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Raspberry Peach Puff Pancake

Here's a simple, satisfying treat that's perfect when you have company for brunch. It's elegant enough that you can even serve it for dessert at other meals.—Taste of Home Test Kitchen, Milwaukee, Wisconsin.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    4 servings


  • 2 medium peaches, peeled and sliced
  • 1/2 teaspoon sugar
  • 1/2 cup fresh raspberries
  • 1 tablespoon butter
  • 3 large eggs, room temperature, lightly beaten
  • 1/2 cup fat-free milk
  • 1/8 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/4 cup vanilla yogurt


  • Preheat oven to 400°. In a small bowl, toss peaches with sugar; gently stir in raspberries.
  • Place butter in a 9-in. pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture.
  • Bake until pancake is puffed and browned, 18-22 minutes. Remove from oven; serve immediately with fruit and yogurt.
Nutrition Facts
1 piece with 1/2 cup fruit and 1 tablespoon yogurt: 199 calories, 7g fat (3g saturated fat), 149mg cholesterol, 173mg sodium, 25g carbohydrate (11g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat, 1 fruit, 1/2 starch, 1/2 fat.

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