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Let me introduce you to your new weekend favorite, the Nutella® Oven Pancake. I know, I know…it sounds hard and like it doesn’t belong on NellieBellie where we believe in simple and easy. First of all, we do believe in hard and crazy sometimes, if it’s something you really want to do. Second, this ISN’T hard, at all. Not even one little bit.
Oven pancakes are a fairly common breakfast here in MN. I think they hail from the Swede’s or Dutch…one of the European places Minnesotans claim. Wherever they hail from, whomever invented them, I thank them with a great thanks! I adore how fast and easy they are to make and how stunning they look. I challenge you to give them a try for Sunday breakfast and not love them yourself. Better yet, make one for International Pancake Tuesday on the 17th!
Let’s talk pans. A good oven pancake is made in a cast iron skillet. Truthfully, you could use a different pan and have good results (like a cake pan). But to have really great results you need to use a heavy skillet that is oven-proof. I think the old-school cast iron pans can’t be beat for oven pancakes.
Butter. It’s needed. You’ll only use 2 tablespoons of the stuff so don’t sub it out. Just use it, please. Put the 2 tablespoons of butter into the pan and allow it to melt in the oven. This heats your pan, melts your butter, and makes your oven pancake dough start baking when it hits the hot pan (something that is very, very good)
Beat your eggs and then add your flour, salt, and milk. I like to add a bit of sugar to my mix, as well.
Remember how I mentioned melting the butter in the oven? It’s for this step right here…pouring your batter into a HOT skillet. After that butter has melted, take the skillet out of the oven and pour your batter into the hot pan. It will immediately start baking upon hitting that hot pan. Perfect! Carefully put the pan into the hot oven. Don’t peek. Don’t peek!! If you do, your oven pancake will deflate and you will be very, very sad. Don’t peek!
This. This is a beauty of carbs, eggs, and butter. Truthfully, when you take yours out of the oven it will be even puffier and higher than this picture. It took me a few minutes to grab this picture and during that time my oven pancake deflated just a bit. It’s still beautiful and lovely.
This version of an oven pancake features a smear of fabulous Nutella. Not too much, this is breakfast after all! But a hint of Nutella’s sweetness and nutty flavor is perfect! For the best result smear the Nutella on while your oven pancake is still warm. This allows it to spread nicely.
Breakfast, whether for International Pancake Tuesday or just for Sunday, is done in 35 minutes. Best part is that 25 of those minutes you can sit, drink coffee, and let the oven do the work for you!
- 2 tablespoons butter
- 3 eggs
- 1/2 cup flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 1 teaspoon sugar
- Melt butter in a cast-iron (or equally heavy) 10inch skillet, in a 350 degrees oven. About 3-5 minutes.
- While waiting, beat eggs together.
- Add flour, milk, salt, and sugar. Beat batter until smooth.
- Pour batter into hot pan with melted butter.
- Bake in 350 degree oven for 22-25 minutes or until puffed and brown.