“Puffy oven-baked buttery pancake. It's SO easy! You may never make traditional pancakes again. Pour your favorite syrup over it, or just dust powdered sugar on top. There's not much need to add more butter because it's already baked onto the top and forms a delicious salty and buttery crust.” - by kristifrancis
Ingredients
Adjust Servings
Original recipe yields 1 large pancake
Directions
- Preheat an oven to 375 degrees F (190 degrees C).
- Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
- Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
- Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 203 cal
- 10%
- Fat
- 9.8 g
- 15%
- Carbs
- 18.4 g
- 6%
Based on a 2,000 calorie diet
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Reviews (32)
Rate This Recipe
"Even though I'm German, I don't recognize this recipe but I have to say it is simple, delicious and filling. I half the recipe and bake in a small cast iron skillet right in the oven. Delicious as is ..." See moreor served with a light drizzle of syrup. I have also made this, sans the vanilla and cinnamon, as a vegetable pancake with sautéed mushrooms and onions. This makes much more than one serving LOL!"
PEARLIE5
"i've made variations of this, called Dutch Pancake, Old World Pancake, etc...can do lots of things with it; it's great with apples too...." See more"
SanSimeonGirl
"Egg-cellent and super easy to make. It's going to disappoint if you're expecting anything like an American-style pancake. The eggs give it an entirely different texture. We had ours with some homem..." See moreade mulberry syrup (with whole mulberries) mixed with regular maple syrup and with a dollop of sour cream. Amazingly decadent!"
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