We keep a family tradition that brings warmth to holidays and everyday mornings.
Our favorite is brunch, and most of all we enjoy making what we call Puff Pancakes.
Some people know them as Dutch Babies or German Pancakes; we simply call them “puffs.”
I prefer to bake them in a round, heavy cast-iron or stoneware pan for the best rise and crisp edges.
Do you have family traditions built around a special recipe?
Puff Pancake Recipe
Butter: 1/3 cup
Eggs: 4
Milk & Flour: 1 cup each
Vanilla: 1 tsp (or more to taste)
Preheat your oven to 425°F (220°C). Place the butter in a 3–4 quart heavy skillet or stoneware pan and set it in the oven to melt and get very hot.
While the butter melts, prepare the batter quickly. Crack the eggs into a blender and blend on high for one minute. With the blender running, slowly add the milk, then gradually add the flour. Continue blending about 30 more seconds until the batter is smooth. Stir in the vanilla.
Carefully remove the hot pan from the oven and pour the batter into the sizzling melted butter. The edges should begin to puff immediately.
Bake until the pancake is puffed and golden, about 20 minutes. Avoid opening the oven while it’s rising to keep the puff intact.
Finish with a squeeze of fresh lemon and a dusting of powdered sugar, or top with berries, maple syrup, or your favorite fruit for serving.
This simple recipe makes an impressive, airy pancake that’s perfect for family breakfasts, holiday brunches, or any relaxed weekend morning. The contrast of crisp, browned edges and a soft, custardy center is what makes these puffs a beloved tradition in our home.