Baked Pancakes Recipe -
Baked Pancakes Recipe
  • READY IN 30 mins

Baked Pancakes

Recipe by  

"I found this a while ago and I love it. Perfect, easy breakfast."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Put butter in a 9-inch pie pan. Place pan in the preheating oven until butter is melted, 5 to 10 minutes.
  3. Whisk flour, milk, eggs, white sugar, and salt together in a bowl; pour mixture into the hot butter.
  4. Bake in the preheated oven until pancake is brown on the edges and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Squeeze lemon over pancake and sprinkle with confectioners' sugar.
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2014

One person says it tastes like a funnel cake; another says frittata. When I see remarks like that, I simply have to try the recipe. As a breakfast pancake, I wouldn't give this but a 3* rating. But as a quick delightful economic after dinner dessert? I'd give it 5* (assuming you throw on powdered sugar, fruit (fried apples would be insane - we tried berries), and/or whipped cream. Will definitely make again - but never in lieu of pancakes. Final note: add splash of vanilla, cut eggs to 1 1/2, sugar to 1/2 t, baked @ 425 for 18" using insanely hot preheated cast iron skillet. Oh. And what does it taste like? You'll have to try it yourself to find out...

Most Helpful Critical Review
May 31, 2014

This came out more like a crepe. It's not what I consider a traditional pancake. It was very tasty. I think this would be perfect for guests or along side other breakfast dishes in a buffet. Although I buttered well, it still stuck to my stainless steel cake pan. For those who have Krups convection toaster oven, I lowered the temp by 25 degrees to 400 and time down to 18 minutes otherwise it might have burned. The inside was very soft and looked uncooked but it was done, knife came out clean.

Jun 17, 2014

Great basic recipe. I used white whole wheat flour and it came out great, though it only needed to cook for about 15 minutes. Next time, I will cut the butter to 1 1/2 - 2 tablespoons and try honey instead of sugar. I might also try adding cinnamon and vanilla. Update: 2 tablespoons butter, honey instead of sugar, and the addition of cinnamon and vanilla worked great!

Feb 19, 2013

My whole family loved this quick breakfast. My husband kept saying, 'Funnel Cake Pancakes! These taste like Funnel Cakes! Wow...Yum!' The recipe called for 1tsp sugar which I'm not sure if that would be correct so I upped it to 1 tbsp. we loved it and will make again.

Sep 22, 2014

My kids grew up on this and are now making it for their little ones. The only difference is that after taking it out of the oven and the lemon juice is sprinkled on, I spread orange marmalade on it and then sprinkle with the confectioner's sugar. You can use your favorite jam--strawberry, raspberry, blueberry. . .yum-m-m-m-m-m!

Feb 21, 2015

I have been making this for years! We call it "eggs delight". Instead of white sugar, I use brown sugar and 1/2 teaspoon of vanilla, then serve with maple syrup. (No lemon juice). Quick and easy and always a hit!

May 24, 2013

Was a nice easy breakfast treat - I treated it as 4 servings

Feb 21, 2015

My family has been using a more basic recipe for baked pancakes for as long as I can remember. I have tried many different types of pans, but the best, by far, has always been the ol' trusty 9 in cast iron. My mother used this for dual purpose growing up. 1: We all enjoyed the out of it. 2: she said we had to be quiet or the pancake would fall. However, if I may give you 1 tip, beat the eggs lightly in a seperate bowl, then mix in with the rest of the batter. It will keep you from over beating the eggs. If you do over beat them the pancake loses a lot of "fluff" and doesn't rise very well.


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  • Calories
  • 392 kcal
  • 20%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 237 mg
  • 79%
  • Fat
  • 23.8 g
  • 37%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 509 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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