Cherry Puffy Pancake

Time to Cook: 
40 min
Time to Prepare: 
20 min
Number of Servings: 
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When you only need a few pancakes, and want some without the fuss, why not make a puffed pancake in the oven? This is about as easy as can be-and uses fresh or frozen cherries. Change it up by substituting blueberries or slices of fresh peach as fruit comes into season! Either way you'll be surprised just how easy it is.

Fresh cherries in a pancake you bake in the oven


1 tsp + 1 Tbsp unsalted butter, melted

1/2 cup milk

3 eggs

1 tsp vanilla

1/2 cup flour

1 Tbsp sugar

pinch salt

pinch cinnamon

2 cups halved fresh cherries, pitted (or frozen, drained)



1. Turn the oven on to 450 F. In a 10 inch oven proof skillet, melt the 1 tsp of butter by putting it in the skillet and placing the whole thing in the heated oven until the butter is liquefied. Swirl it to coat the bottom.

2. Whisk the eggs, milk, melted 1 Tbsp butter and vanilla together in a medium sized bowl. Add the flour, sugar, salt, and cinnamon, then whisk it all together until smooth.

3. Take the pan out of the oven and add the cherries.

4. Pour the batter over top of the cherries, then place the entire pan into the oven.

5. Bake the pancake for 15-20 min, until set and lightly browned. When you are ready to serve the pancake, cut it into four pieces and dust with icing sugar.

Adapted from Eating Well