I love cooking for people, but sometimes you just want to enjoy your guests’ company and relax with a cup of coffee while breakfast takes care of itself. If you need to feed a few people, but don’t want to stand around flipping pancakes, you can bake your pancakes in the oven! (Am I reaching new heights of laziness, or do I just have my priorities in order?)
As my foundation, I chose Hodgson Mill Whole Wheat Buttermilk Pancake Mix, which we were very proud to hear placed highly in the Good Housekeeping taste test of whole grain pancake mixes earlier this year. We make it with 100% whole wheat flour and whole grain corn meal so you know whole grain goodness comes in the box.
I’m hoping to test this with our Gluten Free Pancake Mix soon, and I’m hoping gluten free folks will have a delicious baked option too. And one of these times I’m going to increase the recipe and try it in a 9x13-inch pan . . . but I need an army to feed first.
Start out by cutting the coconut oil into the dry pancake mix – that way you can be sure the oil is distributed evenly, and it doesn’t turn into solid clumps again when it makes contact with the cool milk and eggs.
Mix up the milk, maple syrup, egg, and flax seed in a small bowl, then pour it into the pancake mixture and stir until combined.
Pour your batter into a prepared pan, and sprinkle with blueberries. (Or chocolate chips, or strawberries, or whatever you like – heck, I’m going to try this with chopped cooked sausage next!) Then put that pan in the oven and kick your feet up.
About 20 minutes later, your kitchen will smell like you’ve been flipping pancakes all morning; but you can just take this beauty out of the oven and serve it up.
Some more fresh blueberries and maple syrup sweeten the deal even further.
I can see this recipe making it into my weekend rotation from here on out! Give your stovetop a break and spend some quality time with friends by baking your pancakes. Hopefully I’ll be able to report on a 9 x13 inch pan variation and a Gluten-Free version, but if you beat me to it, please write your findings in the comments!
Blueberry Baked Pancake Squares
Preheat oven to 350° F , and prepare a 9 x 9-inch pan with oil or spray. In a large bowl, cut oil into pancake mix until crumbly. In a small bowl, mix egg, milk, maple syrup, and flax seed. Add wet ingredients to dry, and stir just until combined. Pour batter into prepared pan. Scatter top evenly with blueberries. Bake 20-22 minutes or until lightly browned on edges and top. Let cool slightly, cut, and serve warm with syrup and blueberries, or toppings of your choice. Cover leftovers tightly and store in refrigerator for up to 2-3 days.
Makes 6-8 servings
You can find Blueberry Baked Pancake Squares and other recipes from Hodgson Mill by visiting the Recipes page.