Best Berry Topped Puff Pancake Recipes

BERRY PUFFY PANCAKE

Steps:

• Heat oven to 425°F.
• Melt butter in 9-inch ceramic pie plate or metal pie pan in oven. Brush melted butter over bottom of pie plate.
• Whisk flour, milk and eggs together in bowl until well mixed. Carefully pour batter into hot pie plate. Bake 14-17 minutes or until puffed and light golden brown.
• Combine strawberries and blueberries in bowl. Spoon berry mixture over puffed pancake; sprinkle with powdered sugar, if desired. Serve immediately.

BERRY RICOTTA PUFF PANCAKE

Steps:

• Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. , Meanwhile, in a blender, process eggs, ricotta, milk, vanilla and lemon zest until blended. Add flour, sugar, baking powder and salt and process until blended. Pour into hot skillet. Top with berries., Bake until puffed and sides are golden brown and crisp, 25-30 minutes. Remove pancake from oven; serve immediately with confectioners' sugar.

DUTCH BABY PANCAKE WITH BERRY TOPPING

Steps:

• Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
• In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
• Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.

BERRY PUFF PANCAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch round cake pan with cooking spray.
• Combine flour, milk, eggs, butter, and salt in a medium bowl. Whisk for 1 minute. Pour batter into the prepared pan.
• Bake in the preheated oven until golden brown, 20 to 22 minutes. Remove from oven and immediately fill with banana, blueberries, and strawberries.

TRI-BERRY OVEN PANCAKES

Steps:

• Preheat the oven to 425 degrees.
• Gently combine the berries and sugar in a small bowl and set aside while you make the pancakes. Place 4 (6- to 7-inch) individual gratin dishes on two sheet pans. Place 1 teaspoon of butter in each gratin dish and set aside.
• Place the eggs in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed until mixed. Add the milk and combine. Slowly add the flour, vanilla, orange zest, 2 tablespoons melted butter, and the salt and mix just until smooth. Whisk by hand if the mixture is lumpy.
• Place the gratin dishes in the oven for 3 minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Immediately divide the batter equally among the gratin dishes and bake for 12 to 14 minutes, until puffed and lightly browned. Divide the berries among the dishes, drizzle with maple syrup, dust with confectioners' sugar, and serve hot.

PUFFED BLUEBERRY PANCAKES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Divide butter between 2 shallow 1-cup oven-proof dishes and heat in the oven until butter melts.
• Stir blueberries, brown sugar, lemon juice, and cinnamon together in a bowl and toss to combine.
• Combine milk, eggs, flour, and salt in a bowl. Mix well. Divide batter evenly between the prepared dishes. Add blueberry mixture and sprinkle blueberries evenly on top.
• Bake in the preheated oven until puffed and golden, 17 to 20 minutes.