Fluffy Baked Pancakes
User Reviews
4.8
Fluffy Baked Pancakes
Description
This recipe mixes buttermilk, egg, and melted butter with a combination of whole wheat and all-purpose flour, sugar, baking powder, baking soda, and salt to create a pancake batter that bakes evenly in the oven. The use of white whole wheat flour helps produce a lighter texture than red whole wheat. Baking in a parchment-lined pan yields a thin, even cake that puffs up during baking and develops lightly golden edges.
Adding fresh berries on top before baking introduces bursts of fruit flavor and moisture, while a sprinkle of coarse sugar provides a subtle crunch. The finished pancake is tender inside with a slight spring to the touch.
Serving suggestions include butter, syrup, or jam. The baked pancake can be cut into squares or slices for easy portioning and makes an uncomplicated alternative to stovetop pancakes, accommodating larger batches with less hands-on time.
Ingredients
- 1 ¼ cups buttermilk or half sour cream/half milk
- 1 egg large
- 3 tablespoons butter melted
- ¾ cup whole wheat flour
- ¾ cup all-purpose flour
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Optional Toppings:
- fresh berries etc, or chocolate chips
- 1 tablespoon sugar for sprinkling, coarse
Instructions
- Preheat the oven to 400 degrees F. Line the bottom of a 9X13-inch baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside. *I've only used a metal baking pan for this recipe; if using glass, the pancake may bake faster.
- In a medium bowl, whisk together the buttermilk, egg, and butter. Add the flours, sugar, baking powder, baking soda, and salt. Whisk until just combined and no dry streaks remain (it's ok if the batter has small lumps).
- Spread the batter evenly in the pan; it will be a thin layer. If desired, top the batter with 1 cup fresh berries (could try frozen, too), and sprinkle with coarse sugar.
- Bake for 15-20 minutes until puffy and lightly golden on the edges; the top of the pancake will spring back lightly when gently pressed. Serve warm or at room temperature with butter, syrup, jam or other pancake toppings.
Notes
- White whole wheat flour produces a lighter texture than red whole wheat in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Pancake Squares
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Pancake | |
| Calories | 104kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 204mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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