Oven Baked Pancake Recipe
User Reviews
5
Oven Baked Pancake Recipe
Description
The Oven Baked Pancake Recipe uses a batter combining all-purpose flour, sugar, baking powder, salt, buttermilk, eggs, vanilla, and melted butter. This mixture is poured into a buttered sheet pan for an even layer and topped with optional fruit or nut add-ins. Baking at a high temperature produces a lightly browned crust with a soft and tender crumb inside.
This approach allows preparing pancakes in one batch rather than individually, suitable for feeding groups or busy mornings. The finished pancake is served warm and complements syrup or butter. Various toppings can be mixed into or sprinkled atop the batter before baking to adapt flavors.
Leftovers can be stored airtight in the fridge for a few days or frozen for months. Reheat gently in the microwave with a damp paper towel to maintain moisture.
Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 ¼ cups buttermilk or whole milk
- 2 large egg
- 1 tablespoon vanilla extract
- 8 tablespoons butter divided, melted
Add-Ins As Shown:
- 1 cup blueberries fresh or frozen OR
- 2 banana sliced bananas, 1/2 cup chocolate chips, 1/4 sliced almonds
- 2 chocolate chips
- 2 almonds
More Add-In Ideas:
- strawberries sliced
- raspberries or blackberries
- coconut shredded
- toffee chips
- peanut butter chips
- macadamia nuts
- white chocolate chips
- pecans chopped pecans
- brown sugar chopped pecans
Instructions
- Preheat the oven to 425°F. Set out a large 13 x 18-inch “half sheet pan”. (Or you can use two 9 x 13-inch baking dishes.)
- Melt the butter. Brush 2 tablespoons of melted butter over the sheet pan, making sure to coat the edges and corners well.
- Set out or large mixing bowl. Combine the flour, sugar, baking powder, and salt. Mix well. Then add in the buttermilk, eggs, and vanilla, then beat until smooth. Finally, mix in the remaining 6 tablespoons of melted butter.
- Pour the batter into the sheet pan. Use a spatula to spread the batter evenly across the entire sheet pan. Sprinkle the blueberries, or your preferred toppings, evenly over the top of the pancake batter.
- Bake for 12 to 17 minutes, until lightly golden on top. Cut and served warm, with butter and maple syrup.
Notes
- You can substitute pancake mix using 3 cups with appropriate add-ins if short on time.
- This recipe allows topping each half of the pan with different ingredients to create varied flavors.
- Store cooled leftovers in an airtight container in the fridge for up to 3 days or freeze wrapped for up to 3 months.
- Reheat pancakes in short bursts at half power in the microwave, wrapped in a damp paper towel to prevent drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 247kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 52mg | 17% |
| Sodium | 314mg | 13% |
| Potassium | 320mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 150mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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