breakfast · Recipes

Oven Pancake

This has been one of my favorite breakfasts since I was a kid.  I learned how to make it from my good friend and former dairy partner Natalie, who also happens to be my lifelong friend’s mom.  When I was a teenager they threw me a surprise birthday party at their house–a sleepover, and they asked me what I wanted to have for breakfast the next morning.  My answer was, without hesitation: oven pancake!

It is super simple to make, uses only a handful of ingredients, and has easy to remember measurements.  That means you can make it anytime, anywhere without needing to look at a recipe.  That’s what I’m talkin’ about.

Let’s get started!

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If you can remember this ratio, you can make any size oven pancake you want! Make an individual portion just for you…or, being the generous and kind-hearted person that you are, make it for a crowd.

For every 2 eggs, you will need 1/3 cup flour and 1/3 cup milk.

Today I made enough for the two of us – using 4 eggs, 2/3 cup flour, and 2/3 cup milk.

My favorite pan to bake it in is cast iron, but you can use any baking pan your little heart desires.  For a “full” recipe of 6 eggs, 1 cup flour, and 1 cup milk, a 9×13 pan works well.

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First things first. BUTTER.

Start heating the oven to 400 degrees, and melt the butter in your pan in the oven.  You don’t need much – I used about 1 1/2 tablespoons for this 9″ cast iron skillet, and usually use about 2 tablespoons for a 9×13 pan.

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Crack your eggs into a bowl…

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Give ’em a whisk…

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Then pour in the milk…

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And add the flour and a pinch of salt.

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Whisk to combine.  Don’t worry about lumps in the batter – it’s better to leave it that way than to over-mix.

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By now your butter should be melted.  Swirl the pan around to make sure the butter is coating the whole bottom, then pour in the batter.

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Pop it into the oven and watch the puffy magic happen!

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The cooking time varies based on the amount of batter and type of pan, but approximately 15-20 minutes should do the trick.  It is done when it has started to brown and is cooked through.

Serve with real maple syrup, and if you want to kick it up a notch, a squeeze of fresh lemon juice and a sprinkling of powdered sugar.

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You can thank me later.

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