Stephanie’s Baked Pancake Recipe

Stephanie’s Baked Pancake Recipe

love pancakes. SO DANG MUCH. I legit have a cookbook all about pancakes and try to have them fairly regularly. Although since I learned how to make Dutch Babies (aka baked pancakes), I’ve been less into the “normal” pancakes. I’ve been making them for a while now and have formulated my very own recipe! I thought I’d share since I also worked on a way to do bite-sized baked pancakes, so here we go:

INGREDIENTS:

  • ½ cup all-purpose flour
  • ½ cup milk (or milk substitute – I use oat milk but using a substitute will make it so it doesn’t rise AS well…but it’ll still be tasty and beautiful)
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon white sugar
  • ¼ teaspoon salt

STEPS:

Step 1
Preheat oven to 425 degrees F (220 degrees C).

Step 2
Put butter in a 9-inch pie pan*. Place pan in the preheating oven until butter is melted, 5 to 10 minutes.

Step 3
Whisk flour, milk, eggs, white sugar, and salt together in a bowl; pour mixture into the hot butter.

Step 4
Bake in the preheated oven until pancake is brown on the edges and a toothpick inserted in the center comes out clean, 19-21 minutes.

Transfer pancake to plate, top with confection sugar or maple syrup, and enjoy!

*BITE SIZED BAKED PANCAKES:
Do all the steps above but use a muffin tin. Portion the butter between all the cups and divide up the same as you would for a larger dish.

ADD-ONS:
To give the pancake a little kick, play around with the flavours. Such as:

Brown sugar and pecans – melt some butter in a frying pan, add in some brown sugar. Let it melt together for a moment before adding the pecans and then stir for another couple of minutes. Add mixture to the bottom of your pie dish or muffin tins before adding batter. Sprinkle additional pecans on the top.

Bananas – mash up a ripe banana, add into the batter, pour into pie dish or muffin tins as explained above.

This can also be done with strawberries and blueberries as well!