Soft and Fluffy Buttermilk Pancake Traybake

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Written By Angela Zahn

Imagine waking up to the aroma of freshly baked pancakes, but with a twist! My Soft and Fluffy Buttermilk Pancake Traybake is the ultimate breakfast treat, perfect for feeding a crowd or indulging in a lazy weekend brunch. 

Each bite is a melt-in-your-mouth experience, thanks to the light and airy texture that will have you coming back for seconds (and thirds!). Your Sunday mornings will be made easier with this oven-baked pancake traybake, taking the hassle out of flipping individual pancakes. 

Easy to love and even easier to make, this pancake traybake is a game-changer for pancake lovers everywhere. Serve it with your favourite toppings, maple syrup and yoghurt for a simple fuss free breakfast.

pancake, tray bake, cake, breakfast, breakfast cake, brunch, lunchbox
breakfast
Australian
Yield: 8
Author: Ange Zahn
Soft and Fluffy Buttermilk Pancake Traybake

Soft and Fluffy Buttermilk Pancake Traybake

Imagine waking up to the aroma of freshly baked pancakes, but with a twist! My Soft and Fluffy Buttermilk Pancake Traybake is the ultimate breakfast treat, perfect for feeding a crowd or indulging in a lazy weekend brunch.
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Cook modePrevent screen from turning off

Ingredients

  • 1 ½ cups (375ml) buttermilk
  • 2 eggs
  • 2 teaspoon vanilla
  • 1 ½ (225g) cups SR Flour
  • 1 teaspoon bicarbonate of soda
  • Pinch salt
  • ⅓ cup (80g) caster sugar
  • 50g unsalted butter, melted
  • Extra butter or spray oil for oiling the pan
  • Add ons: ½ cup white chocolate chips, 1 cup frozen raspberries, 1 cup frozen blueberries

Instructions

  1. Preheat the oven 160ºC and line a 20cm x 26cm baking tray with baking paper.
  2. Measure out the buttermilk in a jug and heat in the microwave 20-30 seconds (must be lukewarm, not cold or hot)
  3. In a bowl, sift flour and bicarbonate of soda. Stir in the sugar and salt.
  4. To the buttermilk in the jug, add eggs, vanilla and melted butter. Whisk to combine.
  5. Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Be careful not to overmix.
  6. Pour the mixture into the prepared baking tray and sprinkle over the white chocolate and frozen berries.
  7. Cook in the oven for 25 minutes or until light and spongy when lightly pressed in the centre.
  8. Lightly dust with icing sugar and serve with maple syrup and yoghurt.

Notes

  • Pancake topping suggestions: Nutella, jam, fresh berries, banana the choice is yours!


  • This is a great treat you can also add to the kids lunchboxes.


  • To make your own buttermilk:

Pour 1 ½ cups milk into a jug and warm 20 seconds in the microwave (luke warm) and add 1 teaspoon vinegar. Stir to combine. The milk will curdle, but this is normal. Continue with step 4 in the recipe.



Nutrition Facts

Calories

237.37

Fat

11.46 g

Sat. Fat

6.62 g

Carbs

32.17 g

Fiber

0.65 g

Net carbs

31.51 g

Sugar

9.07 g

Protein

5.97 g

Sodium

215.9 mg

Cholesterol

61.67 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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Angela Zahn
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