Baked Pancakes Recipe

Flour: The base of the batter, providing structure and texture.

Milk: Adds moisture and helps create a smooth batter.

Eggs: Bind the ingredients together and add richness.

Sugar: Sweetens the batter slightly.

Baking powder: Helps the pancakes rise and become fluffy.

Vanilla extract: Adds a warm, sweet flavor.

Salt: Enhances the overall flavor of the pancakes.

When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to a dense and tough texture. Instead, mix until just combined, ensuring there are no large lumps. This will help achieve a light and fluffy baked pancake.

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

• flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance or celiac disease.

• milk - Substitute with almond milk: A dairy-free alternative that works well in baking.

• milk - Substitute with oat milk: Adds a slightly sweet flavor and is a good dairy-free option.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg; a vegan alternative that helps bind the ingredients.

• eggs - Substitute with applesauce: Use ¼ cup unsweetened applesauce per egg; adds moisture and a hint of sweetness.

• sugar - Substitute with honey: A natural sweetener that adds a different flavor profile.

• sugar - Substitute with maple syrup: Adds a rich, deep sweetness and is a natural alternative.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder; helps the pancakes rise.

• vanilla extract - Substitute with almond extract: Adds a different but pleasant flavor to the pancakes.

• vanilla extract - Substitute with maple extract: Provides a rich, maple flavor that complements the pancakes.

• salt - Substitute with sea salt: A more natural option that can enhance the flavor of the pancakes.

• salt - Substitute with kosher salt: Has a different texture and can be used in the same quantity.

• Allow the baked pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Once cooled, cut the baked pancakes into individual servings. This makes it easier to grab a portion when you're ready to eat.
• Wrap each piece tightly in plastic wrap or aluminum foil. This helps to maintain freshness and prevents freezer burn.
• Place the wrapped pieces in an airtight container or freezer bag. If using a freezer bag, remove as much air as possible before sealing.
• Label the container or bag with the date. Baked pancakes can be stored in the refrigerator for up to 3 days or 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 10-15 minutes if refrigerated, or 20-25 minutes if frozen.
• Alternatively, you can reheat individual servings in the microwave. Place a piece on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes if refrigerated, or 2-3 minutes if frozen.
• For a crispier texture, consider reheating in a toaster oven or on a skillet over medium heat until warmed through and slightly crispy on the edges.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover baked pancakes on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Microwave Method: Place the baked pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil. Place the baked pancakes in the skillet and cover with a lid. Heat for about 2-3 minutes on each side or until warmed through.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the baked pancakes on the toaster oven tray. Heat for about 5-7 minutes or until they are warm and slightly crispy on the edges.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the baked pancakes in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they are evenly heated and not overcooked.

• Oven: Used to bake the pancake batter at a consistent temperature of 350°F (175°C).

• Mixing bowl: Used to combine and mix the dry ingredients together.

• Mixing bowl: Used to mix the wet ingredients together.

• Whisk: Used to blend the dry ingredients and the wet ingredients separately until smooth.

• Baking dish: Used to hold the pancake batter while it bakes in the oven.

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

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

• Spatula: Used to scrape the batter from the mixing bowl into the baking dish.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Pre-measure ingredients: Measure out all flour, sugar, and other ingredients beforehand to streamline the process.

Use a blender: Combine the wet and dry ingredients in a blender for a smoother batter and quicker mixing.

Grease the dish ahead: Prepare your baking dish by greasing it before you start mixing the batter.

Batch cooking: Double the recipe and bake in two dishes to have extra baked pancakes for the next day.

Preheat the oven early: Turn on the oven before you start mixing to ensure it’s ready when you are.