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5 from 10 votes

Baked Pancake Recipe

Baked Pancakes are soft, fluffy and quick to make! Made in less than 30 minutes and in one bowl. This recipe feeds a crowd and makes the best breakfast or brunch that the whole family will love and devour! 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: baked pancake recipe, baked pancakes, breakfast, brunch, pancakes
Servings: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 3 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup sugar
  • 1/4 cup unsalted butter; melted
  • 2 whole eggs
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 cup milk; any milk will work (whole preferred for flavor)
  • 2 Tbsp. pure maple syrup

Instructions

  • Preheat oven to 350 degrees F. Grease a 13 x 9 inch baking dish with non-stick baking spray or butter.
  • In a large mixing bowl, whisk together the dry ingredients, then add the wet ingredients. Mix together until combined, be sure not to over-mix.
  • Pour the pancake batter onto the baking dish and spread evenly.
  • Bake for 20-25 minutes or until golden brown. Slice into squares and serve immediately with pats of butter and warmed pure maple syrup. Enjoy!

Notes

  1. You can also use whole wheat flour instead of all-purpose flour for a healthier alternative. 
  2. To store leftovers: cover the baking sheet with plastic wrap or transfer pancakes to an airtight container and store in the refrigerator. They will last up to 3-4 days. When ready to eat again, simply microwave or warm in the oven for a few minutes. 
  3. To freeze leftovers: Before storing, make sure the pancakes are completely cooled. Wrap the pancake in individual squares with plastic wrap and place in large heavy duty ziplock bag. Store for up to 2 months. Thaw completely and then warm in the microwave or oven.