Oven Baked Pancake
A fluffy oven-baked pancake with a golden crust, perfect for a hearty breakfast or brunch, topped with fruit preserves and sour cream for added flavor.
Ingredients
Instructions
- Preheat oven very hot at 450°F.
- Beat eggs until foamy.
- Combine flour and baking powder, beginning and ending with flour, and beat with a mixer or food processor.
- Swirl melted butter in a 10-inch ovenproof skillet or shallow casserole, ensuring sides are well coated.
- Pour the egg mixture into the skillet.
- Bake at 450°F for 15 to 20 minutes or until fluffed and golden.
- Slide a spatula around the edge to loosen the pancake.
- Slide onto a warm plate.
- Top with fruit preserves and sour cream.
Tips & Substitutions
For a fluffier pancake, beat the eggs until they are very foamy, and consider adding a splash of vanilla extract for extra flavor. You can substitute whole wheat flour for all-purpose flour for a healthier option, or use almond milk instead of regular milk for a dairy-free version. If you want to add some sweetness, a tablespoon of sugar can be incorporated into the flour mixture.
Serving Suggestions
Serve the oven-baked pancake warm, topped with your choice of fruit preserves and a dollop of sour cream for a delightful contrast. For a complete breakfast, consider pairing it with crispy bacon or sausages. This dish also works well alongside fresh fruit or a light salad for a brunch spread that could include Aunty Rika'S "Applesauce Spice Cake".
Storage & Reheating
To store leftovers, let the baked pancake cool completely before placing it in an airtight container. It can be refrigerated for up to 3 days. Reheat individual slices in a microwave for about 30 seconds or in a toaster oven at a low temperature until warmed through, ensuring it retains its fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Baked Pancake contains roughly 701 calories, with 9g protein, 56g carbohydrates, and 49g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and iron.
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 use egg substitutes for this recipe?
Yes, you can use egg substitutes like flaxseed meal or chia seeds mixed with water to replicate the binding properties of eggs. However, the texture may differ slightly, so experiment to find the right balance for your taste.
What can I do if I don't have an ovenproof skillet?
If you don't have an ovenproof skillet, you can use a shallow casserole dish or a baking pan. Just remember to coat it well with melted butter to prevent sticking, and adjust the baking time as needed, checking for doneness.
How do I know when the pancake is done baking?
The pancake is done baking when it has puffed up and turned golden brown on top. A toothpick or knife inserted in the center should come out clean. Keep an eye on it during the last few minutes of baking to avoid overcooking.
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).