5 from 1 vote
Danish Puffcake
Work Time
5 mins
Cook Time
20 mins
Total Time
30 mins
This dramatic pancake puffs up and then flattens out after you remove it from the oven.
Course: Breakfast
Cuisine: American
Keyword: Danish Puffcake
Yield: 4 Servings
Calories: 287 kcal
  • 4 tbsp unsalted butter melted
  • 4 large eggs
  • ½ cup all-purpose flour
  • Pinch salt
  • ½ cup whole milk
  • 3 tbsp fresh lemon juice
  • ¼ cup confectioners' sugar
  • 1 cup (6 oz) blackberries
  1. Heat oven to 425°F. Place a 12-inch ovenproof skillet with 4 tbsp butter in oven (you can also use a 10-inch skillet, but bake pancake for 20 to 22 min).
  2. In a blender, combine eggs, flour, salt and milk until a thin batter forms, about 30 sec.
  3. Remove pan with butter from oven and pour in batter. Return to oven and bake until pancake is puffy, golden and set, 18 to 20 min.
  4. Serve from skillet or transfer pancake to a plate. Drizzle with more melted butter, if desired, and lemon juice; dust with sugar. Serve immediately with fruit.
Recipe Notes

Easy to assemble, fun to watch it bake, delicious to eat!

Nutrition Facts
Danish Puffcake
Amount Per Serving
Calories 287 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Cholesterol 197mg66%
Sodium 78mg3%
Potassium 187mg5%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 11g12%
Protein 8g16%
Vitamin A 720IU14%
Vitamin C 11.9mg14%
Calcium 73mg7%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.