This Oven Baked Pancake Recipe is super easy and fun! The simple batter is poured into a baking dish, and you can watch it rise in the oven! Top with butter, syrup and berries for a delicious breakfast that everyone will love.
During the week, we usually stick to cereal, toast, fruit or yogurt. On the weekends, it’s kids choice, and lately I’ve been cooking up a recipe that they absolutely love. -Oven Baked Pancakes!
Butter – Melt in the pan as the oven warms, this greases your pan.
Batter – Eggs, all-purpose flour, milk, salt
Brown sugar and Cinnamon
How to Make Oven Baked Pancakes
Preheat the oven to 400℉. Place butter in the baking dish(es) you’re using for the pancakes and stick it in the oven as it preheats. This warms the dish but also melts the butter.
Meanwhile, crack the eggs into a medium sized bowl and beat for 30 seconds. Whisk in the flour, milk and salt.
Remove the baking dishes from the oven and use a pastry brush to spread the butter around and up the sides of the pan.
Sprinkle cinnamon and brown sugar over the melted butter, then carefully pour in pancake batter. Bake for 20 minutes. The pancakes will bubble up in the center as they rise around the outside edge, well above the edge of the pan. As soon as you remove from the oven these sides will shrink down.
Remove from the oven and immediately turnout onto a cutting board.
To serve, cut the pancake into portions and plate. I like to set out syrup, butter and fresh fruit. Whipped cream is also pretty delicious.
Keep leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat in the microwave for 30-60 seconds.
To freeze, wrapped cooled pancakes tightly with plastic wrap and freeze for up to 3 months. Thaw before reheating.
Set oven to 400 degrees. Place two tablespoons butter in a 9-inch pie plate and stick it in the oven to melt while you prepare the rest of the ingredients.
While the butter is melting, crack eggs into a bowl and beat slightly with a wire whisk. Add the rest of the ingredients and beat until combined well.
Remove the pie pan from the oven once butter is melted. Brush the melted butter around the pie plat and up on the sides.
Sprinkle cinnamon and brown sugar over the melted butter. Pour in pancake batter.
Bake for 20 minutes.
Remove from oven and immediately turn over onto a plate to serve. I like to turn it out onto a cutting board so I can cut it into portions before serving. (The top one has the brown sugar and cinnamon, the bottom one does not)
Garnish with fruit, syrup or jam.
Keep leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat in the microwave for 30-60 seconds.To freeze, wrapped cooled pancakes tightly with plastic wrap and freeze for up to 3 months. Thaw before reheating.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.