Fruited Puff 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

DUTCH BABY PANCAKE RECIPE (PUFF PANCAKE)



Dutch Baby Pancake Recipe (Puff Pancake) image

German Pancakes, Puff Pancake, Old-World, Or Dutch Baby Pancake... Whatever you call them, they are delicious! Easy to make with minimal ingredients and big flavor.

Provided by Jesseca

Categories     Breakfast

Time 20m

Number Of Ingredients 7

2 tablespoons butter
3/4 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon cinnamon (optional)
3/4 cup milk
3 large eggs
1/2 teaspoon vanilla extract

Steps:

  • 1. Preheat your oven to 425 degrees.
  • 2. Place the butter into a 10" cast iron skillet or baking pan. Heat in the oven for 1-2 minutes, or just until the butter has melted.
  • 3. Add the flour, sugar, cinnamon, eggs, milk, and vanilla extract into a blender.
  • 4. Pulse or blend until fully combined.
  • 5. Pour the batter right over the top of the melted butter. Do not stir.
  • 6. Bake 15-18 minutes, or until the pancake is just starting to brown around the edges and the middle has set.
  • 7. Serve with fresh fruit, powdered sugar, or warmed syrup.

Nutrition Facts : ServingSize 1 g, Calories 152 kcal, Carbohydrate 16 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 106 mg, Sodium 82 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g

FRUIT-FILLED PUFF PANCAKE



Fruit-Filled Puff Pancake image

This fruity puff pancake is a top breakfast request at my house. The combination of cinnamon, blueberries and bananas is wonderful. -LeAnne Senger, Oregon City, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

3 large eggs
1/2 cup 2% milk
1/3 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons sugar, divided
1 tablespoon butter
1-1/2 cups fresh or frozen blueberries, thawed
1 medium ripe banana, sliced
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400°. In a large bowl, whisk eggs, milk, flour, salt and 1 tablespoon sugar until smooth. Place butter in a 9-in. pie plate. Place in oven 2-3 minutes or until melted., Tilt pie plate to coat evenly with butter. Pour batter into hot plate. Bake 10-12 minutes or until sides are puffed and golden brown., Meanwhile, in a bowl, combine blueberries and banana. Remove pancake from oven. Top with fruit. Mix cinnamon and remaining sugar; sprinkle over top. Cut into wedges; serve immediately.

Nutrition Facts : Calories 232 calories, Fat 8g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 240mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

SAUSAGE-PEACH PUFF PANCAKE



Sausage-Peach Puff Pancake image

"My husband - who is not a big sweets eater - often requests this hearty dish. Peaches add a touch of fruity flavor to the savory sausage," writes Nicole Clayton from Las Vegas, Nevada. "It's a nice combination."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 11

2 eggs, lightly beaten
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1 tablespoon butter
FILLING:
8 to 10 pork sausage links, halved
1 can (15 ounces) sliced peaches, drained
1/3 cup pancake syrup
Dash ground nutmeg

Steps:

  • Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a large blender, combine the eggs, milk, flour, sugar and salt; cover and process until smooth., Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 10-15 minutes or until pancake puffs and edges are browned and crisp., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the peaches, syrup and nutmeg. Bring to a boil. Reduce heat, simmer, uncovered, for 7-10 minutes or until sausage and peaches are coated with syrup. Spoon into pancake. Serve immediately.

Nutrition Facts :

PUFF PANCAKE WITH CARAMELIZED FRUIT



Puff Pancake with Caramelized Fruit image

Bake a pancake that puffs up and offers a triple fruit filling.

Provided by Pillsbury Kitchens

Categories     Breakfast

Yield 4

Number Of Ingredients 11

1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 cup skim milk
4 egg whites
1 tablespoon margarine or butter
1 tablespoon margarine or butter
3 medium Gala apples, peeled, cut into 1/4-inch-thick slices
2 medium pears, peeled, cut into 1/4-inch-thick slices
3/4 cup firmly packed brown sugar
1/2 cup sweetened dried cranberries
2 teaspoons lemon juice

Steps:

  • Heat oven to 425°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, salt, milk and egg whites; beat with wire whisk until smooth.
  • Place 1 tablespoon margarine in 9-inch glass pie pan. Heat in oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven; tilt pan to coat bottom with melted margarine. Immediately pour batter into hot pan.
  • Bake at 425°F. for 14 to 18 minutes or until puffed and golden brown.
  • Meanwhile, melt 1 tablespoon margarine in 12-inch nonstick skillet over medium heat. Add apples and pears; cook 2 minutes, stirring occasionally. Add brown sugar, cranberries and lemon juice; mix well. Cook 8 to 10 minutes or until fruit is tender.
  • To serve, pour fruit mixture into pancake. Serve immediately.

Nutrition Facts : Calories 480, Carbohydrate 96 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1/4 of Recipe, Sodium 220 mg, Sugar 73 g

FRUIT-FILLED PUFF PANCAKE



Fruit-Filled Puff Pancake image

Treat your family to this delicious puffed pancake that is filled with blueberries and bananas (or other fresh fruit of your choice).

Provided by Crafty Lady 13

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1/3 cup all-purpose flour
3 tablespoons sugar, divided
1/4 teaspoon salt
3 eggs, lightly beaten
1/2 cup milk
1 1/2 cups fresh blueberries
1 medium ripe banana, sliced
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400 degrees F.
  • Place butter in a 9-inch pie plate. Bake at 400 degrees F for 4 - 5 minutes or until melted. Meanwhile, in a large bowl, combine the flour, 1 tablespoon sugar and salt. Add eggs and milk; whisk until smooth.
  • Pour into hot pie plate. Bake at 400 degrees F for 10 - 12 minutes or until edges are puffed and golden brown. Meanwhile, combine blueberries and bananas.
  • In a small bowl, combine cinnamon and remaining sugar. Spoon fruit mixture onto pancake; sprinkle with cinnamon-sugar. Cut into wedges.

Nutrition Facts : Calories 231.3, Fat 8, SaturatedFat 3.8, Cholesterol 151.4, Sodium 240.1, Carbohydrate 34, Fiber 2.5, Sugar 18.7, Protein 7.5

FRUITED PUFF PANCAKE



Fruited Puff Pancake image

I love making this with any kind of fruit. Sometimes I just bake the puff pancake then fill it with fresh cut up fruit and whipped cream. At times I cook the fruit as the recipe will tell you to do. My personal favorite, carmelize apples with sour cherries or cranberries. Serving this with Devonshire Cream. Or serving this...

Provided by Bonnie Beck

Categories     Pancakes

Time 50m

Number Of Ingredients 11

1/4 c raw organic butter
1/4 c organic walnuts, pecans, hazelnuts, brazil or almonds
1/2 c organic sugar
2 tsp cinnamon
3 ex large organic eggs
1 c raw organic whole milk
1/2 tsp fine sea salt or fine kosher salt
1 c sifted organic all purpose flour
3 large cooking apples, peeled, cored, and sliced, your choice of apples ( l like a mix of apples)
1 can(s) sour cherries well drained or fresh cranberries
a tad of grated lemon or orange peel

Steps:

  • 1. You are going to need a large cast iron skillet for this. Or you could use a pyrex dish, but I never have. YOU MUST PREHEAT THE OVEN TO 375*.
  • 2. Melt butter in a large cast iron skillet on a low light. Keep warm.
  • 3. Toss together the nuts, sugar, cinnamon and fruit.
  • 4. Add to the warm melted butter and spread the fruit and nut mixture evenly over the pan. Add the a bit of the grate lemon or orange peel I am always yaking about not to throw away. If your smart you would have some in freezer bags.
  • 5. Bake together for 5 mintues at 375*
  • 6. Mix together with a whip the eggs, milk, flour and salt.
  • 7. Pour oven the hot fruit and nut mixture. Bake 30 minutes until golden brown.
  • 8. Serve in pan with Devonshire cream or powdered sugar.
  • 9. Sometimes I have made a lovely pudding, fruit and filled this puff pancake after it has cooled and finished baking.
  • 10. To me this is just a large Yorshire pudding.
  • 11. DON'T BE THROWING AWAY THE PEELS FROM THE FRUIT. PUT THEM IN A FREEZER BAG AND I WILL TELL YOU WHAT TO DO WITH THEM ONE DAY SOON.

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