Cherry Puffy Pancakes

Cherry Puffy Pancakes

Molly Watson

Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 4 serving
Nutrition Facts (per serving)
225 Calories
6g Fat
36g Carbs
7g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 225
% Daily Value*
Total Fat 6g 7%
Saturated Fat 3g 14%
Cholesterol 102mg 34%
Sodium 178mg 8%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 5%
Total Sugars 11g
Protein 7g
Vitamin C 2mg 10%
Calcium 49mg 4%
Iron 2mg 11%
Potassium 162mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A big puffy pancake (also known as a Dutch baby) was always a treat growing up. When cherries are coming into the house fast and furious during cherry season, we've been known to throw a handful into the puffy pancake batter. It's a bit like a clafoutis, but with crispier bits and edges.

Use any type of cherry you like, although it's a case where sweet work better than sour, in my humble opinion.


  • 1/4 pound cherries

  • 2 large eggs

  • 1/3 cup milk

  • 1/3 cup all-purpose flour

  • 1/4 teaspoon salt

  • 2 teaspoons sugar

  • 1 tablespoon unsalted butter

  • Confectioners' sugar, for garnish

Steps to Make It

  1. Preheat the oven to 400 F. Pit the cherries, pulling them into large pieces as you do so.

  2. In a medium bowl, beat the eggs and milk together.

  3. In another medium bowl, combine the flour, sugar, and salt.

  4. Put the butter in a 10-inch frying pan and put in the oven to melt. Remove from the oven and set aside.

  5. Add the wet ingredients to the dry ones and beat to combine. Add cherries. Pour batter into the hot, buttered pan and bake 20 minutes. Turn down oven temperature to 350 F and continue baking until pancake is puffed and well browned, about 15 minutes.