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Turkey Puff Pancake

Total Time

Prep: 10 min. Bake: 20 min.


4 servings

Your family or guests are sure to say 'Wow!' when you present them with this dish that rises so high and browns so beautifully. I sometimes add water chestnuts for crunch. —Patricia Millmann, Wauwatosa, Wisconsin
Turkey Puff Pancake Recipe photo by Taste of Home


  • 3 tablespoons butter
  • 2 large eggs
  • 3/4 cup 2% milk
  • Dash cayenne pepper
  • 3/4 cup all-purpose flour
  • 2 tablespoons butter
  • 3/4 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 2 tablespoons all-purpose flour
  • 3/4 cup turkey or chicken broth
  • 1/4 cup 2% milk
  • 2 cups shredded cooked turkey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese


  1. Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven 3-4 minutes or until melted. Meanwhile, in a small bowl, whisk eggs, milk and cayenne. Whisk flour into egg mixture until blended. Pour into prepared pie plate. Bake 18-20 minutes or until golden brown and center is set.
  2. Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in turkey, salt and pepper.
  3. Cut pancake into wedges. Spoon turkey mixture over wedges; sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts

1 serving: 450 calories, 24g fat (13g saturated fat), 201mg cholesterol, 610mg sodium, 26g carbohydrate (4g sugars, 1g fiber), 30g protein.

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