I love pancakes.  They remind me of lazy Sunday  mornings and always make me smile.  The one thing that’s always a struggle with pancakes and family breakfasts though is that they’re best fresh off the stove and so devouring of said pancakes becomes a staggered eating event and it seems one person is always stuck at the stove pouring and flipping.  Or, alternately, and what I usually end up doing so everyone eats together, is make all the pancakes at once and keep them warm in the oven set at a very low heat, but the quality of the pancakes definitely changes.
These pancakes, baked in the oven, while not quite as awesome as the originals, are still amazing and the best part is everyone can gather at the table and just dig in at the same time. Â You could put any fruit on top, it doesn’t have to be blueberries, really they are very adaptable; even just a cinnamon/sugar topping would be good! Â And of course, most importantly, they are so easy to make, it’s ridiculous. Â Just my style :).
Shared on Healthy Vegan Fridays.
The recipe says it will serve 4, but it really depends on what kind of pancake eater you are.  The Lazy Vegan Boyfriend and I ate almost the entire thing one sunny morning, but then again it was a lazy 2hr breakfast and bottomless cups of coffee type of  day, so that might explain it.  If you are preparing this for a large group though, I’d definitely make several!
This recipe was inspired by Martha Stewart’s Oven Baked Pancake recipe (thanks Martha!), and I just changed some things around to make it vegan. Â Enjoy!
- 2 cups all purpose flour
- ¼ cup sugar plus 2 tablespoons
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons ground flax seed
- 1 teaspoon ground cinnamon
- 4 tablespoons vegan butter or margarine plus, melted plus 2 tablespoons for the pan
- 2¼ cup non-dairy milk (I used almond milk)
- ½ teaspoon vanilla extract
- 1 pint blueberries fresh or frozen (approx 2 cups )
- Preheat oven to 375F. Â Put the 2 tablespoons of vegan butter in a 9x13 baking pan and warm in the oven until the butter is melted. (you want the butter to be melted when you add the batter, so you might want to do this just a few minutes before you finish the batter. Depending on your oven, it can take a few minutes and you should keep an eye on it so it doesn't burn.
- In a large bowl, mix the flour, ¼ cup sugar, baking powder, salt, flax seed and cinnamon.
- In a separate bowl, mix the 4 tablespoons melted butter, non-dairy milk and vanilla.
- Add the wets to the drys and whisk until completely combined.
- Pour the batter into the prepared pan and spread out evenly.
- Sprinkle top with blueberries and then remaining 2 tablespoons of sugar.
- Bake for 25 minutes or until golden brown and cooked through.
- Slice and serve with maple syrup, or coconut cream, or both 🙂
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Love! Pancakes are my favorite. I have to try this soon!
Thanks! Me too, I swear I could eat pancakes every day 🙂
So I have to tell you I made this for breakfast Sunday morning and It was amazing! So light and fluffy and super easy. This will probably become a regular for us. 😊
Awesome to hear!! The easy is the best part for a sunday morning, right :). I’ve been thinking about switching the blueberries out for other fruit – I’ll bet it’d be good with raspberries, or apples too 🙂
I’m sure it would be great with other fruit. I was going to try strawberries sometime. I bet some fresh ripe mango would be amazing and different too.
I totally know what you mean about the pancake flipper getting stuck at the stove while the rest of the family devours all the pancakes…yup, that’s me every weekend, haha! Will have to give them oven baked pancakes a go next weekend, they look so good with all those blueberries on top too!
Haha, I know, it would usually be me too. No more! You can use any fruit too to change it up :-).
These sound awesome! I totally suck at making pancakes and this sounds a lot easier to make ;p Of course your step-by-step instructions are ever helpful and fantastic!
“The Lazy Vegan Boyfriend and I ate almost the entire thing one sunny morning”
Haha… this totally sounds like me and my hubby ;p
Thanks so much for sharing this at Healthy Vegan Fridays – it’s being featured this week! I’m pinning & sharing!
Awesome! Thanks :-). It takes all the work out of pancakes which is what I was aiming for bc weekend mornings are not for standing over a hot stove, in my humble opinion. Try them with other fruit too – it’s pretty versatile.
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It’s safe to say this recipe has revolutionized our weekend brunches. My husband can’t get enough of these oven pancakes. Thank you so much!
It’s just way to easy to eat the entire pan, isn’t it! Glad you enjoyed the recipe and thanks for leaving feedback; you just made my day :-).
The family requested breakfast for dinner (which means pancakes or waffles) and I was not looking forward to eating last! This was perfect! Since we had marion berry syrup from the farmer’s market, I went with mini chocolate chips with toasted pecans and it was ,”the best pancakes in a pan ever!!!!” per my enthusiastic 4 year old. I loved the light pancake texture. This is going into the recipe box for next time!
I’ve been using this one over the last year. It’s always delicious! I usually use half oats and half all-purpose flour. I also replaced half the margarine with coconut oil. Thank you!
Thank you & glad you like it! I love hearing about adaptations. Do you grind the oats or just add them as is? Very cool.