Baked Pancakes
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 large pancakes
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Calories
124 kcal
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Cuisine
International
Baked Pancakes
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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
- 125 g plain flour ( 1 cup)
- 250 ml buttermilk ( 1 cup)
- 1 egg large
- 30 ml butter 2 tbsp, melted
- 1 teaspoon baking powder
- ½ tsp bicarbonate of soda
- 30 ml maple syrup (2 tbsp
- ¼ cup strawberry strawberry chopped, blueberry whole
- ¼ cup Blueberry
- ¼ cup 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.
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
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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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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