Breakfast just got easier with these Fluffy Baked Pancakes. Baking this simple buttermilk pancake batter in the oven is amazing! So easy and so delicious!
I’m not necessarily one of those people who thinks flipping pancakes on the grill is a lot of work (am I the only one who thinks it’s like therapy sometimes?) but it’s fun to pour pancake batter into a skillet and There is definitely something uniquely wonderful about baking it.
It took a few tweaks to get this recipe right – surprisingly, I couldn’t simply pour my favorite buttermilk pie recipe into a 9X13 pan, bake it, and call it good. It was very thick. And very cartoony. Very sticky.*
*These were just some of the results when I tried.
Luckily for you and me, figuring out the right ratio of ingredients to get the perfect fluffy baked muffins isn’t too difficult.
I definitely wanted these baked Philly cupcakes. I wasn’t looking for pancakes that looked like giant cakes. Fluffy, fluffy, and soft. Not only do they cook up quickly, they taste exactly like they look! Baked, slightly sweet, and perfect with fruit, syrup, jam, or whatever else you want to top your pancake with.
I love using buttermilk in the batter. I’m a huge fan of yogurt, if you want to know the truth. It adds a great flavor and texture to pancakes (baked or grilled). However, if you don’t have buttermilk, you can easily substitute half and half.
As with any good pancake or waffle recipe, once the dry ingredients are added, stir or mix until well combined and no dry streaks remain. It is okay to have some small lumps.
Preparation of whole grain pancakes
This recipe works great with 100% all purpose flour, but I prefer to use half all purpose flour and half whole wheat flour. I always use white whole wheat flour — or if I’m feeling fancy and generous — for a lighter texture (compared to red whole wheat).
You can definitely try using 100% whole wheat flour. Baked pancakes will be dense and dark in color. But I know some of you will try it, and I love you for it!
Spread the dough in a thin layer on a lightly buttered tray (you can cover the bottom with parchment if you like, although this is not strictly necessary as long as the tray is not greased). I just baked these fluffy pancakes in a metal pan. If you use a glass or ceramic pan, your pies are likely to cook more quickly, so keep an eye on that.
If you want to cover your dough with fresh berries, now is the time!
I like to use fresh blueberries. There’s something about blueberries and pancakes together that makes me so happy. Chocolate chips would also be a very acceptable substitute for berries. always
When I use berries, I like to sprinkle about 1-2 tablespoons of granulated sugar (like raw sugar or turbinado sugar) on top. The batter itself isn’t too sweet (there’s only about a tablespoon of sugar in the batter) and I love the little sweetness that the coarse sugar adds to the fresh berries.
If I choose not to add berries, I leave the sugar on top. don’t ask me why It’s just a feeling.
Bake these pies for 15 to 20 minutes until they are fully puffed and the top springs back to its natural shape when touched. The berries will be about to burst, if they haven’t already.
After adding the blueberries, I really like eating pancake squares without the traditional pancake toppings. Whether warm or at room temperature, they make a delicious breakfast or snack.
My family is big on butter and syrup, and I don’t think I can blame them. Sometimes they add a fried egg on top and then drizzle it with maple syrup. This also happens with regular pancakes. He got this strange habit from his father.
Whether they contain blueberries or not, these baked muffins are absolutely delicious and ridiculously easy. I don’t know why I’m surprised we like it so much – I mean, it tastes more like baked pancakes than cooked on a sheet pan. There is absolutely no significant culinary development here.
But still. It is very interesting for the family who loves breakfast.
Double or triple the recipe.
After my post last week about solutions for feeding a crowd, I thought these baked muffins would be a great option for serving breakfast to a large number of people. I think the recipe can easily be doubled to make half a sheet pan.
Consuming two trays of these can be enough to kill morning hunger pangs. Because the dough is quick to prepare and the pies take less than 20 minutes to bake, breakfast is a breeze, even for a large group of people.
Other toppings/fillings
I really feel like this Fluffy Baked Pancakes recipe has unlimited potential when it comes to toppings, fillings, and flavor combinations. I’m pretty sure adding mashed bananas or canned pumpkin to the mix would yield great results if you wanted to change the basic recipe up a bit.
And the fillings? Think: blueberries, raspberries, chocolate chips, chopped or canned peaches, cinnamon sugar, and Nutella pieces.
what else? what else? So many options, so little time. I’m so excited to hear what you think of these baked tarts…and what additions you make to them for extra creativity!
Thin Baked Pancakes
Quantity: 12 square pies
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 1 ¼ cups yogurt, or half sour cream/half milk
- 1 large egg
- 3 tablespoons melted butter
- ¾ cup (107 grams) whole wheat flour
- ¾ cup (107 grams) all-purpose flour
- 1 tablespoon of sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sal
Optional extras:
- Fresh berries, chocolate chips, etc.
- 1 tablespoon coarse sugar for sprinkling
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line the bottom of a 9 x 13-inch baking pan with parchment paper and lightly grease with nonstick cooking spray. Set it aside. *I only used a metal baking pan for this recipe. If you use a glass pan, the pie can cook faster.
- In a medium bowl, whisk together the buttermilk, eggs, and butter. Mix flour, sugar, baking powder, baking soda and salt. Mix until the ingredients are well combined and there are no dry streaks (it’s okay if there are small lumps in the mixture).
- Divide the mixture evenly among the trays. This will be a thin layer. If desired, place 1 cup fresh raspberries (you can also try frozen) over the mixture, and sprinkle with granulated sugar.
- Bake for 15-20 minutes until puffed and lightly golden around the edges. The top of the pie will return to its normal shape when gently pressed. Serve warm or at room temperature with butter, syrup, jam, or other pie filling.
Note:
Flour: I prefer to use white whole wheat flour. It gives pancake batter a lighter texture than red wheat flour.
