Egg Pancake
A fluffy, oven-baked egg pancake with a tender texture, perfect for breakfast or brunch. Easily customizable and pairs wonderfully with warm syrup.
Ingredients
Instructions
- Preheat oven to 450°F.
- In a blender, mix all ingredients well.
- Melt 3 tablespoons of butter in an oblong casserole dish or pie pan.
- Pour the batter into the dish.
- Bake for 20 minutes.
- Serve with warm syrup.
Tips & Substitutions
For a fluffier pancake, separate the egg whites and yolks, whip the whites until stiff peaks form, and fold them into the batter just before baking. You can substitute whole milk with almond or oat milk for a dairy-free version. If you're out of flour, try using a gluten-free blend or even ground oats for a different texture.
Serving Suggestions
Serve the egg pancake warm, drizzled with syrup, or topped with fresh fruit for a delightful breakfast. It pairs beautifully with a side of crispy bacon or sausage for a hearty meal. Consider serving it alongside a light salad, such as Karen's Macaroni Salad, for a balanced brunch option.
Storage & Reheating
To store leftover egg pancake, let it cool completely and then wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for up to 3 days. To reheat, place in a preheated oven at 350°F for about 10-15 minutes, or microwave in short intervals until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Pancake contains roughly 353 calories, with 8g protein, 72g carbohydrates, and 4g fat. It is a good source of iron (16% of the Daily Value), protein (15% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1887mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance. Store it in the refrigerator and give it a quick stir before pouring it into the casserole dish for baking. This helps to keep the pancakes fluffy and light.
Can I add other ingredients to the pancake?
Absolutely! You can mix in shredded cheese, cooked vegetables, or even herbs like chives or parsley for added flavor. Just be mindful not to overload the batter to maintain its structure.
Is this recipe suitable for freezing?
Yes, you can freeze the egg pancake. Once cooled, cut it into portions, wrap each piece in plastic wrap, and place them in a zip-top freezer bag. It can be frozen for up to 2 months. Reheat directly from frozen in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).