From the pantry to the dining table in 30 minutes, this oven pancake is full of Italian herbs, bacon, fresh tomatoes, and crumbly parmesan cheese. Breakfast is ready!
The origin of this recipe came out of my hunger for a breakfast pizza…savory, fresh, and something I could just grab a slice of! What I knew I did not want was to wait for dough to rise while my hunger continued - and thus, my savory bacon pancake was born! Made with staple ingredients and no rise time means that this breakfast “pizza” can be on repeat any time of day.
The base of the pancake has a ratio of flour, milk, and eggs which is very similar to a Dutch Pancake. Instead of a traditional sweetened batter, my version adds dried Italian herbs, garlic powder, onion powder, salt and pepper.
The toppings for this Savory Bacon Oven Pancake are 4 simple ingredients: bacon, red onion, cherry tomatoes, and fresh parmesan cheese. If you have other ingredients at home you like on a breakfast pizza, the topping possibilities are endless! The base for this oven pancake does not need to be limited to the breakfast/brunch realm. The toppings can be adapted to suit a quick lunch or dinner.
For a vegetarian take, mushroom, spinach, and fontina cheese would be delicious. If wanting a full Italian breakfast, cooked pieces of Italian sausage with sliced tomatoes, fresh mozzarella and basil would be equally savory and filling! For an alternative Spanish - style pancake, I would not include the Italian herbs, but have toppings such as cooked spicy chorizo, red onion, bell peppers, and freshly cracked eggs that when added during the last 10-12 minutes of baking will be perfectly runny!
HOW TO MAKE A SAVORY BACON OVEN PANCAKE
1. Heavily (yes, I mean HEAVILY) grease a 9x13 inch baking tray with softened butter. When you think you have fully greased the baking pan, add another layer! To ensure that the
pancake slices come out easily, keep buttering that pan...plus that means less work
cleaning up!
2. Prepare the toppings by chopping the bacon and red onion. Wash and dry the cherry
tomatoes, then set aside.
3. Whisk together the all purpose flour, salt, Italian herbs, garlic powder and onion
powder. In a separate bowl, whisk together the milk and eggs.
4. Combine the milk mixture and the flour mixture together. Stop mixing when the batter
comes together and no pockets of flour are seen in the batter.
5. Pour the batter into the well greased baking tray. Add the bacon, red onion, and cherry
tomatoes on top and bake for 20-25 minutes.
6. When puffed up and golden, remove and give a generous sprinkling of cheese and
enjoy!
TIPS
This recipe can be easily doubled to feed a crowd, so if you are hosting a lot of people for a holiday brunch, this is quick to make with minimal clean up. If you make several oven pancakes, you can diversify the toppings and have a variety for your guests!
My oven pancake is also perfect for busy mornings when you need to get out the door! When the oven pancake is completely cool, potion out slices into refrigerator safe containers so that in the morning, you can just grab a slice and go! The oven pancake can be reheated in the microwave or even eaten cold.
Savory Bacon Oven Pancake
Prep Time: 10 minutes
Cook time: 20-25 minutes
Serves 4-5
Ingredients
4-5 tablespoons softened butter
1 ⅓ cups All Purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried Italian herbs
6 tablespoons grated parmesan cheese, divided
2 cups milk
3 eggs
1/2 red onion, sliced
4 strips bacon, chopped
1/2 cup halved cherry tomatoes
Salt and pepper to taste
Directions
1. Preheat the oven to 435℉ (223℃). Heavily grease a large 9x13 baking tray with 4-5
tablespoons butter. Make sure to grease the corners and sides to ensure that the batter
does not stick.
2. On a cutting board, cut red onion in half and chop into slices. Dice 4 strips bacon into
bite size pieces. Then, chop cherry tomatoes in half (optional).
3. In a large mixing bowl, add flour, salt, black pepper, garlic power, onion powder, dried
Italian herbs, and 3 tablespoons parmesan. To a separate large bowl, whisk together the
eggs and milk.
4. Whisk together the milk mixture and flour mixture until fully combined and no flour
pockets are seen. Pour the batter onto the heavily greased baking tray.
5. Top with the sliced red onions, cherry tomatoes, and bacon. Bake in a 435℉ (223℃)
oven for 20-25 minutes.
6. When puffed and golden, remove from the oven. Let cool 5 minutes and sprinkle the
remaining cheese. Slice and serve with a side salad or enjoy by itself!
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