Mom’s Puff Pancake
Mom’s Puff Pancake
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Mom’s Puff Pancake recipe only takes 6 staple-pantry ingredients, 5 minutes of prep, and 15 minutes of cooking. Easy enough to make every Saturday morning for breakfast and memorable enough to impress a house full of guests!
What’s special about this recipe?
First off, they take fewer ingredients than normal pancakes. You’ll need a handful of everyday ingredients: all-purpose flour, milk, eggs, vanilla extract, salt, and butter.
Secondly, Puff Pancakes (otherwise known as Dutch Baby Pancakes) are made in a pie plate (or an oven-proof skillet), so they are much larger than your typical griddle pancakes. I use my Pyrex 9-in pie plate. No flipping or standing over a pancake griddle. Just mix up the batter, pour it into a pan, and put it in the oven. Super simple.
Ingredients & Supplies
For Mom’s Puff Pancake you’ll need the following ingredients:
- All-purpose flour (The final texture will be a little different, but you can substitute almond flour, coconut flour, 1-to-1 flour, or gluten-free flour of choice)
- Milk (The final texture will be a little different, but you can substitute almond milk, coconut milk, or dairy-free milk of choice)
- Eggs
- Vanilla extract
- Salt
- Butter
For Mom’s Puff Pancake you’ll need the following supplies:
Topping Ideas
While Mom’s Puff Pancake is a delight on its own, its versatility allows for an array of toppings to be explored. In our house, there are no better toppings than peanut butter and syrup.
However, the sky’s the limit! You could add berries, cinnamon sugar, Nutella, whipped cream, sprinkles, cookie butter… the list could go on. Once you give it a try, comment below your favorite toppings!
Mom’s Puff Pancake: Let’s get to it!
Preheat oven to 425 degrees. Put the 1 tbsp of butter into a 9 in. pie pan and put the pan and butter in the oven while it preheats. Keep an eye on it and take it out when the butter is bubbling (about 3-5 minutes).
While butter melts, in a medium size bowl whisk together the rest of the ingredients until there are no flour lumps.
Then, whisk a little more! About a minute of extra whisking will ensure a fluffier pancake.
Pour batter into the buttery, hot pie pan and place back in the oven for 15 minutes. Pancake is done when the sides have risen up forming a nice bowl-shape, and the tops of the risen areas are slightly browned.
Pro Tip: Mom’s Puff Pancake will look the prettiest straight out of the oven before it deflates. If you’re cooking for a crowd, make sure they see this part and let them be impressed with your culinary skills!
Mom’s Puff Pancake
Ingredients
- 1 tbsp butter cold or room temp
- ½ c milk
- ½ c flour
- ½ tsp salt
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425 degrees. Put the 1 tbsp of butter into a 9 in. pie pan and put the pan and butter in the oven while it preheats. Keep an eye on it and take it out when the butter is bubbling (about 3-5 minutes).
- While butter melts, in a medium size bowl whisk together the rest of the ingredients until there are no flour lumps. Then, whisk a little more! About a minute of extra whisking will ensure a fluffier pancake.
- Pour batter into the buttery, hot pie pan and place back in the oven for 15 minutes. Pancake is done when the sides have risen up forming a nice bowl-shape, and the tops of the risen areas are slightly browned.
- Fill with the topping of your choice.