This Puff Pancake Recipe, also called a German Pancake, is a sweet pancake that bakes up puffed and is perfect with fresh berries, maple syrup, or jam.
Breakfast foods are probably one of my favorite foods to share with you. There is something comforting and enticing about them.
This recipe goes by many names. A Dutch Baby, a German Pancake, or a Puff Pancake. I am sure there are other names for it. But whatever you call it, it is a puffed-up baked pancake that is made with eggs, cream, or milk and a bit of flour.
I would have never thought a recipe this simple could create such a lovely breakfast dish. When at first glance this Puff Pancake Recipe looks like something we would need to master and that is what makes this recipe so great. It is impressive, delicious, and simple to throw together any day of the week.
I love making this in my cast iron skillet and placing the hot skillet directly on the table to serve. I serve this with many variations so be sure to check out my serving suggestions below for some ideas.
If you like breakfast skillets be sure to try my Skillet Eggs Florentine and my Strawberry Coffee Cake. Both of these recipes work wonderfully in my cast iron skillet. Which is exactly how I serve them as well. I do enjoy the bonus of the farm-style touch they add to the table.
Why I Love This Recipe
For starters, it is seriously one of the easiest home-cooked breakfasts you can put on the table. But it is also an excellent source of protein and probably the healthiest way to eat a pancake. I love serving this with fresh berry compote or the homemade jam we make each year.
It is also one of my favorite things to serve when hosting brunch at our home. On the subject of brunch, check this post out on Weekday Brunch at Home for brunch inspiration and more ideas on that topic.
What You Will Need To Make It
1 cup of all-purpose flour
1 cup of milk
1 tsp vanilla
5 tbsp butter
1 tbsp honey
1/4 tsp nutmeg
Preheat oven to 425℉
Whisk together the milk, eggs, flour, vanilla, and nutmeg in a large bowl. Heat a cast iron skillet (or if you don’t have one please note below.)
Melt the butter in the skillet as shown below.
When the butter is melted, turn off the burner and pour the batter into the hot skillet. Pop it into the oven and bake for approximately 20 min.
The Puff Pancake will be golden and puffed when ready.
Serve with berry compote, jam or warm maple syrup.
- If you don’t have a cast iron skillet you can use a metal 9 x 13 cake pan. If doing so, melt the butter by placing the cake pan inside the oven with the butter while it heats up. Once melted, take the pan out and pour in the batter then bake as directed.
- This puff pancake is very versatile but I thought I would give you some great ways I love serving this Puff Pancake Recipe.
- Fresh jam and butter- A simple old fashioned sort of topping but one that remains delicious. We make jam each summer and so when we have it on hand, that is one I love to serve this Puff Pancake Recipe with.
- Berry compote-I make mine by adding a couple cups of frozen berries (blueberry, mixed or strawberry work great) a little water and about a 1/4 cup of honey to a sauce pot. I allow it to simmer for about 5-7 minutes on the stove top or until the berries have broken down into more of a chunky sauce consistency. The simmering time will vary with the size of the berries.
- Sliced Peaches- A favorite way to serve this is with a side of sliced peaches. You can even use canned peach slices in juice. It is honestly so good I don’t even mind the use of canned fruit.
- Fresh Strawberries and Homemade Whipped Cream are always fun to place on the table. Add a cup of heavy cream to a mixer bowl with the whisk attachment to make the whipped cream. Add about 1 tsp of vanilla and 1 tbsp of powdered sugar. Whip until peaks form.
- Garnish with powdered sugar.
Do I need a cast iron skillet to make this recipe?
No, I am just partial to using mine and baking in them. However, I have used my standard glass baking dish to make them and also my standard tin casserole dish. Both turned out just fine.
Can I use duck or quail eggs in place of the chicken eggs for this puff pancake recipe?
You can! I have used duck eggs and the puff pancake came out just fine. They are larger than typical chicken eggs so I used 5 instead of 6 standard chicken eggs. Quail eggs I have not used but do know they are smaller. So you would need to adjust the number of eggs needed. If for instance, they are about half the size of a chicken egg. I would use 12 quail eggs for the recipe. I hope this helps.
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- 1 cup all-purpose flour
- 6 eggs
- 1 cup of milk
- 5 tbsp of butter
- 1 tbsp of honey
- 1 tsp of vanilla
- 1/4 tsp of nutmeg
- Preheat oven to 425 ℉
- In a large bowl whisk together the milk, eggs, flour, vanilla, honey, and nutmeg. Heat a cast iron skillet (or if you don't have one please note below.)
- Melt the butter in the skillet
- Turn off the heat.
- Pour the batter into the skillet and pop it into the oven.
- Bake for approximately 20 min
- Pancake will be puffed and golden brown.
- Serve with berry compote, jam, or maple syrup
- If you don't have a cast iron skillet, you can also use a metal 9 x 13 cake pan. If doing so, melt the butter by placing the cake pan inside the oven while it heats up to melt the butter. Once melted, pour in the batter and bake as directed.
Amount Per Serving: Calories: 199Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 161mgSodium: 125mgCarbohydrates: 16gFiber: 0gSugar: 4gProtein: 7g
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