(Breakfast) Pan Cake

This oven pancake is my nephew’s recipe, and it’s genius.  If you love pancakes, but hate making all those individual ones, especially when you have company for breakfast, this is your answer.  It’s light, fluffy, and delicious.  And it’s good for breakfast, or dessert.

Regular biscuit mix is not an ingredient I usually use, but as an occasional breakfast, I’m OK with it.  This pancake will definitely be on the menu at the lodge.

Oven Pancake

Pan Cake

Total Time: 15 minutes

Yield: Serves 6 - 8


  • 2 eggs
  • 1 1/2 cups half-and-half
  • 2 cups Pioneer biscuit mix
  • 3-4 TBSP butter


  1. In a medium bowl, whisk eggs.
  2. Whisk in half-and-half (I used 3/4 cup milk, and 3/4 cup cream).
  3. Whisk in Pioneer, just until most lumps disappear.
  4. Heat a 12" oven-proof saute pan on medium-low heat.
  5. Melt 1-2 TBSP butter in pan.
  6. Place batter in pan, as evenly as possible. Cook about 7-9 minutes, or until bubbles form across the entire surface, and the edges start to cook (just like you would a regular pancake).
  7. Turn off heat, and broil, on low, in oven about 4 minutes, or until golden.
  8. Let cool about 5 minutes. Run knife around edges. Then invert pan to remove pancake.
  9. Serve with syrup, fruit, nuts, or whatever toppings you normally would.