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There’s no better way to start your day than pancakes. Warm, fluffy, and delicious, they will put a smile on your face for sure. But wait… Someone has to wake up and make them. Mix the batter (and inevitably make a mess with all the bowls), then stand over the stovetop for quite some time (splashes of oil and batter everywhere). It’s not so much fun to flip flapjacks 5 minutes after waking up.

Don’t worry, there is another way to make flapjacks. Turn on your oven and keep reading.

When I say ‘pancakes in the oven’ I don’t refer to Dutch baby pancakes. This is a different technique: pan-roasting. Yeah, the same cooking method that works so well for meaty dishes works for flapjacks as well. Have you ever prepared a sirloin? You pan-sear it first to obtain a crispy surface and a juicy center. This is exactly what you will get from your flapjacks. Now, who wouldn’t want that? So, the secret is in cooking the batter on the stovetop first, then finishing them in the oven.


Pan-Roasted Pancakes Recipe


Choose your favorite pancake recipe and mix it up. This method works for every pancake mix.

We have decided to go with the classic American buttermilk pancake recipe:


Dry ingredients:

  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt


Wet ingredients

  • 2 3/4 cups buttermilk
  • 2 medium eggs, beaten
  • 2 teaspoons vanilla extract
  • 1 stick of butter, melted


Note: Use clarified butter instead of regular butter. Clarified butter is produced by melting butter and allowing the components to separate by density. Thanks to its high smoking point, it is less likely to burn. You can clarify the butter yourself or use ready-made products like ghee. This will make your flapjacks extra-buttery and crispy without the risk of burning.


Method of preparation:

In a large bowl, combine the dry ingredients. In another bowl, whisk together the wet ingredients: buttermilk, eggs, butter, and vanilla. Add the wet ingredients into the dry ingredients and mix until you obtain a uniform, thick, and creamy batter.

Preheat the oven to 350 degrees F. In a large skillet, heat two tablespoons of clarified butter over medium heat. Pour ¼ cup batter per pancake into the skillet. Cook the flapjacks for about two minutes, until their bottoms become light golden brown.

Transfer the skillet to the oven and cook until the other side of the pancakes becomes golden brown as well (this should take about 4-5 minutes).

Remove the skillet from oven and set on a cold burner on the stove. Turn the pancakes over and cook the other side very shortly, no more than 10-15 seconds.


These are the best flapjacks you’ll ever have!

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