Baked Pancake "Pizza"
This nutritious pancake batter can be poured into a cake pan and baked as a pancake "pizza" that's as fun to decorate as it is eat. Naturally grain- and dairy-free, the batter can also be adjusted to be peanut- or tree nut-free.
Ingredients
- 2 large eggs
- ½ cup (120g) 100% pumpkin (not pumpkin pie filling; may use applesauce or mashed, overripe banana instead)
- ½ cup (128g) almond or peanut butter (preferably a smooth variety; see notes)
- 1 tablespoon (20g) pure maple syrup (may sub honey)
- ¾ teaspoon pumpkin pie spice (may sub cinnamon, with or without a pinch or two of nutmeg and ginger)
- ½ teaspoon baking powder
- Options for topping and decorating: peanut or almond butter, Nutella, 2-Ingredient Maple Cream Cheese Frosting, chocolate chips (mini or regular), strawberries, blueberries, banana, dried fruit, nuts, whipped cream, mini marshmallows, sprinkles, maple syrup
Instructions
- Preheat oven to 350℉ and spray a 9-inch round cake pan with cooking spray. For easiest removal, I also line the bottom of the pan with a round of parchment paper. If your nut butter is cold, allow it to soften at room temperature, or warm just enough to soften—but not melt—in the microwave.
- Mix the batter: In a medium-size bowl, lightly beat the eggs. (I use my quart-size Pyrex measuring cup, which makes it easy to transfer the batter later.) Stir in the pumpkin and the remaining ingredients and mix until the batter is smooth. (Sometimes, I add a pinch or two of salt and ½ teaspoon of vanilla extract for an extra pop of flavor, but that's optional.)
- Make the pancake pizza: Pour the batter into the prepared pan and bake for 11-13 minutes (it takes 12 minutes in my oven) or until the pancake is just cooked through the center.
- Let cool and decorate: While you could decorate and enjoy a slice right away, the hot pancake will melt toppings like peanut butter and Nutella. When ready, spread these and other suggested toppings as you would the pizza sauce, and then top with chocolate chips, fruit, etc., as though they were the cheese, pepperoni, mushrooms, etc. Then slice—with a pizza cutter if you like—and enjoy!
- Storage: Refrigerate any leftovers in an airtight container for 3-4 days. The undecorated pancake freezes well too.
Notes
- The nut butter: I've made these pancakes with almond, cashew, and peanut butter. They all work well, the flavor is just slightly different. For a lighter, fluffier pancake, a smooth, no-stir variety is preferred. (Justin's is a great option when using almond butter, or Jif when using peanut butter.) Natural nut butters work, and I've used them quite a few times, however, the texture will be heartier.
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