A stack of pancakes and a dipper
Cook Pancakes In The Oven And Avoid The Hassle Of Flipping
Hectic mornings don’t give you enough time to stand at the stove flipping pancakes, but if you have a strong craving, you can make hands-off pancakes in the oven.
Pour pancake batter into a large sheet pan, individual wells in muffin tins, or a pie dish. Line a sheet or tin with parchment paper, and grease muffin tins with butter.
The baking vessel you use will determine the amount of time your pancake batter needs to cook in the oven, but breakfast will likely be done in about 15 minutes.
Though pancakes made in the oven are more cakey and not quite like fluffy pancakes served from a pan, oven-baked pancakes feed a large crowd more quickly.
The batter can be topped with bits of bacon, dried coconut, chopped nuts, or berries without losing pieces to your skillet. Oven-baked pancakes can even be made ahead of time.
After baking your batter in a pan, cut it into squares and store in an airtight container in the fridge. Muffin tin pancakes can simply be popped out of the pan and stored.
Once your easy oven pancakes are topped with warm maple syrup or honey, cinnamon, and dustings of powdered sugar, you won't miss griddle-made flapjacks.