Puff Pancake with Stone Fruits and Honeyed Yogurt

Let’s say you’re having a breakfast or brunch gathering.

Puff Pancake with Stone Fruits and Honeyed Yogurt | BaconFatte.com

You want to serve something that’s easy to prepare, but still looks great. Ideally, your dish would accommodate guests who want just a little as well as those who may be in the mood for a little more. And it would be great if what you’re serving tastes just as good at room temperature as it does right out of the oven, wouldn’t it?

Puff Pancake with Stone Fruits and Honeyed Yogurt | BaconFatte.com

Now imagine that your dish is easy enough to make every day and still fabulous enough for a special occasion. And, that you can adjust the servings pretty easily to coordinate with your other menu items. Oh, aaaand you can accent it with just about any sweet or savory flavors that suit your mood.

Puff Pancake with Stone Fruits and Honeyed Yogurt | BaconFatte.com

That would all be so nice, wouldn’t it?

It is.

And it’s one of my favorite breakfast/brunch dishes for all the reasons above – and then some. Whether you call it a German Pancake, a Puff Pancake, or a Dutch Baby, this – by any name – is easy and fabulous and totally delish.

Puff Pancake with Stone Fruits and Honeyed Yogurt | BaconFatte.com

You can dress it up with all kinds of fruits and sauces, or just drizzle it with a little honey or maple syrup. {Scroll down for some visual inspiration!} This Puff Pancake recipe is really good with any kind of topping or nothing at all… You’ve got to love that kind of delicious!

The best thing is that this Puff Pancake recipe contains less fat and calories than most of its kind. There are no sticks of butter or cups of heavy cream here. Don’t get me wrong… I have nothing against butter or cream! But, hey, when you can enjoy something this delish without breaking the calorie bank in one sitting, it’s a good thing.

The original recipe included a beautiful blueberry sauce and suggested that this Puff Pancake can be served as a dessert as well as a breakfast or brunch dish. Given the simplicity of the ingredients, I’d agree that it would be delicious any time of day… or night for that matter.

Despite all the notes that I’m including (just want to make sure it turns out perfectly for you, too!), this is really easy to make. After one go ‘round, you’ll be whipping up different variations time and time again.

Depending on the mood du jour, I’ve added vanilla, almond or lemon extracts in place of the cinnamon. And I’ve served this pretty Puff Pancake with all kinds of fresh and frozen fruits, whipped creams, and even strawberry jam. This particular combination with warm stone fruits, honey and Greek yogurt is one of our favorites. However you choose to serve it, I hope you love it as much as we do!


Puff Pancake with Stone Fruits and Honeyed Yogurt
Prep time
Cook time
Total time
This puff pancake makes a gorgeous dish whether you’re serving two or ten, and it’s easy to make, too! Dress it up with your favorite fruit, drizzle some sauce, honey or maple syrup over it, sprinkle it with powdered sugar and fresh lemon, or just enjoy it as it is… You’ve got to love that kind of delicious!
Recipe from:
Serves: 2 - 8
For the Pancake:
  • 1 – 2 tablespoons of butter
  • 2 large eggs
  • ½ cup whole milk
  • ½ cup unbleached AP flour
  • 1 tablespoon granulated sugar
  • ⅛ - ¼ teaspoon ground cinnamon (and/or)
  • ½ teaspoon vanilla, almond or lemon extract
For the Topping:
  • 1 nectarine or peach, sliced
  • 1 cup cherries, pitted and halved
  • 1 tablespoon honey to drizzle over fruit in pan
  • ½ cup plain Greek Yogurt
  • ½ - 1 tablespoon honey to sweeten yogurt
  1. Preheat oven to 425 degrees.
  2. Place 1 tablespoon of butter in your baking pan (I usually use a 9” glass pie plate), and place the pan in the oven to melt the butter. You can also melt the butter in the microwave if you prefer. Carefully coat the pan with melted butter by rolling the pan from side to side until the bottom and sides of the pan are completely covered. Set aside.
  3. In a medium bowl, combine eggs, milk and sugar (and any extracts, if using), and whisk well.
  4. In a separate bowl, fluff the flour with a fork and combine with ground cinnamon (if using).
  5. Slowly whisk flour mixture into egg mixture until batter is smooth. Pour batter into buttered pan, and bake for 15 - 20 minutes until the batter in the center is cooked and the edges are golden brown.
  6. While the pancake is baking, slice your fruits and place them in a sauce pan over low heat. For best presentation, keep fruits separate in the pan so their colors don’t run together. Drizzle a tablespoon of honey over the fruit and stir gently.
  7. In a small bowl, measure the yogurt and stir in ½ - 1 tablespoon of honey to sweeten to taste.
  8. Spoon yogurt into the center of the pancake and spread it around a bit, then spoon the warmed fruits over the yogurt. Slice and serve warm.
Cook's Notes:
*I cut the amount of sugar in the batter in half because I feel the honey and fruit have enough sweetness. Add more or less to suit your tastes and toppings.
*Make sure your baking pan is completely covered with melted butter so your pancake can rise completely without sticking.
*If you have a light in your oven, turn it on and keep an eye on the pancake while it bakes. One side will usually rise higher or faster than the other (due to warmer spots in the oven and the fact that batter has a mind of its own). These never bake symmetrically, but if you want to balance the sides, carefully reach in with an oven mit and gently give the pan a half turn.
*Once out of the oven, your pancakes will slowly deflate as they cool and they’ll take on all kinds of different shapes.
*You don’t have to sauté the fruits if you don’t want to – freshly sliced fruits and berries are just as delicious, but warming them in a pan with honey adds another level of decadence in my opinion.
*If you need additional pancakes for additional servings, I recommend making separate batches of batter rather than doubling this recipe.


Recipe adapted from Taste of Home.

Here are a couple of other versions that we’ve enjoyed…

Puff Pancake with Stone Fruits and Honeyed Yogurt | BaconFatte.com

Would you LOOK at that gorgeous crust? It’s seriously divine. You’re gonna looooove it!

Puff Pancake with Stone Fruits and Honeyed Yogurt | BaconFatte.com

Go ahead… Have another piece! {We won’t judge.}

Puff Pancake with Stone Fruits and Honeyed Yogurt | BaconFatte.com

Feelin’ saucy now?

Mash some berries with a fork or use an immersion blender to create a sauce as chunky or smooth as you like, and enjoy!

Frozen Berry Sauce:

1 cup frozen blueberries and/or raspberries (thawed) + a tablespoon or 2 of honey

Fresh Berry Sauce:

6 medium strawberries (hulled & quartered) + 1/3 cup blueberries + a tablespoon or two of honey


Or… If you’re in the mood for some classic pancakey goodness, just grab a jug of natural maple syrup and an extra pat of butter or two. So good!

Puff Pancake with Stone Fruits and Honeyed Yogurt | BaconFatte.com

I would LOVE to know what you think of this recipe when you try it!

Feel free to leave a note here on the blog in the comments below, or share your creations on FacebookPinterestInstagramTwitterand/or Google+ .

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