Fruit-Filled Puff Pancake

Prep Time 10 minutes

Bake Time 20 minutes


Makes 4 servings


1/2 cup all-purpose flour
1/4 teaspoon salt
2 eggs
1/2 cup fat-free (skim) milk
1 teaspoon vanilla
1 tablespoon butter, melted
2 cups sliced fresh strawberries
1 teaspoon sugar substitute*
2 teaspoons powdered sugar

*This recipe was tested with sucralose-based sugar substitute.


  1. Preheat oven to 400°F.
  2. Place butter in 9-inch glass pie plate. Place pie plate in oven 2 minutes or until butter is bubbly. Swirl pan to coat bottom and sides.
  3. Combine flour and salt in large bowl. Whisk eggs in medium bowl until frothy. Add milk and vanilla to eggs; whisk until blended. Add egg mixture to flour mixture; whisk until blended. (Batter will be slightly lumpy.)
  4. Remove pie plate from oven. Add melted butter to batter; mix well. Pour batter into hot pie plate; bake 20 minutes or until puffed and lightly browned.
  5. Meanwhile, combine strawberries and sugar substitute in medium bowl.
  6. Cut puff into 4 wedges to serve. Spoon fruit over hot pancake wedges. Sprinkle with powdered sugar. Serve immediately.

Nutritional Information

Serving Size: 1 wedge (1/4 of pancake) with 1/2 cup strawberries
Calories 169
Calories from Fat 31 %
Total Fat 6 g
Saturated Fat 3 g
Cholesterol 114 mg
Carbohydrate 22 g
Fiber 2 g
Protein 7 g
Sodium 202 mg

Dietary Exchange

Starch 1/2
Fruit 1
Meat 1/2
Fat 1

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