Are you tired of waking up on the weekends and having to try to muster up the energy to make pancakes? Many of us want the benefits of a fresh batch of hot pancakes without the mess, hassle, and time commitment. Luckily, you don’t have to give up on pancakes and suffer through a soggy bowl of cereal. With this foolproof oven-baked recipe, you can have a bakery-style stack of fluffy golden pancakes in 25 minutes. With only a few steps and simple ingredients, you can impress your family and friends with a delicious batch of pancakes in a fraction of the time of traditional recipes.
To make them use a 9×9 baking pan. It was the right thickness, and I was able to feed a family of four. All you need is a spatula, and some pancake syrup and breakfast are done. I usually add fruit toppings to my pancakes, try strawberries, bananas, blueberries, and even a drizzle of honey will give your pancakes a nice, sweet kick.
With a little bit of imagination and a pinch of creativity, you can turn your breakfast into a delectable treat that your family will love. Plus, you’ll be able to use the same pan for other dishes like lasagna or quiche, so it really serves multiple purposes. And it’s all thanks to the trusty 9×9 baking pan!
If you decide to add fruits to your pancake batter, make sure they are fresh fruits, not frozen. I used frozen fruit one time, and the pancakes came out soggy. Add 5-7 minutes to your cook time, and they are ready.
Recipes that complement this dish:
- Easy Scrambled Eggs
- Oven-Fried Bacon
- Southern Fried Apples
- Demi French Bread French Toast
- Honey Lemon Fruit Bowl
- Strawberry Cream Cheese Breakfast Cake
Oven Baked Pancakes
- I use a 9 X 9 square pan for mine. You can experiment with the size of your choice.
- 2 cups of pancake mix
- 1 1/2 cups of milk I always substitute with milk
- Preheat oven to 375 degrees
- Grease your pan with the oil of your choice
- Mix pancake mix with milk and pour into pan
- Cook for 15-20 minutes