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Ham & Cheese Oven-Puffed Pancake
This ham and cheese oven-puffed pancake falls halfway between a crepe and a soufflé: crisp on the outside and comfortingly tender inside.
The inspiration for this ham and cheese oven-puffed pancake comes from my latest cookbook crush, Tasting Paris: 100 Recipes To Eat Like A Local by Clotilde Dusoulier. Clotilde is the lovely voice behind the Paris-based cooking blog Chocolate & Zucchini, and also the author of several cookbooks.
I spent a lot of time in Paris in my early twenties, both as a student and an au pair, so the recipes and photos in this book have me wistfully longing to go back in time. (Wouldn’t that be nice to do, just for a bit?) In France, an oven-puffed pancake is called a pascade. Clotilde writes, “If ever a dish was more than the sum of its parts, this is it. The simple batter cooks up to an astonishing texture, halfway between a crepe and a soufflé, crisp on the outside and comfortingly tender inside. Think of it as the French cousin to the Dutch baby…[it’s] a natural fit for brunch, but I like it better in the early evening, served with sparkling wine.”
I took Clotilde’s basic recipe and — keeping with the French theme — added a spoonful of Dijon, some chopped ham, grated Gruyere, and chives to make it a bit more substantial. So you can serve this version as a light dinner with mixed greens, too.
What you’ll need to make a ham and cheese oven-puffed pancake
How to make a ham and cheese oven-puffed pancake
To begin, combine the eggs, mustard, salt, and pepper in a large bowl.
Whisk well to combine, then whisk in the flour.
Gradually add the milk, whisking until the batter is smooth.
Add the cheese and chives.
Mix well.
Melt the butter in a 10-inch cast iron or nonstick ovenproof pan over medium heat. Remove from the heat and swirl the butter around.
Sprinkle the ham evenly around the pan.
Pour the batter over the ham, then use a fork to be sure the ham is evenly distributed.
Carefully transfer the pan to the preheated oven and bake for 20 to 25 minutes.
It will appear puffed straight out of the oven, but will quickly collapse. Cut the pancake into thin wedges and serve.
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Ham & Cheese Oven-Puffed Pancake
This ham and cheese oven-puffed pancake falls halfway between a crepe and a soufflé: crisp on the outside and comfortingly tender inside.
Ingredients
- 3 large eggs
- 1 tablespoon Dijon mustard
- Heaping 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup all-purpose flour, spooned into a measuring cup and leveled-off
- 1-1/4 cups whole milk (or substitute 1/4 cup heavy cream + 1 cup skim milk)
- 2/3 cup grated Gruyere cheese
- 1 tablespoon finely chopped fresh chives
- 3 tablespoons unsalted butter
- 5 slices (4 oz) thinly sliced ham, finely diced
Instructions
- Preheat the oven to 425°F and set an oven rack in the middle position.
- In a large bowl, whisk the eggs with the mustard, salt, and pepper. Whisk in the flour. Gradually add the milk, whisking until the batter is smooth. Stir in the cheese and chives.
- Melt the butter in a 10-inch cast iron or nonstick ovenproof pan over medium heat. Remove from the heat and swirl the butter around. Sprinkle the ham evenly around the pan. Pour the batter over the ham, then use a fork to be sure the ham is evenly distributed. Carefully transfer the pan to the preheated oven and bake for about 25 minutes. It will appear puffed straight out of the oven, but will quickly collapse. Cut the pancake into thin wedges and serve. (Remember that the pan is hot; I usually place a dishtowel or oven mitt over the handle as a reminder.)
- The pancake is best served fresh out of the oven. However, leftover slices can be reheated in the microwave.
- Note: Unlike a Dutch baby where the edges of the pancake will remain puffy after coming out of the oven, this pancake should puff up a bit in the oven to about 1½ inches high all over, then settle to about ½ inch high as it cools.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 430
- Fat: 25 g
- Saturated fat: 13 g
- Carbohydrates: 29 g
- Sugar: 4 g
- Fiber: 1 g
- Protein: 22 g
- Sodium: 610 mg
- Cholesterol: 210 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Made this last night for dinner. So easy and SO good! I didn’t have chives so I added diced onions to the butter in the skillet and cooked them just a bit before adding the ham. Served with a salad of tomatoes and avocado drizzled with balsamic glaze. This recipe is a keeper……but then ALL of the recipes I have tried of yours are! So thankful my cousin told me about your website! You are so generous sharing your gift with us!
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Easy to make and it’s a hit with the family! I substituted ham with chopped tomatoes and it turned out well too! You are the best!
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This is delicious! Easy to make, substitution/addition friendly, and heats up well if you don’t eat the entire dish at one meal. It tastes like it’s more difficult to make than it is, which I love.
So easy to make and so nice to try something different and delicious!
We tried this last night along with the Arugula, Apple and Manchego salad as recommended. Such an easy, quick, and delicious meal. My husband is a very picky eater and a creature of habit (pasta on Monday, chili on Wednesday, he cooks the same recipe every Thursday, steak on Saturday, etc) but after 30 years of marriage I’ve convinced him that we’re in a rut and he should try something new. Your recipes don’t disappoint and now he’s becoming more adventurous. Thanks Jenn! 🙂
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I made this as written and it turned out nicely! Would this recipe work in a mini cupcake pan? And if so, how long should I bake them? I would love to take these to a big brunch potluck.
I think that will work; I’d start checking for doneness after 10 to 12 minutes. I’d love to know how they turn out!
Jenn, you’ve done it again! The Ham and Cheese Oven Puffed Pancake was the perfect Easter breakfast! My husband liked it so much that I think it’s our Easter breakfast tradition from now on! You’re actually the star in our kitchen today because I am making the Spring Risotto with Asparagus and Peas with Lamb Patties for Easter dinner. One of my favorite things you do is add little tweaks or substitutions which make these recipes a breeze to use! For example, the suggestion of a small amount of heavy cream and skim milk to replace whole milk was a perfect substitution and I’m not left with whole milk that I probably won’t use. Thanks for all the wonderful recipes!
So glad you enjoyed it, Laura!
I made this puffed pancake and my family loved it. The next time I made it, I switched things up a bit and added one cut of chopped fresh broccoli. It was very good. This is definitely a keeper. The next ladies bunco, I’m going to make this, cool it and cut it into small slices! Serve it at room temperature!
Jenn, we have to be gluten free in our house. Is there an alternative flour you would recommend for this recipe?
Hi Valerie, I haven’t tried it this way, but I think an all-purpose gluten-free flour like this one from King Arthur would work nicely here.
Hi Jenn! I am planning to make this tomorrow, but for five or six people. Do you think I could scale up the recipe, or would I need a larger pan? Could I alternatively cook it in an ovenproof baking dish?
I am thinking of making a side salad, do you have any other pairing suggestions than the arugula and manchego one? Maybe something more filling so one regular sized pancake would be enough? Absolutely love your blog, thank you for all the delicious meals!
Hi Elise, I do think you can scale up the recipe and use an oven-safe baking dish. I think the arugula salad you mentioned would work nicely, as would this kale and Brussels sprouts salad. Hope that helps!
I’ve only recently started making Dutch Babies and find I rather like them. They are also a good go-to for breakfast when you have overnight guests. I really like to serve them with your Ginger-Lime Syrup and Mint (to which I add a good pinch of Cayenne for a nice “kick”). Although I liked this dish I found it lacking in something. A personal preference but I think I like a little spice for more depth of flavour. I think I’ll add some minced peppers (or cayenne) next time. I am slowly but surely making my way through your cookbook and blog! Yesterday I gave my waitress your website-and it’s not the first time:)
This comes together so quickly. It’s a special treat for a lazy Sunday breakfast that also works for a quick supper, too. Quite often I will add mushrooms and/or diced poblano peppers. Thank you for sharing.
Hi Jenn,
I have a griswold #10 iron skillet which measures 11 3/4″ across the top. Can you please tell me how to adjust the recipe for this size skillet? Thank you.
BTW, all of your recipes have been delicious! I look forward to trying this one!
Hi Kristen, I’d increase all the ingredients by about 25% – no need to be perfectly exact. Hope that helps!
I made this tonight and it was yum! I didn’t have chives so I added some scallions. I think it would be good with other cheeses too. Thanks – I love your recipes!
Hi Jenn! We don’t eat meat… any suggestion of what to substitute that will work best with this?
Thank you 😊
Hi Cindy, You need something that will add a lot of flavor so I think diced wild mushrooms would be a good substitute.
EGGCELENT!! We enjoyed this for dinner with a simple salad, we all loved it even the one who does not care for eggs. Thank you Jenn for always helping me in the kitchen, the table and expanding the kids appreciation for different foods.
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OMG Jen, so sorry. I was looking at so any recipes of yours and got them mixed up. It was for the Shakshuka recipe, but I see now that you did mention Swiss Chard. I did make it with our home grown chard and it is a wonderful recipe, so full of flavor and easy to make. Thanks
Hi Jenn, I want to make this tomorrow, but I do not have spinach. I do have beautiful, young Swiss Chard in my garden and it is ready to pick as I like it smaller. Do you think this will work in the recipe, should I cook it first?
Also, what kind of pan are you using in the photo? I have been on the lookout for a good non-stick pan
Hi Karen, just wanted to clarify – are you referring to this puffed pancake recipe (as it doesn’t call for spinach) or a different one? Thanks!
Love this! It turned out perfect, even with the addition of an extra egg I wanted to use up. I sometimes don’t like the taste/texture of frittatas and quiches, but will suffer through them for their practicality of using up odds and ends. I much prefer the velvety, custardlike filling of this savory pancake! Will definitely be using this recipe the next time I want to throw together a quick egg meal.
Hi Jenn,
What pan are you using in your photo? I love the looks of it, and am looking for a better non-stick.
Thank you
Hi Karen, That’s a 10-in Lodge cast iron pan. You can find them in most kitchen stores or online. 😊
Jenn,
Bravo this was absolutely delicious! We enjoyed this for dinner with a side of steamed veggies. It was easy with the use of one bowl to mix everything and it was sorta like a quiche without having to make or buy the crust. The kids and adults all raved about it. Can’t wait to make this again.
So good! The recipe is great as is – my kids and husband all loved it. Will make it again!
Just letting you know that somehow this recipe ended up in the “Vegetarian” section of the website. I do wish ham was vegetarian, though! 🙂
Oops! Thank you. 🙂
Instead of whole milk can I use 2% like I do when I make a Dutch baby pancake? If so, should I reduce the amount of milk since it’s thinner or leave the same measurements?
Hi Colleen, although I think it’s better with whole milk, you can get away with using 2%. No need to change the amount. Hope you enjoy it!
This was absolutely delicious! We served it with scones and fruit for breakfast. Loved it!
We thoroughly enjoyed this dish! It was perfect for a quick dinner that was light and delicious. We served it with sparkling wine as Jenn suggested as well. Thanks so much, Jenn, for your inspiring recipes!
We try to incorporate at least one recipe per week from you.
Excellent….for a quick dinner with a salad!
On the rotation for sure.
Jen,
I made it, looked great, but it tasted doughy (like uncooked cookie dough). The top was brown. I cooked it for 25 minutes. I used all-purpose flour. I really want to fix this, as I want to take this dish to parties.
Hi Melvina, The texture of this should be somewhere between a pancake and a souffle (as opposed to a frittata). It definitely shouldn’t have the texture of raw cookie dough, though. Did you make any adjustments to the recipe?
I kind of agree with the review that said it tasted doughy and am also trying to figure out where I went wrong as the flavor was great. It was very dense and not very eggy… almost on the verge of being… gummy is the best word I can think of. I thought it would have at least some “puff” or airiness to it like and egg bake, but mine had zero puff. It definitely didn’t have a pancake texture either. I baked it in a 10″ skillet, and even let it go a little longer than 25 minutes to make sure it was golden brown in spots. It had some nice puffs in the oven, and somewhat fell upon sitting on the stove after baking as expected. And it looked beautiful. The texture though, was just… off. I followed the recipe exactly as well. Maybe this is the way the texture is supposed to be?
Hi SB, It actually doesn’t sound like you did anything wrong. This has the texture of a thick crepe is a bit doughy. While some people love it, the texture may not appeal to everyone.
Third time I’ve made it, tasty and easy!
This time left out the ham,cheese, mustard & chives. Added a ripe banana and cinnamon to the batter, sliced banana and walnut pieces on top of batter in the pan..try it, you’ll like it!
very good and easy to make!
This was abso-freaking-luetly delicious and so easy. I have a 12-in pan, so I added an extra egg. I left out the mustard because I didn’t have any, and sprinkled in a little garlic. Maybe I’ll use more salt next time. SO GOOD.
This was so beautiful and delicious yet so easy and quick. So French, my house smelled like a boulangerie while it was cooking. Another great one, Jen!
Just delicious, it was a really nice light consistency between a cheese soufflé or a flan. Not enough swiss cheese so added asagio, very good.Will make again. Thanks Jenn!
Has anyone tried this with gluten free flour? Any advice?
It should not change anything, gluten free flour is well adapted for almost anything now. I would try with no hesitation.
I made this for a Sunday night supper and will be adding to another one of my Jen favorites! Served with a small fresh herb salad and asparagus. YUM!!
This was delicious and so easy! We plan to make this often.
Simply Fantastic! I used fontina instead, it worked well;)
Jenn, what wine would you serve with this? Thanks!
Hi Emily, a sparkling wine would work nicely here; I think it would be delicious with a fruity sauvignon blanc or chardonnay. Hope you enjoy!
Hi, I’d love to try this recipe but I don’t have an oven safe pan. Can I use an ordinary ceramic baking dish or does it work best in a metal dish? Also, is the same quantity of strong cheddar an acceptable substitute for the gruyère (can’t find kosher gruyère where I live) – I’d be leaving out the ham as well? Thank you!
Hi Lynnsey, A ceramic baking dish is be fine to use, as is the strong cheddar. The ham adds a lot of flavor, so you might increase the mustard and chives to 1.5 tablespoons each. Please lmk how it turns out!
I made it in a large Pyrex pie dish and it worked well. I heated the dish in the hot oven then let the butter melt in the hot pan. The ham pieces sizzled and got almost crispy as I added the batter. It was magical.
Used some ‘basic’ swiss cheese, shallots instead of chives and it was delicious and easy. Mine crept up the sides of the pan like a Yorkshire pudding. Can’t wait to make it again and try some other ingredients. Thanks!
AMAZING! No other words do describe. We did eat the left overs for lunch today, still great. I didn’t add chives but had some roasted asparagus to use up. Otherwise I followed to a T. Thank you Jennifer!
Hi Jen,
Question… can I make the mixture a day ahead, refrigerate and make the next day? Also, could I double the recipe and still use the same size cast iron pan? If so, how long should I cook it?
Thanks!! Love all your recipes!
Hi Kristan, I think it’s fine to make a day ahead and refrigerate but if you’re going to double it, I’d use two pans (if you only have one pan, you can also use a baking dish). Glad you like the recipes! 🙂
This was outstanding! I haven’t made anything quite like it before. Quick to throw together and absolutely more than the sum of its parts.
Jen, this looks amazing! We don’t eat pork so I was thinking of adding turkey bacon instead of just leaving the meat out entirely. Would I need to add anything to make up for the lack of meat? Thanks, looking forward to making this!
Hi Elizabeth, I think turkey bacon would be great without any other changes. Lmk how it turns out. 🙂
Hi Jenn,
I’m eating this as I type. Made the French Carrot Salad for a side, one of my favorite recipes. The puff is delicious, but I have a question, what is the texture supposed to be like? I have a new oven and did convection for 25 minutes. It browned up nicely. I was expecting a frittata texture, but this was lighter and one bite had a bit of flour taste like it was possibly uncooked. I’m asking because I want to make sure the oven is calibrated to the correct temperature. Thanks!
Hi Kerrie, The texture is more like a cross between a pancake and a soufflé than a frittata, if that makes sense. I would try it without the fan next time; sounds like it may have actually been a bit overcooked.
Which French Carrot Salad, I see two in Jenn’s repertoire? Thanks!
Emily, can you tell me which French Carrot Salad to make? Thanks. Please send it to me at [email protected].
Oh. My. God. Thank you for this recipe! I wish I had found it a long time ago. My husband and I made this tonight and we will be adding this to our favorites!
This was SO good and so easy to make! I didn’t have gruyere, ham, or chives on hand but had cheddar cheese, salami, and scallions and it still turned out great. The crust and texture of the whole pancake was perfect. Just to add on, your recipes are honestly the best- had a dinner party last night and made your hummus, Herbed Cottage Cheese Spread, and secret ingredient cookies and we were cleaned out (6 people, 22 cookies..impressive). Thank you for all of the great recipes, can’t wait for the cookbook!
Do you think this would taste okay the next day, or should it be eaten immediately?
It’s definitely best eaten immediately. Hope you enjoy it if you try it!
Can I use a different type of cheese?
Sure, Arlene – Any strongly flavored cheese will work well. I’d love to know how it turns out!
I too lived in France so was excited to try this. Made it last night and served with a salad and warm baguette. It was wonderful, and we felt like we were dining in a cozy French bistro. Love your recipes, Jenn!
Tremendous. I used country ham and followed your instructions exactly. And it turned out just as you said it would. I’m going to try half whole wheat flour next time around.