Stuffed Pancake Puffs

Today I am extra, extra excited because we have two pretty awesome things to share with you. First, a recipe for filled puff pancakes. Yes, little pillowy pancakes that get stuffed with all sorts of delicious things.

You might recognize these, as they are sometimes called aebleskivers or appleskives, but I don’t think my recipe is in any way an authentic Danish recipe since I am not Danish. So I feel like puff pancakes sums it up well. 🙂

But what’s the second thing? Good, you’re paying attention and not completely distracted by the PHOTOS OF TINY PANCAKES. 🙂 The second thing is we got to work with Stonewall Kitchen on this post, and they are currently in the midst of celebrating their 25th anniversary.

As a fellow business owner (although our business is much smaller, I must admit), I can’t imagine how great it must feel to get to 25 years – what a cool milestone!

Stuffed Pancake Puffs, makes around 20 to 22 (easily enough for 3-5 people)
Loosely adapted from the recipe found on the back of my Stonewall Kitchen pancake puff pan. 

1 1/4 cups all purpose flour
1 tablespoon granulated sugar
2 teaspoons aluminum-free baking powder
1/2 teaspoon salt
3 eggs, divided
1/2 teaspoon vanilla extract
1 cup buttermilk
fillings – more on this below

In a medium size mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. In a large mixing bowl, whisk together the egg yolks, vanilla extract, and buttermilk. Then in the bowl of a stand mixer, or with an electric mixer, beat the egg whites until very foamy, soft peaks form.

Add the dry mixture to the buttermilk mixture and stir until just combined; a few small lumps are OK. Then use a rubber spatula to fold the egg whites into the batter. You want to fold in just until they are combined; don’t over mix.

Heat your pancake puff pan over low/medium heat. Once warmed gently, spray with nonstick cooking spray (I hold my pan over the sink as I do this so any excess can roll off), and fill each hole with one tablespoon of batter. Then add a teaspoon of filling and cover with just a bit more batter (about 1/2 tablespoon or a little less).

Allow to cook for a couple minutes, then use a small wooden chopstick or the end of a wooden spoon to gently flip each pancake puff. If you’ve never made these before, this is honestly just as easy as flipping a pancake – might take you a time or two to get the hang of it, but it’s an imprecise and easy thing to do once you try. 🙂

Do use a wooden chopstick or other small wooden stick to turn these so you don’t scrape the coating of the pan in the process. Once flipped, allow each puff to cook for another couple of minutes.

After your first batch, check one to make sure they are cooking through all the way and adjust your heat if needed before starting the next batch.

My pan and fillings are from Stonewall Kitchen. I used raspberry peach champagne jam, blueberry rhubarb, mango peach, strawberry vanilla, lemon curd, dark chocolate toffee sauce, and their creamy peanut butter. But you can use any kind of jam, jelly, sauce, or nut butter that you prefer.

You can brush these with a little melted butter or dust them with powdered sugar if you’re really feeling fancy.

Two quick notes about this recipe. First, you can swap out 1/4 cup of the flour for cocoa if you want to make chocolate pancake puffs. I did this and especially liked it paired with the peanut butter.

Second, yes you really should divide the eggs and whip the egg whites. Don’t skip that step. I tried a batch where I did this and just whisked in the eggs all together without dividing and whipping the whites, and although it worked, they were not nearly as puffy as my other batch.

The overall texture just wasn’t as good. It’s worth the extra step, trust me.

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5 from 2 votes

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Yield 20 servings

Ingredients

1x2x3x

• ▢ 1 ¼ cups all purpose flour
• ▢ 1 tablespoon granulated sugar
• ▢ 2 teaspoons aluminum-free baking powder
• ▢ ½ teaspoon salt
• ▢ 3 eggs (divided)
• ▢ ½ teaspoon vanilla extract
• ▢ 1 cup buttermilk
• ▢ fillings – more on this below

Instructions

• In a medium size mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. In a large mixing bowl, whisk together the egg yolks, vanilla extract, and buttermilk. Then in the bowl of a stand mixer, or with an electric mixer, beat the egg whites until very foamy, soft peaks form.
• Add the dry mixture to the buttermilk mixture and stir until just combined; a few small lumps are OK. Then use a rubber spatula to fold the egg whites into the batter. You want to fold in just until they are combined; don’t over mix.
• Heat your pancake puff pan over low/medium heat. Once warmed gently, spray with nonstick cooking spray (I hold my pan over the sink as I do this so any excess can roll off), and fill each hole with one tablespoon of batter. Then add a teaspoon of filling and cover with just a bit more batter (about 1/2 tablespoon or a little less). Allow to cook for a couple minutes, then use a small wooden chopstick or the end of a wooden spoon to gently flip each pancake puff.
• If you’ve never made these before, this is honestly just as easy as flipping a pancake – might take you a time or two to get the hang of it, but it’s an imprecise and easy thing to do once you try. Do use a wooden chopstick or other small wooden stick to turn these so you don’t scrape the coating of the pan in the process. Once flipped, allow each puff to cook for another couple of minutes. After your first batch, check one to make sure they are cooking through all the way and adjust your heat if needed before starting the next batch.