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A baking pan of pancake batter topped with blobs of peanut butter and jam; with a knife starting to make swirls from them.

Pancake Bake

A Pancake Bake is a fun way to serve pancakes and avoid cross contact from a pancake griddle. It's perfect for a crowd and if you like to play with food making swirls is fun!
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Course: morning food
Cuisine: Canadian
Keyword: pancake bake
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 people
Author: Cinde Little

Ingredients

DRY INGREDIENTS

  • 2 cups EGFG gluten free flour blend* (260 g)
  • 2 tablespoon sugar
  • 1½ teaspoon baking powder
  • 1½ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt

WET INGREDIENTS

  • 2 eggs
  • 2 tablespoon melted butter
  • 2 cups buttermilk (OR sour milk**)

PEANUT BUTTER AND JAM SWIRLS

  • ¼ cup each of peanut butter and jam (see notes for more ideas)

Instructions

  • In a large bowl whisk dry ingredients together, set aside.
  • In a 4-cup pyrex measuring cup combine buttermilk, egg and butter.
  • Add wet ingredients to dry mixture and whisk until combined. Let batter rest for 5 minutes.
  • Preheat oven to 425°F. Lightly brush baking pan with cooking oil.
  • Pour batter into baking pan. Bake for 15-20 minutes depending on the thickness of your pancake. (see notes)
  • Cut and serve with yogurt and fruit.

Notes

*My EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour. Makes ~ 8 cups.
**Make sour milk by putting 1 tablespoon white vinegar into a measuring cup and adding milk to the 1 cup line. Stir and let sit for 10 minutes before using. Store bought buttermilk makes the fluffiest pancakes but sour milk works in a pinch.
***Variations: Make a swirl pattern using chunky, homemade blueberry sauce or simply sprinkle fresh fruit all over the pancake before you bake it. Kids like to add chocolate chips and confetti candy sprinkles so try different ideas and have fun.
CINNAMON ROLL PANCAKE BAKE (or PIE): This recipe will fill two shallow 9-inch pie plates. Divide the batter between 2 pie plates. To make the cinnamon-sugar filling combine 2 tablespoon melted butter, ¼ cup packed brown sugar and 1 tablespoon cinnamon. Stir until smooth and transfer to plastic bag. Cut off the tip of the bag and using gentle pressure squeeze in a circular pattern starting in the center of the pancake. Bake at 425°F for 15 minutes.