Puffed Cherry Pancake

May/June 2012

Your rating: None Average: 3.5 (30 votes)

This puffed cherry pancake is similar to an Apfelpfannkuchen—a puffy German pancake full of apples. Dust it with confectioners’ sugar or drizzle with maple syrup for a special breakfast treat.

Puffed Cherry Pancake

9 Reviews for Puffed Cherry Pancake


I thought it was very eggy, tasted more like an egg dish and not a pancake. It did not puff at all. Not a keeper in my house.


Delicious. It is a real treat when I make this breakfast for my family.

Very Yummy

Mine puffed just fine in the oven, but fell a bit when cooling. I think that's what it's supposed to do though. I used regular whole wheat flour and it came out delicious.

Comments (3)

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Anonymous wrote 1 year 9 weeks ago

Try adding 1 teaspoon of

Try adding 1 teaspoon of baking powder for some puff as I did and it was better with whole Wheat flour. I even substituted Almond Flavor vs Vanilla (to compliment with almonds). Very well flavored!

Anonymous wrote 2 years 11 weeks ago

The puffing is caused by a

The puffing is caused by a pocket of hot air. As it cools, the pocket collapses. You can slow that somewhat by piercing the top with a knife right after it comes out, so more air flows in; but it's still going to fall quite a bit. If you want to show it off, let people see it as it comes out of the oven.

Anonymous wrote 3 years 8 weeks ago

I also used regular whole

I also used regular whole wheat flour, and it did not puff at all. It was much thicker than the puffy pancake I make with a different rceipe. It was NOT spectular looking like I expected; therefore, I will not be serving this to houseguests until I master that aspect. It was good though, and filling.

not sure!

Mine did not puff up at there supposed to be baking powder or baking soda in this recipe?

Tastes good, love the fruit and protein

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