As I have mentioned before, I am a cold cereal junkie.
Shortly after I met my husband, he learned of my strange breakfast addiction to kids’ sugary cereal and he was absolutely appalled.
He grew up with an angelic mother who would make him pancakes and waffles before school and he wanted his kids to experience the same thing.
{Confession: I would honestly much rather sleep than wake up early to make breakfast. We would never make it to school on time if I started cooking up a storm each morning. }
But now that my kids are old enough to go to school and I know just how sugary those cereals are, I feel like a terrible mother sending them off to school with a belly full of sugar. So, I compromised.
I found this recipe for baked pancakes and saw that it makes a huge 9×13″ pan of thick and fluffy pancake squares.
Once they cooled, I cut them up into individual servings, placed them in ziploc freezer bags and froze them until my kids needed them for breakfast.
When they are ready to eat, I pop them into the microwave for about 90 second, pour some syrup on, and they are good to go.
You could also mix in blueberries, bananas, chocolate chips or whatever else you want to make these pancakes even better.
could i make the batter ahead of time?
If you know you are going to be having a busy morning, but still want to try out these pancakes, you can make the batter the night before and then cook them in the morning.
However, if you do this, we recommend letting the batter sit out for about 25-30 minutes, at room temperature, to allow the batter to warm up a little bit.
If you take it straight from the fridge, to the oven, they will cook a little funny and won’t work out as well. They will still be delicious, but just some time sitting out, and a stir of the batter, would definitely help them get puffy and perfect after baking.
watch how to make another healthy breakfast favorite, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
These Scrambled Egg Breakfast Muffins are always a huge hit at our house. They are so simple to make, and taste delicious. Perfect for breakfast, snacks, lunch, or dinner. Watch how easy they are to make, here:
looking for more breakfast recipes? here are a few of our favorite:
- Banana Breakfast Smoothie
- Lemon Blueberry Breakfast Cake
- Croissant Breakfast Sandwich
- Banana Oatmeal Breakfast Muffins
- Easy Hashbrown and Egg Breakfast Casserole
Serves: 8
10 minPrep Time
25 minCook Time
35 minTotal Time
Save RecipeIngredients
- 1 1/2 cups milk
- 1/4 cup (1/2 stick) butter, melted
- 2 eggs
- 2 tablespoons sugar
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray.
- In a large bowl, mix together the milk, butter, and eggs. Mix in the remaining ingredients. Pour batter into the baking pan.
- Cook for 25-30 minutes, remove from oven. Let cool for 5 minutes, then cut into squares and serve.
- (If freezing, follow directions above recipe.)
Recipe source: AllRecipes
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