Puff Oven Pancake AKA: Quick Breakfast

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This quick puff oven pancake breakfast is filled with protein and perfect for kids heading back to school.

This Puff Oven Pancake is a tried and true family favorite. It may not be a new recipe to you, but I had to post it because we love it and eat it so often. A friend in college introduced me to this “quick breakfast” as her family had called it and it has become one of my go-to breakfasts ever since. I love that it has a whole bunch of eggs in the batter which means lots of protein. It is so versatile with all the different toppings you can put on it. I especially love how easy it is for a busy morning.

This quick puff oven pancake breakfast is filled with protein and perfect for kids heading back to school.

Set it and Forget It: A Quick Breakfast is Served

If you haven’t gone back to school yet (like us, my kids start virtually tomorrow), this quick breakfast is the perfect back to school breakfast. It feels fancy with all the toppings but it whips up super fast. Cut up some fruit the night before, wake up a few minutes early and melt the butter in the preheating oven. Whisk up the batter (it’s only 5 ingredients), pour it on top of the melted (or even partially melted) stick of butter to bake for about twenty minutes and viola…a hot and filling breakfast is ready in no-time at all. I love how simple this is and how much my kids devour it. Win. Win.

Eggs = Protein

One of my children was a self-selected vegetarian for a long time. I think meat was a texture issue but I was always trying to figure out ways to sneak protein into our diets. I love how this breakfast is filled with eggs. Normally my kids are crying for more food an hour or two after eating a bowl of cereal but not with this quick breakfast. They are nice and full for the morning and not constantly craving snacks by 10 AM. I need them to eat hearty breakfasts this year so they aren’t snacking their way through the virtual school day.

Mountains of Pancake

This is a fun pancake to turn your oven light on for. It forms “mountains” while in the oven and puffs up really tall. You may want to double check your oven rack and move it out of the way to let this pancake expand. I’ve had best results using a 9 by 13 metal pan to get the highest “mountains.” A few minutes out of the oven and the puffiness comes back down a bit, which makes it easy to top with your favorite toppings.

Favorite Toppings

Our family’s favorite topping on this pancake is probably powdered sugar. We love topping the pancake directly out of the oven with a light coating of powdered sugar because it melts in with the butter and gets all into the nooks and crannies of the pancake. I also love dicing up some strawberries or peaches to put on top and truthfully I choose whatever fruit needs to be used up from the fridge. A small dollop of whipped cream takes this pancake over the top for special occasions too.

More Quick Breakfast Recipes

School mornings can be quick and crazy. I love my kids to eat a hot breakfast in the morning (we save cold cereal for special occasions). Some of my other favorite breakfasts are muffins (I freeze them and reheat in the morning), eggs, oatmeal, toast with cinnamon sugar on top, pancakes, waffles and french toast, all served with some type of fresh fruit or protein. I love making double batches of these recipes, freezing them and re-heating for a quick morning breakfast. All are delicious, but if you’re looking for a hot, quick, delicious, rock-star-status breakfast, give this Puff Oven Pancake a try. I hope you love it as much as we do!

Puff Oven Pancake or Quick Breakfast

This quick puff oven pancake breakfast is filled with protein and perfect for kids heading back to school.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 6


  • 4 Tablespoons unsalted butter
  • 1 cup milk
  • 6 eggs
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour 50/50 whole wheat and all purpose flour works well here too (may have less "mountains")
  • powdered sugar for topping
  • fresh fruit for topping


  • Preheat the oven to 450 degrees. Put the butter into a 9 by 13 pan (affiliate link to my favorite pan) and place pan in the oven. Let the butter melt while you combine the other ingredients.
  • Whisk together the milk and eggs. Add the flour, salt and vanilla. Whisk until fully incorporated and a little bubbly.
  • Pour the pancake mixture directly on top of the butter in the hot pan. 
  • Bake for about 20 minutes until it has risen and forms "mountains." You may want to make sure no oven racks are above this pancake because the mounds can get large. 
  • Once the pancake is lightly brown and has risen, take it out of the oven, sprinkle with powdered sugar and serve immediately with your favorite toppings. 
Keyword Puff Oven Pancake
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  1. Love this PANcake! We also think frittatas are delicious, nutritious, and great for breakfast! 🍳 😋

  2. Good recipe, Amy! I sometimes add the sugar into the batter (about 2 TBSP) because my kids don’t like powdered sugar on top but I like it a little sweeter. And I always use 100% whole wheat flour if I have it on hand; even my son who detests whole wheat breads and rolls likes it and doesn’t complain about the whole wheat.