This easy berry breakfast puff is one large fluffy pancake baked in a skillet, dusted with powdered sugar and topped with fresh berries. I love to serve this berry puff pancake for a sweet morning treat!Â
This easy berry breakfast puff is one large pancake baked in the oven then topped with fresh berries and powdered sugar! If you have never made a puffed oven pancake, you are in for a real treat, it’s much different than making individual lemon ricotta pancakes or fluffy lactose free pancakes.
Why I Love This Recipe
- One large fluffy pancake baked in the oven: This puffed oven pancake, also called a Dutch baby or German pancake, rises up as it bakes then deflates as it cools.
- So easy to make: By making a puff pancake, there is no need to stand over the stove making individual pancakes. Just 15 minutes prep and it’s ready in 30 minutes!
Ingredients for Puff Pancakes
- Eggs: Eggs give this puff its height and allows it to rise high.Â
- All purpose flour: This is the best flour to provide structure to the puff pancake.Â
- Milk: 2% milk or whole milk works best for rich taste.Â
- Granulated sugar: This gives the puffy pancake its sweeter taste.Â
- Vanilla extract: Real vanilla extract is best to use.
- Toppings: Fresh berries, like fresh blueberries, raspberries or strawberries, powdered sugar and plain yogurt.Â
How to Make an Easy Berry Breakfast Puff
In a large bowl add the eggs and sift in the flour, combine with a whisk. Gradually add the milk then while continuing to whisk, add the granulated sugar and vanilla and whisk to combine.
Pour batter ingredients into a greased 8-inch skillet and bake until puffed and golden brown. Dust with powdered sugar and top with berries. Serve the oven-baked berry breakfast puff with plain yogurt, if desired.Â
recipe tips and variations
- Blend the batter: Instead of whisking the berry puff pancake recipe batter by hand you can also blend it in the blender or even mixer.Â
- Preheat the oven: For the berry puff pancake to properly puff, it needs a very hot oven!Â
- Type of skillet: I love to use my cast-iron skillet as it’s not only oven safe but makes a nice rustic presentation. Any oven-safe skillet or cake pan works, though!Â
- Fruit of your choice: I used seasonal berries for this version but any fruit can work. Berries are great for a patriotic celebration but I also love peach preserves in the summer or caramelized apples in the fall.
- Double the recipe: If serving a brunch crowd, feel free to double the recipe and bake in two skillets.Â
Serving Suggestions
The beauty of a breakfast puff is that it has the best edges that puff up leaving the middle the perfect place to load up with toppings!Â
I love powdered sugar and plain yogurt or vanilla yogurt, but maple syrup and whipped cream would be decadent for a special brunch on Saturday morning or long weekend. A sprinkle of icing sugar would really make this the perfect sweet treat!
More Sweet Breakfast Recipes
I hope you enjoy this Easy Berry Breakfast Puff as much as we do! Enjoy.
- 3 large eggs
- ½ cup all purpose flour
- ½ cup milk (2% or whole milk)
- 2 tablespoons granulated sugar
- ½-1 teaspoon vanilla extract
EXTRAS
- 3-4 tablespoons powdered sugar
- ¼-½ cup fresh berries (blueberries, raspberries or strawberries)
- ½-1 cup plain yogurt
Pre-heat oven to 425F.
In a large bowl whisk add the eggs and sift in the flour whisk together, gradually add the milk while continuing to whisk add the granulated sugar and vanilla, whisk to combine.
Pour into a greased 8 inch skillet and bake for 15-20 minutes or until puffed and golden. Dust with powdered sugar and top with berries. Serve with plain yogurt, if desired. Enjoy!
Storage
This berry breakfast puff is best served right away as it starts to deflate immediately after removing it from the oven. You can store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the microwave. Still delicious, just not puffy!ÂCalories: 441kcal | Carbohydrates: 59g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 302mg | Sodium: 187mg | Potassium: 432mg | Fiber: 1g | Sugar: 35g | Vitamin A: 634IU | Vitamin C: 1mg | Calcium: 272mg | Iron: 3mg | Phosphorus: 362mg