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Oven Baked Pancakes

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Oven Baked Pancakes General Mills

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 agenciess. 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. We 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.

 

Oven-Baked Pancakes

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

Directions:

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: 450° F, 10 minutes Convection Oven: 400° 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.

Three-Grain Pancakes

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:
Calories: 110
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

Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

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