Grandma Sande’s Puffy Pancakes

Puffy pancake
Puffy pancake with raspberries and blackberries

I received this recipe from my husband’s grandmother Sande, so I thought it apt to re-name them Sande’s Puffy Pancakes. But apparently much of the rest of the country attributes them to the Magnolia Hotel. They are a variation on the dutch baby or german pancake; using lots of milk and eggs and and a modest amount of flour. Some people garnish them with fruit, but I prefer to put a few different berries in each dish before they bake.  Because the batter is mixed in a blender or food processor, and they’re baked at a very high heat, it only takes about 30 mins. to whip up a batch. It’s also safe to halve the recipe as needed.

(Yield: 6 servings in 3/4 cup ramekins, or 4 generous servings in 1 cup ramekins)


  • 6 eggs
  • 1 cup all purpose flour
  • 1 cup milk
  • 1/2 cup sugar
  • 1/4 cup frozen orange juice concentrate*
  • 1 tablespoon butter, plus 2 to 4 tbsp. butter for ramekins
  • optional: handful of mixed berries

Garnish options: lemon wedges, powdered sugar, berries

* I don’t recommend substituting orange juice for the concentrate, but if you have to, I expect the pancakes would take a little longer to cook.


1. Combine eggs, flour, milk, sugar, and orange juice concentrate in food processor or blender and mix well. Add 1 tablespoon butter and blend thoroughly.

2. Preheat oven to 450 degrees and add 1/2 to 1 tablespoon butter to each ramekin. Heat dishes on cookie sheet in oven until butter is melted but not browned. Using a brush, spread the butter around each dish.

3. Divide batter evenly among dishes (about 2/3 full) and optionally add a few berries to each ramekin.

4. Bake until puffed and golden, about 17 – 20 mins., depending on the size of the ramekins. Serve immediately.


Author: cardamomandcreme

I like to bake, garden, pick fruit, hike, and share good meals with friends and family! You can also follow my food adventures on Instagram @cardamomandcreme

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