Baked Pancakes with buttermilk, berries and chocolate chips, incredibly fluffy and light, ready in under 30 minutes from scratch. The pancakes are sweetened up with maple syrup and have no refined sugar added. Quick and so easy to make, these pancakes are my family's new favourite breakfast recipe.
We do love pancakes! In fact, we love them so much, that every single Saturday it's our pancake day and we have had this tradition for years. It's just the perfect start of the weekend, when we don't need to rush around first thing in the morning, and we can take our time to savour our breakfast.
We usually go for American pancakes with nutella or peanut butter and plenty of fresh fruit and nuts, or, if I feel like it, French crepes, which have always been my favourite. But this year's Pancake Day we had to give these baked pancakes a try and we all loved them!
I say "had to" because the electric cooker broke, and without one I couldn't have made our usual pancakes. But, as it turns out, baked pancakes are not only as delicious, but they are super easy to make.
No flipping pancakes over and over, just pop them in the oven, and 15 minutes later you get some fantastic pancakes to lick your fingers clean! It really is a game-changer if you don't like the idea of cooking pancakes the traditional way!
These baked buttermilk pancakes can be kept simple, or topped with berries and chocolate chips, like I did, or nuts, seeds and anything else that takes your fancy.
Jump to:
Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used to make baked pancakes
- plain flour - we don't need self-raising flour here, as we will be using leavening agents too
- baking powder & bicarb of soda - they will give the batter a nice rice and the pancakes will be perfectly fluffy
- buttermilk - makes the fluffiest, lighter pancakes, you can use full-fat buttermilk, or low fat one
- egg - at room temperature, I used a large one
- maple syrup - to sweeten the pancakes, you can use extra for serving them
- melted butter - for a more indulgent touch
- fresh berries & chocolate chips - to top the pancakes
Easy swaps
I absolutely love using buttermilk for pancakes, it makes them extra light and fluffy, I also used it for my lemon blueberry buttermilk pancakes. But, if you don't have any in you can swap it for full-fat milk, or any plant-based milk, plain yogurt or Greek yogurt.
The melted butter can be replaced with oil, however, I do prefer the butter for that extra richness and cheeky touch - plus, yeah, butter!
You can swap the maple syrup for honey, agave nectar or any other syrup of your choice, or, even granulated/caster sugar.
Step-by-step photos and instructions
- in a large mixing bowl, sift in the flour, baking powder and bicarb of soda
- in a separate jug, crack in the egg, and use a fork to beat it well
- add the buttermilk, maple syrup and melted butter, and mix well to combine
- combine the dry ingredients with the wet ingredients
- line 2 baking trays with non-stick paper, and use a large spoon to drop batter into circles, just like you would in a pan - I made 8 large pancakes out of the batter
- top each pancake with chopped strawberries, whole blueberries and chocolate chips - we use milk chocolate chips, but any would do
- bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 15 minutes
- leave them to cool down for 10 minutes before removing them from the baking paper
Expert tips
Do use parchment paper / non-stick paper for the pancakes, they will be easier to remove from the pan once baked. Do not remove them straight away from the tray, just like a sponge cake, the pancakes will be very hot when they come out of the oven.
Allow them to cool down for 10 minutes before peeling them off the baking paper, it will be so much easier to remove them without breaking them or burning your hands.
You can also bake it as a sheet pan pancake, instead of individual pancakes, just srrange the batter in one even layer, and keep an eye on it, it should be ready in 15-17 minutes.
Leave plenty of room between the pancakes, as they will rise in the oven and expand quite nicely, we want them to keep their individual shape.
If you’ve liked this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM , YOUTUBE, TIK TOK , FLIPBOARD and PINTEREST to see more delicious food and what I’m getting up to.
Baked Pancakes
Ingredients
- 125 g plain flour ( 1 cup)
- 250 ml buttermilk ( 1 cup)
- 1 large egg
- 30 ml melted butter ( 2 tbsp)
- 1 teaspoon baking powder
- ½ tsp bicarbonate of soda
- 30 ml maple syrup (2 tbsp
- ¼ cup chopped strawberries, whole blueberries and milk chocolate chips
Instructions
- Preheat the oven to 180 degrees Celsius ( 350 Fahrenheit).
- In a large mixing bowl, sift in the flour, bicarbonate of soda and baking powder.
- In a jug, crack in the egg and use a fork to beat it well.
- Add the buttermilk, melted butter and maple syrup, and beat well to combine.
- Add the wet ingredients to the dry ingredients, and use a spatula to mix them, without overbeating.
- Line 2 rectangle baking trays with non-stick parchment paper, and use a large tablespoon to drop out batter into a circle, just as you would with pancakes in a pan.
- Repeat with the rest of the batter - I had 8 large pancakes divided between the 2 trays.
- Top each pancake with chocolate chips and berries.
- Bake for 15 minutes, then remove the trays from the oven and allow the pancakes to cool down for 10 minutes before peeling them off the baking paper.
- Serve them with extra maple syrup.
Video
Notes
- Do use parchment paper / non-stick paper for the pancakes, they will be easier to remove from the pan once baked. Do not remove them straight away from the tray, just like a sponge cake, the pancakes will be very hot when they come out of the oven.
- Allow them to cool down for 10 minutes before peeling them off the baking paper, it will be so much easier to remove them without breaking them or burning your hands.
- You can also bake it as a sheet pan pancake, instead of individual pancakes, just srrange the batter in one even layer, and keep an eye on it, it should be ready in 15-17 minutes.
- Leave plenty of room between the pancakes, as they will rise in the oven and expand quite nicely, we want them to keep their individual shape.
Nutrition
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Leave a Reply