Best 2 Puffy Oven Pancakes Recipes

For a culinary delight that’s both fluffy and delicious, look no further than puffy oven pancakes. These light and airy pancakes are a welcome change from traditional skillet pancakes, and they are incredibly easy to make. With just a few simple ingredients and a little bit of time, you can whip up a batch of these pancakes that will have your whole family asking for more. So gather your ingredients, preheat your oven, and let's get cooking!

Let's cook with our recipes!

PUFFY OVEN PANCAKES

Puffy Oven Pancakes image

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!

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 large eggs
1/2 cup 2% milk
1 teaspoon grated lemon zest
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

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.

Nutrition Facts : Calories 351 calories, Fat 18g fat (9g saturated fat), Cholesterol 248mg cholesterol, Sodium 210mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 3g fiber), Protein 12g protein.

PUFFY SURPRISE OVEN PANCAKES

Puffy Surprise Oven Pancakes image

These popover-like pancakes have a delectable fruit topping!Serve with your favorite fresh fruit.Get these on the table while they still have their puff!

Provided by Sharon123

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 eggs
1/2 cup all-purpose flour
1/2 cup milk
2 tablespoons margarine or 2 tablespoons butter
4 cups sliced fruit (Use any of the following strawberries, pineapple, bananas, raspberries, peaches, blueberries, pears)
1/2 cup firmly packed brown sugar
1 (8 ounce) container sour cream

Steps:

Heat oven to 425*.
In medium bowl, beat eggs slightly.
Add flour and milk; beat with rotary beater until combined.
In oven, melt 1 tbls.
margarine in each of two 9-inch glass pie plates; spread to cover bottom.
Pour batter over margarine in pie plates.
Bake at 425* for 10 to 15 minutes or until golden brown.
(Pancakes will form a well in the center and edges will puff up.) Spoon fruit into center of pancakes.
Sprinkle with brown sugar and top with sour cream.
Serve immediately.
Yield: 4 servings.

Tips:

Use the right pan: A well-seasoned cast-iron pan is ideal for making puffy oven pancakes. It retains heat evenly and creates a crispy crust.
Heat the pan properly: Make sure the pan is hot enough before adding the batter. This will help the pancakes rise quickly and evenly.
Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
Pour the batter carefully: Slowly pour the batter into the hot pan, being careful not to splash it. This will help prevent the pancakes from sticking.
Don't open the oven door: Once the pancakes are in the oven, don't open the door until they are finished cooking. This will prevent them from falling.
Serve immediately: Puffy oven pancakes are best served immediately. They will quickly deflate if they sit for too long.