What started out as an act of impatience and laziness turned into a surprise hit. Normally, I make pancakes from scratch. My go-to recipe of choice is from Mark Bittman. His “everyday pancakes” recipe is solid.

But, in a pandemic world, I purchased a gigantic box of Bisquick from Costco and was slowly making my way through that stash.

When I was down to the last 2 cups or so of Bisquick powder, I was multitasking in the kitchen and just didn’t have the patience or the energy to use up the rest of the mixture by making individual pancakes. Thus, a pancake loaf was born.

(1) Follow the instructions of your favorite pancake recipe, whether that be something like Bisquick or the Mark Bittman recipe from above, to make a bowl of pancake batter. Make sure your batter isn’t too thick. Add more milk (or milk substitute) to ensure that the batter is smooth.
(2) Let your pancake batter sit in the mixing bowl, on the counter is fine, for about 15–20 minutes.
(3) Pour the batter into a well-oiled loaf pan. Cooking spray is fine. Just make sure it’s all covered in spray.
(4) Bake at 350F for 20 minutes. Note: Normally, I preheat my oven before baking. However, for this Pancake Loaf, I did not preheat. If you do preheat, it may take less baking time. So, keep an eye on it.
(5) You want to be careful about not over baking it. You want this loaf to have the same consistency as a regular pancake — slightly crispy on the outside, and springy in the middle.
(6) You can test with a toothpick to make sure it’s baked all the way through.
(7) You may choose to slice the loaf hot and serve. Or, you may let cool and save for later. It’s important to keep this in the refrigerator. Although it looks like bread, it cannot sit out for days on your counter. It will get moldy.

Pancake Loaf, hot and fresh out of the oven.
If all goes well, you should be able to just slice and enjoy. It should not be rubbery or crumbly.
Toast your Pancake Loaf slices for an even crisper experience!

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