Puff Oven Pancake or Quick Breakfast
This quick puff oven pancake breakfast is filled with protein and perfect for kids heading back to school.
- 4 Tablespoons unsalted butter
- 1 cup milk
- 6 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all purpose flour 50/50 whole wheat and all purpose flour works well here too (may have less "mountains")
- powdered sugar for topping
- fresh fruit for topping
Preheat the oven to 450 degrees. Put the butter into a 9 by 13 pan (affiliate link to my favorite pan) and place pan in the oven. Let the butter melt while you combine the other ingredients.
Whisk together the milk and eggs. Add the flour, salt and vanilla. Whisk until fully incorporated and a little bubbly.
Pour the pancake mixture directly on top of the butter in the hot pan.
Bake for about 20 minutes until it has risen and forms "mountains." You may want to make sure no oven racks are above this pancake because the mounds can get large.
Once the pancake is lightly brown and has risen, take it out of the oven, sprinkle with powdered sugar and serve immediately with your favorite toppings.