Skip to content
Rotina Diária

Pasta

Baked Ground Beef Pancakes

Thin blender pancakes stuffed with ground beef, topped with tomato sauce and cheese, then baked until golden. Makes 10 pancakes.

  • Total time 1 h 30 min
  • Prep time 30 min
  • Oven time 1 h
  • Temperature 390 °F (200 °C)
  • Makes 10 pancakes (2 per person)
  • Difficulty Intermediate

Pancake batter is a thin mixture of milk, eggs, and flour, spread in a thin layer in a skillet. Letting it rest for a few minutes after blending gives the flour time to hydrate and the bubbles time to disappear, making the pancakes smoother and more elastic so they won’t tear when rolled.

The first pancake almost always turns out a little wonky—it helps you adjust the heat and the amount of batter. The rest should come out evenly.

Ingredients

Amounts for 5 servings (10 pancakes (2 per person)).

Batter

Filling

Topping

Equipment

  • Blender
  • Frying pan
  • Oven-safe dish

Instructions

  1. Step 1 Blend the batter

    Blend the eggs, milk, flour, oil, and salt for 1 minute, until smooth. Let the batter rest while you prepare the filling.

    • 2 eggs
    • 1 1/2 cups milk
    • 1 cup all-purpose flour
    • 1 tablespoon oil
    • 1 pinch of salt

    About 1 min

  2. Step 2 Make the filling

    Sauté the onion and garlic in oil. Add the ground beef and cook until browned, breaking it up as it cooks. Stir in the tomato and salt, and cook until the liquid evaporates. Finish with the fresh herbs.

    • 1 tablespoon oil
    • 1 chopped onion
    • 2 cloves of minced garlic
    • 14 oz ground beef
    • 1 chopped tomato
    • 1 teaspoon salt
    • 2 tablespoons chopped parsley and green onions

    About 20 min

  3. Step 3 Cook the pancakes

    Heat a 9-inch nonstick skillet over medium heat and lightly oil the bottom with a paper towel. Pour in a small ladleful of batter and swirl the pan to coat the bottom. When the edges release, about 1 minute, flip and cook the other side until golden, about 30 seconds. Repeat, stacking the pancakes on a plate.

    • 1 teaspoon oil for greasing the skillet

    About 25 min

  4. Step 4 Fill and roll

    Preheat the oven to 400°F. Spoon some filling along the edge of each pancake, roll it up, and arrange seam-side down in a baking dish.

  5. Step 5 Top and bake until bubbly

    Pour the tomato sauce over the pancakes, sprinkle with Parmesan, and bake for 15 minutes, until the cheese is golden.

    • 2 cups tomato sauce
    • 1/2 cup grated Parmesan

    About 15 min

Tips for success

  • If the batter thickens as it rests, stir in a little milk. It should be about as thin as heavy cream.
  • Unfilled pancakes can be frozen with parchment paper between them.
  • Stir cream cheese into the filling to make the pancakes moister.

Substitutions

Ground beef
Shredded chicken or ham and cheese.
Tomato sauce and Parmesan
White sauce with mozzarella for white-sauce baked pancakes.

How to store

Once assembled, they keep in the refrigerator for 3 days. Freeze in the baking dish for up to 2 months; bake straight from frozen, covered, for 40 minutes.

Allergens

Contains: gluten, Dairy, Eggs.

Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.

Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.