Double Berry Puff Pancake

This Double Berry Puff Pancake is a fluffy, indulgent breakfast treat bursting with blueberries and raspberries!

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Breakfast

Cuisine: American

For the Pancake:

4 large eggs the key ingredient for the fluffy texture
1 cup whole milk adds richness and moisture
1 cup all-purpose flour the base for our pancake
1/4 cup granulated white sugar for a hint of sweetness
1/2 teaspoon freshly grated lemon zest a touch of brightness
1/4 teaspoon salt to enhance all the flavors
2 tablespoons unsalted butter for greasing the pan and adding flavor
1/2 cup blueberries fresh or frozen, they add a burst of flavor
1/2 cup halved raspberries sweet and tart, they complement the blueberries perfectly
Powdered sugar, syrup, and/or freshly whipped cream for topping

Preparation Steps

Step 1: Preheat the oven to 425°F (220°C) for that beautiful puffiness.
Step 2: In a large mixing bowl, whisk together the eggs, whole milk, granulated sugar, lemon zest, and salt until well combined. Gradually add in the flour, mixing just until smooth.
Step 3: In an oven-safe skillet, melt the butter over medium heat, coating the bottom evenly.
Step 4: Pour the batter into the skillet, spreading it evenly. Sprinkle the blueberries and raspberries on top.
Step 5: Transfer the skillet to the oven and bake for 20-25 minutes, until puffed and golden brown.
Step 6: Carefully remove from the oven, let cool for a few minutes, then dust with powdered sugar and serve warm with syrup or whipped cream.

Feel free to use any milk of your choice for a different flavor.
Any oven-safe skillet will work if you don’t have cast-iron.
Make the batter fresh for the best results, but dry and wet ingredients can be prepared ahead.