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Shannon's Oven Pancake

Rated as 4.75 out of 5 Stars

"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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40 m servings 198
Original recipe yields 6 servings (1 8-inch cake pan)


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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. Put butter in an 8-inch cake pan and melt in preheated oven, 3 to 5 minutes.
  4. Sprinkle remaining brown sugar over the melted butter in the cake pan.
  5. 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.
  6. Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

Nutrition Facts

Per Serving: 198 calories; 6.3 27.1 7.7 132 79 Full nutrition

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Read all reviews 3
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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 use...

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 apple...

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 unfortuna...