Today’s kitchen tip is an easy one, but one I use all the time. I learned this tip from a friend, probably over ten years ago, and I have used it more times than I can count.
It is now one of my favorite simple breakfast tips and I cannot believe that I have never shared it on my site. Today I am fixing that. This is a tip I need to share with you all.
If you have never tried this simple tip, you need to. Seriously, this will change breakfast at your house.
Does your family love pancakes?
If they are like mine they do, and if you are like me you love to make pancakes, but you don’t always have time to stand at the stove or electric griddle to make them. If that describes you and your family, this tip is for you.
Today I am going to show you how to make oven pancakes simply by spreading your pancake batter onto a jelly roll, or cookie sheet with sides type pan, and bake.
I told you it was easy. And don’t they look good.
If your kids are like mine, they don’t care what a pancake looks like as long as it tastes good. And these oven pancakes taste good because you simply use regular pancake batter.
Here is how you can make these.
- pancake batter - made according to directions. This works with any pancake recipe that uses 2 cups of flour or two cups of dry mix. See notes for gluten free recipe.
- Pour batter into a greased 12x15 or 11x14 pan and spread out evenly. I have done this in various sized jelly roll type pans and as long as they are close to that size it has worked for me.
- Bake at 375 for 12-15 minutes or until done. It will be similar in texture to a pancake when it is done.
- Serve with butter and syrup. See post for recipe.
Use my fluffy gluten-free pancake recipe for a gluten-free version.
Amount Per Serving: Calories: 182Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 59mgCarbohydrates: 36gFiber: 1gSugar: 0gProtein: 5g
Nutritional values are approximate and aren't always accurate.