I don’t know about you, but there has always been one part of a pancake breakfast that I always dreaded a bit. And that was flipping pancakes while trying to serve the kids. I almost always ended up with at least one burned pancake because I would get busy cutting pancakes and pouring syrup. I would stay quiet cooking to try to finish them all before anyone came into the kitchen but the kids can always smell them cooking and they come running. Then I would give in and start serving them before I was finished cooking the whole batch.
And then I discovered that you can bake pancakes. I mean, really. Why didn’t I think of this before?
It’s so easy. Fast. They cook all at once. And the kids enjoy the novelty of square (or rectangular) pancakes.
First, preheat your oven to 325.
Next, prepare your pancake batter. Here is the recipe I use but you can use any recipe that makes about the same number of pancakes (about 16-20.)
- 1-3/4 cup buttermilk (or you can make your own by adding a couple of Tablespoons of lemon juice or vinegar to regular milk)
- 2 cups flour
- 4 Tablespoon white sugar
- 2 tsp baking soda
- 2 tsp baking powder
- 2 large eggs
- 4 Tablespoons melted butter
- 2 tsp vanilla
- If you’re making sour milk to use, prepare this first so it can sit for a few minutes.
- Mix your dry ingredients.
- In a smaller bowl, mix milk, eggs, vanilla, and butter.
- Combine wet and dry ingredients. It’s OK for there to be a few lumps.
Once your batter is prepare, pour it into a large greased baking pan with raised sides.
Bake for about 12-15 minutes. This will depend on how thick your batter is and how your oven bakes, so you might want to check your oven the last few minutes. I also change it to broil for a few minutes at the end to brown up the top a little bit.
Oh, and don’t forget to keep an eye on which cabinet drawers the toddler is playing in.
Cut, serve, and enjoy with your family! No more flipping pancakes while your family eats, or eating cold pancakes.
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