Puffed Pancake with Strawberries
Transform your breakfast routine with this irresistibly light and golden *Puffed Pancake with Strawberries*, a crowd-pleasing dish that's as impressive as it is easy to make. This oven-baked pancake, also known as a Dutch baby, puffs up beautifully with a crispy edge and tender, custard-like center. Made with simple pantry staples like eggs, milk, and flour, the batter comes together in minutes using a blender. The magic happens in a preheated cast-iron skillet, ensuring the perfect rise every time. Topped with juicy fresh strawberries, a sprinkle of powdered sugar, and optional maple syrup, this show-stopping breakfast or brunch dish is ready in just 30 minutes and serves four. Perfect for special mornings or weekend indulgences, this recipe combines the flavors of spring strawberries with the comfort of a warm pancake—all in a single skillet!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pieces Large eggs
- 0.75 cups Whole milk
- 1 teaspoons Vanilla extract
- 0.5 cups All-purpose flour
- 1 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 3 tablespoons Unsalted butter
- 1 cups Fresh strawberries
- 2 tablespoons Powdered sugar
- 2 tablespoons Maple syrup (optional)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch ovenproof skillet (cast iron works best) in the oven to heat while you prepare the batter.
In a blender, combine the eggs, milk, and vanilla extract. Blend for about 30 seconds until combined.
Add the flour, granulated sugar, and salt to the blender and blend again until the batter is smooth and free of lumps. Let the batter rest for 5 minutes.
Carefully remove the hot skillet from the oven and add the butter. Swirl it around the pan until fully melted and the pan is coated.
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.
While the pancake is baking, rinse and slice the strawberries. Set them aside.
Once baked, carefully remove the puffed pancake from the oven. It will deflate slightly as it cools.
Top the pancake with fresh strawberries, a dusting of powdered sugar, and a drizzle of maple syrup if desired.
Cut into slices and serve immediately. Enjoy your delicious puffed pancake!
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 60.2 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 377 mg | 29% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 840 mg | 18% | |
*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.
