During the school week, things are always rushed and breakfasts are pretty much on the go, so I always make an effort to cook a “good” breakfast on the weekends. My kids love pancakes, but I’m a multi-tasker and I get impatient sitting there waiting for the pancakes to cook which more than once has resulted in burnt pancakes. I got this recipe for puffed pancakes from my friend Marci’s blog – On My Menu – about a year ago. I LOVE this recipe because it is super easy to make and you can leave it in the oven and do other things while it’s cooking!
Here’s the recipe:
Ingredients:
1/2 stick butter (I have used margarine and it worked out fine…)
6 eggs
1 cup Milk
1 Cup Pancake Mix (or Bisquick)
Directions:
Preheat oven to 425 Degrees. Place butter in a 9 X 13 inch pan. Put in preheating oven until butter is melted. In a blender, combine eggs, milk and pancake mix. Pour batter into baking dish. Bake for a bout 15 – 18 Minutes until pancakes are puffy and lightly browned. Do not open oven while pancakes are cooking. Top with sifted powder sugar.
Serve with warm maple syrup or fruit toppings.
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Photo credit: On My Menu (ours aren’t done yet, so I couldn’t take a picture!)
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