Baked Pancakes Two Ways!

Hello again!

I’m back with that sweet breakfast treat I was talking about and it’s…

Baked Pancakes!!

Baked Pancakes

So much less fuss than regular pancakes, and just as delicious. They come out thick, fluffy, and perfect.

The chocolate chip recipe can easily be adapted for any other flavor pairings. You could add bananas, berries, peanut butter chips! The possibilities are endless!

The pumpkin ones come out a bit thicker, with a slightly doughy texture, but this is something I’ve noticed with pumpkin baked goods. They have a good pumpkin flavor without being overwhelmed by the spices, and are almost dessert-like once drizzled with maple syrup.

These are great for make-ahead breakfasts. They stay delicious in the fridge for a couple of days, and freeze perfectly. When you’re ready to eat them, just pop them in the microwave for a minute or two, and breakfast is served!

I hope you’ll try these easy pancakes! If you do, please snap a photo and hashtag it #messycountersfp. I’d love to see what you make!

A

Pancakes Chocolate Chip

Chocolate Chip Baked Pancakes

2 cups all-purpose flour (I used 1 cup whole wheat, and 1 cup all-purpose)
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp salt
2 large eggs
¼ cup butter, melted
1 ½ cups milk
2 tsp vanilla extract
5 tbsp mini chocolate chips

  1. Preheat the oven to 350 °. Grease a 9×13″ baking pan and set aside.
  2. In a medium bowl, combine flour, sugar, baking powder, and salt.
  3. In a separate large bowl, lightly beat eggs. Then slowly whisk in melted butter, making sure not to curdle eggs. Whisk in the milk and vanilla extract.
  4. Add flour mixture and stir until well combined and moist. Stir in 3 tbsp of the chocolate chips.
  5. Pour into prepared pan, sprinkle with remaining chocolate chips, and bake for 25-30 minute until a toothpick inserted into the center comes out clean. Serves 8.

A

Baked Pumpkin Pancakes

Pumpkin Baked Pancakes

2 cups all-purpose flour
2 tbsp brown sugar
1 tbsp baking powder
1 tsp salt
1 ½ tsp cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
1 ¾ cup milk
½ cup canned pure pumpkin
2 large eggs
2 tbsp vegetable oil
1 tsp vanilla extract

  1. Preheat the oven to 350 °. Grease a 9×13″ baking pan and set aside.
  2. In a medium bowl, combine flour, sugar, baking powder, spices, and salt.
  3. In a separate large bowl, lightly beat eggs. Then slowly whisk in oil, pumpkin, milk and vanilla extract.
  4. Add flour mixture and stir until well combined and moist.
  5. Pour into prepared pan, and bake for 25-30 minute until a toothpick inserted into the center comes out clean. Serves 8.

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