I like to think of myself as a pretty good cook. All in all, things move smoothly in my kitchen. There is only one major exception to this: pancakes. My whole family loves them and requests them a lot, but I have never been able to master them. I have set the smoke detector off so many times while making pancakes that we have a extra fan that we pull out whenever I make them. My younger son will ask, “Mama, is today going to be an alarm day?” And then there is the burning that happens—not all the time and never the whole batch, but just enough to make it really frustrating. I have tried all kinds of fats, different skillets, and different temperatures, but I have never been able to smoothly make a full batch of pancakes. It is incredibly frustrating.
So when I heard that you could bake a whole batch of pancakes in the oven I was overjoyed! There are a number of reasons why I am completely in love with this method of making pancakes:
1) All the pancakes are done at once, which means everyone can sit down together, without my trying to keep some pancakes warm in the oven until all are made.
2) It is actually faster than making the pancakes in the skillet when you account for all the batches you need to do in the skillet.
3) I don’t need to stand over the stove. In fact, I can throw these in the oven and then do all kinds of other things—cut up fruit, make my morning tea, go play with the boys, etc.
4) It is easy to make different shapes with cookie cutters, because let’s face it, I am never going to be one of those people who makes cute, specially-shaped pancakes.
This cooking method can be used with any pancake batter recipe, but I love this recipe in particular because it is full of protein to get us all through the morning and mix-ins like berries are super easy. And an extra perk: the yogurt in them makes them super light and fluffy!
So definitely try these out and I bet you’ll never go back, I know I won’t!
- 6 Tablespoons coconut oil or butter (melted)
- 2 Tablespoons honey
- 2 cups yogurt (full-fat yogurt recommended)
- 4 eggs
- 2 cups spelt flour (you could also use whole wheat or ½ whole wheat and ½ all purpose flour, but the spelt adds more protein)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup frozen or fresh blueberries or mixed berries (optional)
- Preheat the oven to 325. Grease a large baking sheet that has a rim.
- In a large bowl, whisk together the coconut oil, honey, yogurt, and eggs.
- Mix in the dry ingredients until the flour is just mixed in, some lumps are fine.
- Gently fold in the frozen berries, if using.
- Pour the mixture into the baking sheet and gently spread it out evenly.
- Bake for 13 minutes. Then switch your oven to broil and broil for 2 minutes, checking after 1 minute, or until it is just starting to go golden on top.
- Remove from the oven and cut the giant pancake into the size pancakes you would like, or use a cookie cutter to make fun shapes.