Best 11 Pancake Puffs Recipes

GERMAN PUFF PANCAKES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
• Put the butter in a 9x11-inch 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.
• Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.

AEBLESKIVER PANCAKE PUFFS RECIPE

Steps:

• 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 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.
• 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!

PANCAKE PUFFS

Steps:

• Heat non-stick griddle or skillet to 375F or until a drop of water skips across the surface.
• Beat egg whites until peaks form.
• Beat egg yolks with sour cream until well blended. Stir in flour and sugar.
• Fold yolk mixture into beaten egg whites.
• Drop batter onto griddle using a tablespoon - you want silver dollar sized puffs.
• When they have bubbles all over & puff up, turn gently and cook another minute or so to brown the bottom.
• Serve with your favorite syrup or fresh fruit.

OLD-WORLD PUFF PANCAKE

Steps:

• Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet. , Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.

VANILLA DUTCH BABY (PUFFED PANCAKE)

Steps:

• Preheat the oven to 400 degrees F.
• Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
• Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
• Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
• Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.

ON-THE-GO PANCAKE MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• In a large bowl, combine flour, baking powder, and salt.
• Add in eggs, melted butter, and maple syrup. Whisk. Add in milk and whisk until all ingredients are incorporated.
• Evenly distribute the batter in a 12-cup nonstick muffin tin. Top with fruit and chocolate chips.
• Bake for 20-25 minutes, or until a toothpick comes out clean.
• Enjoy!

PUFFED PANCAKE WITH STRAWBERRIES

Steps:

• Preheat oven to 450°F. Stir strawberries and 2 tablespoons sugar in medium bowl. Let stand at room temperature while preparing pancake.
• Melt butter in 10-inch ovenproof skillet (preferably cast iron) over medium-high heat, swirling to coat bottom and sides of skillet. Blend milk and eggs in blender until smooth. Add flour and salt; blend batter just until incorporated. Pour batter into hot skillet.
• Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes.
• Immediately cut pancake into quarters. Transfer 1 wedge to each of 4 plates. Spoon strawberries on top, dust with powdered sugar, garnish with lemon, and serve.

PUFFY OVEN PANCAKE OR "HOOTIN' ANNIES"

Steps:

• Heat oven to 450 degrees F.
• In blender or bowl, blend together eggs, milk, flour, and salt.
• Melt butter in 9x13 pan in oven.
• Remove pan from oven.
• Pour in batter.
• Return to oven and bake (without peeking) for 18 minutes.
• Pancake should be very high and puffy.
• Remove from oven and cut into 6 large squares.
• Serve immediately.

PUFFY OVEN PANCAKES

Steps:

• 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 zest 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.

APPLE PUFF PANCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.
• Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.
• Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.

PANCAKE CUPS RECIPE BY TASTY

Steps:

• Blend all ingredients in a blender until completely combined.
• Divide among all the cups of a greased muffin tin, cups will be about ⅓ full.
• Bake at 400°F (200°C) for 13-15 minutes. Pancakes will puff up super big, then deflate when you remove them from the oven.
• Fill with whatever you want-fresh fruit and syrup, bacon and eggs, sausage, or jam and whipped cream.
• Enjoy!