Creamy Strawberry Puff Pancake
Delight your taste buds with this exquisite Creamy Strawberry Puff Pancake, a showstopping breakfast or brunch dish that’s both easy to prepare and irresistibly delicious. This oven-baked pancake features a light, airy base made from a simple batter of eggs, milk, and flour, creating a golden, puffy masterpiece with irresistibly crisp edges. The highlight? A luscious topping of fresh, sugared strawberries folded into velvety whipped cream, bringing a perfect balance of sweetness and creaminess. Ready in just 35 minutes, this skillet-crafted delight is perfect for sharing with family or friends. Serve it warm, dusted with powdered sugar, for a visually stunning dish that's bursting with fresh strawberry flavor. Perfectly suited for spring gatherings or weekend indulgence, this recipe is a must-try for fans of elevated yet approachable comfort food. Keywords: creamy strawberry puff pancake, oven-baked pancake, breakfast recipe, brunch ideas, strawberry dessert, skillet pancake.
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Recipe Information
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
- 4 tablespoons unsalted butter
- 2 cups strawberries (fresh, hulled and sliced)
- 0.5 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
Instructions
Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe pan into the oven to heat up as it preheats.
In a large mixing bowl, whisk together the eggs, milk, vanilla extract, and granulated sugar until well combined.
Sift the flour and salt into the wet ingredients, and whisk until smooth and free of lumps. Let the batter rest for 5 minutes.
Carefully remove the hot skillet from the oven. Add the unsalted butter to the pan, swirling it around until the butter is fully melted and coats the bottom and sides of the skillet.
Pour the batter into the hot skillet and immediately return it to the oven. Bake for 18-20 minutes, or until the pancake is puffed and golden brown around the edges.
While the pancake bakes, prepare the creamy strawberry topping. In a medium bowl, toss the sliced strawberries with powdered sugar and lemon juice. Set aside.
In another bowl, whip the heavy cream until soft peaks form. Gently fold in half of the sugared strawberries for a creamy topping.
Once the pancake is done baking, remove it from the oven and let it cool slightly. It will deflate as it cools, creating a perfect base for the toppings.
Spread the creamy strawberry mixture over the center of the puff pancake, and top with the remaining sugared strawberries.
Dust with additional powdered sugar if desired, and serve warm. Enjoy your Creamy Strawberry Puff Pancake!
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1017 mg | 339% | |
| Sodium | 1020 mg | 44% | |
| Total Carbohydrate | 168.1 g | 61% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 67.7 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 489 mg | 38% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1254 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
