Baked Pancakes Recipe
Baked Pancakes are my go to breakfast when I know it's going to be a busy week or month. They make a great freezer meal.
Serving8
Ingredients
- 1 ½ cups milk
- ¼ cup butter, melted
- 2 eggs
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 cups flour, all-purpose or whole wheat will work
- 3 teaspoons baking powder
- ½ teaspoon salt
Equipment
Instructions
- Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray.
- In a large bowl, mix together the milk, butter, and eggs. Mix in the remaining ingredients. Pour batter into the baking pan.
- Cook for 25-30 minutes, remove from oven. Let cool for 5 minutes, then cut into squares and serve.
- (If freezing, follow directions above recipe.)
Notes
How to freeze baked pancakes:
After making these pancakes, let them cool down.
Once they cooled, I cut them up into individual servings, placed them in Ziploc freezer bags and froze them until my kids needed them for breakfast.
When they are ready to eat, I pop them into the microwave for about 90 second, pour some syrup on top, and they are good to go.
Add mix-ins to these baked pancakes:
You could also mix in blueberries, bananas, chocolate chips or whatever else you want to make these pancakes even better.
I have made these pancakes with all-purpose flour and whole wheat flour and both versions are delicious.
Nutrition
Calories: 221 kcal · Carbohydrates: 30 g · Protein: 6 g · Fat: 9 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 61 mg · Sodium: 391 mg · Potassium: 111 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 311 IU · Calcium: 153 mg · Iron: 2 mg