Oven Pancake
Delight in the simple elegance of an Oven Pancake, a stunning breakfast dish that's part pancake, part soufflé, and completely irresistible. Perfect for cozy mornings or weekend brunch, this fluffy and golden creation is cooked in a single skillet, making it both easy to prepare and visually impressive. Made with pantry staples like eggs, milk, and flour, it comes together in just 10 minutes of prep time and bakes to perfection in under 20 minutes. The oven pancake puffs up dramatically in the oven, creating crisp, buttery edges with a tender, custard-like center. Customize it with your favorite toppings—think fresh fruit, a dusting of powdered sugar, or a drizzle of warm maple syrup—for a flavorful finish. Quick, versatile, and served straight from the skillet, this recipe is a deliciously simple way to upgrade your breakfast game. Perfect for families or small gatherings, this dish serves four and is sure to become a household favorite.
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Recipe Information
Ingredients
- 3 pieces Large eggs
- 0.75 cups Whole milk
- 0.75 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 2 tablespoons Unsalted butter
- as desired Optional toppings (e.g., fresh fruit, powdered sugar, syrup)
Instructions
Preheat your oven to 425°F (220°C). Place a 9-inch or 10-inch oven-safe skillet or cast-iron pan in the oven as it heats to warm it up.
In a medium mixing bowl, whisk together the eggs until they are frothy and pale yellow, about 1-2 minutes.
Add the milk, all-purpose flour, granulated sugar, vanilla extract, and salt to the eggs. Whisk until the batter is smooth and free of lumps.
Carefully remove the preheated skillet from the oven using oven mitts. Add the unsalted butter to the hot skillet and swirl it around until the butter is melted and coats the bottom and sides of the pan.
Quickly pour the pancake batter into the skillet. Return it to the oven immediately.
Bake the oven pancake for 18-20 minutes, or until it is puffed up and golden brown on the edges. Avoid opening the oven door while it bakes to ensure the pancake rises properly.
Once baked, remove the pancake from the oven. It will deflate slightly as it cools—this is normal.
Slice the oven pancake into wedges and serve warm with your choice of toppings, such as fresh fruit, powdered sugar, or maple syrup.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 44.5 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 334 mg | 26% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
