Total Time
40mins
Prep 20 mins
Cook 20 mins

Puffed pancakes are the Cadillac of pancakes to kids. Good served with fruit on top, whipped cream, or warmed syrup on the side. Put the syrup in a small (or medium) bowl, preferably one with handles, as the syrup will be very warm, and you can get burned. You will need a 12-inch skillet, or an oven-proof skillet, or the pancake won't puff).

Ingredients Nutrition

Directions

  1. Preheat the oven to 425°F.
  2. You will need a 12-inch cast iron skillet, or oven-proof skillet, and a blender.
  3. In a blender at medium speed, mix together the eggs, milk, flour, granulated sugar, vanilla, and cinnamon, until just combined, about 15 seconds. The batter should be a little bit lumpy.
  4. Melt the butter or margarine in a 12-inch cast iron skillet by putting it in the hot oven for about 30 seconds.
  5. Remove the skillet from the oven, spread the butter to coat the bottom and sides of the skillet, and pour in the batter.
  6. Return the skillet to the center oven rack and bake for about 20 minutes, or until the pancake is puffed and lightly browned. Note: (Do not check before 17 minutes have passed and close the oven door slowly and carefully after checking).
Most Helpful

5 5

I served ours up with strawberries and whipped cream on the top. What a great dessert breakfast for us!