We love pancakes for breakfast. They make a filling meal alongside some scrambled eggs or bacon but for a long time, we only made them on weekends. On school mornings, I don’t have time to stand at the griddle and flip pancake after pancake while my boys scarf them down almost as quick as I can get them ready.
One morning, not having much in the pantry, I decided to make pancakes. Since I was in a hurry, I decided to dump the batter into a pan and bake it instead. I pulled the pancake out of the oven, cut it into squares, and served them to my boys with syrup. They were a huge hit. While the texture is a tad different than pancakes cooked on the griddle, no one in my house complained. I believe this would work with any pancake recipe, but my favorite recipe comes from Oh Sweet Basil. It is my favorite recipe for regular pancakes as well.
To determine what size pan to use, check the recipe for the number of cups of flour. A recipe that uses 2 cups flour should be baked in a 10″ x 15″ pan at 400° for 10-12 minutes. This will usually feed my family of 5 with a few oven pancakes leftover. For a recipe that calls for 3 cups of flour, use a 13″ x 18″ baking sheet and bake at 400° for about 15 minutes.
FLAVORED OVEN PANCAKES
To make different flavors, just sprinkle your ingredients over the top or mix into the batter before you pour it into the pan. Blueberries are always welcome, as are chocolate chips. A few chopped apples would be lovely also. I sometimes add a few sprinkles to the top of the batter (see pictures above) to make the oven pancakes extra special.
Served with butter and syrup, these oven pancakes make a quick breakfast on a busy morning. Looking for another quick breakfast idea? Try my recipe for peanut butter baked oatmeal.
What’s your go-to breakfast recipe for busy mornings?