Pancake Traybake Recipe Nadiya: Amazing Results

Yes, Nadiya’s pancake traybake recipe delivers amazing results for a crowd! This simple, delicious sheet pan pancake is perfect for effortless brunches and guarantees fluffy, golden-brown pancakes for everyone with minimal fuss.

Are you dreaming of fluffy pancakes for breakfast but dreading the thought of flipping batch after batch? It’s a common kitchen challenge, especially when you’re cooking for more than just a few people.

The endless flipping can feel like a chore, and keeping the earlier ones warm while you finish the rest can be tricky. It’s easy to feel a bit overwhelmed by the thought of a pancake breakfast for a family or friends.

But what if I told you there’s a way to make a big breakfast without the stress? A way to have perfect pancakes for everyone, all at once, with less mess and more enjoyment?

This Nadiya Hussain-inspired pancake traybake recipe is a game-changer. It’s designed for ease and deliciousness, turning a potentially daunting task into a simple triumph.

Get ready to discover how you can create a golden, delightful pancake feast right in your own oven, all thanks to this brilliant traybake method. Let’s dive into making breakfast a breeze!

The Magic of a Pancake Traybake: Why It’s a Beginner’s Best Friend

The idea of a pancake traybake might sound new, but its brilliance lies in its simplicity. Instead of individual pancakes, you pour your batter into a single baking tray and bake it in the oven. This means no more standing at the stove, no more flipping mishaps, and perfectly cooked pancakes from edge to edge. It’s Nadiya Hussain’s genius approach to making brunch effortless and enjoyable for everyone.

This method is especially fantastic for beginners because it removes the most intimidating part of pancake-making: controlled flipping. The oven does all the hard work, ensuring an even cook and a fantastic texture. You get all the fluffy pancake goodness without the usual fuss, making it ideal for busy mornings or when you want to impress guests without breaking a sweat.

Why Nadiya’s Approach Works Wonders

Nadiya Hussain is known for her accessible and incredibly tasty recipes, and her take on the pancake traybake is no exception. She understands that home cooks want delicious food without unnecessary complication. Her recipes often focus on flavour, simplicity, and techniques that yield fantastic results with less effort.

The traybake concept perfectly embodies this philosophy. It transforms a typically hands-on, time-consuming breakfast into a bake-and-serve affair. This allows you more time to relax, chat with your loved ones, or prepare your favourite toppings while the oven does the delicious work. It’s a recipe that proves you don’t need to be a master chef to create something truly special and satisfying.

Ingredients You’ll Need: Simple Staples for Success

One of the best things about this pancake traybake is that it uses everyday ingredients you likely already have in your pantry. This makes it a wonderfully convenient option for a spontaneous weekend treat or a simple weeknight dessert. No need for a special grocery run – just simple, wholesome ingredients that come together to create something truly delightful.

For the Pancake Batter:

• 250g (2 cups) all-purpose flour
• 2 tablespoons caster sugar (or granulated sugar)
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda (baking soda)
• 1/4 teaspoon salt
• 2 large eggs
• 300ml (1 1/4 cups) buttermilk (or milk mixed with 1 tbsp lemon juice/vinegar, left to stand for 5 mins)
• 75g (1/3 cup) unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract (optional, but recommended for extra flavour)

For Preparing the Tray:

• Butter or oil for greasing
• A little extra flour for dusting (optional)

The beauty of these ingredients is their familiarity. Flour, sugar, eggs, and butter are pantry staples. Baking powder and bicarbonate of soda are your leavening agents, working together to create that lovely fluffy texture we all love in a pancake. Buttermilk adds a wonderful tang and tenderness to the pancakes, but if you don’t have it, the milk and acid trick is a brilliant substitute that works just as well. And that melted butter? It adds richness and a beautiful golden hue to the finished bake.

Essential Kitchen Tools for Your Traybake Adventure

Don’t worry if you don’t have a professional kitchen setup! This recipe is designed to be made with basic kitchen equipment. Having the right tools can make the process smoother, but in a pinch, you can often improvise.

• Baking Tray: A standard rectangular baking tray (around 30x20cm or 12×8 inches is ideal). Ensure it has sides to hold the batter.
• Large Mixing Bowl: For combining all your wet and dry ingredients.
• Whisk: To thoroughly combine the batter ingredients and ensure no lumps. A balloon whisk is great for incorporating air.
• Measuring Jug and Spoons: For accurate ingredient measurements, which are key to consistent results.
• Spatula or Spoon: For scraping down the sides of the bowl and spreading the batter evenly in the tray.
• Pastry Brush or Kitchen Paper: For greasing the baking tray.
• Oven Mitts: For safely handling the hot baking tray.
• Cooling Rack: To cool the pancake slightly before serving.

Gathering these tools before you start will make the whole process feel more organised and less hurried. It’s like getting your ducks in a row before a fun project – it just makes everything go more smoothly. And remember, if you don’t have a specific whisk, a fork can work in a pinch to combine your dry ingredients!

Step-by-Step Guide: Crafting Your Amazing Pancake Traybake

Ready to whip up this delicious treat? Follow these simple steps, and you’ll have a golden, fluffy pancake traybake ready to impress. We’ll go through each stage to make it super easy.

Step 1: Preheat Your Oven and Prepare the Tray

First things first, let’s get our oven ready. Preheat it to 190°C (170°C Fan/375°F/Gas Mark 5). This ensures the oven is at the right temperature to bake your pancake evenly. While the oven heats up, grab your baking tray. Generously grease the inside of the tray with butter or oil. You can use a pastry brush for a nice even coating, or simply dab some butter on with kitchen paper. A well-greased tray prevents the pancake from sticking and helps it develop a lovely golden crust. For extra security against sticking, you can lightly dust the greased tray with a little flour, tapping out any excess. This is like giving your tray a non-stick shield!

Step 2: Whisk Together the Dry Ingredients

In your large mixing bowl, we’re going to combine all the dry treasures. Add the flour, caster sugar, baking powder, bicarbonate of soda, and salt. Take your whisk and give everything a good mix. This step is important because it distributes the leavening agents (baking powder and bicarbonate of soda) evenly throughout the flour. Proper mixing here ensures your pancake bakes up light and airy, with no surprise pockets of baking soda taste. You want a uniform blend, almost like a pale, powdery sand.

Step 3: Combine the Wet Ingredients

In a separate jug or bowl, crack in your large eggs. Add the buttermilk (or your milk and acid mixture) and the vanilla extract if you’re using it. Give this a good whisk until everything is well combined and the eggs are fully broken up. If you’re using the milk and acid trick, make sure it’s had about 5 minutes to curdle slightly – this gives you a lovely tangy buttermilk substitute perfect for tenderising your batter. This wet mixture is where all the moisture and richness will come from, setting the stage for a moist and delicious bake.

Step 4: Bring Wet and Dry Together for the Batter

Now, it’s time to unite our wet and dry ingredients! Pour the wet mixture into the bowl with the dry ingredients. Gently whisk everything together until just combined. It’s really important not to overmix here. A few small lumps are perfectly fine – in fact, overmixing can develop the gluten in the flour, which can lead to tougher pancakes. We want tender, fluffy pancakes, so aim for a batter that’s thick but pourable, similar to the consistency of double cream. Once it looks mostly smooth, add your melted butter and whisk again until just incorporated. This melted butter adds essential richness and helps create that beautiful golden-brown finish.

Step 5: Pour and Spread the Batter

Carefully pour your lovely, smooth batter into the prepared baking tray. Use your spatula or a large spoon to gently spread the batter evenly across the entire base of the tray. You want to ensure the batter layer is consistent so that it bakes evenly. Don’t worry if it doesn’t reach the very edges of the tray; a uniform thickness is more important than going right to the brim. Think of it as creating a blank canvas for your delicious pancake masterpiece.

Step 6: Bake to Golden Perfection

Now for the magic! Carefully place your baking tray into the preheated oven. Bake for 20-25 minutes. The exact time will depend on your oven, so keep an eye on it from around the 18-minute mark. You’re looking for a beautiful golden-brown colour across the surface. The pancake should be puffed up and a skewer or toothpick inserted into the centre should come out clean. This indicates the pancake is cooked through. Resist the urge to open the oven door too early, as this can cause the pancake to deflate.

Step 7: Cool and Serve Your Masterpiece

Once baked to perfection, carefully remove the tray from the oven using oven mitts. Be cautious, as it will be very hot! Let the pancake traybake cool in the tray for about 5-10 minutes. This allows it to firm up slightly, making it easier to handle and cut. After this short cooling period, you can carefully invert the tray onto a wire cooling rack to release the pancake, or simply cut generous portions directly from the tray. Serve warm with your favourite toppings!

Topping Ideas: Elevating Your Traybake Experience

The beauty of a pancake traybake is that it’s a wonderful base for a parade of delicious toppings. Whether you’re a fan of classic flavours or enjoy experimenting, there’s something for everyone. Having a variety of toppings ready means everyone can personalise their slice of pancake perfection. It turns a simple breakfast into a fun, interactive meal!

Sweet Sensations:

• Fresh berries (strawberries, blueberries, raspberries)
• Sliced bananas
• Maple syrup or agave nectar
• Whipped cream or Greek yogurt
• Chocolate chips or a drizzle of melted chocolate
• Fruit compotes or jam
• A dusting of icing sugar
• Chopped nuts (pecans, walnuts)
• Honey

Savory Surprises (Yes, Savory Pancakes!):

• Crispy bacon or ham
• Scrambled or fried eggs
• Avocado slices
• Smoked salmon and cream cheese
• Cheese (cheddar, mozzarella) – sprinkle on top during the last few minutes of baking!
• Sautéed mushrooms and spinach

Don’t be afraid to get creative! A smear of peanut butter with banana slices is a classic for a reason. Or, try a drizzle of honey with toasted almonds for a sophisticated touch. For those who enjoy a savoury start, topping your pancake traybake with a sprinkle of cheese in the last few minutes of baking creates a delicious, cheesy base for other savoury additions. The possibilities are truly endless, allowing you to tailor your pancake to any mood or occasion.

Troubleshooting Common Pancake Traybake Issues

Even with the simplest recipes, sometimes things don’t go exactly to plan. Here are a few common issues you might encounter with a pancake traybake and how to easily fix them, ensuring your next bake is even better!

Remember, cooking is a learning process! Don’t be discouraged if your first attempt isn’t perfect. Each bake is a chance to understand your oven a little better and refine your technique. The goal is deliciousness, and with these tips, you’re well on your way to achieving just that.

Tips for Storage and Reheating

Sometimes, you might find yourself with leftover pancake traybake. The good news is that it stores and reheats beautifully, meaning you can enjoy this delicious treat again. Proper storage ensures it stays fresh and tasty for your next meal.

Storage:

• Cool Completely: Before storing, make sure the pancake traybake has cooled down completely to room temperature. Storing it warm can create condensation, making leftovers soggy.
• Airtight Container: Once cooled, cut the pancake into individual portions and store them in an airtight container. This will keep it from drying out. You can also cover the baking tray with plastic wrap if you’re storing it directly in the tray, but an airtight container is best for longer storage.
• Refrigeration: Store the airtight container in the refrigerator for up to 3-4 days.

Reheating:

There are a few ways to reheat your leftover pancake traybake, depending on whether you want it warm and fluffy or slightly crisped.

• Toaster/Toaster Oven: This is often the best method for individual portions. Place a slice on a baking sheet (or directly in the toaster oven tray) and reheat at a moderate temperature (around 180°C / 350°F) until warmed through. This method can give the edges a nice slight crispness.
• Microwave: For a quick reheat, place a slice on a microwave-safe plate. Microwave on medium power for 30-60 seconds, or until just warmed. Be careful not to overheat, as this can make the pancake tough or rubbery. You can place a small cup of water in the microwave alongside the pancake to help keep it moist.
• Oven: If you have several slices, you can reheat them on a baking sheet in a preheated oven at about 180°C (350°F) for about 5-10 minutes, or until heated through.

Enjoying your leftovers just as much as the fresh bake is a great way to reduce food waste and ensure deliciousness is always on hand. A well-stored and reheated traybake is almost as good as the first serving!

Frequently Asked Questions About Pancake Traybake

Q1: Can I make this pancake traybake recipe vegan or gluten-free?

Yes, you absolutely can! For a vegan version, substitute the eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, left for 5 minutes) or a commercial egg replacer, and use a plant-based milk (like almond, soy, or oat) instead of buttermilk. Ensure your butter is vegan butter or oil. For a gluten-free version, use a good quality gluten-free all-purpose flour blend that contains xanthan gum. You may need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently. Always check the specific recommendations for your chosen flour blend.

Q2: What kind of baking tray is best for this recipe?

A standard rectangular metal baking tray (around 30cm x 20cm or 12×8 inches) works wonderfully. It conducts heat well, helping to cook the pancake evenly. A tray with low sides is ideal so that you can