Healthy Baked Pancake Recipe

SERVES 8 | PREP 15 Mins | COOK 20 Mins

If you're looking for a brekkie you can make in bulk and re-heat during the week, this pancake is your ticket! It's from my 'Stace's Quick & Healthy Breakfasts' recipe eBook. It has a whole section of 'Make in bulk recipes' just like this one.


  • 2 cups flour (I use ½ wholemeal spelt and ½ white spelt)
  • 2 ½ tsp baking powder
  • 3 eggs
  • 2 cups milk of your choice
  • 2 tbsp vanilla bean powder
  • ⅓ cup sweetener of your choice (optional)
  • 20g butter, cubed
  • 1 cup baked fruit
  • 1 cup yoghurt
  • Crushed nuts
  • Maple syrup


  • Step 1
  • Preheat your oven to 180°C and grease a large ovenproof frypan (or rectangle dish) with butter. Mine was 30cm but you could cook it in two smaller ones. Sift the flour with the baking powder and set aside.
  • Step 2
  • In a glass jug, whisk the milk and eggs with the vanilla and sweetener. Stir through the flour mixture until just combined. Pour into your pan.
  • Step 3
  • Sprinkle the cubed butter over the top of the pancake and cook for 20-35 minutes or until the centre is just firm to the touch. If you’re cooking this over two frypans, start checking them from 20 minutes onwards.
  • Serving Suggestion
  • I serve mine with roasted peaches but use whatever fruit is in season. I cut the fruit up nice and thin, part cover with water and pop it in a hot oven while you make the pancake. Once the pancake is done, the fruit will be too.
3 Day Fermenting Challenge

Stacey Clare's Nutritional Tip

  • Leftovers are GREAT in the babes lunchboxes, cold.
  • Egg free: Use 3 chia eggs
  • Dairy free: Use a dairy-free milk and pop 3 tbsp of coconut oil in the batter
  • Nut free: Leave them off. It’s yummy without them
  • Gluten free: Use a gluten-free mix or try half buckwheat and half nut meal.


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