Veggie Oven Pancake Recipe

Name: Veggie Oven Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 800 ml milk; 400 ml all-purpose flour; 1 -2 garlic clove, crushed; ½ teaspoon salt; 50 g butter, melted; 100 ml grated cheese; 1 bell pepper, chopped; 2 tomatoes, seeded and chopped; 3 -4 green onions, chopped; 1 red chili pepper, chopped; 75 -100 g feta, crumbled (optional)

Servings: persons

2 eggs
800 ml milk
400 ml all-purpose flour
1 -2 garlic clove, crushed
½ teaspoon salt
50 g butter, melted
100 ml grated cheese
1 bell pepper, chopped
2 tomatoes, seeded and chopped
3 -4 green onions, chopped
1 red chili pepper, chopped
75 -100 g feta, crumbled (optional)

1
Preheat oven to 225C Line a deep cookie sheet or a jelly roll pan with parchment paper.
2
Lightly whisk eggs.
3
Add milk, flour (whisking continuously to prevent lumping), garlic, and salt; whisk until combined.
4
Add melted butter and grated cheese, whisk.
5
Pour into the prepared pan.
6
Sprinkle vegetables and feta (if using) on top of the batter.
7
Bake for 30-40 minutes.
8
Allow to set for a while before digging in .

5789

kcal

Calories

424

Fat

182

Carbs

295

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 eggs, 800 ml milk, 400 ml all-purpose flour, 1 -2 garlic clove, crushed, and more.

Yes, Veggie Oven Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Veggie Oven Pancake

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