Cheesy Baked Puff Pancake

By Amy Dong
Published Jan. 14, 2016
Updated Aug. 17, 2022

Reminiscent of the Dutch Baby, this Cheesy Baked Puff Pancake is fluffy, light, and satisfying. This savory version is peppered with cheese and scallions; a brunch favorite!

5 from 1 vote
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Cheesy Puff Pancake

We’re huge breakfast/brunch fans around here. And if it includes pancakes, we dive right in without pause.

For years, The Littles woke up every Sunday morning to Hubby flipping up stacks of fluffy pancakes. 💞 Occasionally I took over with these Fluffy Funfetti Pancakes or these Fluffy Pumpkin Pancakes.

These days, we’ve got zero minutes for morning pancake sessions at the stovetop.

But. Where there’s a will, there’s a way…

…at least in Pancake Universe.

No time for flipping homemade cakes at the stovetop? Not to worry one iota.

Here’s a delish twist for the weekend’s morning meal. This Cheesy Baked Puffed Pancake is ridiculously easy – this batter is no more work than any other pancake batter. You whisk a handful of ingredients together in 1 (one!) bowl.

Pour the simple batter into a baking dish and into the oven. Walk away. Brush your teeth or pick out your clothes. Or not. Just come back 20-25 minutes later and be cheerfully rewarded with the most fluffy, puffy, scrumptious pancake ever.

By the way, toppings are super flex. Sharp cheddar and scallions are awesome. Crumbled bacon would be fab, because bacon.

Or go the sweet route, which I’m planning to do soon. Check back if you’ve got a sweet tooth.

Here’s to all things that puff up like crazy in the oven while you brush your teeth.

Enjoy.

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Cheesy Baked Puff Pancake

5 from 1 vote

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Reminiscent of the Dutch Baby, this Cheesy Baked Puff Pancake is fluffy, light, and satisfying. This savory version is peppered with cheese and scallions; a brunch favorite!

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Author: Amy Dong

Ingredients

4 large eggs
1 cup whole milk, warm
1 cup all purpose flour
⅔ tsp table salt
¼ tsp freshly ground black pepper
1 tsp onion powder
½ tsp garlic powder
2 TB salted butter for baking dish
⅔ cups shredded sharp cheddar
2 stalks scallions, thinly sliced

Instructions

Preheat oven to 425F, with rack on the 2nd to lowest position.
In a bowl, whisk together first 7 ingredients (everything except butter, cheese, and scallions.)
Place butter in an 8x8 ceramic or glass baking dish. Place in oven to heat the butter up until very hot, 5 minutes. Carefully remove the pan and immediately pour prepared batter on top of the hot butter (use rubber spatula to scrape all batter in.) Quickly toss shredded cheese on top and bake 20-23 minutes or just until edges are very puffy and cheese is bubbly (if edges brown too quickly, place a sheet of loosely tented foil over pancake.) Remove pancake, toss on the scallions, and let cool a few minutes before serving.

Notes

It's normal for the edges to puff up quite a bit in the oven and then shrink a bit once it's taken out. However, it should still remain pretty puffy and airy.
The center/bottom of pancake is typically a thicker/denser consistency than the edges.
For extra flavor boost, add crumbled/cooked bacon on top during baking.

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