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Puff Pancake with Blueberry Sauce

 Puff Pancake with Blueberry Sauce
"I collect cookbooks and discovered this recipe while I was in Texas on vacation," writes Barbara Mohr from Millington, Michigan. "The light and puffy pancake really does melt in your mouth! It’s a definite crowd-pleaser that’s as impressive served at dessert as it is at breakfast. My guests always agree!"
4 ServingsPrep/Total Time: 30 min.


  • 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 McCormick® Pure Vanilla Extract


  • Place butter in a 9-in. pie plate; place in a 425° oven for 4-5
  • minutes or until melted.
  • 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.
  • Meanwhile, in a small saucepan, combine brown sugar and cornstarch.

2 of 2

Puff Pancake with Blueberry Sauce (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 275 calories, 9 g fat (5 g saturated fat), 126 mg cholesterol, 111 mg sodium, 42 g carbohydrate, 1 g fiber, 6 g protein.