Oven Birthday Pancake Recipes

OVEN PANCAKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together white sugar and cinnamon; set aside.
• Place butter in a 9 inch cake pan and heat in the oven until melted. In a blender or food processor, whip eggs and milk. Pour in flour and beat until well combined. Pour batter into hot pan. Sprinkle on sugar and cinnamon.
• Bake in preheated oven for 20 to 25 minutes, or until puffed and golden. Dust with confectioners' sugar; serve warm.

BAKED PANCAKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Put butter in a 9-inch pie pan. Place pan in the preheating oven until butter is melted, 5 to 10 minutes.
• Whisk flour, milk, eggs, white sugar, and salt together in a bowl; pour mixture into the hot butter.
• Bake in the preheated oven until pancake is brown on the edges and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Squeeze lemon over pancake and sprinkle with confectioners' sugar.

OVEN PANCAKES

Steps:

• Preheat oven to 350 degrees.
• Combine pancake mix, milk, eggs and oil and mix until nearly smooth.
• Pour into a 13 x 9" greased baking dish.
• Top with the pie filling and bake 35 to 40 minutes or until nicely browned.
• Remove from oven and cut into desired serving sizes.
• CAUTION: the fruit stays very hot.
• Serve with plenty of warm maple syrup.

OVEN BIRTHDAY PANCAKE

Steps:

• Preheat oven to 425 degrees F. Line the bottom of a sheet pan with parchment paper and spray with nonstick spray.
• Add the Bisquick, milk, eggs, sugar, baking powder, vanilla extract, and salt to a large bowl and whisk to combine.
• Add the chocolate chips and ¼ cup sprinkles. Whisk.
• Pour the batter into the prepared sheet pan, making sure to spread evenly.
• Sprinkle the remaining 2 tablespoons of jimmies over top of the batter.
• Bake for about 10 minutes or until a toothpick comes out clean.
• Pipe swirls of whipped cream around the border.
• Serve with maple syrup.

BIRTHDAY PANCAKES

Steps:

• For the topping: Heat the heavy cream, maple syrup, cream cheese, vanilla and kosher salt in a small saucepan over medium-low heat, whisking frequently to break up and smooth out the cream cheese, until the mixture just begins to bubble, 8 to 10 minutes. Remove the saucepan from the heat, cover and keep warm.
• For the pancakes: Preheat the oven to 250 degrees F. Whisk the flour, sugar, baking powder and fine salt together in a large bowl. Whisk the milk, butter, eggs and vanilla together in a medium bowl. Add the milk mixture and sprinkles to the flour mixture, and fold until just incorporated (it's okay if there are some lumps).
• Heat a large nonstick skillet or griddle over medium-low heat, add about 1/2 tablespoon butter and let melt. Pour 1/4-cupfuls of batter onto the hot skillet, and cook until the pancakes are lightly golden on the bottom and bubbly on the top, 4 to 5 minutes. Flip the pancakes, and cook until lightly golden on the bottom, 2 to 3 minutes more. Transfer the pancakes to serving plates, stacking them on top of each other if desired, and keep warm in the oven. Repeat with the remaining batter.
• Pour the topping over the stacks, and top with a dollop of whipped cream and sprinkles. Add a birthday candle if you like, and serve the remaining topping on the side.

GERMAN OVEN PANCAKES

Steps:

• Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
• In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
• Lightly spray a 9"-11" oven-safe skillet with cooking spray.
• Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.