Oven-Baked Pancakes? Yep – Cut the oil or butter used for frying for a healthier version of a traditional pancake! This recipe was used during a Cooking With Kent Radio show featuring healthy recipes from various United States Government agencies. This one is from the USDA and comes complete with a few tips and a Whole Wheat version for some added variety!
Serve up with sugar free, or low sugar, syrup or even vitamin packed berries.
TDC TIPS: Read over the instructions below. I decided to cut some more calories by using non-stick spray or a non-burning non-stick baking sheet. If you use the sheet make sure that it’s slightly larger than the pan. This keeps the batter from flowing under the sheet.
Special tip: For best results, after pouring the batter in the pan, spray the top with vegetable oil to obtain a golden brown color.
- 3 cups all-purpose flour (15 oz)
- recipe line 2 Tbsp baking powder
- recipe line ¼ cup sugar
- recipe line 2 tsp salt
- recipe line 2 large fresh eggs or ½ cup whole frozen eggs (4), thawed
- recipe line ¼ cup vegetable oil
- recipe line 3 cups milk, low-fat
1. In a mixing bowl, use the whip attachment on low speed to combine all ingredients for 30 seconds. Scrape the sides of the bowl and mix on medium speed for 1 minute, until batter is smooth.
2. Pour 1 quart 1 cup (2 lb 15 oz) of batter into each lightly greased half-sheet pan (18 inches by 13 inches by 1 inch).
3. To Bake: Conventional Oven: 450Â° F, 10 minutes Convection Oven: 400Â° F, 8 minutes Bake until golden brown.
4. Cut each pan into 25 pieces (5 inches by 5 inches).
Variations of Oven-Baked Pancakes
Whole Wheat Pancakes
In Step 1, instead of using 15 oz of all-purpose flour, substitute a mixture of 7 oz (1½ cups) of whole wheat flour and 7 oz (1½ cups) of all-purpose flour. Continue with Steps 1, 2, 3, and 4 as directed.
In Step 1, in place of all-purpose flour, substitute a mixture of 5 oz (1 cup) buckwheat flour, 5 oz (1 cup) enriched bran flour, and 5 oz (1 cup) whole wheat flour. Continue with Steps 1, 2, 3, and 4 as directed.
USDA Nutritional Info
Please note: It looks like, on the USDA website, that the nutritional info is for the first recipe only – not the Whole Wheat or Three-Grain versions.
Yield: 25 servings: 2 lb 9 oz
Serving size: 1 piece
provides the equivalent of
1 slice of bread
Each serving provides:
Protein: 3 g
Carbohydrate: 17 g
Total fat: 3.1 g
Saturated fat: 0.7 g
Cholesterol: 20 mg
Vitamin A: 26 RE/89 IU
Vitamin C: 0 mg
Iron: 1 mg
Calcium: 106 mg
Sodium: 324 mg
Fiber: 0 g