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Strawberry Puff Pancake

 Strawberry Puff Pancake
“I’ve cut this recipe to 2 eggs and 1/2 cup milk for my husband and me, and it works just fine. It’s yummy with strawberry or blueberry topping. You could even garnish it with whipped topping for a light dessert.” —Brenda Morton, Hale Center, Texas
4 ServingsPrep/Total Time: 30 min.


  • 2 tablespoons butter
  • 3 eggs
  • 3/4 cup fat-free milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1 cup sliced fresh strawberries
  • Confectioners' sugar


  • Place butter in a 9-in. pie plate; place in a 400° oven for 4-5
  • minutes or until melted. Meanwhile, in a small bowl, whisk the eggs,
  • milk and vanilla. In another small bowl, combine the flour, salt and
  • cinnamon; whisk into egg mixture until blended.
  • Pour into prepared pie plate. Bake for 15-20 minutes or until sides
  • are crisp and golden brown.
  • In a small saucepan, combine sugar and cornstarch. Stir in water
  • until smooth; add strawberries. Cook and stir over medium heat until
  • thickened. Coarsely mash strawberries. Serve with pancake. Dust with
  • confectioners' sugar. Yield: 4 servings.

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Strawberry Puff Pancake (continued)

Nutritional Facts: 1 slice with 1/3 cup sauce (calculated without confectioners' sugar) equals 277 calories, 10 g fat (5 g saturated fat), 175 mg cholesterol, 187 mg sodium, 38 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat, 1 fat.