Oven Pancakes Recipe

Flour: The base of the pancake batter, providing structure and texture.

Milk: Adds moisture and helps create a smooth batter.

Eggs: Essential for binding the ingredients and adding richness.

Melted butter: Adds flavor and helps achieve a golden, crispy exterior.

Salt: Enhances the overall flavor of the pancake.

To achieve a perfectly smooth batter, make sure to sift the flour before combining it with the milk, eggs, melted butter, and salt. This helps to eliminate any lumps and ensures a more even texture in your oven pancake. Additionally, allow the batter to rest for about 10 minutes before pouring it into the greased baking dish. This resting period allows the gluten in the flour to relax, resulting in a lighter and fluffier pancake.

• flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the pancakes healthier.

• flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance or celiac disease.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well for those who are lactose intolerant or vegan.

• milk - Substitute with oat milk: Oat milk provides a creamy texture and is also a good dairy-free option.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a vegan alternative that helps bind the ingredients.

• eggs - Substitute with applesauce: Use ¼ cup unsweetened applesauce per egg. This adds moisture and a slight sweetness, making it a good vegan option.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.

• melted butter - Substitute with olive oil: Olive oil is a heart-healthy alternative that works well in most baking recipes.

• salt - Substitute with sea salt: Sea salt can add a slightly different flavor profile and is often considered a more natural option.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity for a similar taste.

• Allow the oven pancake to cool completely before storing. This prevents condensation, which can make the pancake soggy.
• Cut the pancake into individual portions. This makes it easier to store and reheat later.
• Wrap each portion tightly in plastic wrap or aluminum foil. This helps to keep the pancake fresh and prevents freezer burn.
• Place the wrapped portions in an airtight container or a zip-top freezer bag. Label the container or bag with the date.
• Store in the refrigerator for up to 3 days. For longer storage, place in the freezer for up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Place the pancake portions on a baking sheet and cover with aluminum foil. Heat for 10-15 minutes or until warmed through.
• Alternatively, reheat in the microwave on a microwave-safe plate. Cover with a damp paper towel and heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
• For a crispier texture, reheat in a toaster oven or on a stovetop skillet over medium heat until warmed through and slightly crispy on the edges.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover oven pancakes on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Serve with fresh berries, a drizzle of maple syrup, or a dollop of whipped cream.

• Microwave Method:

  1. Place the oven pancakes on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. Enjoy with a side of fresh fruit or a sprinkle of powdered sugar.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or oil to the pan.
  3. Place the oven pancakes in the skillet and cover with a lid.
  4. Heat for 2-3 minutes on each side or until warmed through.
  5. Serve with a spread of jam or a side of yogurt.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the oven pancakes on the toaster oven tray.
  3. Heat for 5-7 minutes or until they are warm and slightly crispy.
  4. Pair with a glass of orange juice or a cup of coffee.

• Oven: Used to bake the pancake at a consistent temperature of 425°F (220°C).

• Mixing bowl: Used to combine and mix the ingredients until smooth.

• Whisk: Helps in mixing the batter thoroughly to ensure there are no lumps.

• Measuring cups: Used to measure the flour and milk accurately.

• Measuring spoons: Used to measure the melted butter and salt precisely.

• Baking dish: The container where the batter is poured and baked.

• Pastry brush: Used to grease the baking dish evenly with butter or oil.

• Oven mitts: Protects your hands when placing the baking dish in the oven and taking it out.

• Spatula: Useful for serving the pancake once it's baked.

• Cooling rack: Allows the pancake to cool slightly before serving.

Pre-measure ingredients: Measure out flour, milk, and other ingredients the night before to save time in the morning.

Use a blender: Combine flour, milk, eggs, melted butter, and salt in a blender for a quick and smooth batter.

Preheat oven early: Turn on the oven before you start mixing the batter so it's ready to go when you are.

Grease dish in advance: Grease your baking dish before you start mixing to streamline the process.

Batch cooking: Double the recipe and freeze extra oven pancakes for a quick breakfast later.