Baked Pancakes Recipe

Delicious! I used a 10-inch iron skillet and adjusted the ingredients accordingly. Added some blueberries right before baking, and it turned out beautifully. The flavor was perfect, not overly sweet. Thank you!

I have been making a baked Apple pancake for years that is quite similar to this recipe. Start by melting butter and using it to coat the bottom and sides of the pan. Sprinkle a layer of cinnamon sugar over the bottom, then arrange Apple slices on top. Next, pour the batter gently over the apples and bake according to instructions. Once done, the pancake will rise up the edges of the pan, creating a bowl-like shape. Carefully flip the pancake onto a large plate, and garnish with powdered sugar and syrup to your liking. Then indulge in this delicious treat. Bon appétit!

I made these but substituted almond milk for regular milk and used coconut oil instead of butter! I also baked the batter in muffin tins for the kids, and they turned out amazing!

I prepared this dish using 1/4 fat-free Half & Half and 1/4 water. The pancake puffed up about 4 inches on the side, which was impressive. For the second batch, I whisked together 1/4 cup sour cream and 1/4 cup water, and although it didn't puff up as much, it still tasted fantastic. Additionally, I sautéed 3 peeled and sliced apples with 3 tablespoons of butter, 1 teaspoon of cinnamon, a pinch of cloves, 1 tablespoon of sugar, and 1/4 cup of maple syrup. I served this delightful mixture over the top of the pancakes.

I followed the recipe exactly but added some vanilla extract and cooked it in a cast iron skillet. The edges were nice and crispy while the middle was soft. The caramelized bananas really made it extra special! It was so indulgent that I couldn't finish it all by myself. Definitely a dish to share! I'm thinking of trying it with fresh strawberries next time.

This recipe was incredibly simple to make and made for a delightful brunch dish for my husband and me to share. It leaned more towards a thick crepe than a traditional pancake, but the flavors were still fantastic. The combination of lemon and powdered sugar was uncomplicated yet delicious. I topped it off with some fresh strawberries, but I believe any classic pancake toppings would work well too. For my next attempt, I might reduce the amount of butter and also incorporate some vanilla extract and cinnamon into the batter for extra flavor.

My family absolutely adored this recipe! While it's not exactly like a traditional oven pancake, it's more akin to a Dutch baby pancake. Watching it puff up in the oven was truly delightful, and adding a touch of vanilla, maple syrup, blueberries, and strawberries made it even more delicious. Overall, a definite hit in our household!