Puffy Oven Pancakes Recipe

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Puffy Oven Pancakes Recipe
Puffy Oven Pancakes Recipe photo by Taste of Home
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Puffy Oven Pancakes Recipe

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Publisher Photo
Puffy and pretty, with a refreshing hint of lemon, this berry-topped pancake is a cherished favorite of Lily Julow in Lawrenceville, Georgia. What a melt-in-your-mouth morning wake-up or addition to a special brunch!
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons butter
  • 2 eggs
  • 1/2 cup 2% milk
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup fresh blueberries
  • 1/4 cup fresh raspberries
  • 1/4 cup sliced fresh strawberries
  • 1 teaspoon confectioners' sugar

Directions

Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until butter is melted.
In a small bowl, whisk the eggs, milk, lemon peel and vanilla. Whisk in flour until blended. Pour over butter. Bake, uncovered, for 14-16 minutes or until golden brown and puffy.
In a small bowl, gently combine the berries. Spoon onto pancakes; sprinkle with confectioners' sugar. Yield: 2 servings.
Originally published as Puffy Oven Pancakes in Cooking for 2 Summer 2007, p49

Nutritional Facts

1 each: 351 calories, 18g fat (9g saturated fat), 248mg cholesterol, 210mg sodium, 35g carbohydrate (9g sugars, 3g fiber), 12g protein.

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  • 2 tablespoons butter
  • 2 eggs
  • 1/2 cup 2% milk
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup fresh blueberries
  • 1/4 cup fresh raspberries
  • 1/4 cup sliced fresh strawberries
  • 1 teaspoon confectioners' sugar
  1. Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until butter is melted.
  2. In a small bowl, whisk the eggs, milk, lemon peel and vanilla. Whisk in flour until blended. Pour over butter. Bake, uncovered, for 14-16 minutes or until golden brown and puffy.
  3. In a small bowl, gently combine the berries. Spoon onto pancakes; sprinkle with confectioners' sugar. Yield: 2 servings.
Originally published as Puffy Oven Pancakes in Cooking for 2 Summer 2007, p49

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Reviews forPuffy Oven Pancakes

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sgronholz User ID: 1473861 68834
Reviewed Dec. 8, 2013

"I made these pancakes for brunch this morning and my husband and I thought they were great! I didn't have any fresh berries on hand, so we just enjoyed the pancakes with real maple syrup. I will definitely make them again!"

MY REVIEW
randcbruns User ID: 828588 167554
Reviewed Jun. 27, 2013

"I make a larger version of this recipe. It is always a hit with the family. We all love how it puffs up. We enjoy serving it with lemon juice and powdered sugar as well."

MY REVIEW
ciunea User ID: 3712289 130054
Reviewed Feb. 14, 2012

"The recipe is easy to make, I think that there is too much butter and that it should have at least 2 tbs of sugar, more lemon peel and 1 teaspoon of vanila.... thats how i will make it next time!!!"

MY REVIEW
Valley Kat User ID: 4619253 168889
Reviewed Aug. 21, 2011

"Taste was a little bland. Next time we will add more vanilla/lemon peel. Will definitely make again. Very fast and easy."

MY REVIEW
beccav User ID: 5780296 209061
Reviewed Jan. 23, 2011

"awsome best pancake ever my family loves favorite for all kid of all ages."

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