Buttery and fluffy, Time-Saving Oven Pancakes are not only delicious, they’re super easy and quick for busy mornings!
My boys love pancakes. I do too. I’ve had a long love affair with pancakes.
In high school I made them for myself for breakfast
every single day of Summer vacation one year.
The difference in then and now, back then I only had to make enough for me.
Now, I have to make a zillion (well, almost) to fill up these tummies.
If you’ve ever made pancakes, you know making a ‘zillion’ takes a while.
I’ve been working on this recipe. It took me three times to get it perfect.
Third times a charm and I’m ready to share with you.
Oven pancakes is my solution to standing over the hot griddle flipping pancakes.
The other benefit is you get to eat with everyone else while the pancakes are still hot!
And, because it’s ‘hands-off’ they’re convenient enough to make on school mornings!
It only takes a jiffy to mix up the ingredients.
I first tried them in an 8×8 casserole dish—
they were great tasting, but a little too thick.
An 8 x 11.5 inch pan works best.
Time-Saving Oven Pancakes
Prep Time
5 mins
Cook Time
18 mins
Total Time
23 mins
Buttery and fluffy, Time-Saving Oven Pancakes are not only delicious, they super easy and quick for busy mornings!
Servings: 6
Ingredients
- 1 cup self-rising flour
- 3/4 cup sugar
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla
- 2 Tablespoon butter
Instructions
- Preheat oven to 375 degrees. Melt 2 T butter in the 8 x 11.5 casserole dish in the oven while the oven is preheating. While butter is melting, whisk together the remaining ingredients: flour, sugar, milk, egg and vanilla until smooth. Pour over melted butter and bake 20 minutes or until center is set. You can insert a toothpick to test for doneness. When stuck in middle of cake and it comes out clean the pancake is done. This pancake will not brown on the top so do not use that as an indication of doneness. Remove from oven and place pats of butter on top if desired. Cut with a sharp knife in large squares and serve with maple syrup.
Recipe Notes
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Jaren Dubois says
These look great and so perfect for back to school!! Do you mind if I include them in an upcoming round up with a link back to you on a blog that I am going to do a guest post on?
Paula says
Yes, it’s fine to use a picture with a link back, Jaren.
d says
Wouldn’t baking it in the oven just make it a regular cake and not a pancake?
Paula says
It’s thinner and not as sweet as a cake, but I understand why you think that 🙂
Sarah says
Wonder if I could make them in a muffin pan instead of an 8×11, for school mornings? hmm, will have to try!
Paula says
That’s a great idea, my boys love small servings anyway they’ve love that. Your cook time wil probably be much less though. I’ll try it can let you know.
Michelle C says
I shared these on my FB page because this is a very good idea. Thank you for linking it up!
Paula Jones says
Thanks, my boys loved them. thanks for visiting
Paula Jones says
I'll cook anything once, my boys really liked them as much as traditional pancakes. thanks for visiting!
HungryLittleGirl says
Genius idea!
I need to try that!
Kathy Shea Mormino says
Very interesting concept; I'm a skeptical traditionalist, but will give it a try! 🙂
Thank you for linking up with the Clever Chicks this week; I hope you’ll join us again!
Cheers,
Kathy Shea Mormino
The Chicken Chick
http://www.The-Chicken-Chick.com