
Heat oven to 425. While oven is preheating, place a 13″ x 18″ sheet pan in the oven.
Combine flour, baking powder, baking soda, salt, and sugar in a large bowl. Whisk well.
In another bowl, combine 3 Tablespoons melted butter, buttermilk, eggs, honey, and vanilla extract. Whisk this well also.
Pour wet ingredients into dry ingredients. Mix gently just until combined. Fold in any additional ingredients you would like.
Remove hot pan from oven. Place remaining Tablespoon of butter in the pan and swirl carefully to cover bottom of pan. Immediately pour in pancake batter. Spread evenly.
Bake for 13-15 minutes until golden brown. Cut into squares and serve with homemade pancake syrup.
Served with butter and homemade pancake syrup, these oven pancakes make a quick breakfast on a busy morning. My oldest even eats them without syrup! Are you looking for other quick breakfast ideas? Try my recipe for peanut butter baked oatmeal or these easy to make cream scones.
What’s your go-to breakfast recipe for busy mornings?