Best Giant Fruity Oven Pancake Recipes

GIANT SUPER FLUFFY PANCAKES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter).
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
• Beat the egg whites and cream of tartar in a second large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Stir the milk mixture into the flour mixture until just combined (it's okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
• Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
• Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.

OVEN-BAKED BLUEBERRY PANCAKE

Steps:

• Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
• Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
• Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.

GIANT FRUITY OVEN PANCAKE

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
• In medium bowl, mix all Pancake ingredients except sprinkles with whisk until blended. Stir in 2 tablespoons sprinkles, and pour into pan; spread evenly.
• Bake 17 to 20 minutes or until light golden brown and top springs back when touched in center.
• Top with strawberries, banana and cereal. Cut small corner off end of each of 2 yogurt tubes, and drizzle on top of pancake. Sprinkle with additional sprinkles. Cut into 12 pieces to serve.

BAKED PANCAKE WITH PEACHES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a cast-iron skillet in the preheating oven.
• Combine peach slices, brown sugar, and cinnamon in a bowl; gently toss to coat the peaches well.
• Beat eggs, milk, flour, vanilla extract, salt, and nutmeg together in a bowl until batter well-combined but a little lumpy; pour into skillet. Top batter with the peach mixture.
• Bake in preheated oven until set in the middle, about 20 minutes.

BIG GERMANS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a mixing bowl, combine the eggs, salt, flour and milk. (Use a blender for this step, if desired.) Melt the butter in a 9x13 inch baking pan. Pour the contents of the mixing bowl into the pan.
• Bake for 15 to 20 minutes until the mixture rises. Serve at once. Sprinkle lemon juice and powdered sugar on top at the table. Add fruit or whipped cream if desired.

SHEET PAN PANCAKE

Steps:

• Preheat the oven to 425 degrees F.
• Use 2 tablespoons of the melted butter to generously grease the bottom and sides of an 18-by-13-inch half-sheet pan.
• Into a blender, add the eggs, milk and vanilla. Next add the flour, baking powder, sugar, salt and 4 tablespoons of the melted butter. Blend until just combined, about 30 seconds.
• Pour the mixture into the prepared pan. Imagine the sheet pan in thirds, then sprinkle the chocolate chips in the first third, the blueberries in the second and the strawberries in the third, making 3 sections or stripes. Bake until golden brown and cooked through, about 20 minutes. Remove from the oven and brush with the remaining 2 tablespoons of melted butter.
• To serve, cut a square of the chosen flavor of pancake and top with some warm maple syrup.

CAST-IRON SOURDOUGH PANCAKES

Steps:

• Mix sourdough starter with flour and milk, then let it sit out at room temperature, covered with a cloth, overnight and up to 24 hours. Stir well, and transfer a scant cup of this mixture into a plastic container with lid or glass jar to store in the fridge, for another batch of pancakes.
• Whisk the eggs, baking soda, salt and sugar into the rest of the fermented flour and milk. The batter will loosen and take on the thick, airy liquid texture of a milkshake. If the batter seems a little too stiff, add a splash of milk.
• Preheat the oven to 450, with a cast-iron skillet inside the oven. (You can use a 4-inch pan for individual pancakes or an 8-inch pan for a larger pancake, which can be cut to share.) When the pan is hot, remove it, and swirl in 1 tablespoon butter until melted, then add a thin layer of fruit, so that you can still see some parts of the bottom of the pan. If using firm fruits like apples or pears, place the pan on medium heat on the stovetop, and let the fruit sizzle for a minute or two until it has softened on its edges, then add batter. If using softer fruits or berries, add the batter right away. Add enough batter to totally cover the fruit and make a substantial pancake about a half-inch in thickness.
• Return pan to oven for 15 minutes, or until the top of the pancake is evenly browned and the edges are crisp. Flip pancake onto a plate fruit-side up, and serve hot with another knob of butter on top and a generous glug of maple syrup. Repeat with remaining batter.

GIANT SUNDAY PANCAKES

Steps:

• Preheat oven to 250°F. Whisk eggs, sugar and melted butter in medium bowl until blended. Add flour alternately with milk in 3 additions, whisking to blend after each addition. Whisk in baking powder and salt.
• Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom. Ladle scant 3/4 cup batter into skillet, rotating skillet to spread batter to about 6-inch-diameter round. Cook pancake until bubbles form on surface and bottom is brown, about 1 minute. Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute. Transfer to large baking sheet. Place in oven to keep warm. Repeat with remaining batter to form 5 more pancakes, adding more butter to skillet as necessary. Serve with syrup.