Puff Pancake with Fruit


This puff pancake is a favorite at our house that we often make for brunch or breakfast for dinner! The batter can be made in advance for quick assembly when time is tight.

Puff Pancake with Fruit


  • 6 eggs
  • cups milk or milk alternative like soy, rice, coconut, almond, etc
  • 1 cup organic whole wheat flour
  • 3 tablespoons honey
  • 1 teaspoon Vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon Cinnamon
  • stick Butter or Earth Balance
  • Fresh or frozen fruit: apples raspberries, blueberries,peaches, etc
  • Cinnamon and ½ - ¾ cups of pecans for topping optional


  • Preheat oven to 425°F.
  • Melt butter in 8 x 8 Pyrex or baking dish.
  • Recipe doubles easily. If you double it, use a 9 x 13 pyrex.
  • In large bowl or blender mix: eggs, milk, flour, honey, vanilla, salt, cinnamon (ok to be a little lumpy).
  • Put fruit in pyrex on top of melted butter.
  • Pour egg mixture on top of fruit.
  • Optional: Sprinkle with cinnamon and pecans.
  • Bake at 425°F for about 45 minutes, or until nice and puffy. If browning too quickly, cover with foil for last 20 minutes.
  • Serving suggestion: pair with a dollop of plain greek yogurt and a small amount of 100% maple syrup.

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