Sometimes you don’t feel like being a slave to the stove. This baked pancakes recipe allows you freedom from griddle duty but still yields deliciously, fluffy finished pancakes in minutes.
Photos via CakeSpy
All you have to do is create a thick pancake batter, spoon it onto lined baking sheets and bake the cakes on both sides until golden. In less than 10 minutes, you’ll have mouthwatering, fluffy and light pancakes that will please the whole family.
Oven-baked pancakes recipe
Makes about ten 3″ pancakes
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 large egg
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted and slightly cooled
- Optional: 1 tablespoon melted butter, for brushing the finished pancakes
Preheat your oven to 425 F. Line two baking sheets with parchment paper; set aside for the moment.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate medium bowl, combine the egg and milk, and whisk vigorously to combine. Stir in the vanilla and melted butter, and whisk briefly to incorporate.
Pour the milk mixture into the flour mixture. Using a wooden spoon, stir until just combined and there are no flour streaks (lumps/bumps are totally OK). The batter will be fairly thick.
For each pancake, spoon about 2 tablespoons of batter on to the prepared baking sheet; use the back of the spoon to spread it into a circle. You should be able to fit about 6 pancakes on the first sheet. You’ll probably have enough to make about 4 more pancakes on the second baking sheet, though this can vary depending on how much batter you use per cake.
Place the baking sheets in the preheated oven. Bake for about 3 minutes, then remove the pans from the oven and use a spatula to carefully flip each pancake. They won’t be done yet, but this will ensure that they cook evenly on both sides. Return to the oven and bake for 3-4 more minutes, or until browned to your desired level.
Since these pancakes are baked, they will look a little bit different than what you’d usually see just out of the griddle.
While the pancakes finish baking, place a wire rack atop paper towels. Have it nearby for when the pancakes come out of the oven.
Remove the pancakes from the oven, and transfer onto your prepared wire rack. If desired, brush with the melted butter while still hot.
Serve warm, with whatever pancake fixings you prefer!
Feel free to try this technique with your favorite pancake recipe! You may need to use slightly less milk or liquid than usual to ensure that your batter is thick enough so that it doesn’t spread too much on the baking tray.
For a dairy-free variation on this recipe, substitute non-dairy milk (such as soy milk or almond milk) and use vegetable or olive oil instead of the melted butter called for in the ingredients.
Make-ahead: These pancakes can be made ahead of time. Bake as instructed in the recipe, erring on the side of slightly under-baked, and then let cool completely before storing in the refrigerator or freezer. When you’re ready to eat them, thaw (if frozen), then simply re-heat briefly in a 425 F oven.