Baked Pancakes Recipe

All-purpose flour: A versatile flour that forms the base of the pancake batter.

Sugar: Adds sweetness to the pancakes.

Baking powder: A leavening agent that helps the pancakes rise and become fluffy.

Salt: Enhances the flavor of the pancakes.

Milk: Provides moisture and richness to the batter.

Egg: Binds the ingredients together and adds structure.

Melted butter: Adds richness and helps keep the pancakes moist.

Vanilla extract: Adds a lovely aroma and flavor to the pancakes.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to a dense and tough texture. Instead, stir until the batter is just combined, even if there are a few lumps. This will ensure your baked pancakes come out light and fluffy.

• all-purpose flour - Substitute with whole wheat flour: Provides more fiber and nutrients, though it may make the pancakes denser.

• all-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance or celiac disease, though texture may vary.

• sugar - Substitute with honey: Adds natural sweetness and moisture, though it may slightly alter the flavor.

• sugar - Substitute with maple syrup: Adds a rich, unique flavor and natural sweetness.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for similar leavening effects.

• salt - Substitute with sea salt: Provides a more complex flavor profile.

• milk - Substitute with almond milk: Suitable for lactose-intolerant individuals, though it may slightly alter the flavor.

• milk - Substitute with soy milk: Another lactose-free option that maintains a similar consistency.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for a vegan alternative.

• large egg - Substitute with applesauce: Use ¼ cup applesauce per egg for a moist, slightly sweet alternative.

• melted butter - Substitute with coconut oil: Adds a subtle coconut flavor and is a dairy-free option.

• melted butter - Substitute with olive oil: Provides a healthier fat option, though it may slightly alter the flavor.

• vanilla extract - Substitute with almond extract: Adds a different but complementary flavor profile.

• vanilla extract - Substitute with maple extract: Adds a rich, sweet flavor that pairs well with pancakes.

• Allow the baked pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Wrap individual portions tightly in plastic wrap or aluminum foil. This helps maintain their freshness and prevents them from drying out.
• Place the wrapped portions in an airtight container or a zip-top freezer bag. Label the container or bag with the date to keep track of their storage time.
• Store the baked pancakes in the refrigerator for up to 3 days. For longer storage, place them in the freezer.
• When freezing, ensure the baked pancakes are laid flat in the freezer until they are fully frozen. This prevents them from sticking together.
• Once frozen, you can stack the baked pancakes to save space. They can be stored in the freezer for up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Place the baked pancakes on a baking sheet and cover with aluminum foil. Heat for about 10-15 minutes or until warmed through.
• Alternatively, you can reheat individual portions in the microwave. Place a baked pancake on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30-60 seconds or until heated through.
• For a crispier texture, reheat the baked pancakes in a toaster oven or on a stovetop griddle over medium heat until they are warmed and slightly crispy on the edges.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover baked pancakes in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Remove the foil for the last 2-3 minutes if you prefer a slightly crisp top.

• Microwave Method:

  1. Place a serving of baked pancakes on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. Let sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or oil to the skillet.
  3. Place the baked pancakes in the skillet and cover with a lid.
  4. Heat for 2-3 minutes on each side or until warmed through and slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the baked pancakes in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure they don't overcook.
  4. Remove and let cool slightly before serving.

• Oven: Used to bake the pancake batter at 375°F (190°C) until golden brown.

• Mixing bowl: Used to combine the dry ingredients (flour, sugar, baking powder, and salt).

• Mixing bowl: Used to mix the wet ingredients (milk, egg, melted butter, and vanilla extract).

• Whisk: Used to whisk together the dry ingredients and also to mix the wet ingredients.

• Measuring cups: Used to measure the flour and milk accurately.

• Measuring spoons: Used to measure the sugar, baking powder, salt, and vanilla extract.

• Baking dish: Used to pour the pancake batter into for baking.

• Cooking spray: Used to grease the baking dish to prevent the batter from sticking.

• Toothpick: Used to check if the baked pancake is done by inserting it into the center.

• Spatula: Used to help remove the baked pancake from the dish after it has cooled slightly.

Pre-mix dry ingredients: Combine flour, sugar, baking powder, and salt in advance and store in an airtight container.

Use a blender: Blend milk, egg, melted butter, and vanilla extract for a smoother batter and quicker mixing.

Grease the dish ahead: Prepare your baking dish by greasing it before starting to mix ingredients.

Double the recipe: Make a larger batch and freeze portions for quick reheating.

Preheat the oven early: Turn on the oven before you start mixing to save waiting time.