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Puffed Oven Pancakes with Summer Glazed Fruit


Looking for a new twist for a little fruit in the morning?  How about a pretty puffed pancake filled with sweet glazed fruit?  The puffed pancake is a quick, easy and healthy way to present some seasonal fruit.  I topped mine with peaches, strawberries and blackberries.  Fresh or already frozen fruit both work well.  These freeze beautifully so you can have a sweet treat at any time!

Puffed Oven Pancakes with Summer Glazed Fruit


Abbi @ onceamonthmeals.com


  • 2 large eggs
  • 6 Tbsp. milk
  • 6 Tbsp. flour
  • 0.25 tsp salt
  • 4 Tbsp. orange marmalade
  • 1 cup sliced peaches
  • 0.5 cup sliced strawberries
  • 0.5 cup blackberries


In a medium bowl, mix together egg, milk, flour and salt.  Pour into greased muffin tins.  It will be a thin layer of the batter and will puff when it bakes into a cup.  Bake at 400 for 10-12 minutes until browned.  Mix together fruit and marmalade.  Add on top of each puffed pancake.

Freezing Directions:

Divide among freezer containers.  To serve, thaw slightly.

Servings: 4 

Nutritional Information:  Serving Size = 1 filled pancake. Calories – 169, Total Fat – 3.3 g, Total Carbohydrates – 30.6 g, Protein – 5.9 g.  Dietary Fiber:  2.4  WW Plus Points:  5

**conversion chart image provided by Erik Spiekermann

7 Responses to “Puffed Oven Pancakes with Summer Glazed Fruit”

  1. Melanie says:

    Maybe I missed it, but how many muffins/pancakes does this make? Thanks! This looks fantastic! I’m going to try it this weekend!

    • abbi says:

      The servings are listed on the recipe as 4 and 1 serving equals 1 filled pancake. It makes 4 so the recipe is a small batch but could easily be increased if you need more!

  2. Mary says:

    These were amazing! I exchanged one Tablespoon of the milk for vanilla extract, which added a ton of flavor to the pancakes. But wow! The presentation on these is plate-worthy straight from the oven, and they were so easy to make! Fancy enough for a brunch, but quick enough for a lazy Saturday breakfast, and yummy enough that the kids gobble them up! Thank you for this recipe!

  3. Do you think an egg replacer would work well in this recipe? Ener-G egg replacer or something else? Thanks!

  4. sofia says:

    i just tried out this receipe und i may did something wrong? it says “4 servings” -> 4 pancakes. i got 8 pancakes out of it, which actually were 8 GIANT muffins! i used a regular muffin tin and added some sugar and a little more milk and i could have made at least 12 “pancakes” or even more!

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