Puffed Oven-Baked Pancakes with Fruit


Put your muffin pan to good use -- making pancakes! These puffed oven pancakes are ready in a snap and filled with fresh fruit so you can start your day with a fresh and delicious meal.

Puffed Oven-Baked Pancakes Fruit
Photo: Andy Lyons
Prep Time:
10 mins
Bake Time:
15 mins
Total Time:
25 mins
12 (2 1/2-inch) puffed pancakes


  • Nonstick cooking spray

  • 3 eggs, lightly beaten

  • 6 tablespoon all-purpose flour

  • 6 tablespoon fat-free milk

  • 1 tablespoon sugar

  • Dash salt

  • cup fresh fruit, such as blueberries or sliced pineapple, strawberries, peeled peach or kiwifruit, nectarine, and/or pear

  • 1 tablespoon orange marmalade

  • Fat-free Greek yogurt and/or snipped fresh mint (optional)


  1. Preheat oven to 400°F. Lightly coat twelve 2 1/2-inch muffin cups or six 10-oz. custard cups or au gratin dishes with cooking spray.

  2. In a small bowl combine eggs, flour, milk, sugar, and salt until smooth. Immediately pour batter into prepared muffin cups. Bake 15 to 20 minutes or until pancakes are puffed and golden. (Pancakes will puff up and sink quickly.)

  3. Meanwhile, wash and dry bowl. Add fruit and marmalade; toss to coat.

  4. Top puffed pancakes with fruit mixture and, if desired, yogurt and/or mint. Serve warm.

Nutrition Facts (per serving)

96 Calories
3g Fat
14g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 96
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 93mg 31%
Sodium 69mg 3%
Total Carbohydrate 14g 5%
Total Sugars 7g
Protein 5g
Vitamin C 1.7mg 9%
Calcium 36mg 3%
Iron 0.9mg 5%
Potassium 80mg 2%
Folate, total 28.1mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.1mg

*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.

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