Delicious baked pancake recipes for the palate! Try their salty and sweet versions

Baked pancakes can be served in an infinite number of ways!

Try our savory and sweet oven pancake recipes and see how delicious they can be!

Get inspired with us and enjoy!

Baked pancakes with cottage cheese

Prepare the weekend breakfast of your dreams.

What will we need

• pancakes from 200 g of flour
• 500 g of soft cottage cheese
• 100 g cane sugar
• 1 teaspoon of lemon juice
• 2 eggs
• 3 tablespoons of butter
• icing sugar

Method

1. Preheat the oven to 180 °C
2. Mix cottage cheese, eggs, sugar and lemon juice.
3. Spread the filling on the pancakes and roll them up.
4. Grease the baking pan with butter.
5. Put the pancakes in the baking pan.
6. Bake for approximately 15 minutes.
7. Sprinkle with powdered sugar and serve.

Baked pancakes with spinach and parmesan

Baked pancakes with salt are a great way to create a simple yet filling dish.

What will we need

• 1 tablespoon of olive oil
• 3 cloves of garlic, crushed
• 400 g of chopped tomatoes in a can
• 200 g of baby spinach
• 250 g of ricotta
• grating nutmeg
• 4 large pancakes
• 225 g mozzarella, drained and cut into small pieces
• 50 g parmesan cheese, grated

Method

• Heat the oil in a pan, add 2 cloves of garlic and cook for a few seconds, then throw in the tomatoes.
• Season and simmer for 10-15 minutes until reduced to a thick sauce.
• Cook the spinach for 2 minutes in the microwave to wilt, or tip it into a colander and pour over a kettle full of hot water.
• When cool, squeeze out as much liquid as possible and then roughly chop.
• Heat the oven to 200 degrees.
• Mix the ricotta, spinach, generously grated nutmeg, the remaining crushed garlic and a little salt and pepper.
• Spread the tomato sauce on the bottom of a shallow baking dish.
• Divide the spinach mixture into pancakes, spread it over half of the surface.
• Fold each pancake in half and then in half again to form a triangle.
• Place the pancakes in a baking dish, sprinkle with mozzarella and parmesan.
• Drizzle a little more oil and bake for 15-20 minutes.

Baked pancakes with pudding

We leave the choice of pudding up to you.

What will we need

• pancakes from 200 g of flour
• 1 pudding
• 500 ml of milk
• 4 spoons of sugar
• 2 egg whites
• pinch of salt

Method

1. Preheat the oven to 180 °C
2. Cook the pudding according to the instructions with milk and sugar.
3. Spread approximately 1/3 of the prepared pudding on the pancakes and roll them up.
4. Grease the baking pan with butter.
5. Put the pancakes in the baking pan.
6. Cover with the rest of the pudding.
7. Bake for approximately 10 minutes.
8. Beat the egg whites with salt and sugar.
9. Put the snow on the baked pancakes and put them in the oven for another 5 minutes.
10. We serve.

Baked pancakes with ham and cheese

Use up leftover pancakes and turn them into this comforting cheesy dish. Ready in less than an hour, it’s an easy dinner for four.

What will we need

• 1 tablespoon of sunflower oil
• 250 g of mushrooms, cut into slices
• 300 g of spinach, chopped
• 200 g ham, sliced
• 1 tablespoon Dijon mustard
• ½ teaspoon of black pepper
• 100 g of gruyère cheese, finely grated
• 300 ml of cream
• nutmeg
• green salad

Method

• Heat the oil in a non-stick frying pan over medium-high heat and fry the mushrooms with a pinch of salt for 10 minutes until the liquid has evaporated and the mushrooms have caramelised.
• Turn down the heat, add the spinach and let it wilt before stirring in the ham, mustard, pepper and half the Gruyère.
• Heat the oven to 190 degrees.
• Divide the mushroom mixture into pancakes and roll each one.
• Put them in a baking dish, cover with cream and sprinkle with grated nutmeg, the remaining gruyère and some spices.
• Bake in the oven for 20 minutes until bubbling and golden on top.
• Serve with a green salad.

Baked pancakes with minced meat

Try this recipe for baked pancakes alla Bolognese mixture.

What will we need

For pancakes

• 350 ml of whole milk
• 1 egg plus 1 yolk
• 30 g butter, melted
• 100 g plain flour
• ¼ teaspoon sea salt

For bolognese sauce

• 50 g of bacon, finely chopped
• 2 tablespoons of oil
• 1 small onion, finely chopped
• 3 cloves of garlic, crushed
• 1 small carrot, peeled and finely diced
• 1 large stick of celery, finely diced
• 500 g of ground beef
• 400 g can of chopped tomatoes
• 150 ml of chicken stock
• 3 tablespoons of tomato puree

For the cheese layer

• 150 ml of sour cream
• 2 tablespoons of whole milk
• 75 g cheese, finely grated

Method

1. For the pancakes, mix milk, egg, yolk, 1 tablespoon of melted butter, flour and salt and let stand for 30 minutes, then fry the pancakes.
2. Meanwhile, for the bolognese sauce, fry the bacon in the oil in a large pan until lightly golden.
3. Add the onion and fry for 5 minutes, then add the garlic, carrot and celery and fry for another 5 minutes, stirring occasionally.
4. Increase the heat, add the beef and cook.
5. Stir in the tomatoes, stock and tomato puree and simmer, uncovered, for 45 minutes until the sauce thickens and all excess liquid has disappeared (it must be thick)
6. Season to taste.
7. For the cheese frosting, mix the sour cream, milk and 25 g of cheese with some spices in a bowl.
8. Preheat the oven to 200 °C.
9. Fill each pancake with 2 heaping spoons of Bolognese sauce and roll up.
10. Stack them next to each other in a buttered baking dish, spoon on the cheese frosting and sprinkle with the remaining grated cheese.
11. Bake for 20-25 minutes or until cheese is golden and serve with salad.

Baked pancakes with banana in caramel

Light and fresh pancakes.

What will we need

• 1 cup plain flour
• 1/4 cup granulated sugar
• 1 cup of milk
• 1 egg, lightly beaten
• 1/2 cup caramel salk
• 1 tablespoon of butter with a pinch of salt
• 2 bananas, halved lengthwise
• 75 g dark chocolate, chopped
• 60 g of hazelnuts, chopped

Method

• Preheat the oven to 180°C.
• Grease the tray and line it with baking paper.
• In a bowl, mix the flour, 2 tablespoons of sugar, add the milk and eggs and mix until combined.
• Pour the batter into the tray, add half of the caramel salk and create a marble effect with circular movements.
• Bake for 10 minutes or until a skewer inserted into the center comes out clean.
• Meanwhile, melt the butter.
• Sprinkle the remaining sugar over the bananas. Place cut side down in the pan and cook for 5 minutes or until dark golden and cooked through.
• Melt the chocolate.
• We serve the pancake topped with bananas, remaining caramel, chocolate and hazelnuts.

How do you eat pancakes in the world?

America

A tower of fluffy buttermilk pancakes with syrup and overgrown bacon is a must when visiting America. They are best eaten in a retro dining room, where the waitresses refill your “endless” cup with filtered coffee, just like in the movies.

France

The French have perfected pancakes. They’re super thin, light, crunchy and sweet, covered in chocolate or caramelized apples with cream, but don’t forget their savory buckwheat galettes either.

Japan

Japanese ones are basically soufflés that are towering and fluffy.

Brazil

In Brazil, it is customary to use tapioca flour for pancakes, which are then filled with both sweet and salty fillings. Shredded coconut and butter is a favorite.

Finland

Finnish pannukakku has all the hallmarks of a Yorkshire pudding. A square shape, towering in height, the dough baked in the oven is then cut into squares and often topped with fruit compote.

Venezuela

Cachapas are traditionally made from corn flour and are a popular Venezuelan snack and street food. Expect them to be stuffed with a slice of soft, oozing white cheese.