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making pancakes in the oven?

Is it possible to make them in an oven? Not the puffy dutch pancake, but normal breakfast pancakes?

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  1. krupsua.
    This won't produce single pancakes, but more like a full pan pancake. not the puffy dutch oven kind, but just a single layer pancake that you can cut to plate.

    http://www.recipething.com/recipes/sh...

    1 Reply
    1. re: gordeaux

      Pouring melted butter out of a jelly roll pan sounds dangerous. Better to put the butter in a saucepan atop the jelly roll pan - easier to judge how much is half, and less chance of spillage and burns.

      1. re: monavano

        No...won't quite work. I need normal american breakfast pancakes (though they don't need to be round). We don't have a griddle, and I have a very picky toddler that will ONLY eat pancakes or waffles for breakfast. I've tried doing them in a skillet, with disastrous results, so I ended up buying pre-made frozen ones. I thought if I could make them in the oven, I could do a batch from scratch and sneak nutritious stuff in there for him, and freeze them.

        1. re: jenzillamay06

          krupsua comes out pretty much like a pancake, except they won't be round unless you use a cookie cutter, or cut rounds out somehow. I would assume that you can make them in muffin pans, and only put in a few tbs of batter in each one, which will result in rounds

          1. re: gordeaux

            You could use muffin tins. Lots of mini rounds.

          2. re: jenzillamay06

            You can't just make them in a nonstick pan and freeze? I don't have a griddle either.

            1. re: chowser

              You don't need a griddle. A decent size frying pan will do just fine. Grease lightly, let it get hot and spoon the batter in by smallish spoonfuls to make "baby pancakes". When my kids were little this is what I did. The pancakes themselves are quite utterly normal, except for being small.

              1. re: Nyleve

                Do them in interesting shapes also. Bottom = 2" round, top = 1" round and a pair of long ears and puffy tail (just a dot) make a bunny rabbit. Spell your toddler's name in pancake batter (use a squeeze bottle) of is it's a very long name, initials. An airplane is easier to make than it is to describe. Your imagination is your only limit. We used to do this with my boys and it made breakfast a lot of fun.

                1. re: Nyleve

                  That's what I use is a nonstick pan. I've never used a griddle but I had to ask because it seemed too obvious. I make a big batch on weekends and freeze.

                  I second Sherry's idea of making fun shapes. From clearance sections, I've bought pancake molds that are fun for kids. A little more work than basic Mickey Mouse shaped pancakes but fun.

          3. Even a cheap electric waffle-maker will yield more consistent results than pancakes.
            It took me some time to master pancakes, and I don't have a griddle, either. First, use a non-stick pan and preheat it - slowly - over medium heat. When the pan is at the right temperature, a drop of cold water will skitter around for a few seconds as it evaporates. The pan needs to be of good to top quality, thick enough to retain an even heat. It is very important to let your batter sit at room temp for a good 20 minutes. It will bubble. Add a tsp of oil per cup of flour, and give it a good stir just before using, to make sure that all the flour has blended. Lightly oil the pan for the first batch - you may not need extra for subsequent batches. Pour 3-4 pancakes in the pan, or one big one, to cut up later. Sometimes I use an 8" pan, with a single large pancake, 2 of which makes a generous portion. When they are ready to flip, they will look dry around the perimeter, and have lots of bubbles. Don't rush them and don't turn them repeatedly. Once flipped, they will puff up. The second side usually needs less than a minute, and the pancakes will flatten once off the heat.
            If your "disastrous" results included tough, dry pancakes, you cooked them too hot and/or too long, but I discovered that swapping applesauce for half the milk makes the batter more forgiving, and helps keep the pancakes tender. The applesauce batter is a little thick, and needs thinning with a tbsp or 2 of water to restore the normal consistency of pancake batter. The applesauce flavor is not identifiable, but does make the pancakes sweeter than standard batter. Your kidlet would probably like that.

            1. No, can't do it in an oven. You can reheat pre-made frozen ones in an oven, or even a toaster, but you can't bake them from batter in the oven. You don't need a griddle either. Just a non-stick skillet (preheated) and enough butter to coat the bottom. When the edges start bubbling flip the pancake and cook till golden on the other side.

              1. Okay.
                I read this thread and had to try it.
                Preheated the oven to 325.
                I whipped up a quick pancake batter.
                Put several small circles of batter on a cookie sheet and into the oven for ten minutes.
                The cakes = flat circles that ran together, nicely browned but too thin with even thinner edges (think B movie flying saucers).
                Conclusion: This could work with a slightly thicker batter and something to hold cakes from running. Maybe like an oversized muffin pan or those baking cirlces you can sometimes find.

                Dumped the remaining batter into a small cake pan and into the oven for 12 minutes. Came out with a pretty good "almost a cake". Cut into squares and dressed with maple syrup and strawberry preserves (alternating squares, not together).

                (And yes I am "home alone" today, just need to make sure the mess is cleaned up before the wife gets home)