Baked Pancakes
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.
Servings: 8 large pancakes
Calories: 124kcal
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)
- 100 g chopped strawberries, whole blueberries and milk chocolate chips (3 oz)
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
Calories: 124kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 135mg | Potassium: 131mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 172IU | Calcium: 70mg | Iron: 1mg