Dump-and-Bake 5-Ingredient Buttermilk Pancakes


  • 2 cups Bisquick (or other similar all-purpose and pancake baking mix)
  • 1 cup low fat buttermilk
  • ½ cup milk
  • 1 egg
  • ¼ cup canola oil or vegetable oil
  • Optional, for serving: fresh berries, maple syrup, butter, powdered sugar


  1. Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  2. Stir together all ingredients in a large bowl just until nicely combined (Bisquick, buttermilk, milk, egg, and oil). Batter will still be a little bit lumpy (and that’s fine) – don’t overmix or the pancakes will be dry.
  3. Pour batter into the prepared baking dish and bake, uncovered, for about 15 minutes or until cooked through in the center.
  4. Slice into squares and serve with desired toppings!


Cooking 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.

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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!