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Fruit-Filled Puff Pancake

4.8 | 6 Reviews
Total Time:Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by LeAnne Senger, Oregon City, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 01, 2022

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

TEST KITCHEN APPROVED

Fruit-Filled Puff Pancake

4.8 | 6 Reviews Add your review
Yield:4 servings
Prep:10 min
Cook:15 min
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Ingredients

  • 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
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Directions

  1. 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.
  2. 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.
  3. 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

1 slice: 232 calories, 8g fat (4g saturated fat), 171mg cholesterol, 240mg sodium, 34g carbohydrate (22g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 fruit, 1/2 fat.
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