Puffy pancakes are an oven-baked, butter-based dish that rises dramatically in the oven, creating a cross between a crepe and a fluffy pancake. This impressive yet simple recipe takes just 20 minutes and is ideal for impressing overnight guests.
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place butter in a 13x9" baking pan.heat in a 425* oven until melted.
whisk remaining ingredients together
pour over butter, without mixing.
bake at 425* for 20 minutes.
sprinkle with powdered sugar before serving
add fruit as desired
Store cooled leftovers covered at room temperature up to 1 day, or refrigerate up to 3 days; reheat in a 350° oven for 5–10 minutes until warmed through.
13x9" baking pan · oven preheated to 425°
They naturally settle slightly as they cool, but should remain puffy. Serve immediately after removing from the 425° oven for maximum height.
Best served fresh. You can prepare the batter ahead and refrigerate it, but bake just before serving for optimal puffiness.
Use a 13x9" baking pan as specified in the recipe. This size ensures even baking and proper puffing.
A 13x9" puffy pancake typically serves 4-6 people, depending on portion size and toppings.
Yes, cake flour creates a more tender texture, or whole wheat flour adds nuttiness—use the same amount. Avoid self-rising flour as it may over-rise.
