Oven-Baked Pancakes

It’s funny how the oven hums on a quiet morning, everything still soft and drowsy, warm light just beginning to spill in through the kitchen window. That’s usually when I make these oven-baked pancakes. I’m still in my robe, coffee cooling too quickly beside me, and yet—somehow the act of whisking the batter feels… steadying. There’s no rush. No flipping or fussing. Just a flutter of ingredients into the bowl, a pour, and time doing the rest. The smell though—golden and sweet, like Sunday—drifts down the hallway before it’s even done. If morning could be a flavor, this might be mine.

Why You’ll Crave It

• No hovering over the stove – you get all the pancake joy, minus the flipping chaos.
• Golden, puffy edges with a soft, custardy center (almost soufflé-like in its best moments).
• Super adaptable—go fruity, spicy, nutty, or just keep it buttery and classic.
• Feeds a tableful without you needing to play short-order cook—lovely for when guests linger.
• The leftovers (if they happen!) reheat beautifully for breakfast part two.

The first time I made this, my best friend was staying the weekend—I served it with blackberries and honey, and we ate it barefoot on the patio while it was still warm out.

What You’ll Need

• 1 cup all-purpose flour: plain and trusty, sifted lightly so it doesn’t clump in the mix
• 2 tablespoons granulated sugar: just enough to hint at sweetness, not overwhelm it
• 1 tablespoon baking powder: this helps it puff and get those satisfying golden ridges
• 1/2 teaspoon salt: essential—balances things, don’t skip it
• 1 cup milk: whole milk is best here, cold from the fridge is fine
• 2 large eggs: room temp if you remember, but don’t worry if not
• 2 tablespoons unsalted butter, melted: rich and softens the crumb, plus for greasing the pan
• 1 teaspoon vanilla extract: warm and cozy—like the smell that lingers on a favorite sweater

Easy How-To

Get the oven warm

Preheat to 425°F (220°C). This bit really matters—it needs that hit of heat right away to puff properly.

Prep your pan with care

Butter or spray a 9×13-inch baking dish—don’t be shy. A little extra on the corners helps it lift without cling.

Mix the dry things

In one large bowl, whisk together your flour, baking powder, sugar, and salt. Don’t overthink it—just get them blended.

Now the wet

In another bowl or even a big measuring cup, whisk the eggs, milk, melted butter, and vanilla until smooth and glossy-ish.

Bring them together

Pour the wet mix into the dry and gently stir. Stop when it looks like pancake batter—you’ll still see a few lumps, which is good, trust me.

Pour into your dish

Make sure it spreads evenly, give the pan a little shake just to settle things. It’ll look thin but don’t worry—it rises up gloriously.

Bake until golden and proud

Pop it into the oven on the middle rack. Set a timer for 20 minutes but check around 18. It’s ready when the center isn’t jiggly and the edges are just the tiniest bit crisp.

Let it breathe

Once out, let it sit for a couple minutes—it deflates a bit (totally normal). Cut into squares, or wedges if you like, and eat while it’s still warm enough to make the butter melt.

Good to Know

• If it puffs unevenly, don’t stress—sometimes one corner rises like a wave. It’s charming.
• You can mix it the night before (just separate the wet and dry), stash in the fridge, and combine in the morning.
• If doubling the batch, check the center with a toothpick – sometimes it needs a few extra minutes.

Serving Ideas

• Spoon warm berry compote on top, or swirl in cream cheese while it’s still hot. Cold maple yogurt works too.

Top Tricks

• Warm your milk slightly if it comes straight from the fridge—it helps the butter not seize up in the mix.

Frequently Asked Questions

Can I use whole wheat flour instead?

Yes, you can—but maybe start with half whole wheat and half all-purpose unless you like the denser bite. It changes the flavor too—a little nuttier, more rustic.

Why did mine turn out flat?

Sometimes it’s the oven not hot enough (preheating is really key), or the baking powder lost its kick. Also, don’t overmix the batter—it needs a gentle hand.

Can I make it sweeter?

Absolutely—just bump the sugar up a tablespoon or drizzle extra syrup later. It’s kind of meant to be a canvas.

Best toppings you’ve tried?

Chopped roasted peaches with cinnamon sugar… or honestly, just salted butter and hot honey. Depends on my mood.

Can this be made dairy-free?

Yes! Use a plant-based milk and swap in dairy-free butter. It still rises beautifully, promise.