Oven pancakes are one of our family’s favorite breakfast dishes. It is not only easy to make, but delicious and puffy! Here is the recipe that our family uses and step by step directions:
- 2 cups flour
- 2 TBS sugar
- 1/2 TBS salt
- 2 cups milk
- 8 eggs
- 5 TBS butter
The first thing I do is preheat the oven to 500°
Next I put the flour, sugar, salt, milk, and eggs in a blender, and blend it up.
You will want to scrape the side with a spoon or rubber scraper because flour gets stuck on the sides.
While your batter sits, get a 9×13 baking dish and place the 5 TBS of butter in it. Cut it up into smaller chunks so it will melt faster.
Now put the baking dish in the oven to melt the butter. Keep your eye on it because it melts and burns fast! Once the butter is melted, take it out of the oven.
The next step is to pour the batter from the blender into the 9×13 baking dish. Make sure to move around while you are pouring the batter so the butter doesn’t pool at the top.
Place it in the oven for approximately 14 minutes. This bakes our pancakes perfectly but every oven is different, so I suggest checking it every minute or two after the 10 minute mark.
When it is finished it will be puffy on especially the edges. It will also be nicely browned. Because of the high content of eggs it will be the texture of a thick crepe, more bouncy and thick than you might expect. Remember, crepe, NOT cake – do not overcook thinking it needs further cooking. You can test it by putting a knife in, it should come out with a little bit on it.
We cut it into to 9 servings. This feeds 8-10 people. Regardless of the fact that the pieces look small, they are very filling!
You can top it with all sorts of things. We like to top it with sliced strawberries and sweetened condensed milk or berry compote.
If you try this we’d love to hear about it! We hope you enjoy this recipe as much as we do.
