Puffy Pancake

I finally made it home to Maine this past weekend. After 3 long months, it was about time. The best part about home, besides seeing my family, is the food that comes along with the visit. I think I miss it more now than I did in college. Really, nothing comes close to Mom’s cooking. This visit, she truly outdid herself: Date Squares were devoured, Crunchy Surprise Bars were demolished, and homemade Kenyon dip seemed to disappear within minutes. Whoops.

Somehow, I still woke up hungry for Sunday brunch, and this meal topped everything, including the treats listed above. Being the breakfast lover that I am, I’m obsessed with brunch. The endless combinations, varieties, and slow pace of brunch makes the weekend feel like the weekend. While I love going out for brunch, I prefer eating it in. Since you control the ingredients you cook with, it’s usually much healthier, and this brunch was no exception. While healthy, it’s full of flavor and will make you want seconds, thirds, fourths…trust me! In my eyes, the best Rowden brunch centers around this one dish: PUFFY PANCAKE.  I must warn you, you may not want a traditional pancake after you make this.

Light, fluffy, and sweet …this dish is a keeper. Plus, it takes no more than 5 minutes of prep time, with minimal clean-up. Can’t beat that. We served ours along with a side of egg casserole and a fresh fruit bowl. Dynamite. So dynamite that I’m making this for dinner tonight. Don’t forget the syrup!!

Puffy Pancake ( To make 2 pancake dishes, double this recipe).
Serves 3-4

3 Tbsp margarine
½ cup egg beaters (or 2 eggs)
2 cups skim milk (or another milk of your choice)
1cup flour
1 Tbsp. sugar
Cinnamon sugar (for topping)
Deep pie dish

Here’s the original recipe card :



1) Preheat oven to 350 degrees.
2) Place margarine in deep pie dish. Melt in oven for about 3 minutes. While it’s melting, move onto step 3!

margarine for melting

3) Measure and pour eggs, flour, sugar, and milk into a blender. (If you don’t have a blender, pour ingredients into large bowl and use a hand-mixer). Blend together for about 30-45 seconds, or until mixed.

ready to blend

4) Remove dish with melted margarine from oven. Swirl margarine around until the pan is coated. Pour ingredients into the dish, and top with cinnamon sugar.


cinnamon sugar topping (optional, yet necessary!)


5) Bake for 40-45 minutes, or until puffy and light brown.

early on

1/2 hour in

all puffed!

ready to serve :)

 6) Let cool for 3-5 minutes and enjoy!
Serve with light maple syrup (or the syrup of your choice!)

My favorite part of making this is watching it “puff” up as it cooks. It’s fun to see it progress, but it’s more fun to eat. I have a hard time waiting for it to “cool”, which typically results in a burnt tongue! One batch will typically serve 3-4 people. In our family, it serves 3. We usually double the recipe to make two batches. You may want to, too, it disappears quickly! Off to make my dinner. Enjoy!


What’s your favorite brunch recipe? 









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