Old-World Puff Pancake Recipe
Old-World Puff Pancake Recipe photo by Taste of Home

Old-World Puff Pancake Recipe

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MY MOM told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients as pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. -Auton Miller, Piney Flats, Tennessee
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings


  • 2 tablespoons butter
  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon ground nutmeg
  • Confectioners' sugar
  • Lemon wedges
  • Syrup, optional

Nutritional Facts

1 serving (1 piece) equals 154 calories, 8 g fat (4 g saturated fat), 121 mg cholesterol, 85 mg sodium, 15 g carbohydrate, trace fiber, 6 g protein.


  1. Place butter in a 10-in. ovenproof skillet; place in a 425° oven for 2-3 minutes or until melted. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet.
  2. Bake at 425° for 16-18 minutes or until puffed and browned. Dust with confectioners' sugar. Serve with lemon and syrup if desired. Yield: 4-6 servings.
Originally published as Old-World Puff Pancake in Reminisce May/June 1997, p49

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Reviewed Apr. 6, 2014

"The first time I made it our family just loved it. It's been a favorite breakfast ever since. Easy recipe delicious, our family just likes maple syrup on it. Goes great with scrambled eggs or just fresh fruit."

Reviewed Mar. 10, 2013

"I did not like this recipe at all. The pancake is too dense for my taste and not sweet enough. I sprinkled chocolate chips on top to add a little more flavor and sweetness. I won't make it again."

Reviewed Apr. 19, 2010

"Quick and easy- and my toddlers loved it!"

Reviewed Feb. 1, 2008

"I actually used 1 less egg in this recipe. With 3, it's a little too eggy for me. :)"

Reviewed Jan. 31, 2008

"I've been making my own redition of the above, using egg whites plus one egg. My guess is that egg beaters would work fine. I can hardly wait to try this recipe."

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