These tin-baked pancakes turn familiar batter of flour, milk, eggs, and butter into a soft, golden slab you can slice into breakfast squares. Baking them in a 9-by-13-inch tin is a handy alternative to cooking pancakes one at a time, and the simple batter is easy to dress up with fruit or other toppings.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) fine salt
- 1¾ cups (415 ml) milk, preferably whole or 2%
- 2 large eggs (about 100 g without shells), at room temperature if convenient
- 4 tablespoons (57 g) unsalted butter, melted and cooled slightly
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 ml) butter or neutral oil to grease the tin
Instructions
- Heat the oven and prepare the tin. Set a rack in the middle of the oven and heat it to 400°F (200°C). Grease a 9-by-13-inch (23-by-33-cm) metal baking tin with the extra butter or oil. For easier lifting and slicing, line the bottom with a strip of parchment, leaving a little overhang at the ends. This recipe is for a standard-sided baking tin, not a deep casserole dish; a much deeper pan can leave the middle underbaked.
- Combine the dry ingredients. In a large bowl, whisk the flour, sugar, baking powder, and salt until the baking powder is evenly distributed. Break up any flour lumps with the whisk. Even mixing matters because a pocket of baking powder can leave a bitter spot, while uneven leavening can make the slab rise inconsistently.
- Mix the wet ingredients. In a second bowl, whisk the milk and eggs until blended, then whisk in the melted butter and vanilla. The butter should be warm rather than piping hot; very hot butter can cook small strands of egg before the batter is mixed. If the butter firms up into little flecks because the milk or eggs are cold, let the mixture stand briefly and whisk again.
- Make the batter and let it stand. Pour the wet mixture into the flour mixture. Fold with a spatula or whisk just until no large pockets of dry flour remain. A few small lumps are fine: overmixing develops gluten and can make the finished pancake chewy. Leave the batter to stand for 5 minutes while the oven finishes heating. It should be pourable and slightly thick, not stiff like bread dough.
- Fill the tin. Pour the batter into the prepared tin and gently tilt it so it spreads into the corners. Do not stir it again once it is in the tin. If adding blueberries or chocolate chips, scatter them evenly over the top now rather than piling them in one area, where they can make the pancake bake unevenly.
- Bake until set. Bake for 20 minutes, until the edges are lightly browned and the center looks set rather than shiny or wet. Because this batter contains eggs, check the center of the thickest section with a food thermometer; the USDA FSIS safe minimum for egg dishes is 160°F (71°C). If it has not reached that temperature, return the tin to the oven and check again after 2 minutes. Let the pancake rest in the tin for 3 minutes before lifting it out and cutting it into six squares. The brief rest makes neat slices easier, but it is not a substitute for fully cooking the center.
Tips
- Measure flour gently. Fluff the flour in its container, spoon it into the measuring cup, and level the top rather than scooping a packed cup. Too much flour is a common reason pancake batter turns thick and bakes up dry. If weighing, use the listed 250 g for the most consistent result.
- Keep the mixing light. Once the wet ingredients meet the flour, mix only until the dry patches disappear. Small lumps usually soften as the batter rests. A perfectly smooth batter is not the goal, and extra whisking can make the squares less tender.
- Adjust a batter that seems unusually thick. Flour can absorb different amounts of liquid, especially if it has been packed into the measuring cup. If the mixture will not spread when you tilt the tin, stir in 1 tablespoon (15 ml) of milk at a time, up to 2 tablespoons (30 ml). Avoid adding a large pour all at once, which can make the center gummy.
- Use a suitable tin. A light-colored metal tin gives even browning. Dark metal can brown the edges faster, so begin checking at 18 minutes, while glass heats more slowly and may need extra baking time. Always use the thermometer reading and a set center as your guide, rather than relying on color alone.
Serving Suggestions
Serve the squares warm with butter and maple syrup, or set out a small topping spread so everyone can finish a portion at the table. Fresh strawberries, sliced bananas, blueberries, yogurt, and a spoonful of jam all work well. For a more filling breakfast plate, pair the pancake with plain yogurt and fruit; for a simpler snack, a light dusting of powdered sugar is enough.
Cut the slab into six generous squares or make smaller pieces for a brunch buffet. If serving a group, keep the uncut pancake loosely covered with foil for a few minutes while you arrange toppings. Avoid leaving cooked pancakes at room temperature for more than 2 hours; refrigerate leftovers promptly. Syrup and juicy fruit are best added just before eating, since they soften the surface if left on for a long time.
Variations
- Blueberry or chocolate chip: Scatter ½ cup (75 g) blueberries or ⅓ cup (60 g) chocolate chips over the batter after spreading it in the tin. Fresh blueberries may tint nearby batter slightly; frozen berries can be used straight from the freezer, though they may add a little moisture and color.
- Buttermilk-style tang: Replace 1 cup (240 ml) of the milk with 1 cup (240 ml) buttermilk and keep the remaining ¾ cup (175 ml) milk. The tangier dairy gives the pancake a subtle tart flavor and a tender crumb. Because buttermilk is thicker, add the remaining milk gradually if the batter seems too stiff.
- Whole-wheat blend: Swap up to ½ cup (60 g) of the all-purpose flour for ½ cup (60 g) whole-wheat flour. The result will taste a little nuttier and may be slightly denser. A full cup-for-cup swap is possible, but it tends to make the squares heavier; add 1 tablespoon (15 ml) extra milk if the batter becomes difficult to spread.
- Cinnamon and apple: Stir ½ teaspoon (1 g) ground cinnamon into the dry ingredients and scatter ½ cup (60 g) finely diced apple over the batter. Keep the pieces small so they soften during the bake. A peeled, firm apple gives a more even texture than large, juicy chunks.
Storage and Reheating
Let leftover squares cool, then refrigerate them in a covered container within 2 hours of baking. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze the completely cooled pieces in a single layer until firm, then transfer them to a freezer-safe bag or container; use within 2 months for the best texture. Separate pieces with parchment so you can take out only what you need.
Reheat refrigerated or frozen portions in a toaster oven or regular oven at 325°F (165°C) until hot throughout. A microwave also works: heat one portion in short bursts, turning it once if needed, to avoid a tough edge and a cool center. For food safety, reheat leftovers to 165°F (74°C), checked with a food thermometer. Thaw frozen pieces overnight in the refrigerator for more even reheating, or heat from frozen for a little longer and verify the center temperature.
Frequently Asked Questions
Can I make these pancakes without a baking tin?
Yes. A similar-sized oven-safe metal pan is suitable, provided it has sides and can hold the batter. If you use a different shape or size, the batter will be deeper or shallower and the bake time will change. Check the center for doneness and the required 160°F (71°C) temperature rather than assuming the original 20 minutes will apply exactly.
Can I prepare the batter ahead?
It is best to mix and bake the batter soon after the 5-minute rest. Baking powder starts working when it is mixed with liquid, so a long wait can reduce the lift and make the finished pancake denser. To save time, measure the dry ingredients into one bowl and the wet ingredients into another, refrigerate the wet mixture, then combine them shortly before baking.
Why did my pancake turn out dense?
The most common causes are measuring too much flour, overmixing, or using baking powder that has lost its strength. Check that the baking powder is in date, spoon and level the flour, and stop mixing as soon as the dry patches disappear. A dense, damp middle can also mean the pan was too deep or the bake ended before the center was fully set.
Can I use a non-dairy milk or dairy-free butter?
Usually, yes. Use an unsweetened, unflavored milk alternative in the same amount, 1¾ cups (415 ml), and a plant-based butter or neutral oil in place of the melted butter. The flavor and browning can vary by product, so check the edges and center rather than expecting the exact same color. Sweetened or vanilla-flavored milk alternatives can make the pancake sweeter.
Can I double the recipe?
For a double batch, use two 9-by-13-inch (23-by-33-cm) tins and divide the batter evenly. Baking twice the batter in one deep tin is not a good shortcut: the edges can overcook before the center reaches a safe temperature. If the oven cannot fit both tins with room for air to circulate, bake them in separate rounds and mix each batch just before it goes into the oven.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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