Preheat the oven to 425 degrees F.
Spray a half-size baking sheet with non-stick spray and set aside.
In a large mixing bowl add the dry ingredients and whisk together.
Then add wet ingredients, only 6 Tbsp butter, and whisk to combine fully.
Pour batter into the prepared baking sheet.
Place in a preheated oven and bake for 13-15 minutes or until set in the middle.
Pour remaining 2 Tbsp melted butter on top of the pancake. Place back in the oven and broil for 1-2 minutes or until the top is golden brown.
Remove and serve with desired toppings.
Yes, if you have leftovers keep them in the refrigerator and you can warm them up in the microwave.
Yes, they freeze great. Once it’s baked, let the pancake cool and then slice it. You can freeze the slices in smaller servings. Tightly wrap them and keep them in a freezer container. They will keep for up to a month in the freezer.
I don’t recommend making the batter ahead. If the batter sits too long, the baking powder will be less effective and your pancake won’t puff up as much. It’s better to make the batter and then bake it not soon after.
You can add chocolate chips, chopped nuts, and blueberries or other fruit to the batter. You can also top the batter with sliced fruit for a pretty presentation.
Calories: 141kcal (7%), Carbohydrates: 23g (8%), Protein: 4g (8%), Fat: 3g (5%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 28mg (9%), Sodium: 134mg (6%), Potassium: 236mg (7%), Fiber: 1g (4%), Sugar: 4g (4%), Vitamin A: 135IU (3%), Calcium: 115mg (12%), Iron: 1mg (6%)
© Julie’s Eats & Treats™