Baked Pancakes Recipe

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

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: Adds moisture and helps create a smooth batter.

Egg: Binds the ingredients together and adds richness.

Butter: Adds flavor and moisture to the pancakes.

Vanilla extract: Adds a subtle, sweet flavor that complements the other ingredients.

When combining the wet ingredients with the dry ingredients, be careful not to overmix. Overmixing can result in a dense and tough texture. Stir until the batter is just combined, even if there are a few lumps remaining. This will ensure your baked pancakes are light and fluffy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds 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: Honey adds natural sweetness and moisture, but reduce the milk slightly to balance the liquid content.

• sugar - Substitute with maple syrup: Maple syrup provides a rich flavor, but like honey, adjust the liquid content accordingly.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replicate the leavening effect.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the recipe by omitting additional salt.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly alter the flavor.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and makes the pancakes fluffier, but reduce the baking powder slightly.

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

• large egg - Substitute with applesauce: Use ¼ cup applesauce per egg for a moist texture and a hint of apple flavor, ideal for a vegan option.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and a slight coconut flavor, suitable for dairy-free diets.

• melted butter - Substitute with vegetable oil: Vegetable oil is a neutral-tasting alternative that maintains the moisture and texture of the pancakes.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor, though use sparingly as it is more potent.

• vanilla extract - Substitute with maple extract: Maple extract provides a rich, sweet flavor that complements the pancake batter well.

• Allow the baked pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Wrap individual slices tightly in plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.
• Place the wrapped slices in an airtight container or a zip-top freezer bag. Label with the date for easy tracking.
• Store in the refrigerator for up to 3 days. For longer storage, place in the freezer for up to 2 months.
• To reheat, unwrap the slices and place them on a baking sheet. Warm in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
• Alternatively, you can reheat in the microwave by placing a slice on a microwave-safe plate and heating on high for 1-2 minutes, checking halfway through.
• For a crispier texture, reheat slices in a toaster oven or on a griddle over medium heat until warmed and slightly crispy.

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

• For a quicker option, use a microwave. Place a slice of baked pancake on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway to ensure even heating.

• If you prefer a slightly crispy edge, use a skillet. Heat a non-stick skillet over medium heat. Add a small amount of butter or oil. Place the baked pancake slice in the skillet and cook for 2-3 minutes on each side until heated through and slightly crispy.

• For a toaster oven, set it to 350°F (175°C). Place the baked pancake slice directly on the rack or on a baking sheet. Heat for about 5-7 minutes or until warmed through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the baked pancake slice in the basket and heat for 3-5 minutes, checking halfway to ensure it doesn't overcook.

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

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

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

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

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

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

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

• Spatula: Used to stir the wet and dry ingredients together until just combined.

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

• Cooling rack: Used to let the baked pancake cool for a few minutes before slicing and serving.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the cooking process.

Use a blender: Combine the wet ingredients in a blender for a smoother and quicker mix.

Grease the dish in advance: Grease your baking dish before starting to save time later.

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

Preheat the oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.

Use parchment paper: Line the baking dish with parchment paper for easier cleanup.