Stacy’s Mom’s Puff Pancake

Like the song says, Stacy’s mom has got it going on, because this is one of the most delicious breakfasts I’ve ever eaten!  My friend Stacy told me about this recipe a while back, and I’d been meaning to try it.  It’s super easy, but it looks like you did something special, so it was our “back to school” breakfast this year.  It’s more eggy than your usual pancake (maybe a little more like french toast?) and is delicious with fresh fruit and a drizzle of syrup or sprinkle of powdered sugar.

Stacy’s Mom’s Puff Pancake (Has Got It Going On)

Serves 4-6.


  • 6 eggs
  • 3/4 c milk
  • 3/4 c flour
  • 4-7 TB butter (I used 4)
  • Maple syrup or powdered sugar and fresh fruit of your choice


  1. Preheat oven to 395 degrees Fahrenheit.
  2. Beat together eggs, milk and flour until smooth.  An immersion blender like this Cuisinart one (affiliate link) works great for this.
  3. Melt butter in a large baking dish (or a cast iron skillet if you have one!) in the oven.
  4. When butter is melted,  pour batter into hot pan, return to oven and bake for 20 minutes.
  5. Cut into pieces, top as desired, and eat.

We ate this so fast, I didn’t get any great pictures.  Here’s about half of it left after my kids had plated theirs up.

Puff pancake 1


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