Baked Pancakes Recipe

All-purpose flour: The base of the pancake batter, providing structure and texture.

Sugar: Adds a touch of sweetness to the pancakes.

Baking powder: A leavening agent that helps the pancakes rise and become fluffy.

Salt: Enhances the flavor of the pancakes.

Milk: Adds moisture and helps create a smooth batter.

Egg: Binds the ingredients together and adds richness.

Melted butter: Adds flavor and helps keep the pancakes moist.

Vanilla extract: Adds a subtle, sweet aroma and flavor.

To achieve a light and fluffy texture in your baked pancakes, make sure not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a denser final product. Mix until the ingredients are just combined, even if there are a few lumps remaining. This will ensure your pancakes have a tender crumb.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes denser.

• all-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance or celiac disease, though the texture may vary slightly.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of moisture, but reduce the milk slightly to compensate for the extra liquid.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and natural sweetness, but adjust the liquid content accordingly.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the recipe by omitting additional salt.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture, so use slightly more to achieve the same level of saltiness.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancakes, though it may slightly alter the flavor.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and makes the pancakes fluffier, but reduce the baking powder slightly.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to create a vegan egg substitute that adds fiber and omega-3s.

• large egg - Substitute with applesauce: Use ¼ cup unsweetened applesauce per egg for a moist and slightly sweet alternative, ideal for vegan recipes.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and a subtle coconut flavor, making it a good dairy-free option.

• melted butter - Substitute with olive oil: Olive oil can be used for a healthier fat option, though it may impart a slight olive flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor, though it is stronger, so use half the amount.

• vanilla extract - Substitute with maple extract: Maple extract provides a rich, sweet flavor that pairs well with pancakes, though it is also stronger, so use half the amount.

• Allow the baked pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Wrap individual pancake squares tightly in plastic wrap or aluminum foil. This helps maintain their freshness and prevents them from drying out.
• Place the wrapped pancake squares in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.
• Store the container or bag in the refrigerator if you plan to consume the baked pancakes within 3-4 days. This keeps them fresh and ready to reheat.
• For longer storage, place the wrapped pancake squares in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the pancake squares to a resealable freezer bag or airtight container. Label with the date to keep track of their freshness.
• When ready to enjoy, reheat the baked pancakes in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. Alternatively, use a microwave for a quicker option, heating in 30-second intervals until warm.
• For an extra touch, serve with your favorite toppings like fresh berries, maple syrup, or a dollop of whipped cream.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the baked pancakes on a baking sheet.
  3. Cover them with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes or until warmed through.

• Microwave Method:

  1. Place the baked pancakes on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or oil to the skillet.
  3. Place the baked pancakes in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes on each side or until warmed through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the baked pancakes on the toaster oven tray.
  3. Heat for about 5-7 minutes or until warmed through.

• Oven: Used to bake the pancake batter at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the dry ingredients and the wet ingredients separately.

• Whisk: Used to mix the dry ingredients together and to whisk the wet ingredients until smooth.

• Measuring cups: Used to measure out the flour, milk, and other ingredients accurately.

• Measuring spoons: Used to measure smaller quantities like sugar, baking powder, salt, and vanilla extract.

• Baking dish: Used to hold the pancake batter while it bakes in the oven.

• Spatula: Used to scrape the batter from the mixing bowl into the baking dish.

• Toothpick: Used to check if the baked pancake is done by inserting it into the center to see if it comes out clean.

• Cooling rack: Used to let the baked pancake cool slightly before cutting and serving.

Pre-measure ingredients: Measure out all ingredients before you start. This will make the process smoother and quicker.

Use a blender: Combine the wet ingredients in a blender for a faster, lump-free mix.

Grease the dish ahead: Grease your baking dish before you start mixing the batter to save time.

Double the recipe: Make a double batch and freeze the extra baked pancakes for a quick breakfast later.

Preheat the oven early: Turn on the oven before you start mixing to ensure it's ready when you are.