Best 12 Oven Pancakes Recipes

GERMAN OVEN PANCAKES

Steps:

• Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
• In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
• Lightly spray a 9"-11" oven-safe skillet with cooking spray.
• Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.

OVEN PANCAKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together white sugar and cinnamon; set aside.
• Place butter in a 9 inch cake pan and heat in the oven until melted. In a blender or food processor, whip eggs and milk. Pour in flour and beat until well combined. Pour batter into hot pan. Sprinkle on sugar and cinnamon.
• Bake in preheated oven for 20 to 25 minutes, or until puffed and golden. Dust with confectioners' sugar; serve warm.

PUFFY OVEN PANCAKES

Steps:

• Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until butter is melted., In a small bowl, whisk the eggs, milk, lemon zest and vanilla. Whisk in flour until blended. Pour over butter. Bake, uncovered, for 14-16 minutes or until golden brown and puffy., In a small bowl, gently combine the berries. Spoon onto pancakes; sprinkle with confectioners' sugar.

FINNISH OVEN PANCAKES

Steps:

• Place an 11x13-inch baking pan into the oven. Preheat the oven to 425 degrees F (220 degrees C) with the pan in place.
• Beat eggs in a large bowl with a wire whisk; add milk, lemon zest, white sugar, and salt and beat together. Add flour and beat until mixture is very smooth. Mix in lemon juice until incorporated.
• Place the butter into the preheated pan and allow it to melt until it is bubbling. Spread the butter over the entire bottom of the pan by rocking it back and fourth. Pour the batter in the buttered pan.
• Bake in the preheated oven until top of the pancake is lightly browned and puffed, 20 to 30 minutes. Mix coarse sugar and cardamom together and sprinkle over the top. Cut and serve.

OVEN BERRY PANCAKES

Steps:

• Preheat oven to 425 degrees.
• Combine berries and sugar in a small bowl and set aside. Place 4 (6 to 7 inch) individual gratin dishes on a baking sheet. Place 1 teaspoons of butter in each gratin dish and set aside.
• Place the eggs in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed until combined. Add the milk and mix. Slowly add the flour, vanilla, lemon zest, 2 T of melted butter, and the salt and mix just until smooth. Whisk by hand if the batter is still lumpy.
• Place the gratin dishes in the oven for three minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Divide the batter equally among the four dishes and bake 12-14 minutes, until puffed and lightly browned. Divide the berries among the dishes and sprinkle with powdered sugar. Add syrup if you wish. Serve hot!

PUFFY SURPRISE OVEN PANCAKES

Steps:

• Heat oven to 425*.
• In medium bowl, beat eggs slightly.
• Add flour and milk; beat with rotary beater until combined.
• In oven, melt 1 tbls.
• margarine in each of two 9-inch glass pie plates; spread to cover bottom.
• Pour batter over margarine in pie plates.
• Bake at 425* for 10 to 15 minutes or until golden brown.
• (Pancakes will form a well in the center and edges will puff up.) Spoon fruit into center of pancakes.
• Sprinkle with brown sugar and top with sour cream.
• Serve immediately.
• Yield: 4 servings.

ABBY'S PEACHES 'N CREAM OVEN-PUFFED PANCAKES

Steps:

• Heat oven to 425°F.
• Mix flour, sugar, salt, milk and eggs; beat with a wire whisk or eggbeater until smooth.
• Place margarine or butter in a 9 inch pie pan; melt at 425°F for 2-4 minutes or until the butter sizzles.
• Remove pan from oven, tilting the pan to coat bottom. Immediately pour batter into the hot pan. Top with peach slices, pecans and cinnamon.
• Bake at 425°F for 16-20 minutes or until puffed and golden brown.
• Meanwhile in a small bowl, combine cream sauce ingredients, mixing well.
• Cut pancake into wedges. Serve immediately with cream sauce.

OVEN PANCAKES

Steps:

• Preheat oven to 350 degrees.
• Combine pancake mix, milk, eggs and oil and mix until nearly smooth.
• Pour into a 13 x 9" greased baking dish.
• Top with the pie filling and bake 35 to 40 minutes or until nicely browned.
• Remove from oven and cut into desired serving sizes.
• CAUTION: the fruit stays very hot.
• Serve with plenty of warm maple syrup.

GERMAN OVEN PANCAKES

Steps:

• Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
• In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
• Lightly spray a 9"-11" oven-safe skillet with cooking spray.
• Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.

BERRY OVEN PANCAKES

Steps:

• Combine berries and sugar in a small bowl and set aside. Place 4 (6 to 7 inch) individual gratin dishes on a baking sheet. Place 1 tsp. of butter in each gratin dish and set aside. Place the eggs in the bowl of an electric mixer fitted with the whish attachment and beat on medium speed until combined. Add the milk and mix. Slowly add the flour, vanilla, lemon zest, 2 T of melted butter, and the salt and mix just until smooth. Whisk by hand if the batter is still lumpy. Place the gratin dishes in the oven for three minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Preheat oven to 425 degrees. Divide the batter equally among the four dishes and bake 12-14 minutes, until puffed and lightly browned. Divide the berries among the dishes and sprinkle with powdered sugar. Add syrup if you wish. Serve hot

TROPICAL BANANA PANCAKES TURNED INTO OVEN BAKE

Steps:

• 1. Preheat oven to 350°F. Add coconut oil to pan, and melt it in the oven. Lightly sprinkle oiled pan with salt.
• 2. In a blender*, mix the over-ripe bananas, eggs and 1/4 tsp. salt, until frothy. Pour some into the bottom of pan. Sprinkle heavily with cinnamon. Pour remaining batter into pan. Should give cinnamon a nice swirly pattern. *(The eggs & bananas tend to separate if not puréed in a blender, which leads to an unpleasant scrambled egg texture & taste.)
• 3. Bake until nicely browned across the top & no longer jiggles when pan is moved, about an hour to an hour and 15 minutes.
• 4. Lightly sprinkle the top of the banana pancake tray with salt. Serve with layer of SCD yogurt topped with pineapple. Refrigerate leftovers. This is even better as reheated leftovers. It looses some of the initial eggy smell. But with the toppings, the eggy smell is usually not very noticeable, even when served the first day.

PEACHES`N CREAM OVEN-PUFFED PANCAKES

Steps:

• 1. Heat oven to 425°F. In medium bowl, combine flour, sugar, salt, milk and eggs beat with wire whisk or eggbeater until smooth.2. Place margarine in 9-inch pie pan melt in 425°F. oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven tilt to coat bottom with melted margarine. Immediately pour batter into hot pan. Top with peach slices, pecans and cinnamon.3. Bake at 425°F. for 16 to 20 minutes or until puffed and golden brown.4. Meanwhile, in small bowl, combine all cream sauce ingredients mix well. Cut pancake into wedges. Serve immediately with cream sauce.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 260 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 4 g 20% * Cholesterol: 115 mg 38% * Sodium: 230 mg 10% * Total Carbohydrate: 32 g 11% * Dietary Fiber: 2 g 8% * Sugars: 18 g * Protein: 7 g * Vitamin A: 20% * Vitamin C: 4% * Calcium: 8% * Iron: 8% * Dietary Exchanges: 2 Starch, 2 Fat OR 2 Carbohydrate, 2 Fat