Sunday nights are greatly anticipated around here because of our traditional dinner of pancakes, eggs, and sausage, but last Sunday I just didn’t want to go to the trouble of individual grilling and taking orders for chocolate chip, blueberry, strawberry, banana, or some combination of the three.  I had a vague recollection of hearing about a puffed pancake that is baked in the oven, so I pulled out a few cookbooks and quickly researched this giant oven pancake.

It was SO easy, and it uses more eggs than flour, which is great, because making gluten free pancakes for a crowd can be costly.  You can still add toppings after you cut it into squares, but we just used syrup and a sprinkling of powdered sugar.

Lazy Puffy Pancakes

6 eggs

1 cup milk

1 cup GF flour (I used rice, tapioca, potato ~ I think less rice flour would be better, as it is a bit heavy for this batter)

1/2 – 1 tsp vanilla

1 tsp cinnamon

1/4 tsp salt

3 Tbsp butter

Pre-heat oven to 375 degrees.  Place the 3 tbsp of butter in a 9×13 baking pan and let melt in oven.  Whisk together remaining ingredients.  Remove the hot, buttered baking pan from oven and pour pancake batter into it.  Bake for 25-30 minutes.  Cut into squares and serve warm.

So easy when you’re feeling lazy!