0 from 0 votes
Baked Pancakes
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 large pancakes
Calories: 124 kcal
Course:
Breakfast , Brunch
Cuisine:
International
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.