Baked Pancakes

We love pancakes at our house!  But making them in the morning can be kind of time consuming while standing over the stove pouring and flipping.  I usually have a very hungry toddler pulling on me to be fed right now.  Yes, I mean NOW!  If he is not fed shortly upon waking, there will be a major meltdown.  I also want to get breakfast done and cleaned up so that we can start homeschool for the day.

baked-pancakesCan any moms relate to this with me?  Consequently, I do whatever I can to already have breakfast ready or even better, prepare it the night before because giving my kids a boxed breakfast isn’t the healthiest for them.    Enter baked pancakes!  I love this.  I only wish that I had thought of it sooner.  I bake them the day before.  They are wonderful warmed in the oven or toasted.  But the kids also love them at room temperature.

My recipe is below, but you can also use your favorite pancake recipe.  Just make your pancake batter like you always do, but instead of heating your skillet, turn on the oven to 350 degrees.  Grease and pour your batter into a 9×13 pan.  If you want thinner “pancakes” you could use two cookie sheets.  Just make sure they have four sides.  You don’t want your batter to drip off!  I like the 9×13 pan because it looks kind of like a cake when it’s done and I only have to wash one pan.  I can also cut the “pancakes” in squares and then slice in half.  This way I can even use leftovers for cute little peanut butter and jam sandwiches.  My kids LOVE these!

This is the recipe that my mom used when I was growing up, but I’ve modified it a little.  I use whole wheat flour.  You will get the lightest pancakes if you use soft white winter wheat.  I use my WhisperMill to grind my own.  Where my mom used sugar and oil, I use honey and butter.

“An American Homestead” Favorite Pancakes

Oven Temp: 350 degrees

4 cups whole wheat flour (soft white winter wheat is best)
2 1/2 Tbs. baking powder
2 tsp. salt
1/2 cup butter (1 stick)
4 cups milk
3 large eggs
1/4 cup honey

Combine flour, baking powder, and salt.  Cut in butter using a pastry blender until pieces are pea size or smaller.  Make a “well” in the center.  Pour in milk, eggs, and honey.  Gently mix together until ingredients are just combined.  Pour into a greased 9×13 baking pan.  Bake at 350 degrees for 30 – 45 minutes or until a toothpick inserted in center comes out clean.


If you have never “cut in” butter, this is what it should look like.  It’s pretty easy with a pastry blender.  Kids love to help do this too.  It’s so fun for them.  My Grandma taught me how to do this when making pie crust.  It’s always something that I have loved doing.  Just push your pastry blender down through the butter to the bottom of your bowl.  Your butter will be cut by the blades.  Lift and repeat.  You may need to scrape the butter off the sides of your pastry blender if it gets clumped there.  I like to turn my bowl as I go because it helps me work the butter into all of the flour.  When all of the pieces of butter are pea size or smaller, you’re done “cutting in”.

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About JaimieB

Jaimie lives with her husband on their off-grid homestead known online as An American Homestead. They live with their two sons and her parents Tim and Joann on 50 acres located deep in the American Ozark Mountains.

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  1. Jaimie – do you ever use your sourdough starter to make sourdough pancakes? If you let the pancakes sit overnight prior to baking, it will help digest some of the phytic acid in the wheat and increase the nutrients.

    Besides pancakes in a pan, I also make my cookies in a pan to save time.

    • Yes, I have made sourdough pancakes. My husband and I enjoy them, but the kids really don’t. They like sourdough bread with butter and a little jam, but the pancakes not so much. I end up having to cover them with too much syrup and that defeats the purpose! So, we stick to the baking powder ones, which they like with just a little honey or homemade jam.

  2. I like this idea of baking! When I do regular pancakes the smoke alarm always sings!!! My Mom made silver-dollar sized sourdough pancakes which made all the difference to us as lil’ kiddos. You could try making them tee-tiny sized and see if your children don’t like them ‘better’.

  3. The Swedish variety is called Ugnspannkaka and is made without the baking powder and honey. Usually we put pieces of bacon and/or apple slices in the batter and eat it with lingonberry jam.

  4. This looks like a really nice way to make company pancakes! Would you use this recipe for regular skillet pancakes as well? I really like all of your homestead, basic recipes. I’m trying to compile a list of basic recipes like this that I can make without consulting a recipe book. Thanks for this! Do you have a pie crust recipe?

    • Thanks! Yes, I use the same recipe when making them in a skillet, but I haven’t done that in a long time. I love making them this way! And yes, I do have a favorite pie crust recipe. It’s coming soon! 🙂

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