• Martha Lewis

Puffed Pancake with Honey & Lemon

I realize that I tend to post more breakfast recipes than anything. I think it's because I'm excited when I find a good recipe for breakfast that's yummy and quick. Breakfast tends to be the same thing every day unless I get creative.

I've been making Puffed Pancakes from the The Nourished Kitchen cookbook. It's calls for using a mixer but I've found it's worth it because it's such an easy dish to make. The best part about it is that it goes in the oven. So you can set a timer and not have to stand over the stove like you usually do making pancakes.


2 Tbls butter

6 eggs

3/4 cup whole milk

1/4 cup honey

1/2 cup flour

1/4 tsp sea salt

1 tsp lemon zest

1 lemon, cut into wedges for serving


Preheat the oven to 425.

Melt the butter in a cast-iron skillet over medium heat. When the butter froths, turn off the heat and let it be.

In a large mixing bowl, beat together the eggs, milk, and honey until uniformly combined. Beat in the flour, salt, and lemon zest. Pour the batter into the buttered skillet. Transfer the skillet to the oven and bake for about 25 minutes, until the pancake rises and puffs. Remove the skillet from the oven, let your guests admire the pancake, then cut it into wedges and serve with lemon wedges for squeezing.

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Martha Lewis, MS

Jackson Hole, WY



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