Aside from the fact that the metabolism wasn't designed for the products of already processed plants (flour), 'chewy' results have more to do with the batter mixture and (because of more familiarity with standard stove procedures) overcooking. Of course, I not only rarely bake bread/pastry items (again, more apt to do a 30 - 60 sec. reheat) but am now lazy enough to use a sugarless (check ingredients) premix (Jiffy, etc. and different varieties: corn meal, etc.). The thickness is going to matter but, generally, anything under an inch thick should never be cooked longer than 2 minutes; pancakes dishcakes can be cooked in about 1 minute and are fairly fluffy -- but the batter consistency makes a difference: too much water content can make the underside damp, even rubbery. Your altitude above sea level also makes a difference but, again, compensation can be made by changing the water and/or timing ratio.
Again, reheating is not the same as cooking; in both cases, however, avoid the tendency to overcook; better to heat for short bursts and test than to produce the cremation of the crop.

While schooled in Boston, MA, I worked at a supermarket with its own butcher department; odds and end pieces, off of the cutting counter and the floor, were cooked up in a vat for those hot dog (aka frankfurter) sausage links.