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Egg Pancakes

February 13, 2016

Egg Pancakes 0 0 5 0

Even if the berries are a little more expensive, this is a very economical meal, and you can feel really good about what they are eating!

  • Yields: Serves 4
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5 eggs (whites and yolks separated)

3 Tablespoons butter, divided

1 teaspoon vanilla

1/2 teaspoon cinnamon

1 1/2 cups mixed berries, fresh or frozen

Shredded Coconut, for garnish (optional)


1Preheat oven to 400 degrees. Heat a 10-inch (oven safe) skillet on the stove top on medium-high heat. I use a cast iron skillet so I heat at a little lower than medium. Add butter 2 Tablespoons of butter to the pan.

2While the pan is heating, separate the whites and yolks into separate bowls. Beat the eggs until stiff peaks form, set aside.

3Add vanilla and cinnamon to egg yolks and stir until fully incorporated. Gently fold egg yolk mixture into the egg whites.

4With the temp of the pan still at medium-high, pour egg mixture into the pan, gently spread mixture evenly to the edges of the pan and cook for 2 minutes, do not touch egg mixture. Put the pan into the preheated oven and cook for 10-12 minutes or until lightly browned.

5While eggs are cooking, get your berries going in a small sauce pan, with the remainder of the butter. I start them out at about medium and then turn down to a simmer when they start to heat up, it will be different if you use fresh berries so just pay attention so they don’t burn. Cook until you get the desired consistency, my kids prefer the berries less lumpy so I cook them a little longer, but with frozen berries, this should take 10-15 minutes.

6When the pancake is finished, remove from oven and let it sit for a minute. Then place a large plate on top and carefully turn the pancake over onto the plate. Spread berry mixture over the pancake and garnish with fresh berries or shredded coconut.


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