Fluffy Baked Pancakes
Breakfast just got a whole lot easier with these fluffy baked pancakes. Baking a simple buttermilk pancake batter in the oven is brilliant! And so easy and tasty!
I am not necessarily in the camp that thinks flipping pancakes on a griddle is all that tiresome (am I the only one that thinks it borders on therapeutic sometimes??). But there is definitely something extraordinarily brilliant about spreading pancake batter in a pan and baking it.
Especially for those mornings when I have a million other things to do besides flipping pancake after pancake.
It took a few tweaks to get this recipe just right – surprisingly, I couldn’t just slap my favorite buttermilk pancake recipe into a 9X13, bake it and call it good. Too thick. Too cardboardy. Too gummy.*
*These were just some of the results when I tried.
Thankfully for you and for me, it wasn’t exactly rocket science to figure out the right proportion of ingredients to get perfect fluffy baked pancakes.
I definitely wanted these baked pancakes to be on the thin side. I wasn’t looking for pancakes that resembled a towering sheet cake. Thin, fluffy, soft. Not only do they bake quickly, but they are exactly what they seem! A baked pancake, barely sweet, and perfect with fruit, syrup, jam or whatever you like to dollop on your pancakes.
I like using buttermilk in the batter. I’m kind of buttermilk’s biggest fan, if you want to know the truth. It lends a wonderful flavor and texture to the pancakes (baked or griddled). However, you can easily sub in half sour cream/half milk if you don’t have buttermilk.
Like any good pancake or waffle recipe, once the dry ingredients are added, whisk or mix only until just combined and no dry streaks are left over. A few little lumpy bumpies are ok.
Making the Pancakes Whole Grain
This recipe works great with 100% all-purpose flour, but I like to use half all-purpose and half whole wheat. I always use white whole wheat flour – or einkorn or kamut if I’m feeling fancy and generous – for a lighter texture (vs red whole wheat).
You could definitely experiment using 100% whole wheat flour; the baked pancakes will be a little bit more dense and darker in color. But I know some of you will try it, and I love you for that!
Spread the batter into a thin layer in a lightly greased 9X13-inch pan (you can line the bottom with parchment if you like, although it isn’t completely necessary as long as the pan is greased). I have only ever made these fluffy baked pancakes in a metal pan. If you use a glass or ceramic pan, the pancakes will probably bake faster, so keep an eye on that.
If you want to top the batter with fresh berries, now’s the time!
I love using fresh blueberries. There’s just something about blueberries and pancakes together that makes me so very happy. Chocolate chips would also be a very acceptable substitute to berries. Always.
When I use berries, I like to sprinkle the top with about 1-2 tablespoons of coarse sugar (like raw or turbinado sugar). The batter itself isn’t very sweet (there’s only 1 tablespoon sugar in the batter), and I love the little pop of sweetness the coarse sugar adds with the fresh berries.
If I choose not to add berries, I nix the sugar on top. Don’t ask me why. It’s just a feeling.
These pancakes bake for 15-20 minutes until they are puffed throughout and the top springs back lightly to the touch. The berries will be just about ready to burst, if they haven’t already.
After adding blueberries, I actually really love eating the pancake squares plain and simple without traditional pancake toppings. Warm or room temp, they make a delicious breakfast or snack.
My family is all about the butter and syrup, though. And I guess I can’t blame them. Sometimes they even throw a fried egg on top and then drizzle with maple syrup. This occurs with regular pancakes, too. They get the strange habit from their dad.
Blueberries or not, these baked pancakes or so tasty and so ridiculously easy. I don’t know why I’m surprised we love them so much – I mean, they taste like a pancake that’s been baked instead of cooked on a griddle. Not exactly a huge culinary breakthrough here.
But still. It’s quite exciting for this breakfast loving family.
Doubling or Tripling the Recipe
After my post last week on solutions for feeding a crowd, I think these baked pancakes would be a fantastic option for serving breakfast to a ton of people. I’m guessing the recipe could easily be doubled for a half sheet pan.
A couple of those pans could go a long way to knocking out morning hunger pains. Since the batter is quick to make and the pancakes take less than 20 minutes to bake, breakfast is pretty low-hassle, even for a large group.
Other Add-Ins/Toppings
I really feel like this fluffy baked pancakes recipe has unlimited potential when it comes to add-ins, toppings, flavor combos. I’m fairy certain adding mashed bananas or canned pumpkin to the batter would work out pretty darn well if you want to change up the base recipe a little.
And toppings? Just off the top of my head, I can think of: blueberries, raspberries, chocolate chips, diced or canned peaches, cinnamon + sugar, dollops of Nutella.
What else? What else? So many options, so little time. I’m excited to hear what you think of these baked pancakes…and what you add to them to amp up the creativity!
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Five Years Ago: Greek Pita Salad
Six Years Ago: Berries on a Cloud {Best Dessert of the Summer!}
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Eight Years Ago: Caramel Brownies
Fluffy Baked Pancakes
Ingredients
- 1 ¼ cups buttermilk, or half sour cream/half milk
- 1 large egg
- 3 tablespoons melted butter
- ¾ cup (107 g) whole wheat flour
- ¾ cup (107 g) all-purpose flour
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Optional Toppings:
- Fresh berries or chocolate chips, etc.
- 1 tablespoon coarse sugar, for sprinkling
Instructions
- Preheat the oven to 400 degrees F. Line the bottom of a 9X13-inch baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside. *I’ve only used a metal baking pan for this recipe; if using glass, the pancake may bake faster.
- In a medium bowl, whisk together the buttermilk, egg, and butter. Add the flours, sugar, baking powder, baking soda, and salt. Whisk until just combined and no dry streaks remain (it’s ok if the batter has small lumps).
- Spread the batter evenly in the pan; it will be a thin layer. If desired, top the batter with 1 cup fresh berries (could try frozen, too), and sprinkle with coarse sugar.
- Bake for 15-20 minutes until puffy and lightly golden on the edges; the top of the pancake will spring back lightly when gently pressed. Serve warm or at room temperature with butter, syrup, jam or other pancake toppings.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
143 Comments on “Fluffy Baked Pancakes”
Hi there. I do not have any whole wheat flour. Can I use just all-purpose flour? And how much of it would I use in total?
Yes, just sub in the same amount of all-purpose flour for the whole wheat flour.
I was so excited to try these, but so disappointed with the results. I used canola oil instead of butter, which I do with regular pancakes, but these were SO very dry. Probably would not make them again. The idea is perfect and they were very simple, but…….
If I understand correctly, you did not follow the recipe and then proceeded to rate it “one star” because it was “dry”. I think the actual problem resides somewhere between the keyboard and the chair.
These are delicious topped with blueberries! And there is less mess on my stove.
Hi mel…..just made oven pancake with blueberries…awesome …thank you..will be making for Sunday school class…How do you like bosc h mixer….I don’t like the way kitchen aid mixes…your thoughts
I really love the Bosch mixer, Douglas! I have a side by side review here: http://melkitchencafe.com/kitchenaid-vs-bosch-stand-mixer/
We love this recipe! I make it dairy-free for my allergic kiddo by using almond milk for the buttermilk and plant butter for the butter. I also substitute half rolled oats for half of the flour. If you soak the oats in the milk for about 5 min, they disappear into the recipe and add some extra whole grains.
As I was gathering the ingredients to make this baked pancake, I thought why not make it mini muffins? So, that’s how I made them today, I have a 6 x 4 mini muffin pan an I used a variety of toppings like choc chip morsels, blueberry, sprinkles and last a bit of maple syrup.. I had to keep an eye on them to make sure I had the time right, I ended up with 48 mini baked pancakes that my kids loved and even my health-nut husband gobbled down! Still want to try the original recipe but maybe next weekend.
Thank Mel!
This was super fluffy and delicious! After his first bite, my 12 year old son said “Oh, wow!” I will definitely be adding this recipe to my breakfast rotation!
I kinda cheated. I have to eat gluten free so I used Pamala’s Baking Mix. I replaced their recommendation of oil with butter but otherwise left their recipe intact. Then I dumped it into a pan and baked according to your directions. They came out great!
I can never figure out things like what the oven temperature should be or how long to bake it so I really appreciate you testing that out for me.
I’m thinking of ways of jazzing them up a bit. I like the ideas I see here. Thank you for posting this.
Hi Mel, we love this recipe. I would like to make a pumpkin version. Any thoughts on how to do that?
I would try adding 1/2 cup to the batter and maybe decrease the buttermilk to 1 cup.
Delicious!!! I used regular milk with 3 TBS of dried buttermilk mixed in, and topped the batter with sliced summer peaches.
My batter wasn’t nearly as thick as yours looks in the photos, but it baked up fluffy and perfect. Honestly better than any pancakes I’ve made!!!
I am curious if anyone has tried to make the batter the night before and then bake in the morning. I want to try making for a camp, but I already get up at 4:30 am and would love to have this ready to just pop in the oven.
Did you try it? I have the same question
I didn’t do it the night before, but it took literally 3 minutes to put the batter together. If you want to save time, pre measure out all the ingredients, put the dry in one bowl and the wet in another. Store overnight, and then mix them together in the morning. Just replace the butter with oil, otherwise it will resolidify overnight.
Loved this! I used a chia egg for the egg, and baked in an 8-inch glass pan for 20 minutes.
It was like cake for breakfast!
We prefer regular pancakes but this is so easy and a major crowd pleaser so we have made this a few times. This most recent time topped it with a strawberry sauce we had leftover from a dessert from a few nights back and it was delicious. It is worth doubling if you have kids that love pancakes because they sure go down easy!
These were fun, but a tiny bit bland. 1/4 tsp salt for 1.5 cups of flour wasn’t quite enough to compare to regular pancakes. I would also add a little more sugar. But otherwise, they were delightful.
I doubled the recipe and baked in an 11×14 pan. I melted some peanut butter in the microwave for about 30 seconds. We dropped it on with a teaspoon and used a fork to feather the pb through the batter. Then we sprinkled with chocolate chips.
I used red whole wheat flour with the all purpose. I’m not sure what difference it made without trying it the other way.
I cooked at 400f for 18 minutes.
They were very fluffy like pancakes, but a lot less time is needed.
I’ll be doing this again for sure!
Instead of whole wheat flour could I just use all purpose flour instead? I don’t have any of that kind.
Yes, for sure.
This recipe is so good. No standing over the stove flipping pancakes? But I still get to satisfy my craving? Sold. I added a bit of vanilla and an extra teaspoon of sugar to the batter just because some of the comments said it was a bit bland. I had no buttermilk so I used sour cream and milk. I dotted the top with fresh raspberries and blueberries. It turned out amaaaaaaazinng, so fluffy and tasty. Definitely don’t forget the butter and syrup. This is going to be a staple in our house for now on.
Hi, can i use honey instead of sugar?wanna make these for my baby..
I think so!
Looking through comments as I’m about to try this recipe! I was told babies under 1 should not have honey due to concerns for botulism. Run it by your pediatrician!
Excited to make this recipe for my baby!
Cooking it would solve the botulism issue – it’s just raw honey that is a concern. So using honey in the recipe ok, drizzling it over finished product would be the concern for babies
Has anyone tried this in round cake pans? I want to make them for Easter morning and using rounds you can make a cute bunny I know my kids would love!
We half the recipe and bake in a 9” round pan. We still use 1 egg. It’s perfect for 2 people.
I’m Abigail I’m 10, and I love trying new recipes. I made this recipe for a surprise breakfast, my whole family loved it! My brothers are still snacking on it, thanks!
Abigail! You are amazing! Way to go! Glad you loved this recipe (and your brothers, too). 🙂
I have made these twice already! My husband was never a pancake fan, but gobbled this up…..usually after his supper!! I had mine for breakfast, snack or at tea time.Loved the delicate crunch of the sprinkled sugar on top. Just barely sweet on it’s own, or drizzled in maple syrup. Perfectly easy to make with no mess, and no wait. Thanks for sharing!
What oven temperature to bake these enticing pancakes on?
400 degrees.
My mother always made baked pancakes, and instead of fruit she would cook up 12 link sausages, then snuggle them in the batter — 6 on each side of the half-cookie sheet. A quick cut down the middle, then five cuts so each rectangle contained a sausage. Is there anything better than savory and sweet together? Going to make them for Christmas morning!
My family wasn’t too convinced when they saw this, but then they were fighting over the remains. I hate making pancakes (more of a waffle girl), but this was perfect.
We loved these pancakes! What an easy and delicious way to start the day. I put frozen blueberries on half the pan and sprinkled sugar and cinnamon over the whole pan. So good!
Three questions:
1. Do I have to use baking soda?
2. Can I use all-purpose flower instead of the wheat flower?
3. So, instead of buttermilk, I can use half a cup of sour cream and half a cup of regular milk?
These look delicious, by the way! Can’t wait to try them!
Yes, the baking soda is essential. You can use all-purpose flour for the wheat flour and yes, I think the half sour cream/half milk would work.
All my 9×13 pans were being used, so I used a glass 8×8 and was surprised it still baked well in about 20 minutes. Used all white flour and my family devoured it. I’ll be making this often; it’s way less effort than frying individual pancakes. Thanks!
I’ve made this two weekends in a row and both times it’s turned out great! Such an easy and delicious recipe! Thanks Mel!
Thanks, Lexy!
Oh my lordiy Mel i made yhese for my grandcildren and they were DELECIOUS! i lpve them so much so fliffy and taste so ruch and they were so good for my family i love your recipes??? wow&$&:&2
I have wanted to do a baked pancake for a while, so I was happy to see you had a recipe! Delicious! I used frozen blueberries and a glass pan, it was a tad overdone at 16.5 minutes. 12 servings makes 3 ww points per serving. Kiddos are currently chowing down! My 5yo was up early and she helped me mix everything.
Thanks for the review, Monica!
Has anyone tried making this dairy free?
Yes, I have tried a dairy free alternative using lemon juice instead of milk and surprisingly it didnt work out. What am I doing wrong? Ok siri end no siri turn off end end end
Yes! I have subbed oil for the butter and either almond milk or coconut milk for the buttermilk and they’ve been great!
These are really good……. and perfect for even one person b/c they freeze really well. I added vanilla and left the fruit out b/c I like to top my pancakes off with peanut butter . They make a wonderful tasting breakfast that has a lot of staying power. Thanks, Mel!
This is brilliant! It always takes me so long to make individual pancakes. I halved the recipe (but used the whole egg because I’m lazy) and baked it in an 8×8. And then maybe I ate the first piece with some frosting left over from your lemon blueberry cake recipe….
Haha. That sounds like the best idea ever!
This was super yummy and incredibly easy. We tried it plain, with frozen blueberries and with frozen raspberries. Oddly enough my kids didn’t care for it plain. The frozen fruit added several minutes to the baking time and the glass pan needed several minutes extra compared to my metal pan as well. Overall super yummy.
I just made these with my 4 yrs. Old granddaughter, we usually bake together, we doubled the recipe & is now in the oven. We All can’t wait til they’re done to se how we did. Love, GrandMaMa & My BooBoo
What a sweet memory for your granddaughter!
We LOVE these. My 10-year old has made it for dinner at least 4 times and is making a banana nut test batch right now.
I’d never used buttermilk until yesterday (yep, second day in a row) and It’s INSANE how much better it is with buttermilk.
Your 10-year old is amazing!! Report on the banana nut batch!
These were easy and delicious! As they were in the oven I suddenly remembered you had posted a recipe for baked eggs that I have never tried, so I quickly got that in the oven too. A delicious, super easy breakfast-for-dinner option (with bacon, of course). Thanks so much!
Delicious breakfast combo!!
Made these with fresh blueberries this past weekend and they were a solid hit (as always)! Used a glass pyrex dish and 20 mins worked for my oven, which I think is calibrated a bit low anyway. N°2 Son & I ate most of them in the first 30 mins and he polished off the last few for a snack later. Would definitely make a larger batch for a crowd. Yumsk!!
Thanks so much, Elta!
These ‘pancakes’ are fantastic! I used powdered buttermilk, with the powder combined with dry ingredients, and the recommended water added to the liquids. I also used muffin pans instead of a sheet pan- a bit more fussy, but the bottoms and sides browned nicely, and they weren’t ‘square pancakes.’ The muffin cups made it easy to make some with blueberries and most with sausage crumbles (we precooked bulk sausage), and both were delicious. (Bacon crumbles, chopped Canadian bacon, or ham will be our next versions.) I filled the 18 full-sized muffin cups about 1/2 full, which made them a cross between a pancake and a muffin size-wise. I am freezing some- though not as many were left as I hoped! These will be great for fast breakfasts, camping, snacks, etc. Thanks so much for perfecting this recipe- it is delicious!
Love the idea of baking these in muffin tins. Thanks for the details! Also, sausage – yum!
Lemon zest would be super good in there with blueberries!!
Way to go, Mel!! This is sooo good and easy too! I’ve made it 3 times already! Thank you!!!
Yay, thanks!
Great recipe! I made this last week with a cinnamon-brown sugar and butter swirl. It would have been just like cinnamon rolls if I would have made a glaze. My kids requested it again today but we are trying it with frozen blueberries and sugar.
Thank you for all the wonderful recipes. I always check here for ideas!
That cinnamon and brown sugar swirl sounds decadent and amazing, Kirsten!
I had my 13 year old daughter make these and they were a hit!
Way to go her! 🙂
SO good! I doubled the recipe and baked in a 12×17 sheet pan. I also added a teaspoon of vanilla, because my kids are used to much sweeter pancakes. Everyone loved them. I added blueberries to a corner for me. I think these are PERFECT for fruit, because to me the taste reminds me of shortcake.
I think you are so right about these pancakes being made for fruit! I agree! Thanks for the details on doubling!
Phenomenal as always. One of my boys declared these to be his new favorite breakfast. This recipe made Father’s Day breakfast easy and special. We all loved it. I made a double recipe with blueberries in one pan but kept the other plain. You are the best. Thank you for helping me impress my family time after time.
Thank you so much, Sheila!
Hi Mel, I made these this morning for Father’s Day and they were delicious! Thank you! You might want to add the sugar in the written recipe for those following the written recipe only. I went ahead and added it with the flours and other dry ingredients because it made sense, but for future reference it might be helpful! Thanks again!
I fixed that – thanks, Cherie!
I made this for breakfast today. I’m pretty sure one baked pancake speaks to the side of me that would rather bake a cookie bar then deal with batches of individual cookies.
Worked out great to double, and I used half whole wheat and all purpose flour. It turned out thicker than I thought it would, so we actually had leftovers.
I sprinkled cinnamon and sugar on one side and left the other plain. We served some raspberry jam with it and it was delicious. I am all about make ahead breakfast so it’s all ready the night before. Anyone tried making it the night before? That’s pretty much the only thing that would make this recipe a little more perfect. Thanks!
I haven’t tried making it the night before, but it’s definitely worth a try and I think it might end up working quite well.
We had leftovers and they were still yummy the next day!
Awesome!
Doubled the recipe, used 1/2 wheat 1/2 white flour, added 2 medium grated and squeezed dry zucchini, baked in sheet pan for 15 min. Turned out awesome. Not one of my 7 kids said anything about “green specks” in their food. Thanks! It was a winner.
LOVE, love, love the idea of adding zucchini! Brilliant, my friend.
Made these for breakfast this morning and they were fabulous. We used strawberries and no one even put syrup on them they were so sweet and delicious on their own. I used a glass pan and 15 minutes was perfect. I will definitely need to double it next time for my crew of 5. Everyone wanted seconds and there was barely enough for 2 pieces each. But the flavor and texture we’re wonderful.
Thanks for the review, Rebecca! Glad your family enjoyed them!
These pancakes were wonderful. Made them for a special weekday breakfast treat and they were so easy and delicious. I even made them Gluten Free. Thank you for this recipe. Will be a family favorite.
Thanks, Julie! I’m glad this recipe transitioned well to gluten free!
Probably I am the only one reducing the recipe, but I made 1/4 recipe and baked in a loaf pan. I used 1/2 whole wheat Kamut and 1/2 white flour, blueberries on top and syrup to eat – YUM!
Always helpful to hear how others reduce a recipe like this – great idea to bake in a loaf pan, Liz!
I’ve been using kefir in my pancakes lately in place of milk. Love the slightly tangy flavor it gives and how it bubbles to make my pancakes a little fluffier. I only started keeping buttermilk on hand for buttermilk syrup. I’ve never been one to use buttermilk really…growing up my mom and dad just used plain milk and the buttermilk mixes I’ve had at pancake functions don’t taste too special to me so I guess I didn’t even think about it. I’m guessing the kefir does kind of the same thing as buttermilk and I’m a little sad I’ve been missing out all these years.
I love baked breakfasts…especially on Sunday mornings. I often do German pancakes. They come together so quickly and then I jump in the shower, help my kids, or whatever other thing needs done in the 15 free minutes I have. Will have to add this to the rotation.
I often sub kefir for buttermilk. They are both acidic and depending on the brand of buttermilk, have probiotic cultures, although I am not sure the probiotics survive baking. I also sub kefir for milk in some sourdough recipes with no problems.
I actually use kefir for buttermilk syrup. It works great. Just FYI if you don’t have buttermilk on hand. 😉
Wonderful! I used all whole wheat flour and made a batch and a half to bake in a cookie sheet. I sprinkled the top with chocolate chips and served with whipped cream and maple syrup for an easy birthday breakfast for my daughter. Thanks for another great recipe!
Thanks for the details on how you increased the recipe to bake in a sheet pan, Caitlin!
We love blueberries chocolate chip pancakes, except for some of the kids pick out the blueberries.
I made these for supper yesterday evening and they were a total hit! My boys absolutely love pancakes! I doubled the recipe and it came out perfect! Super delicious with fresh blueberries and that sprinkling of raw sugar! And of course the fried egg on top!That’s how I grew up eating pancakes too! Oh one thing I always add to my pancake or waffle batter is about a half teaspoon of vanilla… gives it an added dimension that can’t be beat! And then to top it off we had fried bacon and then I made your buttermilk syrup recipe that is with your German Pancake recipe! Awesome meal that everyone loved!
Yay! So happy we aren’t the only ones with the fried egg tradition on pancakes. Thanks for checking in with your thoughts on this recipe! Sounds like a killer meal.
When you doubled the recipe, did you still cook the entire recipe in the one 9×13 for the recommended amount of time? (Or did you increase the time) Thanks so much!
No I baked it in a half sheet cake pan. That would be an 11 x 17 in pan and then baked it the same length of time as the recipe says to.
Super easy to make. Substituted raisins instead of blueberry.
Thanks for the review!
These were a hit!! Doubled it for our family of 8 and it was perfect! I did 3 different sections, cinnamon/sugar, thinly sliced banana/chocolate chip and plain chocolate chip. So yummy and easy, will be making again and again!
Love the idea of flavoring different sections!
I made this the first time as you did only with all unbleached flour. Made again using applesauce instead of the butter, half almond flour and unbleached flour, the strawberries. It was really good both ways!!
I have 4 young, always hungry, boys and we’ve made many of your breakfast recipes. When I told the boys I was making “baked pancakes” 2 groaned and said it didn’t sound good. When I said it was a new recipe from the blog of our favorite pancakes, waffles, Welsh breakfast cakes and roll-up pancakes …. I had 3 enthusiastic eaters asking who could help! #4 was just waking up and is the only non-morning person among them, so its really not a “no” vote. We all loved it! Next time I will have to double the recipe!! Thanks again for a great recipe. Before baking I drizzled melted butter and sprinkled brown sugar and cinnamon on top. Delicious and no more toppings were needed. Easy for mom! In my glass pyrex it took 12 min.
Thanks for the feedback, Lisa. Glad the boys were finally won over! 🙂 Love the butter/brown sugar/cinnamon on top!
Bacon and syrup. Because, well, bacon. 😀 We like the sweet & savoury route so this will go down a perfect treat and maybe I don’t have to get the room temp pancakes because I’m too busy flipping them. Will try this on the weekend!
Tonight was breakfast for dinner and after I saw your post, I changed my plan to include this recipe – I loved it!! My kids thought it was just okay – but I loved it enough for all of us!! I loved eating with them – so often with pancakes they are done before I get a chance to sit. This is our new pancake recipe – with us all eating together!!
This was great! I hate flipping pancakes. It makes me tear up every time my kids ask for them. I also wanted to share I made these dairy free. I used half almond-milk yogurt, half almond-milk and a teaspoon of vinegar for the buttermilk and vegan butter. Worked great! Thank you so much!
Thanks for the details on dairy free, Chari! Glad you loved the recipe!
Thanks, Tammy!
Made this tonight! My kids devoured it! I liked that everyone could eat at the same time. Although my 6 year old thought it tasted like corn bread, lol. I think it was the shape, he couldn’t get over eating square pancakes.
Haha, can’t blame him. 🙂 Glad it was a hit…great idea for dinner.
I think another great topping could be ( call me crazy) crumbled bacon! At our family reunion, one of the mornings we had pancakes with different add-ins in the batter so you could customize your pancakes with either blueberries , chocolate chips , or bacon, or one pancake of each 🙂 it was the BEST. I always dip my bacon in syrup anyway (sweet/salty) so I think thatd be delicious!
Yeah, I could totally get on board with that. Yum!
Mel…think these could be cut into squares and frozen for quick summer breakfasts? Just microwave them? Thanks for all the AH-MAZING recipes!!!
Yes! And you are brilliant for even thinking of that!
What size (in inches) is a rimmed half-size baking sheet?
Usually about 11X17 or 12X18 (depends on the brand and if you are measuring the outside edges or the inside measurements) – right around there.
I’ve been looking for a recipe like this for YEARS! Yes, YEARS! I wanted a recipe that did not call for a box pancake mix, but also didn’t call for a ton of butter/oil. Love the idea of buttermilk and adding in its fermented goodness. Thank you!!! Blueberry season will soon be upon us in our part of the States. Will definitely try!
And, my hubby and four kids would LOVE the fried egg on top, drizzled with maple syrup. I could even see them adding a slice of sausage or bacon. They adore savory & sweet together. These are the same crazy people who don’t eat ketchup very often, but wouldn’t dream of eating black eyed peas without ketchup drizzled on top. It’s an old tradition passed down thru multiple generations of men on my husband’s side, so I have to just sigh and ignore it. 🙂
Haha, I have to sigh and ignore a lot of the food “traditions” my kids and husband enjoy (some of them make me kind of gag, but hey, they are happy). Love hearing what others enjoy that is a little outside of the box!
Would the thickness of the pancakes work in a half-sheet rimmed pan? I don’t think one 9×13 would feed my ravenous hordes. If thickness works, would you say to multiply the recipe by 1-1/2 for half-sheet? (And…you may have just saved my pancake making life. Just saying…)
Yes, I think it would work great in a half sheet pan – I’d double the recipe, I think, for that.
Oops, sorry, just saw the answer above while re-reading. I guess I missed it the first time, reading too fast in my excitement!
Everyone’s favorite pancakes and my new go to pancake recipe. Thank you for making my life easier.
Thank you!
Whipped these up this morning. Yum. So easy and my kids loved em.
Thanks, Jaralee!
I am a hero for making this for my kids for lunch today! I subbed the flour with Bob’s Red Mill gluten-free all-purpose flour and it was fantastic.
You are a hero, Annie! so happy this recipe converted well to gluten free!
I’m a hero for making this for my kids for lunch today! They all loved it. I substituted the flour with Bob’s Red Mill gluten-free all-purpose flour and it turned out fabulous.
Please share eggless and vegan recipes please
These turned out well for me with a “flax egg” (1 tbsp ground flax seed in 3 tbsp warm water). That’s been my go-to for pancakes, muffins, waffles, etc, since my son has an egg allergy, and has seemed to be a good substitute.
Thanks for the recipes Mel– your site is my go-to!
Thanks for the details on the egg-free sub, Beth!
Can you just use AP flour instead of wheat?
Yes, absolutely!
These look fantastic! We will definitely be trying them soon, probably with sliced strawberries on top. However, we might have to try the cinnamon roll suggestion from the previous commenter, as that would go over so well with my bunch! Thanks for another promising recipe!
Thanks, Kristi!
This recipe sounds delicious! Have you ever frozen the leftovers?
Hi Lynn – I haven’t because we easily eat it all up, but the leftovers should freeze great!
Sounds great for breakfast while cruising on our sailing vessels… Could we make the batter ahead and store refrigerated? How long do you think the batter would keep before baking?
Thank you for the recipe!
Hi Peggy, that’s a good question. I haven’t tried it so I don’t know. I *think* it would work but I’d probably only store it in the fridge for 24 hours.
I can’t wait to try this! My boys are pancake fiends! They love these cinnamon roll pancakes I make so I might have to put cinnamon sugar and a powder sugar glaze on it. With the blueberries for me! Looks so good! I just love your blog so so much. I made your healthier no bake cookies this last weekend and they were so delicious! Thank you for all you do!
Love the idea of making these into cinnamon roll pancakes! Thanks so much for your sweet comment, Rose!