Quick and simple, our Baked Pancake Squares are made with basic pancake ingredients – flour, milk, eggs, and baking powder. The recipe is time-saving and versatile. You can serve these pancake squares with your favorite toppings like berries, fruits, honey, or maple syrup. They’re ideal for busy mornings.
How do I know when the pancake squares are done?
The pancake squares are done baking when the edges are slightly golden and the center looks set. You can also use a toothpick inserted in the center if it comes out clean – the pancake squares are done baking.
Store leftovers?
You can place leftover pancake squares in an airtight container and store them at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Simple No-Flip Pancake Squares Recipe
Ingredients
- 1 ¼ cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- 1 cup whole milk, room temperatur
- 2 tbsp unsalted butter, melted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- chocolate chips or chopped fruit (optional)
Instructions
- Preheat the oven to 350°F. Grease an 8x8-inch baking pan with non-stick cooking spray or line with parchment paper. Set aside.
- In a mixing bowl, mix together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk together the melted butter, egg, and vanilla extract. Then, add milk and whisk until combined.
- Whisk in the dry ingredients just until combined. The batter should be lumpy. Don’t overmix it.
- Pour the pancake batter into the prepared baking pan. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and let the pancake squares cool slightly in the baking pan. Slice into squares and serve warm with your favorite pancake topping (berries, fruits, honey, or maple syrup). Enjoy!
Nutrition
Frequently Asked Questions about Pancake Squares
1. How can I keep the pancake squares warm?
When the pancake squares are done baking, remove them from the oven. Reduce the oven temperature to 200°F and wait until the oven temperature drops. Then, cover the pancake squares with aluminum foil and place back in the oven to keep pancakes warm before serving.
2. Can I make these pancake squares vegan?
Yes, you can make these pancake squares vegan by substituting milk and butter with plant-based alternatives. Replace the egg with a flax egg (mix 1 tbsp flaxseed with 3 tbsp water and let sit for 5 mins).
3. Can I add fruits or chocolate chips to the batter?
Feel free to add chocolate chips or fruits to the batter. You can also place sliced strawberries, raspberries, other fruits, or berries on the top before baking.
4. What if I don’t have baking powder?
If you don’t have baking powder, you can increase the amount of baking soda to 1/2 tsp. Also, you can add 1 tsp of lemon juice for the best results.
5. What can I use if I don’t have an 8×8 baking dish?
You can use a 9×9-inch baking pan instead. The pancake squares will be slightly thinner and the baking time may change. Start checking for doneness at the 8-minute mark by inserting a toothpick in the center. If it comes out clean, the pancakes are done. If it doesn’t, let them cook for a couple more minutes and check again.
6. Can I make these without an electric mixer?
Yes, there is no need to use an electric mixer. Just mix the ingredients using a hand whisk.
7. Can these be made gluten-free?
Yes, you can make these pancake squares gluten-free. Just use the same amount of gluten-free alternatives.
8. Can I double the recipe?
Yes, feel free to double the recipe. You can make the pancake squares in two 8×8-inch baking pans or one 9×13-inch baking pan. Adjust the baking time if using a 9×13-inch baking pan and check the readiness by visual appearance and a toothpick inserted in the center.
