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Pancakes are a wonderful food, although they do have one weakness: They require someone to man the griddle. Whoever gets the title of “pancake flipper” has to toil at the stove while everyone else eats the pancakes while they’re hot. Shouldn’t the person doing all the work be the first to partake of the spoils?
Pancake casserole is the solution to this dilemma. It allows one to to make pancakes en masse. If you have a larger group to make breakfast for, just double this recipe and get stuff done! One could argue that this is not a true casserole, but in my opinion if you can make it ahead of time and it goes in a 9×13 pan, it’s a casserole. Top it with anything you like: fruit, chocolate chips, maple syrup, anything. The resulting pancake has substance, but is even easier to chew than normal pancakes. In fact, this dish can easily be as soft as a puree if you let syrup, cream, or milk soak into it while it’s hot.
In a mixing bowl, combine buttermilk, eggs, and the melted butter. Then add the flour, sugar, baking powder, baking soda, and salt. Stir until combined.
Line a 9×13 glass pan with parchment paper and spray with cooking spray.
Evenly spread the batter in the pan.
Sprinkle any desired ingredients (fruit or chocolate chips) on top of the batter before baking.
Bake at 400°F for 15 minutes. When a knife is inserted in and comes out clean, it's done. Top with anything you like: fruit, whipped cream, maple syrup, etc.
SLice it up and serve it. Top with anything you like: fruit, whipped cream, maple syrup, etc.
Easy To Chew is a food blog created by a dentist, a public health professional, and a registered dietitian. Their mission? To cook up delicious recipes dedicated to those who are in need of foods which are easy to chew, easy to swallow, and easy to love!
Pancake Casserole is soft, moist, and contains multiple soft textures. These foods are soft enough that, with minimal effort, they can be easily formed into swallowable-sized portions.
Pancake Casserole could be made to a pureed texture by letting syrup, cream, or milk soak into it and by pureeing any of the toppings before adding them
I rarely have buttermilk in my fridge, especially now during a COVID-19 pandemic. The good news is that it’s super easy to make an effective buttermilk substitute. Take one cup of milk and drizzle in 1 tablespoon of lemon juice. DON’T STIR IT. That’s what my wife always says to me because my instinct is to stir it. Just let it rest for 5-10 minutes. After that, for all baking intents and purposes, it’s buttermilk.
People are all about transparency in government, why not in baking too? I personally like to see what is going on through the glass pan, it makes me feel more in control. Metal ones work as well but I have always used pyrex/glass ones. I feel like things cook quicker in the glass pans. A solid 9×13 glass pan lasts a long time and is very reliable.
