This 3-ingredient baked breakfast is a simple oven pancake made with eggs, milk, and flour. It rises around the edges in the oven and settles into a tender, lightly custardy center as it cools. The flavor is neutral, so you can serve it sweet or savory without changing the three-ingredient batter.
Recipe at a Glance
- Yield: 6 servings
- Preparation: 10 minutes
- Cooking or chilling: 25–30 minutes
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour (120 grams)
Ingredient Notes
This is an oven pancake, not a biscuit or a sweet cake. Its center is soft and lightly custardy, and the raised edges are firmer. If the center still looks liquid, continue baking rather than cutting it early.
How to Make 3-Ingredient Baked Breakfast
1. Heat the oven and prepare the dish
Heat the oven to 400°F (200°C). Line a 9-by-13-inch baking dish with parchment, pressing it into the corners and leaving a small overhang. Parchment keeps the ingredient list to three without adding pan grease.
2. Blend the batter
Whisk the eggs until uniform, then whisk in the milk. Add the flour gradually and whisk until mostly smooth, or blend all three ingredients for 20 seconds. Scrape down the sides so no dry pockets remain.
3. Pour and bake
Pour the batter into the prepared dish. Bake for 25 to 30 minutes without opening the oven during the first 20 minutes, until puffed, golden in spots, and set in the center. The middle should reach 160°F (71°C).
4. Rest and portion
Let stand for 5 minutes; the puff will naturally settle. Lift using the parchment or cut in the pan and serve warm. Optional fruit, syrup, or savory accompaniments are serving extras and are not part of the three-ingredient recipe.
Tips for the Best Results
- Measure flour lightly or weigh 120 grams to avoid a heavy result.
- The pancake will deflate after baking; this is normal.
- Use the stated pan size because a smaller dish makes a thicker center that needs longer.
Serving Suggestions
Cut into six rectangles and serve warm. Fresh fruit and a spoonful of yogurt work for a sweet breakfast, while tomatoes or cooked vegetables suit a savory plate. These are optional serving additions; the batter itself remains eggs, milk, and flour.
Storage and Make-Ahead Notes
Refrigerate within 2 hours in a covered container and use within 3 to 4 days. Reheat covered until the center reaches 165°F. For best quality, freeze separated portions for up to 2 months and thaw in the refrigerator.
Frequently Asked Questions
Is this breakfast sweet?
No sugar is added. It tastes mildly eggy and neutral, so sweet toppings are optional extras rather than hidden ingredients.
Can I use skim milk?
Yes, although the texture will be less rich. Keep the same quantity.