Baked Pancake Squares

Absolutely delicious with a wonderful fluffy texture. Fast and easy to throw together. I used 1 egg in place of the egg substitute and used melted margarine as I didn’t have butter. My daughter’s boyfriend devoured it and he’s a real pancake maven.

Great base recipe that can be adapted to meet family’s tastes and/or mood. Uses ingredients I usually have on hand in the pantry. I doubled recipe, baked in a 9×13 casserole dish, and fed my family of six (kids ages: 10 to 4 years). I used real eggs (2 in place of 1/4 cup egg beaters). I also placed melted butter, brown sugar, pecans, and a smattering of mini-chocolate chips in the dish before pouring in the batter. No syrup needed. Kids loved it! I’ve made it as written and doubled with the addition of flour-dusted frozen blueberries (which requires a little extra baking time) and the family finishes the entire 9×13 dish.

Made this for dinner. Added vanilla, used two eggs instead if egg substitute and frozen blueberries. Also doubled the recipe. My two kids loved it!!!!. Served it with bacon and maple syrup. This is a keeper. Perfect for cold winter nights or cold mornings.

I agree with Yvonnellam, Seemed like a decent base recipe. It is very plain if you leave it as it is written out. Definitely need other ingredients for flavor. I used a butter, brown sugar, and cinnamon glaze. I slathered it over the top during the last five minutes of cooking and it came out like a cinnamon roll cake 🙂 Happy cooking!

These taste absolutely nothing like pancakes. they come out really flat and look like cornbread. the serving size is ridiculously small. two boys were still hungry for more food after eating this.

Wonderful! Easy to make and if you add chocolate chips and serve warm it is heavenly! Also great with jam or syrup!

Heavy and not very sweet. Pretty bland all things considered. It might be better with different add ins, but it would still be very heavy and dense

My guests really liked these last weekend, and I am planning to make the again for my B&B this weekend. That deserves 5 stars! I serve them with a blueberry sauce on this site – a perfect summer breakfast! Thanks for the post!

I adjusted just a couple ingredients to reflect what I had on hand–I used “soured” lactose-free milk, melted margerine instead of butter and a full egg instead of egg substitute. This baked up beautifully. Between the two boys, they ate the whole pan spread with margerine and my homemade blackberry-raspberry jam. NOTE: If you’re feeding a larger family, you might want to double or triple the recipe and use a bigger baking pan. This one made six “squares” for us.

This was pretty good, I used almond milk instead of regular since we were out and added two big dollops of sour cream. I also modified the brown sugar on the bottom, chunks of butter (1/2 stick) instead of melted, 1/4 c brown sugar and no nuts. It came out tasty, almost like syrup, kids loved it. Next time we’ll try to make it a bit more savory with bacon and green chili and no sugar topping.

So good! I took the advice of others and came up with an oatmeal-cinnamon-sugar flavored cake. So great topped with syrup, honey, or jelly. I tried it all. Thank you!!! I will make this again and again.

These were merely okay for me, and the base recipe here requires a lot of doctoring. I used a medium egg instead of egg substitute, half the baking powder, added a splash of vanilla, and before I poured the batter into the pan, I melted 4 T butter, mixed it with 1/2 c brown sugar and some macadamia nuts in the bottom of the pan. After baking, there was a lot of excess butter around the edges I poured off before inverting it on a plate. The brown sugar was still a little grainy. A nice change from saturday-morning pancakes or waffles, but probably won’t be a mainstay.

So simple and fast … love it and have enjoyed it many times

I followed the recipe and my family, unfortunately, did not like them. I thought the idea of serving these for a crowd would be quick and delicious. The recipe also states for 16 people. They would 1 inch by 1 inch squares and other items would need to be served.

This is AMAZING … I did the version with the butter/brownsugar … but as written the recipe would be awesome, too! For those who said it was bland, do you not realize that pancakes are supposed to be served with margarine or butter and syrup??? The batter is sweet … I only used 1 1/2 tsp white sugar, 1 tsp of baking powder, and forgot to add the salt. (Good thing… baking powder has enough sodium in it anyway!) Hubby said this goes in my repertoire. Thanks for the recipe! You ROCK! UPDATE: Once again, we were out of pancake mix and (amazingly) we had the ingredients on hand — Made it again — without the caramelized topping … OMG !!!! (as the kids say) Melt in your mouth, absolutely fantastic — It’s easy and fills you up (but it does not feed 16 servings — okay, so the measurements were made to make it attractive to calorie counters — it does not make this recipe bad! — This is definitely a keeper (and so much cheaper then pancake mix!)

My kids love this and I make it all the time. Would never make 16 servings though. Love the butter and brown sugar idea on top.

I was looking for a tasty, easy recipe to make for overnight guests but this isn’t it. First, it does not make 16 servings but that’s kind of obvious using an 8×8 baking dish. It’s more like 4 adult servings. It was quite bland so the next time I made a few changes. I used 2 eggs, 2 Tbsps Splenda (could have used double), 1 tsp cinnamon, dash of nutmeg, 1 tsp vanilla, 1/8 tsp salt and 1/4c chopped pecans and it was still a very dry and bland without some powdered sugar and lots of syrup. Next time I’ll try adding some sauteed apples or something to add some flavor. Good idea though!

SO GOOD! Great for a cold night, great comfort food!

Great recipe – I took the suggestions of other reviewers and did the following: doubled the recipe; put pecans, 1 stick of melted butter, and 1 cup brown sugar in the bottom of a 9×13 pan before pouring the batter in. In the batter, I used 2 large eggs and didn’t double the baking powder. Just before putting in the oven – I sprinkled the batter with cinnamon. It came out perfect – inverted the pan on a platter and served with the pecan side up. Made it extra rich by serving with a combo of melted butter and syrup, with a side of bacon. Was a real treat – like a dessert – cross between a sticky bun and pancake! DH loved it!!

I made these for my 3 boys this morning, and they loved them. I added brown sugar and cinnamon to the batter for flavor. I agree that this doesn’t feed 16, between me and my boys we finished the 9 squares it made, and they still wanted more. Also I did a breakdown of the calories and 1/9th of a piece equals around 192 calories, add 1/4 cup of syrup to 2 pieces and you have an additional 210 calories. I had 2 squares 1/4 cup syrup, and 8 oz of orange juice, then added the calories up and was disappointed to find I had consumed over 700 calories for breakfast. So I guess if you are watching your weight this is not the recipe for you. Needless to say I won’t be eating much the rest of the day. Otherwise great for kids.

i agree with other reviewers; this recipe was quite bland alone. I ate them with honey and cinnamon on top and liked the texture, but if you’re looking to make this recipe, be sure to add your own spices and flavors to up the excitement level for your taste buds. ps lower the amount of baking powder