Oven Pancake
When it comes to breakfast, few things can compete with the delight of a fluffy, golden pancake. But what if I told you that you can achieve that same fluffy goodness without standing over a hot griddle, flipping pancakes one by one? Enter the Oven Pancake — a game-changer that lets you serve a crowd with ease while enjoying a leisurely morning. This dish is not only simple but also incredibly versatile, making it a favorite for family breakfasts, brunch gatherings, or even a cozy weekend treat.
Why It’s Crowd-Pleasing
The beauty of an Oven Pancake lies in its ability to serve multiple people at once. No more waiting for your turn at the stove while everyone else digs in. Just pour the batter into a skillet and let the oven do the work! The result is a beautifully puffed pancake that is soft in the center and slightly crisp on the edges. Top it with fresh berries, a drizzle of syrup, or a dollop of Greek yogurt, and you have a dish that pleases both the eye and the palate.
What We’re Using
To make this delicious Oven Pancake, you will need the following ingredients:
- 3 large eggs – the foundation of our pancake that adds richness and structure.
- 1 cup milk – I used non-fat milk, but feel free to swap in 2% or whole for a creamier texture. Almond or soy milk works too for a dairy-free option.
- 1 tablespoon honey or pure maple syrup – for a touch of natural sweetness.
- 1 teaspoon pure vanilla extract – because everything’s better with vanilla.
- Zest of 1 small lemon (about ¾ teaspoon) – brightens up the flavor profile.
- ½ cup white whole wheat flour or all-purpose flour – white whole wheat provides a lighter texture compared to regular whole wheat.
- ½ cup all-purpose flour – for that perfect pancake fluffiness.
- ¾ teaspoon kosher salt – enhances all the flavors.
- 2 tablespoons unsalted butter – for richness and to help achieve that crispy edge.
- Powdered sugar – for a sweet finish.
Prep & Cook Tools
You’ll need a few essential tools to whip up your Oven Pancake:
- Oven-safe skillet – a cast-iron skillet works best for even cooking and crispy edges.
- Mixing bowl – to combine all the ingredients effortlessly.
- Whisk – for blending the batter to a smooth consistency.
- Measuring cups and spoons – precision is key in baking.
- Spatula – to serve up your delicious creation.
Oven Pancake: How It’s Done
Ready to get started? Follow these simple steps to create your own Oven Pancake:
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving that beautiful puffiness.
Step 2: Prepare the Skillet
Place your oven-safe skillet into the oven while it preheats. This ensures that the skillet is hot when you pour in the batter, helping to create a crispy bottom.
Step 3: Mix the Wet Ingredients
In a mixing bowl, whisk together the 3 large eggs, 1 cup of milk, 1 tablespoon of honey or maple syrup, 1 teaspoon of vanilla extract, and the zest of 1 small lemon until well combined.
Step 4: Combine the Dry Ingredients
In another bowl, mix the ½ cup white whole wheat flour, ½ cup all-purpose flour, and ¾ teaspoon of kosher salt. Stir until combined.
Step 5: Combine Wet and Dry Ingredients
Pour the dry ingredients into the wet ingredients. Stir gently until just combined; a few lumps are okay. Do not overmix, as this can lead to a dense pancake.
Step 6: Add Butter
Carefully remove the hot skillet from the oven. Add the 2 tablespoons of unsalted butter to the skillet, swirling it around until it melts and coats the bottom.
Step 7: Pour the Batter
Pour the batter into the hot skillet, ensuring even distribution. You should hear a slight sizzle when the batter hits the pan.
Step 8: Bake
Return the skillet to the oven and bake for about 20-25 minutes, or until the pancake is puffed and golden brown around the edges.
Step 9: Serve
Once baked, remove the skillet from the oven and let it cool slightly. Dust with powdered sugar and serve warm with your choice of toppings. Fresh berries, honey, or whipped cream make excellent choices!
If You’re Out Of…
Don’t worry if you find yourself missing an ingredient! Here are some easy substitutions:
- If you don’t have milk, you can use water or a non-dairy milk alternative like almond or oat milk.
- Out of honey? Use agave nectar or brown sugar for sweetness.
- No lemon zest? Try using orange zest for a different citrus twist.
- If you lack white whole wheat flour, you can use regular all-purpose flour or a gluten-free flour blend.
Slip-Ups to Skip
Even the best of us can make mistakes in the kitchen. Here are a few slip-ups to avoid when making your Oven Pancake:
- Neglecting to preheat your skillet can result in a pancake that doesn’t rise properly.
- Overmixing the batter can lead to a tough texture—mix until just combined.
- Forgetting to grease the skillet adequately can cause sticking, making it difficult to serve.
- Not checking doneness can result in an undercooked center; keep an eye on it as it bakes.
Make-Ahead & Storage
Your Oven Pancake is best served fresh, but if you want to prepare ahead of time, here are some tips:
- You can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before pouring it into the skillet.
- Baked pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
- You can also freeze the pancake! Cut it into portions and wrap them tightly in plastic wrap. Reheat in the oven or the microwave when you’re ready to enjoy.
Troubleshooting Q&A
What if my pancake doesn’t puff up?
If your pancake doesn’t puff up, it’s likely that your oven wasn’t hot enough when you placed the skillet inside. Preheating the skillet is essential for achieving that signature puffiness.
Can I use a different type of flour?
Absolutely! You can use all-purpose flour solely, or a gluten-free flour blend if you are looking for a gluten-free option. Just keep in mind that different flours may yield different textures.
How do I prevent sticking?
Make sure to coat your skillet well with butter before pouring in the batter. A well-greased skillet is key to ensuring your pancake comes out easily.
Can I add mix-ins to the batter?
Yes! Feel free to add chocolate chips, nuts, or even spices like cinnamon to the batter before baking for added flavor and fun.
The Takeaway
In a world filled with breakfast options, the Oven Pancake stands out as a simple yet stunning dish that brings joy to any table. With its fluffy texture and endless topping possibilities, this recipe is sure to become a staple in your breakfast rotation. Whether you’re feeding a family or indulging in a quiet morning alone, this pancake is a delightful treat that promises to satisfy.
So gather your ingredients, preheat that oven, and get ready to serve up a slice of happiness with this delightful Oven Pancake. Enjoy every bite!
Oven Pancake
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- Place your oven-safe skillet into the oven while it preheats.
- In a mixing bowl, whisk together the eggs, milk, honey or maple syrup, vanilla extract, and lemon zest until well combined.
- In another bowl, mix the white whole wheat flour, all-purpose flour, and kosher salt until combined.
- Pour the dry ingredients into the wet ingredients and stir gently until just combined; a few lumps are okay.
- Carefully remove the hot skillet from the oven and add the butter, swirling until it melts and coats the bottom.
- Pour the batter into the hot skillet, ensuring even distribution.
- Return the skillet to the oven and bake for about 20-25 minutes, or until the pancake is puffed and golden brown.
- Once baked, let it cool slightly, dust with powdered sugar, and serve warm with your choice of toppings.
Notes
- Prepare the batter the night before and refrigerate for convenience.
- Baked pancakes can be stored in the fridge for up to 3 days; reheat in the oven.
- For freezing, cut into portions and wrap tightly in plastic wrap.
