Any solution that alleviates standing over a griddle to make pancakes on busy weekday mornings is welcomed. It seems that no sooner do I sit down to pour maple syrup on my own plate, someone pleads for more. This recipe frees moms and dads to whip up "pancakes" without standing over a hot griddle flipping 20 or more individual pancakes. When my own children were young, they begged me to sprinkle hundreds and thousands on top--something I happily obliged. I would start with a tiny bit of sprinkles and then they would chant "go crazy" until I added enough to satisfy their sweet teeth.  It is most impressive right out of the oven when the pancake has risen several inches out of the pan. It falls quickly, but tastes delicious and the transformation is part of the fun, right? When made in a large cast iron skillet, a pizza cutter makes cutting wedges simple. I must admit, though, I prefer making individual pancakes--the table looks festive the second these skillets hit the table. With more egg than traditional pancakes, these are a protein packed choice to meet the day.

Nota bene: This pancake can also be made in a glass pie plate or individual small cast iron skillets for an impressive presentation. It is delicious with heated fruit.  Place a bag of frozen strawberries, blueberries, or peaches in a saucepan over medium heat until warmed.  Add a little sugar if berries are tart. Just before serving, squeeze a bit of lemon on fruit and serve with the pancake. Apples or pears sautéed in butter make a lovely fall Sunday brunch.


  • 2 cups whole milk

  • 2 cups flour

  • 8 eggs

  • 8 tablespoons unsalted butter

  • 1 teaspoon kosher salt

  • Confectioner’s sugar

  • Lemon wedge

  • Maple syrup, warmed

  • A bag of frozen fruit


1. Preheat oven to 425 degrees F.

2. Add eggs to blender and blend for 10 seconds. Add the flour and mix with eggs to help the gluten get to work. Finally add the milk and salt and whir until thoroughly blended. Set aside.

3. Heat skillet in the oven for 5 minutes, remove and put butter in a cast iron or other heavy skillet and swirl around until melted. 

4. Immediately pour blender batter into hot butter and return skillet to oven. 

5. Put the frozen fruit in a saucepan and heat over medium heat until the fruit is soft and the liquids begin to bubble. Add a tablespoon of water if necessary to encourage the fruit to release their natural juices.

6. Check after 12 to 14 minutes.  The pancake should be voluminous and golden brown.  Remove from oven.

7. With a pizza cutter, slice into pie like wedges, sprinkle with confectioner’s sugar, and pass the warmed fruit at the table. The pancake will fall, no worries!

Serves 6