Best Savory Oven Baked Pancake Recipes

SHEET PAN PANCAKES (OVEN BAKED PANCAKES)

Steps:

• Line a sheet pan (about 18" x 13") with parchment paper and brush the bottom with 1 tbsp of butter (or more).
• Preheat oven to 425°F.
• Sift all the dry ingredients together into a large bowl.
• Combine and eggs, buttermilk, vanilla and 5 tbsp melted butter in a jug and whisk to mix well.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.
• Scrape the batter into the prepared sheet pan, and then using an offset spatula, evenly spread the batter. Gently shake the sheet pan to make sure that the batter is evenly spread, but do not shake or knock the pan too hard (as this may deflate the batter).
• Place the sheet pan in the center of your oven and bake for 5 - 7 minutes. Check at 5 minutes - the pancakes are done, if the center of the pancake is springy to the touch, and a toothpick inserted into the middle comes out clean.
• Remove the pan from the oven and switch the oven to broil. Brush the surface of the pancake liberally with the remaining melted butter and place it back under the broiler for 1 - 2 minutes, rotating the sheet pan half way through, until the surface starts to turn a golden brown in color. DO NOT WALK AWAY FROM THE PANCAKES while they are under the broiler, as they can burn quickly!
• Remove the sheet pan pancakes from the oven as soon as they turn golden brown.
• Cut the pancakes (while they are hot) into 8 (large), or 12 (medium), or 16 (small) portions.
• Serve while warm with maple syrup, or pancake syrup and other toppings.

BAKED PANCAKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Put butter in a 9-inch pie pan. Place pan in the preheating oven until butter is melted, 5 to 10 minutes.
• Whisk flour, milk, eggs, white sugar, and salt together in a bowl; pour mixture into the hot butter.
• Bake in the preheated oven until pancake is brown on the edges and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Squeeze lemon over pancake and sprinkle with confectioners' sugar.

OVEN PANCAKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together white sugar and cinnamon; set aside.
• Place butter in a 9 inch cake pan and heat in the oven until melted. In a blender or food processor, whip eggs and milk. Pour in flour and beat until well combined. Pour batter into hot pan. Sprinkle on sugar and cinnamon.
• Bake in preheated oven for 20 to 25 minutes, or until puffed and golden. Dust with confectioners' sugar; serve warm.

SAVORY OVEN-BAKED PANCAKE

Steps:

• Preheat oven to 400F. Melt 2 tablespoons butter in 5-inch- or 6-inch-round baking dish preheated in oven. Meanwhile, beat together eggs, milk and flour until smooth. Season with salt and pepper. When butter is melted, pour egg mixture into baking dish and place in oven. Heat 1 teaspoon butter in skillet over medium heat. When hot, sauté onions until translucent, about 5 minutes. Add red peppers and peas, and cook 2 minutes more. Remove mixture from heat and set aside. Thinly slice mushroom caps and stems. Heat remaining 2 teaspoons butter in skillet over medium heat. When hot, sauté mushrooms 5 minutes, or until browned. Add wine and cheese, return onion mixture to skillet, season with salt and pepper and cook 2 to 3 minutes more. Bake pancake for 15 minutes. When puffed and golden, remove from oven, heap savory mixture into center, garnish with fresh thyme or chives and serve-pancake may deflate slightly as it cools. Wine Suggestions For many people, the ideal alcoholic beverage for brunch is a bubbly sparkling wine. When mixed with fresh orange juice and a splash of orange-flavored liqueur such as Triple Sec, it's called a Mimosa. Plain or mixed, a moderately priced bubbly would pair well with these pancakes. Try Australia's Seaview Brut.

PUFFY OVEN PANCAKES

Steps:

• Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until butter is melted., In a small bowl, whisk the eggs, milk, lemon zest and vanilla. Whisk in flour until blended. Pour over butter. Bake, uncovered, for 14-16 minutes or until golden brown and puffy., In a small bowl, gently combine the berries. Spoon onto pancakes; sprinkle with confectioners' sugar.

SAVORY OVEN-BAKED PANCAKE

Steps:

• Preheat an oven to 400°; preheat a 5 or 6-inch round baking dish; melt 2 tablespoons of butter in the baking dish.
• Beat the eggs, milk, flour together until smooth; season with salt and pepper.
• When the butter is melted, pour the egg mixture into the baking dish and place in the oven; bake for 15 minuutes or until puffed and golden.
• Meanwhile, heat 1 teaspoon of the remaining butter in a skillet over medium heat.
• When hot, stir/saute the onion until translucent (about 5 minutes); add in the peas and bell pepper; cook for 2 more minutes; scrape mixture into a bowl and set aside.
• Slice the mushroom caps and stems thinly; heat the remaining 2 teaspoons butter in the skillet over med heat.
• When hot, stir/saute the mushrooms for 5 minutes or until browned.
• Add in the wine and cheese; return the onion mixture to the skillet; season to taste with salt and pepper; cook 2-3 minutes or until the mushrooms are cooked through.
• Remove pancake from oven, heap the mushroom mixture into the center; garnish with fresh thyme and serve.
• The pancake may deflate slightly as it cools.

SAVORY PUFFY OVEN PANCAKE

Steps:

• Spray an 8-inch oven proof skillet with nonstick coating. Place in a 450 degree oven for 2 minutes. Meanwhile, in a medium mixing bowl use a wire whisk or rotary beater to beat together the eggs and egg whites. Add the milk, flour and salt. Beat until butter is smooth. Immediately pour the batter into the hot skillet. Bake for 18 to 20 minutes or until puffed and browned.
• Meanwhile, spray an unheated medium saucepan with nonstick coating. Preheat over low to medium heart. Add mushrooms, broccoli and onion; cook about 5 minutes or until tender, stirring occasionally. Remove from heat. Toss with tomato, wheat germ and thyme and oregano.
• To serve cut pancake into wedges and spoon vegetable mixture over wedges. Sprinkle with parmesan cheese.