Dump-and-Bake 5-Ingredient Buttermilk Pancakes

"With just 5 simple ingredients and 5 minutes of prep, you can serve fluffy Buttermilk Pancakes to a group — no flipping on the griddle necessary! Perfect for a weekend brunch, a holiday gathering, or a simple weeknight dinner, these Dump-and-Bake 5-Ingredient Buttermilk Pancakes are the fastest and easiest way to feed a crowd! Plus, they’re freezer-friendly, making them a great way to prep ahead! Whether we’re prepping weekday breakfasts for the kids, serving a special holiday brunch to guests, or throwing together an easy weeknight dinner for the family, buttermilk pancakes are always a hit. Unfortunately, I don’t serve them nearly enough because they just seem too labor-intensive. I don’t want to be standing over a stove for 20-30 minutes flipping enough pancakes to feed my ravenous boys. Plus, I always seem to burn at least half of them when I get distracted by the bacon, eggs, or orange juice that I’m also fussing with! Instead, I decided to bake my batter in a casserole dish for the ultimate Lazy Mom’s shortcut. And you know what? It turned out BETTER than I ever would have imagined! Moist, flavorful, thick, and fluffy — everything that I want my buttermilk pancakes to be!"

NotesCooking for a Smaller Family? You can cut the ingredients in half and bake the pancakes in an 8-inch square baking dish. I would still use 1 full egg, since it’s tough to cut that ingredient in half. Baking time will be reduced by a few minutes, so keep an eye on the pancakes after about 10 minutes.

Want to Prep Ahead? These can be frozen as an entire casserole before slicing, or in individual portions and reheated in the microwave for quick last-minute breakfasts!

Preparation Time5 min

Cooking Time15 min

Cooking Vessel Size9 x 13 Baking Pan