Best Oven Baked Pancakes Recipes

OVEN-BAKED POTATO PANCAKES

Oven-Baked Potato Pancakes image

This baked potato cakes are every bit as flavorful as their all-fried counterparts.

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 16

Ingredients

4 medium Yukon gold potatoes
1 teaspoon olive oil
2 cloves garlic, minced
1/2 small onion, cut into 1/4-inch dice
1/2 red bell pepper, cut into 1/4-inch dice
1 celery stalk, peeled to remove strings, cut into 1/4-inch dice
2 tablespoons homemade or low-sodium canned chicken stock, skimmed of fat
1/4 cup skim milk
2 tablespoons roughly chopped fresh thyme, plus sprigs for garnish
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 large egg whites
3/4 cup plain bread crumbs, toasted
2 tablespoons vegetable oil
Sweet Red-Pepper Sauce

Steps:

Place potatoes in small stockpot, cover with water, and bring to a boil. Reduce heat to medium high; gently boil until tender, 40 to 45 minutes. Drain in a colander. Using a towel to hold potatoes, peel while still hot. Pass potatoes through a potato ricer or a food mill into a large bowl.
Heat oven to 450 degrees. Meanwhile, heat olive oil in skillet over medium-low heat. Add garlic, onions, red peppers, and celery; saute until vegetables are translucent, about 5 minutes. Add stock; saute 1 minute more. Add vegetable mixture to potatoes along with milk, thyme, salt, and black and cayenne peppers. Form 1/3 cup mixture into 3-inch round cake; transfer to platter. Repeat, making cakes with remaining mixture.
In a shallow dish, whisk egg whites until foamy. Place bread crumbs in a shallow dish. Coat cakes in egg whites, then in bread crumbs; transfer to a baking sheet.
Pour 1 tablespoon canola oil in a medium nonstick skillet; place over medium-high heat. Add half the cakes; cook until golden brown, 2 to 3 minutes on each side. Return to baking sheet; set aside. Repeat process with remaining tablespoon canola oil and cakes, wiping skillet with paper towel between batches.
Place cakes in oven; cook until deeply golden, about 20 minutes. Serve with Sweet Red-Pepper Sauce.

Nutrition Facts : Calories 95 g, Fat 3 g, Fiber 2 g, Protein 3 g, Sodium 257 g

OVEN BAKED CHOCOLATE CHIP PANCAKES

Oven Baked Chocolate Chip Pancakes image

Make and share this Oven Baked Chocolate Chip Pancakes recipe from Food.com.

Provided by swirlycinnacakes

Categories Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2 cups Bisquick
1 1/2 cups milk
1 egg
2 tablespoons cooking oil
1/4 cup mini chocolate chip

Steps:

Preheat oven to 425 degrees.
In medium mixing bowl, stir together Bisquick, milk, eggs and oil. Batter will be lumpy.
Stir in chocolate chips.
Pour batter into 15-1/2" x 10-1/2" x 1" baking pan.
Bake about 10 minutes or until well done.
Cut into squares and serve with butter and syrup if desired.

Nutrition Facts : Calories 308.2, Fat 16.3, SaturatedFat 5.2, Cholesterol 40.4, Sodium 474.3, Carbohydrate 34.5, Fiber 1.3, Sugar 8.9, Protein 6.8

OVEN-BAKED PANCAKES

Oven-Baked Pancakes image

Last-minute brunch plans? Make our easy, yet delicious Oven-Baked Pancakes your go-to dish. These Oven-Baked Pancakes are ready in just 25 minutes!

Provided by My Food and Family

Categories Pancakes

Time 25m

Yield Makes 8 servings, 1 square each.

Number Of Ingredients 6

Ingredients

2 cups all-purpose baking mix
2 eggs
1 cup milk
1/2 cup maple-flavored or pancake syrup
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
1/4 cup OSCAR MAYER Real Bacon Bits

Steps:

Preheat oven to 400°F. Mix baking mix, eggs, milk and syrup. Stir in half of the cheese.
Pour into 13x9-inch baking dish sprayed with cooking spray.
Bake 15 min. Top with bacon bits and remaining cheese. Bake an additional 5 min. or until pancake is cooked through and cheese is melted. Cut into 8 squares to serve.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g