- Dish type
Whisk all the pancake ingredients together and bake for a quick and easy brunch or dessert. Serve with berries and cream or lemon juice and icing sugar.
41 people made this
- 3 tablespoons butter
- 60g plain flour
- 120ml milk
- 2 eggs, beaten
- 1 teaspoon caster sugar
- 1/4 teaspoon salt
- 1/4 lemon, juiced (optional)
- 1 tablespoon icing sugar, or to taste (optional)
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Preheat oven to 220 C / Gas 7.
- Place butter in a 23cm pan or pie tin. Place pan in the preheating oven until butter is melted, 5 to 10 minutes.
- Whisk flour, milk, eggs, sugar and salt together in a bowl; pour mixture into the hot butter.
- Bake in the preheated oven until pancake is brown on the edges and a skewer inserted in the centre comes out clean, 20 to 24 minutes. Squeeze lemon over pancake and sprinkle with icing sugar.
Reviews & ratingsAverage global rating:(211)
Reviews in English (186)
One person says it tastes like a funnel cake; another says frittata. When I see remarks like that, I simply have to try the recipe. As a breakfast pancake, I wouldn't give this but a 3* rating. But as a quick delightful economic after dinner dessert? I'd give it 5* (assuming you throw on powdered sugar, fruit (fried apples would be insane - we tried berries), and/or whipped cream. Will definitely make again - but never in lieu of pancakes. Final note: add splash of vanilla, cut eggs to 1 1/2, sugar to 1/2 t, baked @ 425 for 18" using insanely hot preheated cast iron skillet. Oh. And what does it taste like? You'll have to try it yourself to find out...-26 Jan 2014
Great basic recipe. I used white whole wheat flour and it came out great, though it only needed to cook for about 15 minutes. Next time, I will cut the butter to 1 1/2 - 2 tablespoons and try honey instead of sugar. I might also try adding cinnamon and vanilla.Update: 2 tablespoons butter, honey instead of sugar, and the addition of cinnamon and vanilla worked great!-11 May 2014
My whole family loved this quick breakfast. My husband kept saying, 'Funnel Cake Pancakes! These taste like Funnel Cakes! Wow...Yum!' The recipe called for 1tsp sugar which I'm not sure if that would be correct so I upped it to 1 tbsp. we loved it and will make again.-19 Feb 2013
Baked Pancakes (Freezer Meal) Recipe
If you love pancakes but don’t have time to break out the griddle every day, these Baked Pancakes are for you!
I found this recipe for baked pancakes and saw that it makes a huge 9吉″ pan of thick and fluffy pancake squares.
- 3 tablespoons butter
- 3 large eggs
- ½ cup milk
- 1 teaspoon pure vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ cup sugar
- 1 cup Marzetti's® Old Fashioned Caramel Dip
- 2 tablespoons butter
- ½ cup half and half
- 3 large bananas, peeled and sliced into 1-inch pieces
- 1 teaspoon Optional toppings: walnuts, cranberries, chocolate chips, sour cream
Preheat oven to 450 degrees F.
Place 3 tablespoons butter into a 9 inch square baking dish or a 9 inch cast iron pan and melt in oven, about 3 to 5 minutes.
Whisk together the eggs, milk and vanilla in a medium bowl.
In a large bowl, combine the flour, salt, cinnamon and sugar.
Whisk egg mixture into flour mixture. Batter may appear a bit lumpy. Carefully pour batter into hot baking dish or pan and return it to oven.
Bake 12 to 15 minutes or until pancake rises high and edges are golden brown.
For sauce, melt butter in a medium skillet over medium heat. Add banana slices and cook for 2 minutes or until bananas are just golden. Add Marzetti Old Fashioned Caramel Dip and cream and stir until thoroughly heated.
Spoon or slice pancake into pieces and serve on plates with caramel banana sauce. Serve with optional toppings.
Sheet Tray Pancakes with Peaches and Strawberries
It&rsquos hard to beat a tall stack of flapjacks on Saturday morning. Introducing the competition: sheet tray pancakes with peaches and strawberries, aka pancakes that don&rsquot need to be flipped. Just whisk the batter, pour it into a sheet tray and stick it in the oven. Then put your feet up and read the newspaper until breakfast is ready. You&rsquore welcome.
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon pure vanilla extract
2 peaches, pitted and sliced
1½ cups sliced strawberries
Confectioners’ sugar and maple syrup, for serving
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and spray the paper and the sides of the pan with nonstick spray.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Whisk in the buttermilk, eggs and vanilla.
3. Pour the batter into the baking sheet and spread into an even layer. Arrange the peaches and strawberries across the top.
4. Bake until the pancake springs back slightly when touched in the center, 12 to 15 minutes.
5. Sprinkle the pancake with confectioners&rsquo sugar, slice into squares and serve with maple syrup.
Easy Oven Baked German Pancakes Recipe
This giant baked German pancake is amazing! Puffy golden-brown and delicious, hot from the oven &ndash that&rsquos a perfect breakfast you&rsquove been waiting for!
I love the idea of baked pancakes! You get delicious pancakes and you don&rsquot have to slave standing over the stove to make them! This German baked pancake is the laziest way to make pancakes ever! You just mix the pancake batter in a bowl, pour into a baking dish and bake in the oven for 20 minutes. When amazing golden-brown puffy baked pancake comes out of the oven, all you need to do is slice it into squares for multiple pancakes. Whoever invented the baked pancake concept is a genius!
This amazing German baked pancake recipe uses the simplest ingredients: eggs, milk, flour, butter and sugar. Chances are you already have this stuff in your pantry and fridge! I also like to add vanilla, but if you don&rsquot have it feel free to omit :) For sprinkling on top, I use powdered sugar, but if all you have is regular granulated sugar, that will work too!
These oven pancakes are so budget-friendly, as all the ingredients are simple and cheap! You can double the recipe and bake it in two dishes on two oven racks at the same time and feed a crowd! When the baked pancake comes out of the oven so puffy and yummy looking, everyone will drool! And when you sprinkle it with powdered sugar and toppings, it just looks super impressive, like the breakfast of kings! It&rsquos so hard to believe how easy it is to make!
You can really be creative with the topping for these German oven pancakes. On this picture I used chocolate chips, I also like to use fresh berries for topping &ndash sliced strawberries are awesome! No toppings &ndash no problem :) This amazing puffy delicious baked pancake is delicious with or without the toppings &ndash eat it any way you like!
German baked pancake is very filling &ndash much more filling than regular pancakes. It&rsquos so filling because if uses more eggs than traditional pancakes, therefore it has more protein! Pancakes that make you full without bacon or sausage &ndash that&rsquos almost too good to be true! Filling and delicious breakfast &ndash I am in!
- Preheat oven to 400 degrees.
- Combine potatoes, onion, garlic, parsley and eggs in a large bowl.
- Add in all purpose flour and breadcrumbs. Mix to combine. We want our pancakes to be light and fluffy.
- Add in salt, pepper, and Parmesan cheese. Fold to combine.
- Line a baking sheet with parchment paper. Spread 1 tablespoon of olive oil onto the parchment paper. Do not wash your hands.
- With your oiled hands portion out 8 potato pancakes. The thinner the better we want them to be crispy. Not to thin were they fall apart.
- Place in the oven and cook for 20-25 minutes, flipping halfway. The pancakes should be a nice golden brown color.
- Serve immediately with a dollop of sour cream on each and fresh parsley for garnish.
An important step in this recipe is draining as much moisture as you can from the potatoes. This will ensure we have a nice crispy pancake. I place the shredded potato in a colander and push down to extract the water. A sieve or cheese cloth would also work perfectly for this. This step will take a bit of muscle power! When you think you’ve drained it enough drain it some more.
These pancakes are an easy way to sneak some vegetables into your child’s diet. I like adding carrots and zucchini. Shred them with the onions and potatoes.
Potato pancakes are best served warm and with a dollop of sour cream. Garnish with extra fresh parsley. I like to put a little hot sauce on mine as well. Serve these potato pancakes with my slow oven roasted brisket .
For a lighter option you can use greek yogurt instead of the sour cream on top. You can also substitute sweet potatoes for the white potatoes if you prefer.
- for greasing
- 1 free-range egg
- 2 dessertspoons milk
- 2 spring onions
- small handful fresh coriander
- 2 dessertspoons sweetcorn
- 8 green beans
- 50g/2oz plain flour
- ½ tsp baking powder
- pinch ground black pepper
Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with some baking parchment and brush it with a little oil.
Break the egg into a cup, add the milk and stir until well mixed.
Ask a grown-up to help you use some scissors to chop up the spring onions. Cut off the roots and the dark green part and throw them away. Chop up the rest of the spring onion into a mixing bowl. Cut up the fresh coriander in another cup using the scissors. Add the chopped coriander to the mixing bowl, then add the sweetcorn.
Snap off a little of each end of the green beans with your fingers, then snap them into small pieces (about 2cm/1in) and add to the mixing bowl. Stir all the ingredients together, then add the egg mixture to the vegetables.
In another bowl, stir the flour and baking powder together. Add the flour mixture to the vegetable mixture and stir to form a smooth batter - it will be quite thick. Sprinkle in the pepper.
Drop four heaped dessertspoons of the batter onto the lined baking tray to make four pancakes. Flatten them a little with the back of the spoon.
Sheet Pan Pancakes Recipe | Genius Breakfast Hack
Preheat oven to 425 degrees. Prep a 12x16 inch rimmed sheet pan with a sheet of parchment paper, and spray with non-stick oil.
To a mixing bowl, add pancake mix, milk, eggs, and vanilla extract. Whisk ingredients together until batter is smooth.
Pour batter onto a sheet pan and smooth out evenly until it covers the entire pan.
Top sheet pan with sliced banana and chocolate chips on one side, and berries on the other side. Bake for about 5-15 minutes or until cooked and slightly browned (cooking times will vary). Serve by cutting into squares.
Does your family love pancakes? 🥞
My kids love them for breakfast and even as a quick snack, too. I&rsquom always looking for small ways to make my life easier, and baking pancakes in a sheet pan is such a simple way to make a huge batch of pancakes all at once!
The result is a sheet pan of beautifully baked pancakes you can cut into squares and serve with your favorite syrup. I&rsquom calling that a major mom win! 🙌
No more standing in front of the stove flipping pancakes.
Whether you&rsquore having overnight guests or just prepping for a busy weekday, this recipe allows you to serve pancakes without hovering over the griddle. Just pop the pan into the oven and enjoy time with your family or get ready for the busy day ahead!
Even better, every pancake will be warm at the same time when they come out of the oven! You can even divide the add-ins for two different tastes per sheet pan. This is perfect if your kids prefer different pancake flavors!
Oven-Baked German Pancake
Sift flour into mixing bowl. Lightly beat eggs in measuring cup and add to the flour. Beat with a hand mixer on medium speed. Stir in milk, butter, salt and vanilla. Mix well.
Pour batter into an 8" x 8" oven-safe glass baking dish which has been greased to prevent sticking. Bake at 450 degrees F for 20 minutes. Remove and cut into serving pieces and serve immediately while hot.
*1/2 cup melted butter mixed with 1/2 cup light clear syrup and 1/2 tsp. vanilla makes a great topping syrup.
*Sprinkle with confectioners sugar
*Use your favorite fruit spread or jelly to top it off.
- 3 eggs
- 1/2 Cup coconut milk
- 1 Teaspoon vanilla extract
- 1/2 Cup whole wheat flour
- 1/2 Teaspoon salt
- 1 Teaspoon cinnamon
- 2 Tablespoons butter, melted
- 1 banana, sliced
- 1/4 Cup walnut pieces
Preheat the oven to 425 degrees. Butter a cast iron skillet and set it aside. In a medium bowl, beat the eggs and then whisk in the milk and vanilla. Add in the flour, cinnamon, and salt, whisking to combine. Pour in the melted butter and whisk the mixture.
Pour the batter into the cast iron skillet and place the banana slices on top. Sprinkle the walnut pieces over the batter. Bake the pancake for 15 minutes. Then, turn down the heat to 325 degrees and bake for another 10 minutes. Remove from the oven, cut into 8 pieces and serve.