Puffed Pancake
A light and fluffy baked pancake with a custardy interior and crispy edges, perfect for a quick breakfast or brunch that appeals to all ages.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- In a blender on medium speed, mix the eggs, milk, flour, sugar, vanilla, and cinnamon until just combined, about 15 seconds.
- The batter should be a little lumpy.
- Melt the butter or margarine in a 12-inch cast-iron skillet or ovenproof skillet by putting it in the hot oven for about 30 seconds.
- Remove the skillet from the oven; spread butter to coat the bottom and sides, then pour in the batter.
- Return the skillet to the oven and bake for about 20 minutes or until puffed and lightly browned.
- Cut into wedges and serve immediately with jam, syrup, or honey.
Tips & Substitutions
For a lighter texture, ensure not to overblend the batter; a few lumps are okay. You can substitute almond milk for a dairy-free option or use whole wheat flour for a healthier twist. Adding a pinch of nutmeg along with the cinnamon can elevate the flavor. Serve immediately for the best puffiness, as it deflates quickly. This recipe is similar to some American recipes that are popular at breakfast.
Serving Suggestions
Serve the puffed pancake warm, cut into wedges, topped with fresh fruits such as berries or bananas, and a drizzle of jam, syrup, or honey. It pairs beautifully with a side of crispy bacon or sausage for a complete breakfast. For a delightful twist, consider serving it alongside Individual Oreo Cheesecakes for a fun dessert option.
Storage & Reheating
Leftover puffed pancake can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place wedges in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through. Alternatively, you can microwave individual slices for 30 seconds, but this may result in a slightly less fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Puffed Pancake contains roughly 735 calories, with 8g protein, 102g carbohydrates, and 11g fat. It is an excellent source of vitamin C (34% of the Daily Value) and calcium (21% of the Daily Value), and a good source of iron and protein. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pancake in advance?
While the puffed pancake is best served fresh, you can prepare the batter ahead of time and store it in the refrigerator. Just remember to reheat the skillet in the oven before pouring in the batter for optimal puffing. Baking right before serving ensures the best texture.
What can I use instead of butter?
You can use margarine or coconut oil as alternatives to butter. For a dairy-free option, try using a plant-based butter. Just be sure to melt it before adding to the skillet to ensure an even coating.
Why is my pancake not puffing up?
If your pancake doesn't puff up, it may be due to underbaking or not preheating the skillet adequately. Ensure your oven is fully preheated at 425°F (220°C) before placing the skillet inside. The batter needs the heat to create steam, which helps it rise.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).