Puff Pancake with Blueberry Sauce Recipe
Puff Pancake with Blueberry Sauce Recipe photo by Taste of Home
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Puff Pancake with Blueberry Sauce Recipe

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4.5 30 37
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I collect cookbooks and discovered this recipe while I was in Texas on vacation. The light and puffy pancake really does melt in your mouth! It’s a definite family favorite. —Mrs. Barbara Mohr, Millington, Michigan
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 tablespoons butter
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1/4 cup orange juice
  • 1 cup fresh or frozen blueberries
  • 1/4 teaspoon vanilla extract

Nutritional Facts

1 each: 275 calories, 9g fat (5g saturated fat), 126mg cholesterol, 111mg sodium, 42g carbohydrate (26g sugars, 1g fiber), 6g protein.


  1. Place butter in a 9-in. pie plate; place in a 425° oven for 4-5 minutes or until melted.
  2. Meanwhile, in a small bowl, whisk eggs and milk. In another small bowl, combine the flour, sugar and cinnamon; whisk in egg mixture until smooth. Pour into prepared pie plate. Bake for 18-22 minutes or until sides are crisp and golden brown.
  3. Meanwhile, in a small saucepan, combine brown sugar and cornstarch. Gradually whisk in orange juice until smooth. Stir in blueberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in vanilla. Serve with pancake. Yield: 4 servings.
Originally published as Puff Pancake with Blueberry Sauce in Simple & Delicious May/June 2007, p33

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LoungeDog User ID: 8505028 254259
Reviewed Sep. 18, 2016

"Super quick, easy and versatile. I like these so much, I sometimes will just eat them plain!"

zenasly User ID: 8818764 246096
Reviewed Mar. 27, 2016

"If you like pancakes SWIMMING in butter, this is the recipe for you. Too much butter, no flavor."

hkarow9713 User ID: 7604678 246035
Reviewed Mar. 26, 2016

"I love how quick and easy this recipe is. I like to blend everything together in the blender like other puff pancake recipes. They syrup is really good too. I've actually made the syrup alone and put on plain pancakes."

elrollinero User ID: 8803875 245391
Reviewed Mar. 13, 2016

"Excellent, very quick dessert. Only I'd leave the pancake less time in the oven or maybe decrease the temperature. I'm not sure. It was a little too brown with the time you gave. Any advice?"

glasslass User ID: 309430 222911
Reviewed Mar. 16, 2015

"I love this pancake but we call it Flaffle as the recipe is German. Put your eggs in a blender for 1 min. and then add all the other ingredients and turn on for another 1 min. Pour into a pan that was heated in the oven at 425 with the butter. Key is HOT pan, sizzling butter and yes it should be flatish in the middle. Sides puff way up but we eat this the German way with fresh lemon juice squeezed over it and then powdered sugar. Had this for breakfast yesterday morning. It is a family favorite."

Stacyadaniel User ID: 8122706 222811
Reviewed Mar. 15, 2015

"When I was making the recipe, I wondered what the rising/leveling agent was... How could this rise properly without baking powder/soda? But i ignored my instincts and followed the recipe. My edges puffed, but the middle was flat as a pancake (pun intended). Afterwards, I went through the reviews and realized this is a common problem; and it makes sense. It still tasted good (my husband ate almost the whole thing!). Next time I'm going to add some baking powder and see if that helps with the uneven rising. I will update when I get it right."

snogle81 User ID: 6298091 222804
Reviewed Mar. 15, 2015

"I am quite impressed. The edges puffed up more than twice as high as my pie dish while baking, but deflated shortly after being removed from the oven. I did not make the blueberry sauce; instead, I sprinkled some powdered sugar and drizzled a little syrup--taste is very similar to french toast. I only used 1Tbsp. butter to coat the bottom of my pie dish; 2 Tbsp. would have been too much. Will definitely make again."

karrmom User ID: 7502895 151102
Reviewed Feb. 5, 2014

"I've made this 4 times now and it seems to turn out slightly different each time (oven temp, etc.?). My family has LOVED it every time! My 9 year old son wants to try to make it himself. That is a first for him! (I also use 3 eggs instead of 2 as suggested by another review)."

jjuchnie User ID: 4047923 97080
Reviewed Jan. 26, 2014

"I made this for my husband's birthday breakfast today. It was a hit. Absolutely delicious , light, not too sweet, and so flavorful. He said he could have eaten the whole thing himself. Definitely will be a repeat performance."

Jwielgus User ID: 7614885 152771
Reviewed Jan. 19, 2014

"I just made this , this morning. It was awesome, it came out just like the pic. I will be making this again and again."

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