We have a family tradition that spans holidays and everyday mornings.
Our favorite brunch is a simple, dramatic oven-baked pancake everyone calls a Puff Pancake.
Known by some as Dutch Babies or German pancakes, we affectionately shorten the name to “puffs.”
I prefer to bake them in a round, heavy cast-iron skillet or a stoneware pan so the edges rise and brown evenly.
Do you have family traditions built around a favorite recipe?
Puff Pancake Recipe
Butter: 1/3 cup
Eggs: 4
Milk: 1 cup
Flour: 1 cup
Vanilla: 1 tsp (or more, to taste)
Preheat the oven to 425°F (220°C). Place the butter in a 3–4 quart ovenproof skillet or pan and allow it to melt in the hot oven.
While the butter melts, prepare the batter. In a blender, combine the eggs and blend on high for 1 minute. With the blender running, slowly pour in the milk. Then gradually add the flour and blend for another 30 seconds until the batter is smooth. Add the vanilla and pulse briefly to combine.
Carefully remove the hot pan from the oven and swirl the melted butter to coat the bottom and sides. Pour the batter into the hot butter.
Bake until the pancake has puffed and is golden brown around the edges, about 20 minutes. The center will deflate slightly as it cools, which is normal.
Serve immediately with a squeeze of fresh lemon juice and a dusting of powdered sugar, or add your favorite toppings such as fresh berries, maple syrup, or a dollop of whipped cream.
This recipe is quick, impressive, and perfect for gatherings—one of those simple traditions that brings everyone to the table.