Best 7 Oven Birthday Pancake Recipes

BIRTHDAY CAKE PANCAKES

Steps:

• Whisk pancake mix and cake mix. In a separate bowl, whisk eggs, 1-1/2 cups milk and vanilla until blended. Add to dry ingredients, stirring just until moistened. Let stand 10 minutes. Fold in 1/4 cup sprinkles., On a lightly greased griddle over medium heat, pour batter by 1/4 cupfuls to create 6 large pancakes. Cook until bubbles on top begin to pop; turn. Cook until golden brown. Repeat, using smaller amounts of batter to create pancakes of different sizes. , Microwave frosting and remaining milk, covered, on high until melted, 10-15 seconds. On each of the large pancakes, layer smaller pancakes in order of decreasing size with the smallest on top; drizzle with frosting. Top with additional sprinkles. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of pancakes on a microwave-safe plate and microwave on high until heated through, 30-90 seconds.

OVEN PANCAKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together white sugar and cinnamon; set aside.
• Place butter in a 9 inch cake pan and heat in the oven until melted. In a blender or food processor, whip eggs and milk. Pour in flour and beat until well combined. Pour batter into hot pan. Sprinkle on sugar and cinnamon.
• Bake in preheated oven for 20 to 25 minutes, or until puffed and golden. Dust with confectioners' sugar; serve warm.

BIRTHDAY PANCAKES

Steps:

• For the topping: Heat the heavy cream, maple syrup, cream cheese, vanilla and kosher salt in a small saucepan over medium-low heat, whisking frequently to break up and smooth out the cream cheese, until the mixture just begins to bubble, 8 to 10 minutes. Remove the saucepan from the heat, cover and keep warm.
• For the pancakes: Preheat the oven to 250 degrees F. Whisk the flour, sugar, baking powder and fine salt together in a large bowl. Whisk the milk, butter, eggs and vanilla together in a medium bowl. Add the milk mixture and sprinkles to the flour mixture, and fold until just incorporated (it's okay if there are some lumps).
• Heat a large nonstick skillet or griddle over medium-low heat, add about 1/2 tablespoon butter and let melt. Pour 1/4-cupfuls of batter onto the hot skillet, and cook until the pancakes are lightly golden on the bottom and bubbly on the top, 4 to 5 minutes. Flip the pancakes, and cook until lightly golden on the bottom, 2 to 3 minutes more. Transfer the pancakes to serving plates, stacking them on top of each other if desired, and keep warm in the oven. Repeat with the remaining batter.
• Pour the topping over the stacks, and top with a dollop of whipped cream and sprinkles. Add a birthday candle if you like, and serve the remaining topping on the side.

APPLE OVEN PANCAKE

Steps:

• Heat oven to 450°F. In oven, melt butter in 10-inch ovenproof or cast-iron skillet, about 2 minutes. Add apples, brown sugar and cinnamon; toss to coat apples. (Pan will be very hot.) Bake 2 minutes longer; stir. Bake 3 minutes longer; stir again. Reduce oven temperature to 400°F.
• In large bowl, beat Bisquick mix, granulated sugar, buttermilk, lemon juice, vanilla and eggs with whisk or fork until blended. Pour over apples.
• Bake 25 to 30 minutes or until golden brown. Sprinkle with cinnamon-sugar. Cut into wedges. Drizzle with syrup. Serve immediately.

GERMAN OVEN PANCAKES

Steps:

• Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
• In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
• Lightly spray a 9"-11" oven-safe skillet with cooking spray.
• Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.

OLD-FASHIONED PANCAKES

Steps:

• Place a heat-proof platter into a warm oven (at 200 degrees).
• In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture. Add in the egg, milk, and 2 tablespoons of the butter. Whisk from the center, slowly incorporating the flour. Rest the batter for 10 minutes.
• Heat a large well-seasoned cast-iron skillet or favorite griddle over medium-high heat. Swirl the remaining tablespoon of butter in the skillet (or use oil to coat the griddle) and immediately pour in 1/4 cup of batter for each pancake. When bubbles rise to the surface, flip the pancakes, slightly reduce the heat, and cook until the bottoms are golden and the centers are cooked, about 1 minute. (Rarely does the first pancake work because it takes a bit of time to get in the groove with the heat, fat, and batter.)
• As the pancakes come out of the skillet, place them on the warm platter in the oven until ready to serve. Serve a stack of 3 pancakes, topped with more butter and the maple syrup.

OVEN BIRTHDAY PANCAKE

Steps:

• Preheat oven to 425 degrees F. Line the bottom of a sheet pan with parchment paper and spray with nonstick spray.
• Add the Bisquick, milk, eggs, sugar, baking powder, vanilla extract, and salt to a large bowl and whisk to combine.
• Add the chocolate chips and ¼ cup sprinkles. Whisk.
• Pour the batter into the prepared sheet pan, making sure to spread evenly.
• Sprinkle the remaining 2 tablespoons of jimmies over top of the batter.
• Bake for about 10 minutes or until a toothpick comes out clean.
• Pipe swirls of whipped cream around the border.
• Serve with maple syrup.