Fruit Filled Puff Pancake Recipes

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FRUIT-FILLED PUFF PANCAKE



Fruit-Filled Puff Pancake image

This fruity puff pancake is a top breakfast request at my house. The combination of cinnamon, blueberries and bananas is wonderful. -LeAnne Senger, Oregon City, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

3 large eggs
1/2 cup 2% milk
1/3 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons sugar, divided
1 tablespoon butter
1-1/2 cups fresh or frozen blueberries, thawed
1 medium ripe banana, sliced
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400°. In a large bowl, whisk eggs, milk, flour, salt and 1 tablespoon sugar until smooth. Place butter in a 9-in. pie plate. Place in oven 2-3 minutes or until melted., Tilt pie plate to coat evenly with butter. Pour batter into hot plate. Bake 10-12 minutes or until sides are puffed and golden brown., Meanwhile, in a bowl, combine blueberries and banana. Remove pancake from oven. Top with fruit. Mix cinnamon and remaining sugar; sprinkle over top. Cut into wedges; serve immediately.

Nutrition Facts : Calories 232 calories, Fat 8g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 240mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

FRUIT-FILLED PUFF PANCAKE



Fruit-Filled Puff Pancake image

Treat your family to this delicious puffed pancake that is filled with blueberries and bananas (or other fresh fruit of your choice).

Provided by Crafty Lady 13

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1/3 cup all-purpose flour
3 tablespoons sugar, divided
1/4 teaspoon salt
3 eggs, lightly beaten
1/2 cup milk
1 1/2 cups fresh blueberries
1 medium ripe banana, sliced
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400 degrees F.
  • Place butter in a 9-inch pie plate. Bake at 400 degrees F for 4 - 5 minutes or until melted. Meanwhile, in a large bowl, combine the flour, 1 tablespoon sugar and salt. Add eggs and milk; whisk until smooth.
  • Pour into hot pie plate. Bake at 400 degrees F for 10 - 12 minutes or until edges are puffed and golden brown. Meanwhile, combine blueberries and bananas.
  • In a small bowl, combine cinnamon and remaining sugar. Spoon fruit mixture onto pancake; sprinkle with cinnamon-sugar. Cut into wedges.

Nutrition Facts : Calories 231.3, Fat 8, SaturatedFat 3.8, Cholesterol 151.4, Sodium 240.1, Carbohydrate 34, Fiber 2.5, Sugar 18.7, Protein 7.5

FRUITY CROISSANT PUFF



Fruity Croissant Puff image

I got this recipe from a good friend. Sweet, tart, tender and light, it tastes like a Danish.-Myra Aimer, Tuttle, North Dakota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 8

4 large croissants, cut into 1-inch cubes (about 6 cups)
1-1/2 cups mixed fresh berries
1 package (8 ounces) cream cheese, softened
1 cup 2% milk
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
Maple syrup, optional

Steps:

  • Place croissants and berries in a greased 8-in. square baking dish. In a medium bowl, beat cream cheese until smooth. Beat in milk, sugar, eggs and vanilla until blended; pour over croissants. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, until puffed and golden and a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5-10 minutes before serving. If desired, serve with syrup.

Nutrition Facts : Calories 429 calories, Fat 24g fat (14g saturated fat), Cholesterol 132mg cholesterol, Sodium 358mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 2g fiber), Protein 9g protein.

BERRY PUFF PANCAKE



Berry Puff Pancake image

My family requests this pancake often when fresh berries are in season. Serve with whipped topping, chocolate syrup, and powdered sugar. I cut the pancake into quarters and let everyone top it however they want.

Provided by Cyndi

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 9

cooking spray
½ cup all-purpose flour
½ cup milk
2 eggs
1 tablespoon butter, melted
¼ teaspoon salt
1 banana, sliced
½ cup blueberries
½ cup sliced fresh strawberries

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch round cake pan with cooking spray.
  • Combine flour, milk, eggs, butter, and salt in a medium bowl. Whisk for 1 minute. Pour batter into the prepared pan.
  • Bake in the preheated oven until golden brown, 20 to 22 minutes. Remove from oven and immediately fill with banana, blueberries, and strawberries.

Nutrition Facts : Calories 177.2 calories, Carbohydrate 24.5 g, Cholesterol 103.1 mg, Fat 6.4 g, Fiber 2 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 194.2 mg, Sugar 8.1 g

PUFFY PANCAKE WITH FRUIT



Puffy Pancake with Fruit image

A store-bought fruit pie filling is the secret to this impressive, easy-to-make pancake.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 8

Number Of Ingredients 5

2/3 cup water
1/4 cup butter or margarine
1 cup Original Bisquick™ mix
4 eggs
1 to 2 cans (21 oz each) fruit pie filling, any flavor

Steps:

  • Heat oven to 400°F. Generously grease rectangular baking dish or pan, 13x9x2 inches. Heat water and butter to boiling in 2-quart saucepan. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
  • Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do not spread up sides).
  • Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut into rectangles; serve immediately.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 19 g, TransFat 1/2 g

DIABETIC FRUIT FILLED PUFF PANCAKES



Diabetic Fruit Filled Puff Pancakes image

This is such a delicious recipe. Great for anyone on a low carb, low calorie, or diabetic diet. This recipe came from Diabetic Living.

Provided by Linda N

Categories     Breakfast

Time 40m

Yield 4 pancakes, 4 serving(s)

Number Of Ingredients 11

1/2 cup egg substitute
4 tablespoons flour
4 tablespoons nonfat milk
1/4 teaspoon salt
1 teaspoon sugar
2 teaspoons vegetable oil
2 tablespoons sugar free orange marmalade
2 tablespoons orange juice
2 small bananas, sliced
1 cup fresh strawberries, sliced
1 cup fresh peach, diced

Steps:

  • Preheat oven to 400 degrees. Coat four 4 1/2 inch pie or tart pans with non-stick cooking spray. Set aside.
  • In a medium bowl, whisk egg, flour, milk, oil, salt, and sugar until smooth. Divide batter between the prepared pans. Bake about 25 minutes or until browned and puffy. Turn off oven and leave pans in the oven an additional 5 minutes.
  • Meanwhile, in a small bowl, stir together the sugar free jelly and orange juice. Add fruit (bananas, berries, and peaches), stirring gently to coat.
  • Immediately after removing the pancakes from the oven, transfer to serving plates. Spoon 1/2 cup of fruit mixture into the center of each pancake.

Nutrition Facts : Calories 171.3, Fat 2.7, SaturatedFat 0.4, Cholesterol 0.3, Sodium 218.1, Carbohydrate 33.7, Fiber 2.9, Sugar 20.2, Protein 5.5

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