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Creme Brulee Pancake

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“This pancake has the flavor and texture of a rich creme brulee dessert. Watch it puff up as you cook it before it settles into a rich, thick pancake. Cut it into thick wedges and serve with a sprinkle of powdered sugar and fresh fruit. This is like a cross between a pancake and a souffle. Great company breakfast dish.”

Ingredients Nutrition

  • 2 12 tablespoons butter
  • 1 14 cups french vanilla powdered coffee creamer
  • 34 cup flour
  • 3 large eggs
  • 14 teaspoon salt
  • 1 -2 cup fresh berries (raspberries, strawberries, or blackberries, for example)
  • maple syrup (optional) or powdered sugar (optional)


  1. Preheat oven to 400 degrees F.
  2. Place the butter in a 9-inch glass pie plate and place the dish in the oven for a few minutes to allow the butter to melt.
  3. In a blender, combine the creamer, flour, eggs, and salt, and blend until smooth.
  4. Remove the baking dish from the oven and increase the oven temperature to 425 deg F.
  5. Spread the melted butter around the dish, pour in the batter, and return the dish to the oven.
  6. Bake for 20 minutes.
  7. Reduce the oven temperature to 325 deg F and bake for 8 to 10 minutes more.
  8. Remove from the oven, and let the pancake cool slightly.
  9. Cut the pancake into wedges, place each wedge on a serving plate, and garnish with fresh berries.
  10. Serve with warm maple syrup or powdered sugar if desired.

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