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Breakfast Oven Pancake

Breakfast Oven Pancake

Breakfast Oven Pancake | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

This giant, delicious, breakfast oven pancake can be done in under 20 minutes! Kids love watching it puff up in the oven!

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Yields4 Servings
Prep Time3 minsCook Time17 minsTotal Time20 mins

 ½ cup flour (all purpose or gluten-free)
 3 eggs
 ½ cup milk
 3 tbsp melted butter, divided
 1 tbsp sugar
 ¼ tsp salt
 Fruit for topping
 Powdered sugar for topping

1

Preheat oven to 450°F.

2

In a large bowl, whisk together the eggs, milk, 2 tbsp melted butter, sugar, and salt.

3

Slowly incorporate the flour until just combined.

4

Heat the remaining melted butter in a large, cast iron skillet over medium-high heat.

5

Pour the pancake batter into the skillet and cook for about 5 minutes, until the edges start to brown.

6

Transfer to the oven and bake for about 12 minutes, until set.

7

Remove from the oven and top with lots of fresh fruit (I used banana, mango, nectarines, and blackberries.)

8

Dust with powdered sugar and serve!

Ingredients

 ½ cup flour (all purpose or gluten-free)
 3 eggs
 ½ cup milk
 3 tbsp melted butter, divided
 1 tbsp sugar
 ¼ tsp salt
 Fruit for topping
 Powdered sugar for topping

Directions

1

Preheat oven to 450°F.

2

In a large bowl, whisk together the eggs, milk, 2 tbsp melted butter, sugar, and salt.

3

Slowly incorporate the flour until just combined.

4

Heat the remaining melted butter in a large, cast iron skillet over medium-high heat.

5

Pour the pancake batter into the skillet and cook for about 5 minutes, until the edges start to brown.

6

Transfer to the oven and bake for about 12 minutes, until set.

7

Remove from the oven and top with lots of fresh fruit (I used banana, mango, nectarines, and blackberries.)

8

Dust with powdered sugar and serve!

Breakfast Oven Pancake

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