This is the perfect lazy weekend breakfast, which bakes up puffy and beautiful! Spices can be easily omitted or added according to your personal taste. Be creative and serve with your favorite toppings! Feel free to experiment with any combination of your favorite spices such as nutmeg, ginger, cloves, apple pie spice, allspice, etc.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Stir white sugar and 1 tablespoon brown sugar together in a small bowl. Stir flour, cinnamon, pumpkin pie spice, and salt together in a separate bowl with a whisk.

  • Put butter in an 8-inch cake pan and melt in preheated oven, 3 to 5 minutes.

  • Sprinkle remaining brown sugar over the melted butter in the cake pan.

  • Beat eggs, milk, vanilla extract, and almond extract together in a larger bowl with an electric mixer; stir into the flour mixture until you have a smooth batter. Pour the batter over the butter and brown sugar in the cake pan. Sprinkle white and brown sugar mixture over the batter.

  • Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

Nutrition Facts

197.6 calories; protein 7.7g 16% DV; carbohydrates 27.1g 9% DV; fat 6.3g 10% DV; cholesterol 132.3mg 44% DV; sodium 78.8mg 3% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/20/2014
I took a chance and made this recipe as is. I though it was good but it really does need to be baked for an additional 5-10 mins. Sadly I didn't realize that until I cut into it and I even used a 9 inch vs 8 inch pan. Thankfully it was done enough to eat but the texture was more of a bread pudding than a pancake. I will try this again with the additional bake time and update my review accordingly. I did like the brown sugar and cinnamon topping! I served this with butter & maple syrup! Read More
(4)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/20/2014
I took a chance and made this recipe as is. I though it was good but it really does need to be baked for an additional 5-10 mins. Sadly I didn't realize that until I cut into it and I even used a 9 inch vs 8 inch pan. Thankfully it was done enough to eat but the texture was more of a bread pudding than a pancake. I will try this again with the additional bake time and update my review accordingly. I did like the brown sugar and cinnamon topping! I served this with butter & maple syrup! Read More
(4)
Rating: 5 stars
10/01/2014
The sugar topping adds a nice crunch and it didn't deflate as much as baked pancakes usually do when removed from the oven. I did increase the baking time however. I served with sautéed apples to make a fabulous breakfast. Read More
(3)
Rating: 5 stars
04/24/2015
Excellent! Super easy and yummy. I baked in my convection oven at 400 for a bit over 20 minutes and it was perfect. Once I loosened the sides it flipped right onto the plate although unfortunately it left the brown sugar behind. I think I would enjoy this more in a 9 inch pan I thought it was a little too thick. DBF and DS loved this for supper with some maple sausage patties and fresh cantaloupe. Thanks for the recipe Shannon! Read More
(1)
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