Puff Pancake for Fruit
Elevate your breakfast or brunch game with this irresistibly light and fluffy Puff Pancake for Fruit—an oven-baked delight that’s as visually stunning as it is easy to make. With just a handful of pantry staples like eggs, milk, flour, and a touch of vanilla, this skillet pancake puffs up beautifully in the oven, creating a golden, crispy-edged marvel with a tender center. Perfectly versatile, it pairs effortlessly with fresh fruits like mixed berries, peaches, or bananas, and a dusting of powdered sugar adds a delicate sweetness. Ready in just 30 minutes, this show-stopping dish is ideal for entertaining or treating your family to something special. Whether drizzled with a splash of lemon or served as-is, this puff pancake is sure to become a star in your breakfast repertoire!
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 3 pieces Large eggs
- 0.5 cups Whole milk
- 0.5 cups All-purpose flour
- 1 tablespoons Granulated sugar
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 2 tablespoons Powdered sugar (optional, for dusting)
- 1 cups Fresh fruit (e.g., berries, sliced peaches, or bananas)
- 1 teaspoons Lemon juice (optional)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet or pie dish in the oven to heat while you prepare the batter.
In a blender, combine the eggs, milk, flour, granulated sugar, vanilla extract, and salt. Blend for about 20-30 seconds until smooth and frothy. Alternatively, whisk the ingredients thoroughly in a mixing bowl until no lumps remain.
Carefully remove the preheated skillet from the oven (use oven mitts!). Add the unsalted butter to the skillet and swirl it around until fully melted, coating the bottom and sides of the skillet.
Pour the prepared batter into the skillet immediately, ensuring it spreads evenly across the surface. Transfer the skillet back to the oven.
Bake for 18-20 minutes, or until the pancake is puffed and golden brown around the edges. Do not open the oven door while it's baking, as this may cause the pancake to deflate.
Once baked, remove the puff pancake from the oven. It will deflate slightly as it cools, which is normal.
Dust the pancake with powdered sugar, if desired. Add fresh fruit on top, such as berries, sliced peaches, or bananas. For an extra touch, drizzle a small amount of lemon juice over the fruit.
Slice into wedges and serve immediately. Enjoy your puff pancake with your favorite toppings!
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 56.2 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 268 mg | 21% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 793 mg | 17% | |
*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.
