Oven Pancakes
Oven pancakes are fluffy, oven-baked treats with a custardy texture, perfect for brunch or breakfast, and easily customizable with blueberries or other fruits.
Ingredients
Instructions
- Preheat the oven to 425°F (220°C).
- Melt butter in a glass pie plate in the oven.
- Remove the pie plate and coat the bottom and sides with the melted butter.
- In a bowl, combine eggs, flour, milk, and a pinch of salt.
- Pour the excess melted butter from the pie plate into the bowl mixture.
- Stir the mixture until well combined.
- Add blueberries if desired.
- Pour the batter into the prepared pie plate.
- Return the pie plate to the oven and bake for 15 to 20 minutes until puffed and golden.
Tips & Substitutions
For a lighter pancake, whisk the egg whites separately and fold them in at the end. You can substitute almond milk for a dairy-free option, or use whole wheat flour for added nutrition. If you don't have blueberries, try adding chocolate chips or sliced bananas instead. Ensure your pie plate is hot before adding the batter to achieve the best puff.
Serving Suggestions
Serve the pancake warm, dusted with powdered sugar or drizzled with maple syrup. It pairs beautifully with a side of fresh fruit or yogurt for a balanced meal. For an indulgent dessert, consider serving with a scoop of ice cream, reminiscent of an Apple Pie Sundae.
Storage & Reheating
Store any leftover pancake in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave in 30-second intervals until warm. This will help maintain its fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Pancakes contains roughly 280 calories, with 6g protein, 56g carbohydrates, and 4g fat. It is a good source of iron (14% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 580mg per serving (25% 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 this recipe gluten-free?
Yes, you can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better texture, or add a teaspoon if it doesn't. This way, you can enjoy these oven pancakes without compromising on flavor.
How can I prevent the pancake from sticking to the pie plate?
To prevent sticking, make sure the butter is evenly coated on the bottom and sides of the pie plate. You can also sprinkle a little flour over the buttered surface before adding the batter, which creates a barrier and helps release the pancake easily after baking.
Can I double the recipe for a larger crowd?
Absolutely! Simply double all the ingredients and use a larger baking dish, such as a 9x13 inch pan. Just keep an eye on the baking time, as it may take a few extra minutes to cook through. This recipe is great for gatherings and can easily be adapted for larger portions.
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).