Giant Pancake
A fluffy giant pancake with a golden crust, topped with sugar and lemon juice, perfect for a hearty breakfast or brunch with fruit syrup or honey.
Ingredients
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, beat the eggs lightly with a rotary beater, then beat in the flour, milk, and nutmeg.
- Melt the butter over moderate heat in a heavy skillet with a heat-proof handle.
- When the butter is hot, immediately pour in all the batter.
- Bake for 15 to 20 minutes or until golden brown and puffed.
- Sift the confectioners sugar over the pancake and return to the oven for 1 or 2 minutes.
- Remove from the oven and sprinkle with lemon juice.
- Cut into wedges and serve with fruit syrup, preserves, honey, or maple syrup.
Tips & Substitutions
For a fluffier giant pancake, separate the eggs and whip the egg whites until stiff peaks form before gently folding them into the batter. If you prefer a sweeter pancake, consider adding a tablespoon of sugar to the batter. You can also substitute almond milk or oat milk for a dairy-free option while maintaining the pancake's delicious texture.
Serving Suggestions
This giant pancake pairs beautifully with fresh fruit like berries or banana slices and drizzles of maple syrup or honey. For a complete breakfast, serve alongside crispy bacon or sausage. You can also enjoy it with a dollop of whipped cream or yogurt. Consider browsing more American recipes for complementary breakfast ideas.
Storage & Reheating
Store any leftover giant pancake in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also microwave individual slices for about 30 seconds, but be cautious not to overheat, as it may become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Giant Pancake contains roughly 330 calories, with 4g protein, 38g carbohydrates, and 19g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of iron. It also contributes 7g of dietary fiber toward your daily target.
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 this pancake ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. When you're ready to cook, give it a quick stir and pour it into the skillet. However, for the best texture, it's recommended to bake it fresh.
What can I use instead of butter?
If you're looking for a substitute for butter, you can use coconut oil, vegetable oil, or even margarine. Each will lend a slightly different flavor but will still yield a delicious pancake. For a healthier option, consider using applesauce or Greek yogurt for part of the fat content.
How do I know when the pancake is done baking?
The pancake is done when it is golden brown and puffed, typically after baking for 15 to 20 minutes. You can also gently touch the center; it should spring back if fully cooked. If it looks undercooked, give it a few more minutes 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).