An oven baked Puff Pancake is not only beautiful, it is super easy to make. I make these a little healthier by using whole white wheat flour. I also top them with Greek yogurt and fresh berries for some protein, vitamins, and antioxidants.
Lately the weather has been much warmer here and one thing is for certain…my appetite has decreased. I can feel hungry, but after a few bites…I’m full. You’d think after living in the South for most of my life the heat wouldn’t affect me, but it does.
My Texas and Arizona family are all rolling their eyes as I complain about it being 75 -80 degrees here. Here in Colorado we’ve spent the last 8-9 months being cool or cold. Seriously, it snowed two weeks ago. This heat is a big difference!
Now that the heat is here, my body is working hard to keep cool. That work really can suppress my appetite. Does this happen to you too?
Now that I recognize that I’m not eating as much, I’m trying to make sure everything is nutrient rich. Starting with breakfast everyday is a must!
My son is obsessed with having pancakes for breakfast. On those days when he wakes up in time for breakfast, he always asks for pancakes. I love pancakes too, but sometimes I get tired of standing at the stove flipping pancake after pancake.
Now puff pancakes are super easy! Pour a little batter into a few dishes and place in the oven and breakfast is ready in no time!
I love to watch these pancakes bake. I place a teaspoon of butter in the dish and let it melt in the heated oven. Once it is melted, I swirl it around the bottom of the dish. Then pour in a little batter and close the oven door. Within a couple of minutes, you’ll see the sides start to rise up along the sides of the dish. It is kind of magical.
I love these puff pancakes. They have a similar texture to a crepe, but a bit thicker. I make them with whole white wheat flour, so they are whole grain. These puff pancakes are perfectly sweetened. No syrup needed here. I love to top them with a little Greek yogurt and some fresh berries.
This is one light and filling meal that is the perfect start to any day!
I’ve heard these puff pancakes called lots of different names. What do you call them?
- 4 tsp butter, divided
- ½ cup whole white wheat flour
- 2 Tbsp sugar
- 2 large eggs, beaten
- ½ cup skim milk
- ½ tsp vanilla extract
- ½ cup fresh blueberries
- ½ cup fresh raspberries
- ½ cup 0% plain greek yogurt
- Heat oven to 425 degrees F.
- In a medium bowl combine flour and sugar.
- In a small bowl whisk eggs, add milk, and vanilla.
- Whisk in the wet ingredients into flour mixture.
- Place 1 tsp of butter into each dish. Melt in heated oven.
- Swirl melted butter around dish to cover bottom.
- Slowly pour in ⅓ cup of batter into each dish.
- Bake for 18-20 minutes or until golden.
- Serve with 2 tbsp greek yogurt and 2 tbsp of both blueberries and raspberries.
1 Plain Pancake = 164 Calories