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Oven Pancakes

Jennifer Madigan

"Oven pancakes are great for Sunday breakfast! They're easy to make and go well with everything."
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25 m servings 264 cals
Original recipe yields 6 servings (1 - 9 inch cake pan)


  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together white sugar and cinnamon; set aside.
  2. Place butter in a 9 inch cake pan and heat in the oven until melted. In a blender or food processor, whip eggs and milk. Pour in flour and beat until well combined. Pour batter into hot pan. Sprinkle on sugar and cinnamon.
  3. Bake in preheated oven for 20 to 25 minutes, or until puffed and golden. Dust with confectioners' sugar; serve warm.

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Read all reviews 159
  1. 188 Ratings

Most helpful positive review

This is a very good recipe. However, there are a few things that people don't understand about puffed oven pancakes. They don't really taste a lot like griddle pancakes. They have a more eggy...

Most helpful critical review

Absurdly greasy and very thick...nearly inedible. If I made this again I would use half the butter and a much larger pan.

Most helpful
Most positive
Least positive

This is a very good recipe. However, there are a few things that people don't understand about puffed oven pancakes. They don't really taste a lot like griddle pancakes. They have a more eggy...

Wow, this is great! My husband said this is definately a keeper. I agree :) I used only 3 eggs, thinking it was going to taste too eggy, but it didn't next time I will use 4. I also added 2 ts...

This is a european style oven pancake most often referred to as a German style oven pancake (basically it is a big thick crepe. My whole family loves this one and there are a couple pick eaters...

I love how people say, "Well, this recipe wasn't the best..." and then proceed to list all the things they changed until the recipe wasn't even recognizable as the original. Sigh. THIS WAS AWES...

I wasn't blown away by these, but my diabetic husband loved it. I used splenda & my homemade pumpkin pie spice. A lot less butter. Whole Wheat instead of AP and I added in about 2 heaping T of b...

Delicious, rich oven pancakes that taste like non-sweetened custard. The second time I made these I doubled the sugar so they could be eaten on thier own with no syrup.

This was fun to make and really easy. I think a touch of salt added to the batter would be just the thing to bring out all the flavour and make it 5 stars. After blending up the batter and putti...

super good pancake, I have made oven pancakes before but this was much better. The pancake here was a little thicker (custard like)which was nice for a change. I added 1tsp of cinn. just because...

My husband adores german pancakes, andhe loved this recipe. I hate eggs and I really liked it, too. It was more like a bread pudding, next time I will probably split it between two cake pans an...