Puffed Pancake with Strawberries
Transform your breakfast routine with this irresistibly light and golden *Puffed Pancake with Strawberries*, a crowd-pleasing dish that's as impressive as it is easy to make. This oven-baked pancake, also known as a Dutch baby, puffs up beautifully with a crispy edge and tender, custard-like center. Made with simple pantry staples like eggs, milk, and flour, the batter comes together in minutes using a blender. The magic happens in a preheated cast-iron skillet, ensuring the perfect rise every time. Topped with juicy fresh strawberries, a sprinkle of powdered sugar, and optional maple syrup, this show-stopping breakfast or brunch dish is ready in just 30 minutes and serves four. Perfect for special mornings or weekend indulgences, this recipe combines the flavors of spring strawberries with the comfort of a warm pancake—all in a single skillet!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 pieces Large eggs
- 0.75 cups Whole milk
- 1 teaspoons Vanilla extract
- 0.5 cups All-purpose flour
- 1 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 3 tablespoons Unsalted butter
- 1 cups Fresh strawberries
- 2 tablespoons Powdered sugar
- 2 tablespoons Maple syrup (optional)
Directions
Step 1
Preheat your oven to 425°F (220°C). Place a 10-inch ovenproof skillet (cast iron works best) in the oven to heat while you prepare the batter.
Step 2
In a blender, combine the eggs, milk, and vanilla extract. Blend for about 30 seconds until combined.
Step 3
Add the flour, granulated sugar, and salt to the blender and blend again until the batter is smooth and free of lumps. Let the batter rest for 5 minutes.
Step 4
Carefully remove the hot skillet from the oven and add the butter. Swirl it around the pan until fully melted and the pan is coated.
Step 5
Pour the batter into the hot skillet and immediately return it to the oven. Bake for 18-20 minutes, or until the pancake is puffed and golden brown.
Step 6
While the pancake is baking, rinse and slice the strawberries. Set them aside.
Step 7
Once baked, carefully remove the puffed pancake from the oven. It will deflate slightly as it cools.
Step 8
Top the pancake with fresh strawberries, a dusting of powdered sugar, and a drizzle of maple syrup if desired.
Step 9
Cut into slices and serve immediately. Enjoy your delicious puffed pancake!
Nutrition Facts
| Serving size | (646.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1082.3 |
| Total Fat 57.9g | 0% |
| Saturated Fat 29.0g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 673.0mg | 0% |
| Sodium 881.9mg | 0% |
| Total Carbohydrate 114.8g | 0% |
| Dietary Fiber 4.6g | 0% |
| Total Sugars 60.2g | |
| Protein 31.5g | 0% |
| Vitamin D 200.5IU | 0% |
| Calcium 376.7mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 840.1mg | 0% |
Source of Calories