Ham & Cheese Whole Wheat Puff Pancake
You’ve surely seen my original puff pancake recipe and all the variations of that with fruit, but this one is a bit different. Baked in the oven in 20 minutes then topped with ham and cheese for a few more minutes makes for a perfect weekend breakfast or even weeknight dinner!
But I know what you’re thinking here, that looks a little brown around the crust right? Maybe even kind of burnt? Yep it does. You can say it does, won’t hurt my feelings. This is what NOT to do. Do not try to get in a shower while this yummy puff pancake is cooking for 20 minutes expecting your children or hubby to notice the beeping sound of the timer on the oven. 🙂 I still love them and they still devoured it anyway!
The hubby prefers this pancake over all the other fruity ones I’ve made. I still like my fruity ones, but this one is nice and filling.
Brenda’s Notes:
- If you want to change the flour choice, you can. If you want to change the milk choice, you can. This recipe is super adaptable and tastes fantastic with many substitutions I’ve tried. Enjoy!
- You could also use gluten free flour instead of whole wheat and just add 1 teaspoon of baking powder.
- You can also make this low carb by using almond flour instead and heavy cream instead of milk.
- 6 eggs
- 1 cup milk ( I used 1%)
- 1 cup white whole wheat flour
- 1 tablespoon butter
- 1 cup diced ham
- 1/2 cup shredded cheese, low fat ( I used Monterey)
- optional: chopped scallions, honey
- Blend the eggs, milk and flour in your blender or whisk by hand.
- Let it sit for 30 minutes at room temperature.
- For maximum fluffiness, make the batter the night before and set in the fridge until ready to make then let it sit for the 30 minutes to come to room temperature. Preheat oven to 425 degrees and place the butter in your dish to melt while the oven is warming up. Watch carefully so the butter doesn’t turn brown.
- Pour the mixture into your dish.
- Bake for 20 minutes or until edges are puffed and deep golden brown.
- Sprinkle ham and cheese in center then return to oven for 3-4 minutes until cheese is melted.
- Sprinkle with scallions and top with honey if desired.
Other Puff Pancake recipes you might like:
- Individual Whole Wheat Puff Pancake with Personal Toppings
- Individual Protein Oat Puff Pancake
- Single Serving Chocolate Chia Puff Pancake
- Single Serving Gluten Free Puff Pancake
- Single Serving Whole Wheat Egg White Puff Pancake
- Whole Wheat Banana Puff Pancake
- Whole Wheat Berry Puff Pancake
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I made this for breakfast this morning, and it is easily the best breakfast dish I have ever eaten! Thank you so much for bringing the ham and cheese puff pancake into my life!
So glad you liked it!
I was curious what size pan you used? I just made this in a regular pie pan and it looks different than yours. Yours looks puffy on the crust and almost sunken in looking in the middle. Mine stayed puffy in the middle and didn’t drop.
A regular 9 inch pie dish. I made my batter the night before and set it in the fridge then in the morning mixed it up again and let it sit at room temp for half an hour.
Hmm, that what I used too. I guess letting it sit overnight makes it flatter. It’s almost like mine had 2 layers. The egg sunk down to the bottom so there was an eggy layer and on top of that almost like a bread layer. Still awesome though.
Letting it sit overnight actually causes it to puff more so try that next time and you’ll see that it will look like the picture I have here, minus the burned edges, LOL!
I added sautéed onions to the ham mixture and it was excellent!
sounds great! My kids hate them but I would love onions in it!
My family loved this recipe. You got my 7 year old to eat ham & my husband to eat whole wheat flour!! We all loved it & will be making it again. The only thing I’d do different next time is cook a tiny bit longer the inner part was slightly under done, but still tasted great. Thanks for the recipe!
This looks delish and I’m really looking for make-ahead breakfasts now that school is upon us. My littles love ham & cheese so this would be a winner 🙂