Oven Pancake Puff is a simple five-ingredient baked pancake that puffs dramatically in a hot oven and collapses into a custardy interior when served. It's a quick, showstopping breakfast ready in under 20 minutes.
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Beat eggs well.
Add flour stirring constantly.
Stir in milk, salt and butter.
Pour into greased pie pan.
Bake 450 for 12-15 minutes.
Sprinkle with powdered sugar.
Serve hot with butter and honey.
Best served hot immediately after baking. Leftovers can be refrigerated for 1–2 days and reheated briefly in a 350°F oven, though the puff texture will not be restored.
9-inch pie pan · oven
Ensure your oven is fully preheated to 450°F and the pie pan is greased before pouring the batter. The puff relies on high heat to set the edges while steam lifts the center.
This dish is best served immediately after baking, while still hot and puffed. The puff will deflate as it cools.
A standard pie pan yields one puff that typically serves 2–3 people as a main breakfast course.
Buttermilk or half-and-half work well; almond or oat milk will also work, though the texture may be slightly less rich.
No. Leave it undisturbed in the oven for the full 12–15 minutes so it rises evenly.
