Fluffy Oven Pancake - Fluffy and soft sheet cake pancake, perfect for serving a crowd! Topped with maple syrup, your choice of fresh berries and whipped topping, this recipe is sure to become a family favorite!
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Have you ever made pancakes in the oven? It may seem a bit strange, but this is by far the easiest and best way to make pancakes for a group.
I don’t know about you, but when I'm hosting guests I often struggle with what and how much to make for breakfast - that's why I love this super easy oven version.
Now, this isn't a German pancake. While German pancakes also spend some time in the oven, they puff up and then fall as they cool.
This pancake is more like a big moist, fluffy sheet cake that's cut into squares and topped with your choice of fresh fruit and whipped topping! Sooo good!
HOW TO MAKE AN OVEN PANCAKE
To make this fluffy pancake, you'll need:
- Butter
- All-purpose flour
- Powdered sugar
- Cornstarch
- Baking powder
- Salt
- Eggs
- Buttermilk
- Vanilla
- Fresh berries, optional
- Whipped topping, optional
Once you’ve gathered all your ingredients, preheat your oven to 425℉. Then, prepare an 11x17-inch baking sheet by brushing it with melted butter.
Next, whisk all your dry ingredients together in a large mixing bowl. You will mix the flour, cornstarch, baking powder, salt, and powdered sugar.
In a separate bowl, mix your wet ingredients together - the eggs, buttermilk, 5 tablespoons of butter and vanilla.
Then, combine the wet ingredients with the dry ingredients. Mix the ingredients until just combined.
Transfer the pancake batter to your prepared baking sheet and spread the batter evenly.
Add the toppings of your choice. You can add blueberries, strawberries, chocolate chips, or anything you desire.
I like to use multiple toppings and allow guests to try a variety of different flavors.
Bake the pancake for 5-7 minutes in the preheated oven. Check it with a toothpick to make sure it’s done.
Cut your pancake into pieces and get ready for the really fun part - the toppings!
TIPS FOR THE PERFECT OVEN PANCAKE
- Melt the butter and separate. For this recipe, you will want to melt 1 tablespoon of butter for the baking sheet and melt 5 tablespoons of butter in a separate bowl for the batter.
- Whisk the eggs first. Before adding the eggs to the rest of your wet ingredients, whisk them first. If you take the extra time to whisk the eggs, it will result in a fluffier pancake.
- Use deeper dish pizza pans. If you want a more traditional round pancake, try using pizza pans instead of a baking sheet.
HOW DO I KNOW WHEN AN OVEN PANCAKE IS DONE?
It can be a little tricky to tell whether the pancake is done or not since it’s baking in the oven. You want to look at the edges that creep over the top of the baking sheet or skillet.
Once the edges are a nice golden brown, that’s when you know the pancake is done. The middle of your pancake will still be a yellow, egg color.
When in doubt, insert a toothpick into the center of the pancake. If it comes out clean, it’s done. If it still has batter on it, continue baking for 1-2 more minutes or until the toothpick comes out clean.
WHAT ARE SOME OTHER TOPPING IDEAS?
We like to add fruit like strawberries or blueberries on the batter while the pancake cooks, but you could also add additional toppings once your pancakes are done.
Here are some topping options to try:
- Syrup: We use regular maple syrup, but you can use a berry syrup as well.
- Jam: My Strawberry Shortcake dip is definitely a hit on this fluffy oven pancake.
- Fresh berries: Add more raspberries, strawberries, or blueberries.
- Nutella: Not only is it good on toast, but it’s delicious on pancakes and waffles too.
- Powdered sugar: A little sprinkle of powdered sugar is always a popular choice.
HOW TO STORE LEFTOVERS
If you have any leftovers, you want to let the rest of the pancake cool completely before storing to prevent any condensation, then place the leftovers in an airtight container or storage bag and place them in the fridge for up to 2 days.
If you'd rather freeze your leftover pancake, cut the pancake into individual pieces and place them in a freezer bag with wax paper between each piece. You'll be able to store the pancake in your freezer for up to 3 months.
When you're ready to enjoy, just warm the pieces up in the microwave for a minute or two.
LOOKING FOR MORE DELICIOUS BREAKFAST IDEAS?
Fluffy Oven Pancake
Ingredients
- 6 tablespoons butter (melted and divided)
- 2 cups all-purpose flour
- ⅓ cup powdered sugar
- ⅔ cup cornstarch
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1 ½ teaspoons vanilla
- Assorted fresh berries (optional)
- Whipped topping (optional)
Instructions
- Preheat oven to 425° Fahrenheit.
- Prepare baking sheet by brushing it with 1 tablespoon of melted butter.
- Place all the dry ingredients together into a large bowl.
- Combine eggs, buttermilk, vanilla and 5 tablespoons melted butter together in a separate bowl.
- Pour the wet ingredients into the dry ingredients. Mix until just combined.
- Transfer batter to your prepared sheet pan, spreading it evenly.
- Add desired toppings (blueberries, pecans, strawberries, etc.).
- Bake for 5-7 minutes or until a toothpick comes out clean from the center.
- Cut pancake into pieces. Serve while warm.
Notes
- This is a great recipe to feed a group of people!
- Whisk your eggs before adding the rest of your wet ingredients for a fluffier pancake.
- Stick a toothpick into the middle of your pancake. If it comes out clean, your pancake is done.
- Use a variety of toppings like syrups, jams, berries and Nutella.
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