Stir in the blueberries, chocolate pieces, or bacon, if using.
Test Kitchen Tip: Don’t stress about lumps in your pancake batter.
To keep your finished pancakes light and fluffy, you’ll want to avoid overmixing.
Credit:Kelsey Hansen. Food Styling: Annie Probst
The lumps will dissolve during the baking process.
Pour Batter Into Pan
Pour the batter into a greased 15-1/2x10-1/2x1-inch baking pan.
Bake the pancakes for about 10 minutes or until golden brown and dry in the center.
Credit:Kelsey Hansen
Cut and Serve
Remove the sheet pan from the oven and cut the pancakes into squares.
Serve with maple syrup, margarine or butter, and other toppings of your choice.
Makes 6 to 8 squares.
Credit:Kelsey Hansen
Test Kitchen Tip: We like to top this oven pancake recipe withpure maple syrup.
Pure maple syrup is maple sap that’s been boiled down to reduce water and concentrate the flavors.
It has no added sugar, thickeners, artificial colors, or flavors.
Credit:Kelsey Hansen
The packaged mix contains all the dry ingredients needed to make pancakes at home.
Including dry milk powder also adds flavor and texture.
Make a batch and store it in an airtight container at room temperature for up to 6 months.
2,000 calories a day is used for general nutrition advice.
