Baked Pancake Squares (Oven Baked Pancakes)
Easy Baked Pancakes for Busy Mornings
These baked pancake squares are wonderful! Super easy to make and the kids LOVE them. Especially with fresh fruit and maple glaze (find the recipe for maple glaze below) or syrup.
Benefits of Oven Baked Pancakes:
- They’re less time-consuming. Instead of spending the time flipping pancakes and standing over the griddle, you can just stick these pancakes in the oven (like you would with German Pancakes) and start packing lunches or helping kids get ready for school while breakfast bakes.
- They’re delicious. These baked pancake squares taste just like a good old traditional pancake but in more of a cake-like form. You can even add the things that you might add to regular pancakes, like blueberries or chocolate chips. Just add them to the bottom of the pan before you pour the batter in or sprinkle them on top before baking.
- You can freeze them. Just like traditional pancakes and waffles, you can make these baked pancakes ahead of time, refrigerate or freeze them individually, and just reheat when you want to eat them. You could even try making the batter the night before, refrigerating overnight, then baking in the morning.
Ingredients for Oven Baked Pancakes:
- 2 tablespoons sugar
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter
- 1 1/2 cups milk
- 2 eggs
- 1 teaspoon vanilla
You probably have all of these on hand at any given time, which makes this an awesome last-minute dinner option too (I love breakfast for dinner every once in a while).
You can even try using a pancake mix and bake it in the oven the same way. It will taste great, but may not puff up and brown quite as nicely as this recipe.
How Many Baked Pancakes Does This Recipe Make?
It depends on how you cut them! I usually cut it into 15 squares.
Serve your oven pancakes with fresh fruit, jam, honey, buttermilk syrup, caramel syrup, maple syrup, cinnamon syrup, powdered sugar, yogurt, or maple glaze (recipe below). Or top with strawberries and whipped cream for a delicious shortcake!
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Baked Pancake Squares (Oven Baked Pancakes)
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups milk
- 4 tablespoons butter
- 1 teaspoon vanilla
Maple Glaze (optional)
- ½ cup powdered sugar
- 2 tablespoons pure maple syrup
- ½ to 2 tablespoons milk
Instructions
- Preheat oven to 350°F/175°C. Spray a 9x13 baking dish with cooking spray.
- Melt the butter and set aside.
- In a medium bowl, whisk together the sugar, flour, baking powder, and salt.
- In a large bowl, lightly beat the eggs. Then whisk in the milk, melted butter, and vanilla. Stir the flour mixture into the milk mixture, just until combined. Don't over-mix; it is okay that the batter is lumpy.
- Pour the batter into the prepared pan and bake for 25-30 minutes, until edges are a light golden brown and a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then cut into squares and serve with maple glaze, syrup, fruit, whipped cream, or any of your favorite pancake toppings.
- For optional glaze: In a small bowl, whisk together the powdered sugar and syrup, until combined. Add milk until the glaze reaches your desired consistency, usually about 1 tablespoon.
Recipe Notes
Nutrition
Recipe Adapted From: Big Red Kitchen and Six Sisters Stuff
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Loved this! For multiple reasons – super easy (mix together dry ingredients, mix together wet ingredients, blend together and put in dish), all natural ingredients, and it tastes great! My husband commented that it was fluffy just like a pancake. We will be definitely be making this many more times.
Yay! Thanks for your comment, Debbie! So glad you and your family liked the recipe!
This was horrible no taste, flat. You have 2 different recipes 1 calls for 3 teaspoons baking and the other 1 tablespoon baking powder which is what I used??? So not happy. Waste of ingredients. Deleting recipe
Sorry you didn’t have a good experience with it, Patty. 3 teaspoons is the same as 1 tablespoon. 🙂
When do you add the Maple Glaze — before baking? Or after baking? Thank you.
I use the maple glaze like a syrup and pour a little on right before serving. 🙂
I seem to scramble my eggs with the melted butter even after I let it sit for awhile only way it’s turned out for me is if I add butter after dry and wet ingredients have been mixed. Then they turn out well!
Oh, great idea! Thanks for sharing!
If I were to add some plain protein powder, would I have to reduce the amount of anything else or just add it?
My guess is that you would replace some of the flour with the protein powder, but I haven’t tried this myself before. If the batter seems too thick and dry, you may need to add a bit more liquid too. (You can try searching online for instructions about recipe adjustments when adding protein powder too!)
I halved the recipe and used a round ceramic pan… giant pancake for two. So super yummy. and lookes quite cool as well. Thanks for the recipe
Awesome! Thank you for sharing, Sina!
Did you adjust the baking time?
It is possible that it would take a few minutes less cooking time. I would check 5-10 minutes earlier than stated in the recipe and test with a toothpick to see if it is done or not! 🙂
I made these this morning, but they didn’t rise much- they turned out really dense – like a quick bread almost in texture. Any ideas what could have gone wrong? I want to try again with some correction, but can’t find my error!
I’m sorry, I’m not sure! I suppose over-mixing or not melting the butter would affect the texture. I wish I could be a more help. Hope it works out better for you next time! And let us know if you figure out what it was too. 🙂
This is perfect for those lazy mornings! haha great recipe!
Thank you for your review, Bryan! I totally agree. 🙂
This has become my go to luncheon menu with my friends . Served with bacon and fruit . Nothing ever left over and they LOVE the maple glaze. Great for Easter brunch too
Yum! Thank you for sharing that with us, Cathy!
LOVE this recipe! My kids are gluten-free and I just sub an all-purpose gf flour (that already contains xanthum gum). GF flours tend to be “thirstier” so I only use 1.5 cups + 2 Tbsp and keep everything else the same. I spread the glaze over the whole pan after baking and it’s a ready-made breakfast treat!! Thank you so much!!
Wonderful! Thank you so much for sharing your gluten-free adaptations with us. I’m sure there are many others that really appreciate it too. 🙂