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Puffy Oven Pancake

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This delicious Puffy Oven Pancake can be served for breakfast, lunch, or dinner! It is sweet, fluffy, and oh so yummy!

Breakfast in the morning, breakfast in the evening, breakfast in the afternoon.  If I told my children that from now on, we were only going to eat breakfast foods, they wouldn’t hesitate one bit.  They absolutely love breakfast.  This ranges from oatmeal to eggs and french toast to cold cereal.  While I always like to try something new, I haven’t come across a new breakfast idea in a while.  

That is until I was discussing my families love for breakfast with a coworker.  She is also a mother of four and is well-aware how important it is to satisfy many little mouths.  She immediately told me she had a recipe to share with me.  When she said the name, I thought she was speaking another language.  In fact, she was!  Her family has very strong roots in their home country of Finland, and since she was a little girl, she has been enjoying a delicious breakfast dish called Pannu Kakko.  

She claimed that it would quickly become a favorite and my children would request it often just like hers.  I couldn’t wait to get home and try it.  And that is just what I did.  Boy, was she right!  Our entire family fell in love with Panno Kakko.  While I do like the traditional name, I have decided to call it a Puffy Oven Pancake.  (I am pretty sure not too many people are out there searching for Panno Kakko.)  Topped with a little powdered sugar, this dish will leave everyone’s bellies full and put a smile on their faces.  

Check out the recipe below and create a Puffy Oven Pancake to enjoy!  

Ingredients:
5 tbsp. butter (not margarine)
3 eggs
1 cup milk
1 cup half & half
1 1/2 cups flour
1/2 cup white sugar
1/2 tsp. salt
2 tsp. vanilla

Directions:
Step 1: Place butter into a 9×13 glass baking dish. Put dish into a cold oven. Turn to 425 degrees and allow butter to melt while oven is preheating.
Step 2: For batter, put remaining ingredients in a large bowl, mixing after adding each one.
Step 3: When butter is melted (be sure not to burn it), pour batter into the baking dish.
Step 4: Bake at 425 degrees for 15 minutes.
Step 5: Reduce heat to 375 degrees and bake for 13-15 more minutes or until edges are golden brown. The center will appear a bit doughy.

When baking, the Puffy Oven Pancake will get extra puffy, hence the name.  Once removed from the oven, it will deflate a bit, so don’t be alarmed.  

This delicious Puffy Oven Pancake can be served for breakfast, lunch, or dinner! It is sweet, fluffy, and oh so yummy!

Top with powdered sugar (our preferred topping), syrup, or fruit and enjoy!

Puffy Oven Pancake 2This delicious Puffy Oven Pancake can be served for breakfast, lunch, or dinner! It is sweet, fluffy, and oh so yummy!

Puffy Oven Pancake
This delicious Puffy Oven Pancake can be served for breakfast, lunch, or dinner! It is sweet, fluffy, and oh so yummy!
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Ingredients
  1. 5 tbsp. butter (not margarine)
  2. 3 eggs
  3. 1 cup milk
  4. 1 cup half & half
  5. 1 1/2 cups flour
  6. 1/2 cup white sugar
  7. 1/2 tsp. salt
  8. 2 tsp. vanilla
Instructions
  1. Place butter into a 9x13 glass baking dish. Put dish into a cold oven. Turn to 425 degrees and allow butter to melt while oven is preheating.
  2. For batter, put remaining ingredients in a large bowl, mixing after adding each one.
  3. When butter is melted (be sure not to burn it), pour batter into the baking dish.
  4. Bake at 425 degrees for 15 minutes.
  5. Reduce heat to 375 degrees and bake for 13-15 more minutes or until edges are golden brown. The center will appear a bit doughy.
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12 Comments

    1. Half and half is a bit thicker than milk, but not quite as thick as heavy cream. It is located right by the heavy whipping cream. I hope you have success finding it! If not, I have made a Puffy Oven Pancake with 1 1/2 cups milk instead of 1 cup milk and 1 cup half and half.

  1. I made this today for Christmas morning breakfast. Omg, one of the best things I’ve ever tasted, and so easy! Kids and husband loved it too. Thank you for sharing!

    1. I would love to give you a definite answer, but I can’t. I have never attempted that substitution. If you give it a try, please let me know. That would be a great variation to my original recipe!

    1. Great question! And I’m so sorry that I don’t have a better answer for you. I have never tried this recipe in anything but a glass baking pan, so I can’t say for sure.

      1. Well for what it’s worth… I tried it in stone (because my other Pyrex pans were all in use) I wasn’t fond of it.. the flavor was good but the consistency was really weird.. I will have to try it again in the glass….

    1. I like the way you think, but I am not sure that it will turn out the same. The moisture from the fruit may prevent the pancake from rising properly. If you would try it, please let me know!

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