Veggie Oven Puffed Pancake Wow Brunch
Elevate your brunch game with this Veggie Oven Puffed Pancake Wow Brunch recipe—a showstopping dish that combines the ease of a Dutch baby with the vibrant flavors of fresh vegetables. Fluffy, golden, and irresistibly light, this savory puffed pancake is baked to perfection in a hot skillet, then topped with nutrient-packed baby spinach, juicy cherry tomatoes, crisp red bell peppers, and a hint of green onions. Finished with a sprinkle of grated Parmesan cheese and fresh parsley, every bite is a harmonious blend of texture and taste. Ready in just 30 minutes and perfect for sharing, this one-pan vegetarian masterpiece is as stunning on your table as it is effortless to prepare. Great for brunch, lunch, or an easy dinner idea, this pancake will wow both your palate and your guests!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 Large eggs
- 1 cup Whole milk
- 0.75 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Butter
- 1 cup Baby spinach
- 0.5 cup Cherry tomatoes (halved)
- 0.5 cup Red bell pepper (diced)
- 2 Green onions (sliced)
- 2 tablespoons Fresh parsley (chopped)
- 0.25 cup Grated Parmesan cheese
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet (such as cast iron) in the oven to heat while you prepare the batter.
In a medium mixing bowl, whisk together the eggs, milk, all-purpose flour, salt, and black pepper until smooth. Set aside and allow it to rest for a few minutes.
Carefully remove the hot skillet from the oven and add 2 tablespoons of butter. Swirl the skillet to coat the bottom and sides with the melted butter.
Pour the batter into the hot skillet and immediately sprinkle the baby spinach, halved cherry tomatoes, diced red bell pepper, and sliced green onions evenly over the top.
Place the skillet back in the oven and bake for 15-18 minutes, or until the pancake is puffed up, golden brown, and set in the center.
Carefully remove the skillet from the oven and sprinkle the grated Parmesan cheese and chopped parsley over the top.
Slice the puffed pancake into wedges and serve immediately while it’s still warm and fluffy. Enjoy your Veggie Oven Puffed Pancake Wow Brunch!
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 474 mg | 21% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 5.2 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 172 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 297 mg | 6% | |
*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.
