Baked Pancakes

Name: Baked Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 large pancakes
Ingredients: 125 g plain flour; 250 ml buttermilk; 1 large egg; 30 ml melted butter; 1 teaspoon baking powder; ½ tsp bicarbonate of soda; 30 ml maple syrup; ¼ cup chopped strawberries, whole blueberries and milk chocolate chips

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8 large pancakes
Calories
124 kcal
Course
Breakfast, Brunch
Cuisine
International

Baked Pancakes

Willa Mcdonald

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Baked Pancakes with buttermilk, berries and chocolate chips, incredibly fluffy and light, ready in under 30 minutes from scratch. The pancakes are sweetened up with maple syrup and have no refined sugar added. Quick and so easy to make, these pancakes are my family's new favourite breakfast recipe.

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Ingredients

Servings

125 g plain flour ( 1 cup)
250 ml buttermilk ( 1 cup)
1 large egg
30 ml melted butter ( 2 tbsp)
1 teaspoon baking powder
½ tsp bicarbonate of soda
30 ml maple syrup (2 tbsp
¼ cup chopped strawberries, whole blueberries and milk chocolate chips

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Instructions

Preheat the oven to 180 degrees Celsius ( 350 Fahrenheit).
In a large mixing bowl, sift in the flour, bicarbonate of soda and baking powder.
In a jug, crack in the egg and use a fork to beat it well.
Add the buttermilk, melted butter and maple syrup, and beat well to combine.
Add the wet ingredients to the dry ingredients, and use a spatula to mix them, without overbeating.
Line 2 rectangle baking trays with non-stick parchment paper, and use a large tablespoon to drop out batter into a circle, just as you would with pancakes in a pan.
Repeat with the rest of the batter - I had 8 large pancakes divided between the 2 trays.
Top each pancake with chocolate chips and berries.
Bake for 15 minutes, then remove the trays from the oven and allow the pancakes to cool down for 10 minutes before peeling them off the baking paper.
Serve them with extra maple syrup.

Notes

Do use parchment paper / non-stick paper for the pancakes, they will be easier to remove from the pan once baked. Do not remove them straight away from the tray, just like a sponge cake, the pancakes will be very hot when they come out of the oven.
Allow them to cool down for 10 minutes before peeling them off the baking paper, it will be so much easier to remove them without breaking them or burning your hands.
You can also bake it as a sheet pan pancake, instead of individual pancakes, just srrange the batter in one even layer, and keep an eye on it, it should be ready in 15-17 minutes.
Leave plenty of room between the pancakes, as they will rise in the oven and expand quite nicely, we want them to keep their individual shape.

Nutrition Information

Show Details

Calories 124kcal (6%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 32mg (11%) Sodium 135mg (6%) Potassium 131mg (4%) Fiber 0.4g (2%) Sugar 5g (10%) Vitamin A 172IU (3%) Calcium 70mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 8large pancakes

Amount Per Serving

Calories 124 kcal

% Daily Value*

Calories	124kcal	6%
Carbohydrates	17g	6%
Protein	3g	6%
Fat	5g	8%
Saturated Fat	3g	15%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	1g	5%
Trans Fat	0.1g	5%
Cholesterol	32mg	11%
Sodium	135mg	6%
Potassium	131mg	3%
Fiber	0.4g	2%
Sugar	5g	10%
Vitamin A	172IU	3%
Calcium	70mg	7%
Iron	1mg	6%