Baked Pancakes Recipe (Freezer Meal)

baked pancakes recipe

As I have mentioned before, I am a cold cereal junkie.
Shortly after I met my husband, he learned of my strange breakfast addiction to kids’ sugary cereal and he was absolutely appalled!
He grew up with an angelic mother who would make him pancakes and waffles before school and he wanted his kids to experience the same thing.

{Confession: I would honestly much rather sleep than wake up early to make breakfast! We would never make it to school on time if I started cooking up a storm each morning . . . }

But now that my kids are old enough to go to school and I know just how sugary those cereals are, I feel like a terrible mother sending them off to school with a belly full of sugar. So, I compromised!

I found this recipe for baked pancakes and saw that it makes a huge 9×13″ pan of thick and fluffy pancake squares. Once they cooled, I cut them up into individual servings, placed them in ziploc freezer bags and froze them until my kids needed them for breakfast. When they are ready to eat, I pop them into the microwave for about 90 second, pour some syrup on, and they are good to go!

You could also mix in blueberries, bananas, chocolate chips or whatever else you want to make these pancakes even better!

Baked Pancakes
1 1/2 cups milk
1/4 cup (1/2 stick) butter, melted
2 eggs
2 tablespoons sugar
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees. Spray a 9×13″ baking pan with non-stick cooking spray.
In a large bowl, mix together the milk, butter, and eggs. Mix in the remaining ingredients. Pour batter into the baking pan.
Cook for 25-30 minutes, remove from oven. Let cool for 5 minutes, then cut into squares and serve.
(If freezing, follow directions above recipe.)

Recipe source: AllRecipes

Looking for more of our favorite breakfast recipes?
Pumpkin Chocolate Chip Pancakes
Egg Nog French Toast
Pumpkin French Toast Bake
Banana Bread Pancakes
50 Delicious Breakfast Recipes

Camille Sig

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  1. Casey says

    I don’t understand how pancakes are a compromise for sugary cereal, when pancake syrup is LOADED with sugar. But these look amazing and I bet they taste great, definitely going to try and make these!

  2. Jamie says

    A simple solution to the sugar in pancake syrup is to use berries. Another thing I do is add a little cinnamon to the batter, cinnamon amplifies the sweetness of the pancake and I don’t miss having a topping on my morning waffles.

  3. Scary says

    This is such a great idea. I hate sugared cereal because my kids get it everywhere and we have carpet in our dining room (not ideal with a 1 1/2 yr old and an almost 4 year old) and the fact that they eat a whole box and are still hungry (but mostly the carpet thing). I would totally rather make a hot breakfast but my kids don’t love eggs. So I have been trying to find hot breakfast options that fill them up but I am not always up for making 12 waffles or flipping 20 pancakes in the morning. I am trying this tomorrow.

  4. folkwoman says

    Made these the other day. They turned out good – a little denser than I thought they would but that could be the baking powder I used. Great taste and awesome with syrup! Next time I’ll probably add some blueberries. And SO easy!

  5. Grace says

    Made it this morning and I got 8 thumbs up from my 4 kiddos (:
    I love vanilla so I added 1 tsp. And threw in some chocolate chips. When cooled I cut into the squares and put light whip cream around the edges and put maraschino cherries on the side. The kids enjoyed decoration the panCAKE square and they loved it! They’ve already put in a request for blueberry squares (:
    so easy and so delicious!

  6. Katy says

    Personally, I would add blueberry’s, strawberries or something to sweeten it up. I added vanilla,1 tsp and some chocolate chips (like the other commentor) and it’s still rather bland. Both my kids went EH, it’s okay. IT HAS POTENTIAL THOUGH! 25 minutes was perfect baking time. The next time I’ll try it with fruit. I wonder if throwing in some frozen fruit would work. Maybe trying fruit spread with butter.

    Thanks for the recipe!

  7. Amanda says

    I just made these and I think they tasted great! Just like flapjacks from McDonald’s! I made them in a medium sized cookie sheet instead of the cake pan so they would be a little thinner and only baked them for 20 minutes and they came out perfectly! Me and my 17 month old son just ate 2 and we are going to freeze the rest for another day. I have yet to try a recipe from Six Sisters that isn’t amazing!

  8. Jessie Yung says

    Fantastic! For the questions about using other recipes, I used Alton Brown’s Instant Pancake Mix with 1/2 unbleached flour and 1/2 ww flour. I also subbed almond milk for regular milk. I baked one in a 9×13 and one in a jelly roll. Both turned out beautifully. Obviously the 9×13 is thicker. I added chocolate chips. I’m so excited as I was making pancakes 1-2 times a week trying to freeze extras but never having any after feeding 3 boys. I will be making a double recipe each weekend (two jelly roll pans) and freezing for the week. Thanks!

  9. Candace says

    I made this today! My husband and i really enjoyed it, but my picky 3 year old refused to try it (don’t take offense as he refuses to try basically nothing we give him, lol). Kept it simple and just topped it with syrup, but I love how versatile this could be! Fruit, fruit syrup, regular syrup, the pancake sandwiches mentioned above, chocolate or other flavored chips. These weren’t super sweet, but I didn’t mind. I’d rather it not be sweet enough and have to add to it than wish I’d made it differently. We will definitely be making this again.

  10. Vicki Nyenhuis says

    LOVE THIS! The possibilities are endless. Baked up perfectly for our taste in a jelly roll pan, not to thin/not to thick. At first no one would try only because the color on top was bland looking. Taste was delicious! Nothing wrong with the recipe as written. Melted a tbsp. of butter, brushed the top and put under the broiler until lightly brown (1 minute/watch will burn quickly) Eye appealing and added a slight “crunch” with great flavor from the butter, sooo good! We topped ours with cooked, chopped bacon & syrup. Next time, I think we will try adding the bacon right to the batter. Home run Six Sisters!! Thanks for all your great recipes!

  11. Peggy says

    Has anyone or do you think using buttermilk in place of milk would be a good idea? Just wondering if it would enhance the flavor and produce a light and fluffy texture like a buttermilk pancake?

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