Puffed Oven Pancake

Puff Pancake

I have already written about my personal struggles teaching pancake cooking, including quandaries about how to relay when a pancake should be done and lack of ability to give them the patience to tend to the stove for the batch.  So, I thought another alternative to baked pancakes, which has been  a huge success, was to teach the Kid Cooks a traditional puff pancake. We have had this as a family breakfast over the years and I felt that the skills were easily transferable.  They proved me correct – this was easy peasy for the kids.

Top this with whatever you want: Fresh fruit, defrosted frozen fruit, jam, syrup alone, or even pie filling.  I have included a picture because I am reminded of my son’s reaction when he first made this:  “Is it supposed to look like that?” he asked in disbelief.



10 inch frying pan (with oven safe handle)


  • 2 Tablespoons butter
  • 3 eggs
  • ½ cup all-purpose flour
  • ½ cup milk
  • ¼ teaspoon salt
  • To top pancakes after baking
    • Fresh fruit
    • Syrup


  • In blender, mix completely:
    • Cracked eggs
    • Flour
    • Milk
    • Salt


  1. Preheat oven to 400°F
  2. Place butter in frying pan
  3. Heat frying pan in oven until butter is melted (3-5 minutes)
  4. Remove frying pan from oven
  5. Run blender for a second to remix
  6. Carefully pour egg mixture into hot pan
  7. Place frying pan back in oven and bake for 25 minutes
  8. Remove from oven; Turn oven off
  9. Slice, and serve topped with fruit and syrup

Adapted from older Better Homes and Gardens Cookbook

pdf version of recipe >> Puffed oven pancake

One thought on “Puffed Oven Pancake

Add yours

  1. This looks yummy! I have never heard of baked pancakes- as I always burn the fried ones it is a great alternative! My kids thank you!


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