Puffy Oven Pancake Recipes

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GERMAN PUFF PANCAKES



German Puff Pancakes image

Puffy oven-baked buttery pancake. It's SO easy! You may never make traditional pancakes again. Pour your favorite syrup over it, or just dust powdered sugar on top. There's not much need to add more butter because it's already baked onto the top and forms a delicious salty and buttery crust.

Provided by Kristi Francis

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

Time 30m

Yield 6

Number Of Ingredients 7

6 eggs
1 cup all-purpose flour
1 cup milk
¼ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons salted butter

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
  • Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
  • Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 18.4 g, Cholesterol 199.4 mg, Fat 9.8 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.5 g, Sodium 211.3 mg, Sugar 2.4 g

PUFFY OVEN PANCAKES



Puffy Oven Pancakes image

Puffy and pretty, with a refreshing hint of lemon, this berry-topped pancake is a cherished favorite of Lily Julow in Lawrenceville, Georgia. What a melt-in-your-mouth morning wake-up or addition to a special brunch!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

2 tablespoons butter
2 large eggs
1/2 cup 2% milk
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup fresh blueberries
1/4 cup fresh raspberries
1/4 cup sliced fresh strawberries
1 teaspoon confectioners' sugar

Steps:

  • Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until butter is melted., In a small bowl, whisk the eggs, milk, lemon zest and vanilla. Whisk in flour until blended. Pour over butter. Bake, uncovered, for 14-16 minutes or until golden brown and puffy., In a small bowl, gently combine the berries. Spoon onto pancakes; sprinkle with confectioners' sugar.

Nutrition Facts : Calories 351 calories, Fat 18g fat (9g saturated fat), Cholesterol 248mg cholesterol, Sodium 210mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 3g fiber), Protein 12g protein.

PUFFY OVEN PANCAKE OR "HOOTIN' ANNIES"



Puffy Oven Pancake or

This is a great breakfast that is truly yummy. The kids will love how it puffs up in the oven. Pour syrup over them or use canned apple pie filling that has been heated up.

Provided by Lubie

Categories     Breads

Time 23m

Yield 6 pancakes

Number Of Ingredients 5

6 eggs
1 cup milk
1 cup flour
1/4 teaspoon salt
6 tablespoons butter or 6 tablespoons margarine

Steps:

  • Heat oven to 450 degrees F.
  • In blender or bowl, blend together eggs, milk, flour, and salt.
  • Melt butter in 9x13 pan in oven.
  • Remove pan from oven.
  • Pour in batter.
  • Return to oven and bake (without peeking) for 18 minutes.
  • Pancake should be very high and puffy.
  • Remove from oven and cut into 6 large squares.
  • Serve immediately.

SAVORY PUFFY OVEN PANCAKE



Savory Puffy Oven Pancake image

Who says pancakes must only grace the breakfast table? The savory vegetable filling makes these puffed gems suitable for a satisfying supper meal. Healthy and tasty! This delicious calorie and fat reduced recipe (158 calories a serving) is from The New Dieters Cookbook.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

nonstick spray coating
2 eggs
2 egg whites
1/2 cup skim milk
1/2 cup all-purpose flour
1/8 teaspoon salt
1 cup sliced mushrooms
1 cup broccoli floret
1/2 cup chopped onion
1 medium tomatoes, chopped
2 tablespoons toasted wheat germ
1/4 teaspoon dried thyme or 1/4 teaspoon dried oregano, crushed
1 tablespoon parmesan cheese

Steps:

  • Spray an 8-inch oven proof skillet with nonstick coating. Place in a 450 degree oven for 2 minutes. Meanwhile, in a medium mixing bowl use a wire whisk or rotary beater to beat together the eggs and egg whites. Add the milk, flour and salt. Beat until butter is smooth. Immediately pour the batter into the hot skillet. Bake for 18 to 20 minutes or until puffed and browned.
  • Meanwhile, spray an unheated medium saucepan with nonstick coating. Preheat over low to medium heart. Add mushrooms, broccoli and onion; cook about 5 minutes or until tender, stirring occasionally. Remove from heat. Toss with tomato, wheat germ and thyme and oregano.
  • To serve cut pancake into wedges and spoon vegetable mixture over wedges. Sprinkle with parmesan cheese.

Nutrition Facts : Calories 156, Fat 3.6, SaturatedFat 1.2, Cholesterol 107.5, Sodium 180.9, Carbohydrate 20.6, Fiber 1.8, Sugar 2.3, Protein 10.6

VANILLA DUTCH BABY (PUFFED PANCAKE)



Vanilla Dutch Baby (Puffed Pancake) image

Provided by Melissa d'Arabian : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons butter
3 eggs
3/4 cup all-purpose flour
3/4 cup milk, heated 20 to 30 seconds in the microwave
1 tablespoon sugar
2 teaspoons pure vanilla extract
Pinch salt
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
  • Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
  • Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
  • Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.

OLD-WORLD PUFF PANCAKE



Old-World Puff Pancake image

My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. -Auton Miller, Piney Flats, Tennessee

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter
3 large eggs, room temperature
3/4 cup whole milk
3/4 cup all-purpose flour
2 teaspoons sugar
1 teaspoon ground nutmeg
Confectioners' sugar
Lemon wedges
Syrup, optional
Fresh raspberries, optional

Steps:

  • Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet. , Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.

Nutrition Facts : Calories 178 calories, Fat 5g fat (2g saturated fat), Cholesterol 144mg cholesterol, Sodium 74mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.

PUFFY OVEN PANCAKE



Puffy Oven Pancake image

Number Of Ingredients 0

Steps:

  • 1. Heat oven to 400°. Melt butter in pie plate, 9 X 1 1/4 inches, in oven brush butter over bottom and side of pie plate.2. Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat or pancake may not puff). Pour into pie plate.3. Bake 25 to 30 minutes or until puffy and deep golden brown. Serve immediately sprinkled with lemon juice and powdered sugar or topped with fruit.*Spreads with at least 65% vegetable oil can be used.**Do not use self-rising flour.NUTRITION FACTS: 1 Serving: Calories 315 (Calories from Fat 160) Fat 18g (Saturated 10g) Cholesterol 245mg Sodium 460mg Carbohydrate 27g (Dietary Fiber 1g) Protein 12g % DAILY VALUE: Vitamin A 18% Vitamin C 0% Calcium 10% Iron 12% DIET EXCHANGES: 2 Starch 1 Lean Meat 2 FatApple Oven Pancake: Make Puffy Oven Pancake as directed-except sprinkle 2 tablespoons packed brown sugar and 1/4 teaspoon ground cinnamon evenly over melted butter in pie plate. Arrange 1 cup thinly sliced peeled baking apple (1 medium) over sugar. Pour batter over apple. Bake 30 to 35 minutes. Immediately loosen edge of pancake and turn upside down onto heatproof serving plate.Double Oven Pancake: Melt 1/3 cup butter in rectangular pan, 13 X 9 X 2 inches. Use 4 large eggs, 1 cup all-purpose flour, 1 cup milk and 1/4 teaspoon salt.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GERMAN OVEN PANCAKES



German Oven Pancakes image

Watching this skillet-baked pancake magically puff up in the oven is almost as much fun as eating it.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 8

1/2 cup Gold Medal™ all-purpose flour, sifted
3 eggs
1/2 cup milk
2 tablespoons melted butter
1 tablespoon sugar
1/4 teaspoon of salt
fresh fruit of your choice, cut into bite-sized pieces
whipped cream

Steps:

  • Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
  • In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
  • Lightly spray a 9"-11" oven-safe skillet with cooking spray.
  • Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.

Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 175 mg, Fat 1 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 5 g, TransFat 0 g

APPLE PUFF PANCAKE



Apple Puff Pancake image

Apples are baked into a breakfast cake. This is so delicious that you don't need to add any syrup. A great alternative to regular pancakes.

Provided by KMKIDMAN5

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

Time 45m

Yield 9

Number Of Ingredients 10

6 eggs
1 ½ cups milk
1 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons sugar
½ teaspoon salt
¼ teaspoon ground cinnamon
2 tablespoons butter
2 apples - peeled, cored and sliced
3 tablespoons brown sugar

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.
  • Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.
  • Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.

Nutrition Facts : Calories 192 calories, Carbohydrate 25.7 g, Cholesterol 134 mg, Fat 6.9 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 3.2 g, Sodium 212.6 mg, Sugar 14 g

PUFFY MAINE PANCAKES



Puffy Maine Pancakes image

These special pancakes work even better if you make the batter a day ahead and chill it over night. Just whisk to combine again before cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 3 four-inch pancakes

Number Of Ingredients 7

2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup milk
Pinch of salt
Pinch of freshly grated nutmeg
3 tablespoons unsalted butter
Confectioners' sugar, for dusting

Steps:

  • Heat oven to 425 degrees. Place eggs, flour, milk, salt, and nutmeg in a medium bowl; whisk until combined. Batter may still be slightly lumpy. The batter may be made a day ahead and chilled overnight.
  • For each pancake, melt 1 tablespoon butter in a 4-inch crepe pan or ovenproof skillet over medium-high heat. Using a ladle, pour one-third of the batter into the very hot pan; transfer pan or skillet immediately to the oven. Bake until pancake is golden brown and very puffy, about 10 minutes. Dust with confectioners' sugar; serve immediately.

DUTCH BABY PANCAKE WITH BERRY TOPPING



Dutch Baby Pancake with Berry Topping image

Pancakes for four without griddle gridlock? Impress family and friends with a puffy oven pancake that holds all the berries you want.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 4

Number Of Ingredients 7

2 tablespoons butter or margarine
2 eggs
1/2 cup Gold Medal™ all-purpose flour
1/2 cup milk
1/4 teaspoon salt
2 cups assorted fresh berries
Powdered sugar, if desired

Steps:

  • Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
  • In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
  • Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.

Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 7 g, TransFat 2 g

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