“What’s For Breakfast?” Series Part 1 Puffed Pancake

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“What’s For Breakfast?” Series Part One


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Breakfast Is More Than A Meal, It's A Moment


There are those of us who do breakfast and those of us who don't.  For me, growing up, breakfast was definitely a thing around our house. It happened every morning and it was mostly grits, eggs, and bacon. As I've grown older, I've added coffee and a variety of warm, filling, meals to the breakfast menu. In fact, breakfast is more than a meal for me, it's a moment. If the family is still sleeping, it’s a time to breathe in the aroma of fresh coffee and let the presence of God settle into my soul. I listen to my devotions, read my Bible, and think.


If the family is up, our routine depends on the morning. One thing Covid has offered our family is more mornings together. Sometimes we're running out the door, but sometimes we get to have a conversation over coffee and a warm meal before the day gets rolling and we all scatter. Saturday though, that's the day for late mornings and tasty breakfasts. No matter the day, breakfast is happening!


Cereal Is Not Breakfast. Cereal Is A Snack.


Breakfast is supposed to be warm and comforting and filling. I know, there are those of you who just can't eat first thing in the morning. I get it. This is more for those of us who want to kill someone, or find a corner to die in ourselves, if we don't get breakfast. God made us both, and you do you. But, if you're going to eat breakfast, you might as well make it a good one! Forget the cereal! It's just a snack anyway. Do your body a favor and feed it some real food!


First up in this series is a personal favorite - Puffed Pancake, also known as a German Pancake. This is divine. It hits all the right buttons for me. Button number one, it has no sugar except what I choose to add as a topping. Which means everyone can tailor this to their individual tastes. It also means I'm not eating a ton of extra sugar. Button number two, it's a breakfast that eats like a healthy dessert. What? The pancake itself is mostly egg, so it's dense and satisfying. I top mine with just a drizzle of syrup, fruit, and a light dusting of powdered sugar. It's not overly sweet, the fresh fruit adds a bit of tart and that feeling in my belly that says, "thank you, I needed some fruit this morning." Which is actually button number three, it's a healthy breakfast!

Berries Are The Best!


I usually top my Puffed Pancake with blueberries and have a variety of other berries on the side. The beauty of berries is that they actually help maintain healthy blood sugar levels. They are rich in antioxidants and have a ton of other benefits! Here's an article for more on the health benefits of berries.


One word of warning though. Strawberries consistently make the EWG's (Environmental Working Group) dirty dozen list. In fact, they've hit the number one spot for several years running. They're the one fruit I try to buy organic only. Good Housekeeping has an interesting article on the Environmental Working Group's "Dirty Dozen List." I wouldn't let it keep you from your fruits and veggies! It's just some "food for thought" while you shop. Pun intended :)


It Comes In Gluten-Free? Yes!


If you're gluten-free you know what a big deal it is to be able to eat a tasty baked good. I have actually almost cried over it before. That's totally ridiculous, and I know it. It's just that when I'm sitting there watching everyone else enjoy a scrumptious morsel and I know what I'm missing, it's sad. To know I will never again taste that is so final. No longer peoples of Earth! Gluten-free has come a long way and we can finally have tasty baked goods too! Bob's Red Mill Gluten Free Flour is hands down my favorite. Even my kids like it, sometimes better than regular flour. It lacks that grainy texture and bakes up better than any other GF flour I've tried. And it works so well in my Puffed Pancake! Here's a link for the flour and the almond extract I use.


One note on GF flours...I'm not sure what the deal is, but the shelf life of a GF baked good compared to a regular baked good is much shorter. If I use GF flour for pumpkin bread or cookies, they have to get eaten much quicker or they do develop a grainy and aged texture/taste. If you can't eat your goodies in a day or so, just throw them in the freezer for later.


That's all for now. I'll be back in a bit with more of our family's favorite breakfast recipes! Have a beautiful morning!


Guest post by Julie Moore.

Puffed Pancake Recipe


4 TBLS butter

6 eggs

1 cup milk

1 tsp almond extract

1 cup flour

1 tsp lemon zest (optional)


Heat oven to 425 degrees. Place the butter in a deep pie dish and melt in preheating oven.

In mixer, beat together the eggs, milk, almond extract, and optional lemon zest until well blended. Slowly add the cup of flour and mix until just blended. Pour batter into heated dish with melted butter and bake for 20-25 minutes, until golden brown. Let it sit for a few minutes, slice and serve with your favorite toppings. Serves 4.


You're going to want to time your butter melting just right. If you throw it in the oven at the beginning of the preheat cycle your butter will get a little brown to quite brown. Wait a few and try to time it so that your batter and butter are ready at the same time.

Also, your pancake will puff and fall, and that's ok.

Lastly, I like my pancake nice and browned so sometimes I'll finish it under the broiler. Enjoy.


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