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!
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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