Pancake Squares

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


These pancake squares make serving pancakes a whole lot easier. The simple buttermilk batter, adapted from King Arthur Flour, is easy to mix up then just pop it in the oven, slice and serve. No flipping required.



For the Pancakes

  • 1 1/2 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup buttermilk
  • 2 eggs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Strawberry Syrup

  • 2 cups diced strawberries
  • 1/2 cup granulated sugar
  • 1 cup water, plus 1 teaspoon divided
  • 1 teaspoon corn starch


  1. Preheat the oven to 350 degrees.
  2. Make the Pancake Squares: whisk the dry ingredients in a large bowl until light and fluffy. Add the buttermilk, eggs, butter, and sugar and stir with a spoon or spatula until smooth. Pour the batter into a 9 x 13 baking dish and bake at 350 degrees for 20 minutes or until a toothpick comes out clean. Remove from the oven and let cool for a minute or two before slicing.
  3. Make the Strawberry Syrup: combine the strawberries, sugar, and 1 cup of water in a large sauce pan. Stir and bring it to a boil over medium heat. Cook the strawberries for 10-15 minutes or until the strawberries have broken down and the mixture starts to thicken. In a very small bowl, combine the cornstarch with the 1 teaspoon of water. Add this to the strawberries, stir, and let it thicken for 2-3 minutes. Remove the saucepan from the heat. Strain the syrup through a fine mesh sieve into a bowl, pressing on the solids until only the smooth syrup has been extracted. Discard the solids. Makes approximately 3/4 cup of syrup.
  4. Serve the pancake squares with the strawberry syrup.

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1/4 of recipe
  • Calories: 511
  • Sugar: 39.3g
  • Sodium: 414.8mg
  • Fat: 17.1g
  • Saturated Fat: 9.5g
  • Unsaturated Fat: 6.3g
  • Trans Fat: 0g
  • Carbohydrates: 80.3g
  • Fiber: 3g
  • Protein: 11.1g
  • Cholesterol: 131.9mg

Keywords: oven pancakes, baked pancakes