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Have you ever wondered how to bake a pancake? Maybe you have, maybe you haven’t. If you haven’t it’s only because you didn’t know how easy it is!
Okay, let’s be real here. Regular, ole pancakes on the stove aren’t insanely labor intensive. However, I’m a mom. Which means every extra precious moment I can gain is a win for me. I always say that many jobs on my list don’t take a LONG time but it’s the accumulation of little jobs that make managing my household and life a hot mess sometimes.
And so, if making pancakes in the oven saves me a few minutes I’m taking it.
Now, there are two ways you can make these pancakes. My personal favorite is the first one in where you make one big sheet pancake. You just pour it onto a cookie sheet and then cut them into squares afterwards.
It might feel weird to eat a square pancake at first, but you’ll get over that. Trust me.
If I can make something into squares or bars, I’m all over that. I’d rather make squares instead of muffins or cookies. It’s just SO insanely easy to pour the batter into a big pan and cut it up afterwards.
I don’t know. Maybe I’m just extremely lazy.
Whatever the case, if it makes your life easier, why not?
But, if you are seriously opposed to eating square pancakes you can make regular round pancakes from this batter. Just scoop out some batter onto the pan like you would on the stove, cook for ten minutes, then flip over and cook for another 5.
They do look a little different than your stovetop pancakes but that’s to be expected with a different method of cooking.
The other great thing about these pancakes is that you can freeze them. Make up a whole pan of these, cut them in squares, freeze them on a pan, and toss them in a big freezer bag and pull out whatever you need at each breakfast.
Be sure to freeze them while laid out on a pan or it will freeze into one massive chunk and then you’ll have to eat it all at one time!
This recipe makes quite a lot but our house likes food, and I have a teenager so, bigger recipes it is. If you end up halfing it you will want to put it in a smaller pan.
You will find that these pancakes are a little puffier than the normal pancakes you are used to. That’s okay. It means it will fill you faster!
Table of Contents
HOW TO MAKE PANCAKES IN THE OVEN
What you will need:
6 cups flour
6 Tbsp sugar
1.5 tsp salt
3 Tbsp baking powder
3 eggs
4 cups milk
3 Tbsp oil (I use canola)
Preheat your oven to 375 degrees Fahrenheit. Grab a baking sheet. I just use a standard sized cookie sheet. The pancakes are quite puffy so if you want flatter pancakes use a bigger baking sheet or spread the batter onto two sheets (but you may have to decrease the baking time so be sure to watch for that.)
Cover the baking sheet with parchment paper.
Mix the dry ingredients – the flour, salt, sugar, and baking powder in a bowl.
Beat the eggs. Add the eggs to the bowl of dry ingredients along with the oil and the milk. Mix well.
Pour the batter into your prepared baking sheets. As you can see, my batter’s kinda, okay more than kinda, lumpy. Do better than I did and really mix that batter.
Put it in the oven and bake for 25 minutes. Take it out of the oven and cut into squares. Serve with maple syrup.
And just like that you have an easy, peasy breakfast that isn’t cereal! And now you know how to bake a pancake. A very big one, but a pancake nonetheless. 🙂
Oven sheet Pancakes
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Ingredients
- 6 cups flour
- 6 tbsp white sugar
- 1.5 tsp salt
- 3 tbsp baking powder
- 3 egg
- 4 cups milk
- 3 tbsn oil
Instructions
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
Mix all the dry ingredients together - the flour, sugar, salt, and baking powder.
Beat the eggs and add them to the dry ingredients.
Add the oil and the milk. Mix well.
Pour the batter into the baking sheet. If you want thinner pancakes divide it into two cooking sheets.
Bake for 25 minutes.
Cut into squares and serve with maple syrup.
