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This recipe is one of my all-time favorite cooking hacks because (as my boys will attest to) I am terrible at making pancakes. They are my cooking nemesis! But by baking the pancakes in the oven, not only are there no burnt ones, but everyone gets their pancakes at the same time! When I am feeling inspired I can easily make them into creative shapes using a cookie cutter, which makes me feel like a true rock star mom.
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 6 Tbsp. butter or coconut oil (melted)
- 2 Tbsp. honey
- 2 cups plain low fat yogurt (or use any variety)
- 4 eggs
- 1 cup whole wheat flour (I like the white whole wheat from King Arthur Flour, use wheat/gluten-free, if needed)
- 1 cup all-purpose flour (use wheat/gluten-free, if needed)
- 4 tsp. baking powder
- 1 tsp salt
- 1 cup frozen or fresh blueberries or use mixed berries (optional)
Ingredients
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Instructions
- Preheat the oven to 325. Grease a large baking sheet that has a rim.
- In a large bowl, whisk together the melted butter or 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. Serve.
Recipe Notes
Note: If you have leftovers, they freeze well for weekday breakfasts or even lunches!
Nutritional Information per Serving (% based upon Daily Values): Calories 291, Total Fat 15g, 23%, Saturated Fat 11g, 54.5%, Cholesterol 101mg, 33.5%, Sodium 650mg, 27%, Carbohydrate 31.5g, 10.5%, Dietary Fiber 2.5g, 9.5%, Sugar 7.5g, Protein 9g
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