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Puffy baked pancake recipe

Puffy baked pancake recipe

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  • Recipes
  • Dish type
  • Pancakes

An excellent pancake recipe, that's not made in a pan! Batter is poured into a baking dish with hot melted butter, then baked until puffy and golden. The resulting pancake is buttery, fluffy and scrummy.

52 people made this

IngredientsServes: 6

  • 6 eggs
  • 125g plain flour
  • 250ml milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 30g salted butter

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. Preheat an oven to 190 C / Gas 5.
  2. Whisk the eggs, flour, milk, salt, vanilla extract and cinnamon in a bowl; set aside.
  3. Put the butter in a 23x28cm or similar sized baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
  4. Return to the oven and bake until the pancake is puffed and no longer moist in the centre, 20 to 25 minutes.

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Reviews & ratingsAverage global rating:(72)

Reviews in English (57)

by BirgitJ

Even though I'm German, I don't recognize this recipe but I have to say it is simple, delicious and filling. I half the recipe and bake in a small cast iron skillet right in the oven. Delicious as is or served with a light drizzle of syrup. I have also made this, sans the vanilla and cinnamon, as a vegetable pancake with sautéed mushrooms and onions. This makes much more than one serving LOL!-14 Jun 2010

by Molly Rosen

Egg-cellent and super easy to make. It's going to disappoint if you're expecting anything like an American-style pancake. The eggs give it an entirely different texture. We had ours with some homemade mulberry syrup (with whole mulberries) mixed with regular maple syrup and with a dollop of sour cream. Amazingly decadent!-14 Aug 2010


i've made variations of this, called Dutch Pancake, Old World Pancake, etc...can do lots of things with it; it's great with apples too.-17 Jun 2010

Make This Easy Keto Puff Pancake

This Keto Puff Pancake also goes by the name of &lsquoEgg Loaf&rsquo, &lsquoBaked Keto Pancakes&rsquo, &lsquoKeto Dutch Baby Pancake&rsquo and &lsquoKeto German Pancake&rsquo. Whatever you call it at your house, it is the perfect breakfast on a lazy weekend morning.

My darling husband likes this Keto Puff Pancake better than any other Keto pancake recipe. It quickly makes four fluffy pancakes in about 30 minutes.

There are few recipes easier than this one. In fact if you dislike all the pancake flipping and trying to get pancakes the all same size, then this is the recipe for you.

This recipe is also often called &lsquoEgg Loaf&rsquo, &lsquoBaked Keto Pancakes&rsquo, &lsquoKeto Dutch Baby Pancake&rsquo and &lsquoKeto German Pancake&rsquo.

I love that you just dump the ingredients into a blender, whip up and then pour into a prepared pan. The pan prep is the key to a really good puff pancake.

The next step is after you&rsquove prepped the batter, (or while you are making it if you are very clever) you add 2 tablespoons of butter to the baking pan and pop it in the oven for 3-5 minutes. The butter should become bubbly, yellow to golden in color but not browned.

You pour the batter gently into the bottom of the pan over the hot butter and put it back in the oven.

As will all recipes like this Keto puff pancake, it will put on quite a show in the oven of puffing up. But it&rsquos just teasing you.

It will fall like all the others after it&rsquos out of the oven. And just like its carby cousin it tastes fantastic.

Divide it into 4 golden, square pancakes and serve. At my house, we love sharing a pan of these on the weekends. Enjoy! Laura

Blue Puff Ramekin Pancakes Recipe

A refreshing version of the usual pancake recipe. This one is more like a soufflé in that it rises. Works best with white flour, but go ahead and experiment. Blueberries are my favourite when in season, but any berry will do.

  • breakfast
  • individual
  • gourmet
  • berries
  • syrup
  • exotic
  • bake
  • breakfast
  • individual
  • gourmet
  • berries
  • syrup
  • exotic
  • bake

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  • ¼ c. melted butter
  • 3 eggs
  • ¾ c. flour
  • ¾ c. milk
  • 1 T honey
  • ½ c. blueberries (OR raspberries, peaches, etc.)


How to make it

  • Divide the melted butter into 3 ramekins.
  • Place a dozen or so blueberries into each ramekin.
  • Combine the rest of the ingredients and beat until fluffy. Divide equally between 3 ramekins.
  • Bake at 425 for 20-25 minutes.
  • Sprinkle with icing sugar and serve immediately with genuine maple syrup.
  • Serve immediately before they sag.
People Who Like This Dish 4

I just received some awesome ramekins today in the mail for a wedding gift--- I am stoked to use them. I think this recipe will be my 1st attempt at ramekins!

Recipe Summary

  • The pancake:
  • ¼ cup (1/2 stick) butter
  • 4 eggs
  • 1 cup low-fat milk
  • 1 cup flour
  • The topping:
  • 1 lemon, sliced in half
  • 2 tablespoons confectioners' sugar

Prep time: 10 minutes Cooking time: about 20 minutes Heat the oven to 425 degrees. Divide the butter between two 8-inch round cake pans, and put in the oven to melt. Meanwhile, mix eggs, milk, and flour in a blender or by hand until batter is smooth. Remove pans from oven and pour half the batter into each pan. Return pans to oven and bake for 15 to 20 minutes, until pancakes are very puffy, firm, and golden-brown on edges. Squeeze lemon over pancakes, sprinkle with powdered sugar, and serve.


Preheat oven to 425 F. Liberally coat a standard baking sheet ((

In a medium mixing bowl, combine all the dry ingredients (flours, salt, baking powder).

In a separate bowl, add the eggs and lightly beat them. Mix in the milk, applesauce, maple syrup and vanilla. Add the wet ingredients into the dry ingredients and stir until well-combined, about 2 minutes, being thoughtful to not overmix (if the batter seems lumpy, try to smash the larger lumps on the side of the bowl to break them up, but it’s perfectly OK to have small lumps throughout).

Pour the batter on the baking sheet and spread evenly using a spoon or spatula. Tap the bottom of the baking sheet on the counter a few times to allow any air bubbles to escape. Place the fruit slices on top in any pattern you’d like. Bake in the oven on middle rack for about 15 minutes, until the batter is golden-brown. Let sit for a few minutes to slightly cool, then slice into squares and serve with optional maple syrup or whipped cream.

Note: You can add all sorts of preferred toppings with (or instead of) the fruit: dark chocolate chips, shredded coconut, chopped toasted pecans, a drizzle of warm peanut butter, etc.

The Puffiest German Pancake (Panakuchen)

An impressive puff-over-the-top-of-the-pan, soft-middle, brown-on-top pancake. A no-brainer that will impress just about anyone.


  • 4 whole Eggs
  • ⅔ cups Flour
  • 1 teaspoon Salt
  • ⅔ cups Milk
  • 3 Tablespoons Butter


Butter a heavy 10″ oven-proof skillet. [I use cast iron.]

In a bowl beat the eggs with a fork to blend.

Slowly add the flour, beating constantly: stir in the salt and milk.

Pour the batter into the skillet and drop the butter by teaspoonfuls into the batter, distributing evenly.

Bake at 450 for 15 minutes. Reduce heat to 350 and bake another 10 minutes.

Remove from oven and sift with powdered sugar [and strawberries or fresh fruit of choice]. Serve with heated maple syrup.

  • 1/4 pound cherries
  • 2 eggs
  • 1/3 cup milk
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 2 teaspoons sugar
  • 1 tablespoon butter
  • Garnish: powdered sugar for sprinkling

Preheat the oven to 400 F. Pit the cherries, pulling them into large pieces as you do so.

In a medium bowl, beat the eggs and milk together.

In another medium bowl, combine the flour, sugar, and salt.

Put the butter in a 10-inch frying pan and put in the oven to melt. Remove from the oven and set aside.

Add the wet ingredients to the dry ones and beat to combine. Add cherries. Pour batter into the hot, buttered pan and bake 20 minutes. Turn down oven temperature to 350 F and continue baking until pancake is puffed and well browned, about 15 minutes.


There are a few tips for making these pancakes that will help your pancakes be light and super puffy. If you follow these tips for how to make german pancakes, it should help you get the best results possible.

  1. The pan needs to be hot before putting your batter into it. So don’t skip the part where you melt the butter in the pan in the oven. Don’t melt the butter in the microwave which may seem easier. The hot pan helps the pancakes begin to puff immediately. Preheat the oven with the butter in the pan so it can melt as the oven and the pan warm up. Then pour the batter directly into the hot pan.
  2. Using white all purpose flour will give you the best, fluffy pancakes. You can use wheat flour, just know that they pancakes will not be as fluffy.
  3. Use real butter. While the butter is melting rub a little of the butter stick up on the sides of the pan. This helps the pastry puff up the sides of the pan.
  4. Only use real eggs and not an egg substitute for this recipe.
  5. The type of pan you use will also effect the results. I get pretty good results with my 9吉 glass pan. You can also use a cast iron skillet to get great results.


Lemon Puff Pancake with Fresh Berries

This light-as-air treat, often called a Dutch Baby, is one of those magical recipes that's much easier than it appears at first glance. A rather unprepossessing flour, milk, and egg batter is poured into a pan, and 20 minutes later emerges as a giant golden puff, awaiting a final anointing of lemon juice and sugar. It's delicious it's easy and who cares if it settles back a bit from its glorious oven-fresh heights as it cools? Part popover, part crêpe, part pancake, it combines the best aspects of all three. Our thanks to The New York Times, whose recipe for David Eyre's Pancake, printed over 50 years ago, inspired this one.


  • 2 tablespoons (27g) butter, divided
  • 1/3 cup (39g) King Arthur Unbleached All-Purpose Flour
  • heaping 1/8 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/4 cup (57g) milk
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 tablespoon (14g) freshly squeezed lemon juice
  • confectioners' sugar
  • fresh berries


Preheat the oven to 425°F. Lightly grease a 9" cast iron skillet, or 8" round cake pan. The size of the pan matters here, so measure carefully. Too small, it'll overflow. Too large, it won't puff as high.

Melt 1 tablespoon of the butter in the skillet, or melt it and pour it into the cake pan.

Whisk together the flour, salt, and sugar.

In a separate bowl, whisk together the milk, vanilla, and eggs.

Perfect your technique

Lemon Puff Pancake with Fresh Berries

Add the liquid ingredients to the dry ingredients, whisking until fairly smooth a few small lumps are OK. Melt the remaining tablespoon of butter and stir it into the batter. Pour the batter into the pan.

Bake the pancake for 15 to 20 minutes, or until it's puffed and golden, with deeper brown patches.

Remove it from the oven, and sprinkle with the lemon juice, then the sugar.

Aebleskiver Pancake Puffs Recipe

These Pancake Puffs called Aebleskiver (meaning: apple slices in Danish) taste divine. If your family loves pancakes, this will be a huge hit in your circle. The only extra thing you will need to obtain for it is the aebleskiver pan, which you can get from amazon or stores like Bed Bath and Beyond. You only buy it once, but it serves you forever. I’ve had my cast iron one for good eight years now. You can also purchase a teflon one, if it is easier that way. While taking care of cast iron might be slightly harder, I like how it makes perfect pancakes with a harder shell outside and uniform and fluffy on the inside.

This exact recipe is a mix between our regular pancakes and the original Aebleskiver. You can stuff these little balls with small chunks of fruits, berries or caramelized apple slices. Anything is possible. I hear that Danish people also make some savory additions to it. Whatever rocks your boat, just enjoy the fluff, and the burst of fruit in your mouth when you bite into this round goodness.

I have two tried and tested recipes for Aebleskiver. This is the first one which is easier to make.


  • 1 cup cold milk
  • 1 Tbsp white vinegar
  • 1-1/4 cup sifted flour
  • 2 Tbsp granulated sugar (I use part brown sugar, part white)
  • 1/2 tsp salt (this intensifies the taste of the sugar)
  • 1 egg
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cardamom or 1/2 cinnamon or 1/2 vanilla extract or 1/2 tsp nutmeg
  • 2 Tbsp melted butter + 2 Tbsp melted butter for frying (I use clarified butter)
  • Berries to stuff (optional)

NOTE:You will also need one or two wooden skewers or wooden toothpicks to turn the pancake puffs. Please do not use metallic items on your pan to avoid scratches on it. Puffs will start sticking to the pan if the pan gets scratched. You can reuse the same wooden skewers over and over again.


In a medium bowl mix milk with vinegar and set aside as it turns into something like a liquid buttermilk.

In a small bowl put the sifted flour, salt, sugar, baking powder, baking soda and cardamom (or whichever spice you chose from above). Mix all the dry ingredients well.

In a small bowl beat the egg well until frothy. Add all the liquid ingredients to the milk: melted butter, egg, milk and give it a whisk for about 30 seconds.

Add the dry ingredients to the liquid batter and on the low speed of your electric mixer whisk everything until all the ingredients are incorporated.

This time around I stuffed my pancakes with blueberries. A little goes a long way. Do not over-stuff the aebleskiver, as the inside will be too moist and will not cook through. Make sure the fruits you chose are not very large. Cut them in small pieces if they appear bigger.

If you are using a cast iron pan, make sure you season it before placing the pancakes in it. Heat the pan on medium low heat for about 5-8 minutes. The second part of the melted butter is needed to brush the semi-circles of the pan. Again, if you are using a cast iron pan, be a little more generous while brushing.

Add about a Tbsp of the batter to the individual slots of the pan. Please make sure not to top it off and keep the slots filled at 2/3. Remember that you are also going to add fruits, which will add a little more volume. About now you are safe to increase the heat by just a little bit.

Add the blueberries or berries of your choice at 3 pieces in each pancake.

Now comes the fun part. After about a minute on one side use, the wooden skewer to latch on the inner corner (uncooked side) of the pancake and turn the pancake 90 degrees to its side. Give it another 40 seconds here and complete the full circle. In about 30-40 seconds you can give it one more roll to give it enough time to cook through. Keep using the wooden skewer and you are safe to poke the pancakes, too.

Viola! Your pancakes are ready :D

I serve it with a coolie or a fruit jam. There are many options to spruce up these aebleskivers. Honey, pancake syrup, sour cream are some of the options. Enjoy and let me know how yours came out!


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