Baked Pancakes Recipe
Baked Pancakes are my go to breakfast when I know it's going to be a busy week or month. They make a great freezer meal.
9x13-inch Baking Pan
- 1 ½ cups milk
- ¼ cup butter melted
- 2 eggs
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 cups flour all-purpose or whole wheat will work
- 3 teaspoons baking powder
- ½ teaspoon salt
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.)
How to freeze baked pancakes:
After making these pancakes, let them cool down.
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 top, and they are good to go.
Add mix-ins to these baked pancakes:
You could also mix in blueberries, bananas, chocolate chips or whatever else you want to make these pancakes even better.
I have made these pancakes with all-purpose flour and whole wheat flour and both versions are delicious.
Calories: 221kcal | Carbohydrates: 30g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 391mg | Potassium: 111mg | Fiber: 1g | Sugar: 5g | Vitamin A: 311IU | Calcium: 153mg | Iron: 2mg