Baked Pancake Recipe
Baked Pancakes are soft, fluffy and quick to make! Made in less than 30 minutes and in one bowl. This recipe feeds a crowd and makes the best breakfast or brunch that the whole family will love and devour!
Servings: 12 servings
- 2 cups all-purpose flour
- 3 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup sugar
- 1/4 cup unsalted butter; melted
- 2 whole eggs
- 1 1/2 tsp. vanilla extract
- 1 1/2 cup milk; any milk will work (whole preferred for flavor)
- 2 Tbsp. pure maple syrup
Preheat oven to 350 degrees F. Grease a 13 x 9 inch baking dish with non-stick baking spray or butter.
In a large mixing bowl, whisk together the dry ingredients, then add the wet ingredients. Mix together until combined, be sure not to over-mix.
Pour the pancake batter onto the baking dish and spread evenly.
Bake for 20-25 minutes or until golden brown. Slice into squares and serve immediately with pats of butter and warmed pure maple syrup. Enjoy!
- You can also use whole wheat flour instead of all-purpose flour for a healthier alternative.
To store leftovers: cover the baking sheet with plastic wrap or transfer pancakes to an airtight container and store in the refrigerator. They will last up to 3-4 days. When ready to eat again, simply microwave or warm in the oven for a few minutes.
To freeze leftovers: Before storing, make sure the pancakes are completely cooled. Wrap the pancake in individual squares with plastic wrap and place in large heavy duty ziplock bag. Store for up to 2 months. Thaw completely and then warm in the microwave or oven.