5 from 12 votes
Oven Baked Pancake Recipe
This oven baked pancake spreads a thick, tender batter over a sheet pan, yielding a uniform, golden pancake that can be customized with a variety of sweet toppings like blueberries or bananas. The method offers a convenient alternative to stove-top pancakes, easily serving multiple portions at once.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
12
servings
Calories:
247 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 247
% 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.