Thanks to JulieWilliamsCline for posting her oven-baked pancakes recipe a few weeks ago! I made them for dinner tonight with bacon on the side, and they were the bomb. Even my super picky teenage daughter was impressed, and that’s saying a lot. I substituted diced strawberries for the bananas and left out the nuts, and used a 9 by 13 inch baking pan instead of two smaller round ones, but the pancake turned out lighter and fluffier than any I’ve ever had on a griddle. Baking one big pancake is a lot easier for me than flipping small ones. With the fruit in the batter, we didn’t even need syrup, and with the bacon on the side, we didn’t add butter, either. I’ve added a new meal to my week night rotation.
2 cups packaged pancake mix
1-1/2 cups milk
2 tablespoons cooking oil (I used bacon grease)
1 cup mashed banana or diced strawberries
1/2 cup finely chopped nuts (optional)
Preheat your oven to 425 degrees. Grease a 9 by 13 inch glass baking pan.
Combine the pancake mix with the milk, egg, and oil in a medium-sized bowl. Mix just till the batter is moistened and the flour is incorporated. The batter will have small lumps. Add in the fruit and nuts.
Pour the batter evenly into greased pan and bake 12 to 15 minutes, till golden. Cut into six or eight squares and serve hot. Enjoy!