Dutch Puffs

This is served as a breakfast in our house. 

Dutch Puffs

  • 8 eggs
  • 2 c. flour
  • 2 c. buttermilk or thinned plain yogurt

Blend all ingredients the night before, keep in fridge overnight.

In the morning, preheat the oven to 425 degrees.  In a 9 x 13 pan, melt a stick of butter (1/2 cup). Pour the mixture into the pan, and bake for 20 minutes.  Serve with fruit spread or honey.

* optional – you can add thinly sliced apples or a handful of blueberries to the batter.


13 thoughts on “Dutch Puffs

  1. Yes, reeating works! We didn’t have many leftovers from this last week, and when there’s a small amount of something like this, it’s usually the littles who are handed it for a snack or for lunch. They seemed happy with it, but they’re not exactly food critics. :)

  2. I cut the recipe in half cause it’s too much for our little famly and we added frozen blueberries and we LOVED it!! Thanks so much

  3. We loved this!! Sort of reminds me of the yorkshire pudding my mom used ot make. The kidds like it with walnuts, sliced banana, and hone or maple syrup. Thanks!!!!!!!

  4. Hello and thank you for sharing the recipes. I’m wondering if you have tried baking this in a Crockpot overnight on low?

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