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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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  • Kathleen M
    Aug 4, 2020

    First of all, I don't know if my eyes are really bad or this recipe is actually missing how much flour to add. Ok, my eyes are not bad, at the time of this review the recipe is missing how much flour goes in the recipe. Secondly, the first and only other review is not a review at all. It's an advertisement for something to do with the keto diet along with a link that I certainly would not click. Who is supposed to moderate this site?

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    Jul 2, 2019

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