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–+ servings
Puffed Pancakes topped with fresh raspberries and blueberries, dusted with powdered sugar.

Puffed Pancakes

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 255 kcal

Ingredients
  

  • 2 eggs at room temperature
  • 1/2 cup flour
  • 1/2 cup milk
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • Zest of half a lemon
  • 4 tablespoons unsalted butter melted and divided
  • 1/2 cup fresh berries mixed, for serving
  • 1 tablespoon powdered sugar optional, for serving
  • 2 tablespoons maple syrup optional, for serving

Instructions
 

  • Preheat the oven to 450°F. Place a 9- or 10-inch ovenproof skillet or pie pan on the center rack as the oven heats so the pan gets very hot.
    Placing an ovenproof pie pan on the stovetop with an oven mitt for Puffed Pancakes.
  • In a blender, combine the eggs, flour, milk, almond extract, vanilla extract, and lemon zest. Blend until smooth and frothy, 20-30 seconds, scraping down the sides if needed.
    Or, in a medium bowl, whisk the eggs until foamy, then whisk in the flour, milk, almond extract, vanilla, and lemon zest until the batter is smooth with no streaks of flour.
    Puffed Pancakes batter blending in a Vitamix with ingredients nearby.
  • With the blender running on low (or whisking by hand), slowly pour in 2 tablespoons of the melted butter until fully incorporated. Reserve the remaining 2 tablespoons for the pan.
    Combining flour, lemon zest, and liquid ingredients in a blender for puffed pancakes.
  • Carefully remove the hot pan from the oven and place it on a heatproof surface. Add the remaining 2 tablespoons melted butter, tilting the pan to coat the bottom and sides.
    Adding melted butter to a hot pan for Puffed Pancakes.
  • Immediately pour the batter into the hot, buttered pan and return it to the oven.
    Puffed pancake batter in a hot pan baking in the oven.
  • Bake until the pancake is puffed, deeply golden at the edges, and the center looks set and lightly browned, 12-18 minutes. It will rise dramatically in the oven and then fall slightly as it cools.
    A golden Puffed Pancake, or Dutch baby, in a dark pan, fresh from the oven.
  • Remove the pan from the oven. Pile the berries into the center of the pancake.
  • Dust with powdered sugar and drizzle with maple syrup as desired. Slice into wedges and serve right away while the pancake is still puffed and warm.
    Puffed pancakes served with fresh blueberries, raspberries, and powdered sugar.

Nutrition

Calories: 255kcalCarbohydrates: 25gProtein: 6gFat: 15gSaturated Fat: 8gSodium: 46mgFiber: 1g
Keyword Dutch Baby, Oven Pancake, Puffed Pancake
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