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A stack of fluffy baked pancake squares topped with blueberries and raspberries, drizzled with syrup, on a white plate with a fork, next to a glass of milk and a mug.
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4.86 from 61 votes

Baked Pancakes

Try this easy baked pancakes recipe for an easy morning. Everyone loves this easy baked pancakes recipe that you can make in no time. 
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 6
Author: Carrie Barnard

Ingredients

  • 3 Tablespoons sugar
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups milk
  • 2 - 4 tablespoons butter (melted)
  • 2 eggs
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees. Spray a 9x13 baking dish with non stick spray.
  • In a medium bowl, whisk together the sugar, flour, baking powder, and salt.
  • In a large, bowl whisk together the milk, eggs, melted butter and vanilla extract. Then stir the flour mixture into the milk mixture, just until combined. The batter will be a bit lumpy.
  • Pour the batter into the prepared pan and bake for 25-30 minutes, until edges are golden brown and a toothpick inserted in the center comes out clean.
  • Allow it to cool for about 5 minutes, then cut into squares and serve with your favorite toppings.

Video

Notes

This recipe is much easier than the traditional pancakes recipe where you have to stay in the kitchen watching and flipping. You will enjoy making it, while your family will enjoy eating them.

Variations Ideas

    • Chocolate Pancakes - Add in cocoa powder to make chocolate pancakes for a delicious variations.
    • Fresh Berries - You can add in fresh berries such as blueberries to the pancake batter for a delicious addition.
    • Chopped Nuts - If you prefer a crunchy texture, mix in 1/4 cupof chopped pecans, almonds or walnuts.
    • Chocolate Chips - For a fun twist, add in mini chocolate chips.
    • Food Color - Get creative and go wild.  You can even dye them to make them special dye them pink for Valentine's Day or green for St. Patrick's Day! 
    • Healthy Variation - You can easily swap out the flour for whole wheat flour and the milk for low-fat milk for a healthier option for these delicious baked pancakes.

Expert Tips

    • Prepare Baking Dish - Prepare the baking dish by spraying with cooking spray or lining with parchment paper. This helps with cleanup and serving the pancakes.
    • Combining Ingredients - Combine the ingredients until everything is mixed together. If you batter has lumps in it that is okay.
    • Rest Pancakes - Once the pancakes have finished baking, allow it to rest for about 5 minutes. Then it is ready to serve with your favorite toppings.

Storing and Reheating Tips

  • Storing - Store the leftover baked pancakes in an airtight container in the fridge. The leftovers will last about 3-4 days.
  • Reheating - Reheat the sheet pan pancakes in the microwave for a quick breakfast the next day.
  • Freezing - These baked pancakes can be placed in the freezer by wrapping in plastic wrap and placing in a freezer safe container. If stored properly the baked pancakes will last about 3 months.

Nutrition

Calories: 270kcal | Carbohydrates: 41g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 276mg | Potassium: 347mg | Fiber: 1g | Sugar: 9g | Vitamin A: 295IU | Calcium: 170mg | Iron: 2.4mg
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