Sunday Pancake
Sunday Pancake is a fluffy, custardy baked pancake with vanilla and lemon notes, perfect for a comforting weekend breakfast or brunch treat for family and friends.
Ingredients
Instructions
- Melt butter in a 9 x 13-inch baking dish.
- Beat eggs in a bowl, then add vanilla, sugar, flour, and milk; mix until smooth.
- Pour the batter into the warm, buttered baking dish.
- Bake at 400°F for 30 minutes until puffed and golden.
- Serve warm with butter, lemon juice, and powdered sugar.
Tips & Substitutions
For a lighter pancake, you can separate the egg yolks and whites, beating the whites until stiff and folding them in at the end. If you need a dairy-free option, substitute the milk with almond milk or oat milk. You can also use gluten-free flour for a gluten-free version. To enhance flavor, consider adding a pinch of cinnamon or nutmeg to the batter.
Serving Suggestions
Serve these delightful pancakes warm, topped with butter, a drizzle of lemon juice, and a dusting of powdered sugar. They pair beautifully with fresh berries or a side of crispy bacon. For a fun twist, try serving them alongside the Easy Breakfast Muffins for a brunch spread that everyone will enjoy.
Storage & Reheating
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions separated by parchment paper. To reheat, simply warm in a toaster or microwave until heated through. You can also reheat them in a skillet for a crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Pancake contains roughly 869 calories, with 15g protein, 143g carbohydrates, and 12g fat. It is an excellent source of iron (54% of the Daily Value), protein (31% of the Daily Value), and calcium (30% of the Daily Value), and a good source of vitamin A and dietary fiber. It also contributes 3g 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 use whole wheat flour instead of regular flour?
Yes, you can substitute whole wheat flour for regular flour, but keep in mind that it may result in a denser pancake. You might want to add a little extra liquid to achieve the desired batter consistency.
What can I do if I don't have a 9 x 13-inch baking dish?
If you don't have a 9 x 13-inch baking dish, you can use a larger or smaller baking dish; just adjust the baking time accordingly. A round cake pan or cast-iron skillet can also work well.
Can I make the batter ahead of time?
It's best to make the batter just before baking for optimal fluffiness. However, if you need to prepare it in advance, store the batter in the refrigerator for up to 2 hours. Stir gently before pouring into the baking dish.
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).