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baked buttermilk pancakes
5 from 1 vote

Big and Fluffy Baked Buttermilk Pancakes

These giant fluffy pancakes are baked! They come out very tender and fluffy and are so fun to eat.
Servings: 6 four-inch cakes or 3 seven-inch cakes
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
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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 one four-inch cake. The recipe yields 4 of them.
Serving: 1cake, Calories: 481kcal, Carbohydrates: 77g, Protein: 13g, Fat: 12g, Saturated Fat: 3g, Sodium: 467mg, Fiber: 2g, Sugar: 17g, NET CARBS: 75
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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