Best 10 Puff Pancake With Caramelized Fruit Recipes

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Indulge in the delightful experience of a classic German pancake known as Puff Pancake with Caramelized Fruit, a culinary masterpiece that combines fluffy pancake batter with the irresistible sweetness of caramelized fruits. This delectable dish, also referred to as Dutch Baby Pancake or Eierkuchen, originates from Pennsylvania Dutch cuisine and is sure to tantalize taste buds. Our comprehensive guide provides two variations of this mouthwatering treat – a classic Puff Pancake with Caramelized Apples and a savory rendition featuring Spinach and Goat Cheese. Embark on a culinary journey as we unveil the secrets behind creating these exceptional pancake creations, ensuring a perfect balance of flavors and textures in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

PUFFED OVEN-BAKED PANCAKES WITH FRUIT



Puffed Oven-Baked Pancakes with Fruit image

Put your muffin pan to good use -- making pancakes! These puffed oven pancakes are ready in a snap and filled with fresh fruit so you can start your day with a fresh and delicious meal.

Provided by BHG Test Kitchen

Time 25m

Number Of Ingredients 9

Nonstick cooking spray
3 eggs, lightly beaten
6 tablespoon all-purpose flour
6 tablespoon fat-free milk
1 tablespoon sugar
Dash salt
0.667 cup fresh fruit, such as blueberries or sliced pineapple, strawberries, peeled peach or kiwifruit, nectarine, and/or pear
1 tablespoon orange marmalade
Fat-free Greek yogurt and/or snipped fresh mint (optional)

Steps:

  • Preheat oven to 400°F. Lightly coat twelve 2 1/2-inch muffin cups or six 10-oz. custard cups or au gratin dishes with cooking spray.
  • In a small bowl combine eggs, flour, milk, sugar, and salt until smooth. Immediately pour batter into prepared muffin cups. Bake 15 to 20 minutes or until pancakes are puffed and golden. (Pancakes will puff up and sink quickly.)
  • Meanwhile, wash and dry bowl. Add fruit and marmalade; toss to coat.
  • Top puffed pancakes with fruit mixture and, if desired, yogurt and/or mint. Serve warm.

Nutrition Facts : Calories 96 kcal, Carbohydrate 14 g, Cholesterol 93 mg, Protein 5 g, SaturatedFat 1 g, Sodium 69 mg, Sugar 7 g, Fat 3 g, ServingSize 12 (2 1/2-inch) puffed pancakes, UnsaturatedFat 2 g

DUTCH BABY PANCAKE RECIPE (PUFF PANCAKE)



Dutch Baby Pancake Recipe (Puff Pancake) image

German Pancakes, Puff Pancake, Old-World, Or Dutch Baby Pancake... Whatever you call them, they are delicious! Easy to make with minimal ingredients and big flavor.

Provided by Jesseca

Categories     Breakfast

Time 20m

Number Of Ingredients 7

2 tablespoons butter
3/4 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon cinnamon (optional)
3/4 cup milk
3 large eggs
1/2 teaspoon vanilla extract

Steps:

  • 1. Preheat your oven to 425 degrees.
  • 2. Place the butter into a 10" cast iron skillet or baking pan. Heat in the oven for 1-2 minutes, or just until the butter has melted.
  • 3. Add the flour, sugar, cinnamon, eggs, milk, and vanilla extract into a blender.
  • 4. Pulse or blend until fully combined.
  • 5. Pour the batter right over the top of the melted butter. Do not stir.
  • 6. Bake 15-18 minutes, or until the pancake is just starting to brown around the edges and the middle has set.
  • 7. Serve with fresh fruit, powdered sugar, or warmed syrup.

Nutrition Facts : ServingSize 1 g, Calories 152 kcal, Carbohydrate 16 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 106 mg, Sodium 82 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g

FRUIT-FILLED PUFF PANCAKE



Fruit-Filled Puff Pancake image

This fruity puff pancake is a top breakfast request at my house. The combination of cinnamon, blueberries and bananas is wonderful. -LeAnne Senger, Oregon City, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

3 large eggs
1/2 cup 2% milk
1/3 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons sugar, divided
1 tablespoon butter
1-1/2 cups fresh or frozen blueberries, thawed
1 medium ripe banana, sliced
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400°. In a large bowl, whisk eggs, milk, flour, salt and 1 tablespoon sugar until smooth. Place butter in a 9-in. pie plate. Place in oven 2-3 minutes or until melted., Tilt pie plate to coat evenly with butter. Pour batter into hot plate. Bake 10-12 minutes or until sides are puffed and golden brown., Meanwhile, in a bowl, combine blueberries and banana. Remove pancake from oven. Top with fruit. Mix cinnamon and remaining sugar; sprinkle over top. Cut into wedges; serve immediately.

Nutrition Facts : Calories 232 calories, Fat 8g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 240mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

OLD-WORLD PUFF PANCAKE



Old-World Puff Pancake image

My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. -Auton Miller, Piney Flats, Tennessee

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter
3 large eggs, room temperature
3/4 cup whole milk
3/4 cup all-purpose flour
2 teaspoons sugar
1 teaspoon ground nutmeg
Confectioners' sugar
Lemon wedges
Syrup, optional
Fresh raspberries, optional

Steps:

  • Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet. , Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.

Nutrition Facts : Calories 178 calories, Fat 5g fat (2g saturated fat), Cholesterol 144mg cholesterol, Sodium 74mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.

PUFFY PANCAKE WITH FRUIT



Puffy Pancake with Fruit image

A store-bought fruit pie filling is the secret to this impressive, easy-to-make pancake.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 8

Number Of Ingredients 5

2/3 cup water
1/4 cup butter or margarine
1 cup Original Bisquick™ mix
4 eggs
1 to 2 cans (21 oz each) fruit pie filling, any flavor

Steps:

  • Heat oven to 400°F. Generously grease rectangular baking dish or pan, 13x9x2 inches. Heat water and butter to boiling in 2-quart saucepan. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
  • Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do not spread up sides).
  • Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut into rectangles; serve immediately.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 19 g, TransFat 1/2 g

PUFFED OVEN PANCAKE WITH SUMMER FRUIT



Puffed Oven Pancake with Summer Fruit image

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/3 cup (2 ounces/60 grams) all-purpose (plain) flour
2 tablespoons granulated sugar
1/3 cup (3 ounces/80 milliliters) milk
3 eggs
1/4 cup (2 ounces/60 grams) unsalted butter
2 firm, ripe peaches or nectarines, peeled, if desired, pitted and sliced
1 1/2 cups (6 ounces/185 grams) raspberries or blackberries
About 2 tablespoons confectioners' (icing) sugar
Lemon wedges, optional

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • In a bowl, beat together the flour, granulated sugar, milk, and eggs until thoroughly blended. Set aside.
  • In a 10 to 12-inch (25 to 30-cm) heatproof frying pan over medium-high heat, melt the butter. Add the peaches or nectarines and cook, stirring often, until the fruit is hot and slightly softened, 3 to 5 minutes, depending on ripeness. Remove from the heat and scatter with the berries.
  • Pour the egg mixture over the fruit in the pan and immediately put in the oven. Bake until puffed and golden, about 18 minutes.
  • Remove the pancake from the oven and sift confectioners' sugar over the top. Cut into wedges to serve. If desired, offer lemon wedges on the side.

PUFF PANCAKE WITH CARAMELIZED FRUIT



Puff Pancake with Caramelized Fruit image

Number Of Ingredients 12

PANCAKE
1 cup all-purpose flour
1 cup milk
4 eggs
2 tablespoons margarine or butter
FRUIT MIXTURE
1 tablespoon margarine or butter
3 medium Gala apples, peeled, cut into 1/4-inch-thick slices
2 medium pears, peeled, cut into 1/4-inch-thick slices
3/4 cup firmly packed brown sugar
1/2 cup sweetened dried cranberries
2 teaspoons lemon juice

Steps:

  • 1. Heat oven to 425°F. In medium bowl, combine flour, milk and eggs beat 2 minutes at medium speed.2. Place 2 tablespoons margarine in 9-inch glass pie pan. Heat in oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven tilt pan to coat bottom with melted margarine. Immediately pour batter into hot pan.3. Bake at 425°F. for 18 to 25 minutes or until puffed and golden brown.4. Meanwhile, melt 1 tablespoon margarine in 12-inch nonstick skillet over medium heat. Add apples and pears cook 2 minutes, stirring occasionally. Add brown sugar, cranberries and lemon juice mix well. Cook 8 to 10 minutes or until fruit is tender.5. To serve, pour fruit mixture into pancake. Serve immediately.High Altitude (over 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 680 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 4 g 20% * Cholesterol: 215 mg 72% * Sodium: 220 mg 9% * Total Carbohydrate: 123 g 41% * Dietary Fiber: 6 g 24% * Sugars: 88 g * Protein: 12 g * Vitamin A: 20% * Vitamin C: 10% * Calcium: 15% * Iron: 20% * Dietary Exchanges: 4 Starch, 4 Fruit, 3 Fat or 8 Carbohydrate, 3 Fat

Nutrition Facts : Nutritional Facts Serves

FRUIT-FILLED PUFF PANCAKE



Fruit-Filled Puff Pancake image

Treat your family to this delicious puffed pancake that is filled with blueberries and bananas (or other fresh fruit of your choice).

Provided by Crafty Lady 13

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1/3 cup all-purpose flour
3 tablespoons sugar, divided
1/4 teaspoon salt
3 eggs, lightly beaten
1/2 cup milk
1 1/2 cups fresh blueberries
1 medium ripe banana, sliced
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400 degrees F.
  • Place butter in a 9-inch pie plate. Bake at 400 degrees F for 4 - 5 minutes or until melted. Meanwhile, in a large bowl, combine the flour, 1 tablespoon sugar and salt. Add eggs and milk; whisk until smooth.
  • Pour into hot pie plate. Bake at 400 degrees F for 10 - 12 minutes or until edges are puffed and golden brown. Meanwhile, combine blueberries and bananas.
  • In a small bowl, combine cinnamon and remaining sugar. Spoon fruit mixture onto pancake; sprinkle with cinnamon-sugar. Cut into wedges.

Nutrition Facts : Calories 231.3, Fat 8, SaturatedFat 3.8, Cholesterol 151.4, Sodium 240.1, Carbohydrate 34, Fiber 2.5, Sugar 18.7, Protein 7.5

PUFFY MAINE PANCAKES



Puffy Maine Pancakes image

These special pancakes work even better if you make the batter a day ahead and chill it over night. Just whisk to combine again before cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 3 four-inch pancakes

Number Of Ingredients 7

2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup milk
Pinch of salt
Pinch of freshly grated nutmeg
3 tablespoons unsalted butter
Confectioners' sugar, for dusting

Steps:

  • Heat oven to 425 degrees. Place eggs, flour, milk, salt, and nutmeg in a medium bowl; whisk until combined. Batter may still be slightly lumpy. The batter may be made a day ahead and chilled overnight.
  • For each pancake, melt 1 tablespoon butter in a 4-inch crepe pan or ovenproof skillet over medium-high heat. Using a ladle, pour one-third of the batter into the very hot pan; transfer pan or skillet immediately to the oven. Bake until pancake is golden brown and very puffy, about 10 minutes. Dust with confectioners' sugar; serve immediately.

PUFF PANCAKE WITH CARAMELIZED FRUIT



Puff Pancake With Caramelized Fruit image

Make and share this Puff Pancake With Caramelized Fruit recipe from Food.com.

Provided by DuChick

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 cup skim milk
4 egg whites
1 tablespoon margarine or 1 tablespoon butter
1 tablespoon margarine or 1 tablespoon butter
3 medium gala apples, peeled, cut into 1/4-inch-thick slices
2 medium pears, peeled, cut into 1/4-inch-thick slices
3/4 cup firmly packed brown sugar
1/2 cup dried sweetened cranberries
2 teaspoons lemon juice

Steps:

  • Heat oven to 425°F
  • Lightly spoon flour into measuring cup; level off.
  • In medium bowl, combine flour, salt, milk and egg whites; beat with wire whisk until smooth.
  • Place 1 tablespoon margarine in 9-inch glass pie pan. Heat in oven for 2 to 4 minutes or just until margarine sizzles.
  • Remove pan from oven; tilt pan to coat bottom with melted margarine.
  • Immediately pour batter into hot pan.
  • Bake at 425°F for 14 to 18 minutes or until puffed and golden brown.
  • Meanwhile, melt 1 tablespoon margarine in 12-inch nonstick skillet over medium heat.
  • Add apples and pears; cook 2 minutes, stirring occasionally.
  • Add brown sugar, cranberries and lemon juice; mix well.
  • Cook 8 to 10 minutes or until fruit is tender.
  • To serve, pour fruit mixture into pancake.
  • Serve immediately.

Nutrition Facts : Calories 441.6, Fat 6.4, SaturatedFat 1.1, Cholesterol 0.6, Sodium 230.8, Carbohydrate 93.8, Fiber 6.3, Sugar 68.7, Protein 7.1

Tips:

  • Use ripe, seasonal fruit for the caramelized fruit topping. This will ensure that the fruit is sweet and flavorful.
  • Be careful not to overcook the pancake. It should be cooked through but still slightly soft and fluffy in the center.
  • Serve the pancake immediately with the caramelized fruit topping and a dollop of whipped cream or ice cream.
  • For a more decadent dessert, you can add a drizzle of chocolate sauce or caramel sauce to the pancake.
  • If you don't have a cast iron skillet, you can use a regular skillet over medium heat.

Conclusion:

This puff pancake with caramelized fruit is a delicious and impressive dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your pancakes sweet or savory, this recipe is sure to please. So next time you are looking for a special dessert, give this puff pancake a try. You won't be disappointed!

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