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Thick & Fluffy Baked Pancakes are everything you want in a pancake, without the time or effort. These healthy & tasty baked pancake squares will change your breakfast, forever.
Everyone loves pancakes, but everyone hates standing over the stove, flipping pancakes, right? If you even get distracted for one second, game over…burnt pancake…good luck feeding that to your picky little kid. Maybe that’s just me? Either way, these pancakes are the solution for busy mom’s and busy mornings. Make a batch for the week, pair it with a quick protein (we do sausage links, bacon or loaded egg casserole) and send your kids off to school with full and happy bellies!
Whisk, pour & bake. These pancakes could not be easier!
Baked Pancakes can be served just like traditional pancakes. My favorite way is to top them with fresh berries and a drizzle of pure maple syrup.
They are also fantastic topped with your favorite nut butter (mine is almond or cashew) and a drizzle of syrup and my kid’s prefer them with just syrup (typical). If you’re feeding a crowd, double your batch and bake up my Loaded Egg Casserole and you’ll have a complete & easy breakfast!
You’ll want to store your baked pancakes in an airtight container in the fridge for up to 3-4 days (if your kids don’t eat them all before that). To serve, just reheat in the microwave, add your topping(s) & you’ll be good to go!
In a large mixing bowl, whisk together almond flour, tapioca flour, baking powder & salt.
In a small mixing bowl, whisk together eggs, syrup, milk and vanilla extract.
Add wet ingredients to dry ingredients and whisk till combined.
Pour batter in a greased 8x8 inch baking dish.
Bake at 425 degrees for 10 minutes, until toothpick comes out clean.
Cool, slice & serve with your favorite pancake toppings.