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Oven Baked Pancakes

2011-06-14
Oven Baked Pancakes
Prep Time:
10 mins
Bake Time:
10 mins
Total Time:
20 mins
Servings:
1 square
Yield:
6 to 8 squares

There's no need to stand in front of the stove flipping pancakes—this oven baked pancake recipe makes it easy to cook multiple servings of the beloved breakfast meal in an oven-safe dish. Simply mix up the batter and pour it into a sheet pan, and you're on your way to a delicious breakfast sans all the stovetop effort. Oven baked pancakes come together in minutes and are just as light and fluffy as those made in a skillet.

How to Serve Oven Baked Pancakes

This oven baked pancake recipe is best served warm right after the pan comes out of the oven. Slice the breakfast cakes into squares, then top them with maple syrup, fresh fruit, honey, fudge, caramel sauce, jam, or whipped cream—or a combination of several toppings. If you love a mix of savory and sweet flavors, try topping the oven baked pancakes with crumbed bacon or breakfast sausage.

Ingredients

  • 2 cup packaged pancake mix

  • 1 ½ cup milk

  • 1 egg

  • 2 tablespoon cooking oil

  • ½ teaspoon ground cinnamon

  • ½ cup fresh blueberries, 1/4 cup miniature semisweet chocolate pieces, or 2 tablespoons cooked bacon pieces

  • Maple syrup

  • Margarine or butter (optional)

Directions

  1. Combine Batter Ingredients

    Preheat the oven to 425°F. In a medium mixing bowl, combine the pancake mix, milk, egg, cooking oil, and ground cinnamon. Stir in the blueberries, chocolate pieces, or bacon, if using.

    Test Kitchen Tip: Don't stress about lumps in your pancake batter. To keep your finished pancakes light and fluffy, you'll want to avoid overmixing. The lumps will dissolve during the baking process.

  2. Pour Batter Into Pan

    Pour the batter into a greased 15-1/2x10-1/2x1-inch baking pan. Bake the pancakes for about 10 minutes or until golden brown and dry in the center.

  3. Cut and Serve

    Remove the sheet pan from the oven and cut the pancakes into squares. Serve with maple syrup, margarine or butter, and other toppings of your choice. Makes 6 to 8 squares.

    Test Kitchen Tip: We like to top this oven pancake recipe with pure maple syrup. Pure maple syrup is maple sap that's been boiled down to reduce water and concentrate the flavors. It has no added sugar, thickeners, artificial colors, or flavors. Maple-flavor syrup (aka pancake syrup or table syrup) is mostly corn and/or high-fructose syrup with added maple flavoring.

How to Store Leftover Oven Baked Pancakes

If you have leftover oven baked pancakes, store them in the fridge for 3 to 5 days or freeze them for up to two months. Label your container to track how long they've been frozen, and learn how to reheat your pancakes for the best flavor and texture.

Frequently Asked Questions

  • What is pancake mix made of?

    Most store-bought pancake mixes contain a blend of flour, baking soda, sugar, and salt. The packaged mix contains all the dry ingredients needed to make pancakes at home.

  • What is a good substitute for pancake mix?

    You can easily make homemade pancake mix using all-purpose flour, baking soda, salt, and granulated sugar. Including dry milk powder also adds flavor and texture. Make a batch and store it in an airtight container at room temperature for up to 6 months.

Nutrition Facts (per serving)

278 Calories
8g Fat
45g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 278
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 40mg 13%
Sodium 704mg 31%
Total Carbohydrate 45g 16%
Protein 7g 14%
Vitamin C 2.4mg 3%
Calcium 121.2mg 9%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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