Pancakes are always a favourite in our house and if they are in your house too then this pancake bake is going to be your new favourite breakfast. It’s a great breakfast to make if you’re short on time and can’t be bothered cooking all the pancakes individually or if you’re feeding a crowd it can make the perfect addition to a breakfast or brunch spread.
Pancake Bake. It’s super simple. You literally just mix up the batter, pour it in the pan, throw on your toppings and pop it in the oven. Done!
A go-to topping for me is usually frozen mixed berries. Peaches, cherries, apples or pears all work well. You can add some cinnamon or warming spices to add extra flavour. Chopped nuts are great too if your kids are old enough. We serve ours with some natural yoghurt or ricotta to bump up the protein and a drizzle of maple syrup or honey. My kids also usually like some extra fresh fruit too.
This pancake bake makes a great finger food for babies too. However, if you’ll be serving it to someone under 2 I would sub out the sugar in the batter for a mashed banana instead.
And do you want to know the best part about this pancake bake?? You can totally make it ahead of time and then just reheat when you’re ready to eat. Often I’ll make it during the afternoon or evening and I have a quick easy breakfast ready to go on busy school mornings.
If you’re searching for other family-friendly breakfasts check out
Banana French Toast
Buttermilk Pancake Bake
An easy one-pan breakfast to feed the whole family.
- 2 cups white spelt flour see note 1
- 1/4 cup raw sugar see note 2
- 1/2 tsp bi-carb soda
- 1 1/2 cups buttermilk see note 3
- 1 egg
- 2 tsp vanilla extract
- 50 grams butter small cubes
- 1 cup frozen mixed berries
Preheat oven to 180ºC. Line a large baking tray (mine is 33cm x 26cm) with enough baking paper to cover the base and at least two sides.
Whisk flour, sugar and bi-carb soda together in a bowl. Make a well in the centre. Whisk buttermilk, egg and vanilla together in a large jug. Add buttermilk mixture to flour mix and whisk until just combined. If your batter is quite thick add extra milk, a tablespoon at a time until it is the right consistency.
Pour batter into the pan and spread evenly across. Top with berries or desired fruit. Distribute the cubes of butter evenly on the top of the batter amongst the fruit.
Bake in the oven for 25-30 minutes, until a skewer comes out clean and it has turned golden on top.
Note 1 – You can use regular wheat flour if you wish. If using a wholemeal flour you will likely need to adjust the milk amount as per recipe to make up for the extra density in the flour. Just add extra milk, a tablespoon at a time until you get the right batter consistency. You want it the same as regular pancake batter.
Note 2 – If serving to kids under 2 I would omit this and substitute with a mashed banana. You can add this to the flour mix along with the buttermilk mixture in the recipe.
Note 3 – If you don’t buttermilk on hand you can use regular milk or any milk of your choice.
Chelsea is a mum of two and a university qualified nutritionist. She works with families to help combat fussy eating and develop a positive relationship with food. She is passionate about a balanced approach to nutrition and believes all food is there to be enjoyed. You can work with Chelsea here or follow her on Facebook and Instagram for more helpful tips and advice.