These giant buttermilk pancakes are baked in the oven so you don’t have to stand over the stove flipping pancakes all morning. Plus, these fluffy pancakes only take 30 minutes start to finish and make for a fun brunch presentation.
A few weeks ago, I shared my baked buttermilk pancake muffins recipe. I’ve made this several times and we love how tender the pancakes come out. So of course, my next idea was to go big!
I love giant pancakes as evidenced by my giant rice cooker pancake and giant instant pot pancake.
How to Make Fluffy Baked Buttermilk Pancakes in Cake Pans
While those are more Japanese-style pancakes, this baked pancake recipe is closer to the taste of classic American buttermilk pancakes. I also like how easy they are to make. No need for fancy tools. You just need a springform cake pan and an oven.
- It’s as simple as mixing together flour, sugar, baking powder, baking soda, buttermilk, eggs, and oil to make the pancake batter.
- For giant pancakes, pour the batter into a 7-inch springform cake pan* or 4-inch springform cake pans* for smaller individual-sized pancakes.
- Bake the large pancakes for 20 minutes or the smaller ones for 16 minutes. Start to finish, you can have homemade buttermilk pancakes in about 30 minutes!
- Serve the pancakes with all of your favorite toppings like maple syrup, fresh fruit, whipped cream or melted butter.
These fluffy pancakes are so easy you may never go back to the stovetop version again. I love the giant pancakes that you can slice and serve, but I actually like the slightly smaller ones better as they remind me of Japanese hotcakes. (Okay, I think I may have a pancake obsession.)
I am so ready for the long weekend. I plan on doing a lot of eating, brunching and resting. And these giant buttermilk pancakes are on the list!
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Big and Fluffy Baked Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour
- 6 tbsp sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 2 ½ cups buttermilk
- 2 large eggs
- 3 tbsp canola oil
Instructions
- Preheat oven to 350°F. Grease three 7-inch springform cake pans (for giant pancakes) or six 4-inch springform cake pans (for personalized sized pancakes) with cooking oil spray.
- In a large bowl, add flour, sugar, baking powder and baking soda. Whisk until well combined. Add in buttermilk, eggs and oil. Whisk until only small lumps remain. Be careful not to over-mix the batter.
- Pour in 2 cups of batter for the 7-inch pan. Pour in 1 cup of batter for the 4-inch pan. Use a spatula to scrape down any leftover batter coating the measuring cup and add it into your pans so that the cake pans get the full 1 cup or 2 cups of batter. Bake 7-inch cakes for about 20 minutes and 4-inch cakes about 16 minutes or until cakes are done. Cakes are done when they start pulling away from sides, the surface is firm and a knife inserted comes out clean. Serve with syrup, fresh fruit, whipped cream, melted butter or other pancake toppings of your choice.
Notes
- I used Wilton 4-inch springform pans* and Gabkey 7-inch springform cake pans*.
- If you don't have multiple cake pans, you can always make half the recipe or you can wait for the first round of cakes to finish cooking and then reuse the same cake pans.
- You can use other sizes of springform cake pans. Just try to keep the batter level in the cake pan to be about 1 inch or just slightly above one inch. Anything more than 1 inch will be too thick and your pancake will take too long to cook all the way through.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Nutrition estimate is for 6 four-inch cakes.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Hi
Is it possible to make these in advance? Maybe freeze them.
Also, would it be okay to make the batter, and then let it rest until I am ready to bake?
Thank you
We think they are best when they are made, but you can make the pancake and keep it in the refrigerator for a day or so. We don’t recommend making the batter ahead. If it sits too long the baking powder/soda will become ineffective and not work well to help the pancake puff up.
Just made these pancakes and they were a hit with my kids! I baked them in 3x 7″ cake tins but took 30min to bake. Very easy to make and they came out pretty fluffy. Thanks for sharing!
I’m so glad your kids enjoyed!
Why a Springform pan and not a regular cake pan?
The pancake will rise better and springform pan makes it much easier to remove in one piece.
Have you tried any other flours, or adding whey protein? Or powdered peanut butter? My stovetop pancake form is awful. So I’m definitely trying these!!
I have not tried with other flours
Can i replace the buttermilk with yoghurt? Could not find buttermilk at the grocery. Thanks
I have not tested this with yogurt
Wow! These are looking so good! I gonna try the recipe for tomorrow’s breakfast! Thanks for sharing 🙂
hope you enjoy!
I am tempted to drop by Joann’s and pick up a set of the 4 inch springform pans. Or I can just figure out how much batter to put into my 6 inch cake pans at home. Can’t wait to try this recipe.
the 6 inch pan should be very close to the 7 inch one, just try to keep the batter at about 1 inch tall otherwise it will take a really long time to cook. But the 4 inch ones are definitely super fun!