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Homemade Double Berry Puff Pancake photo
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Double Berry Puff Pancake

A light, oven-baked puff pancake topped with blueberries and raspberries for a bright breakfast or brunch.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 4 large eggs
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon freshly grated lemon zest
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/2 cup blueberries
  • 1/2 cup raspberries, halved
  • powdered sugar, syrup and/or freshly whipped cream for topping, as desired

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a blender or with a hand mixer, combine the eggs, whole milk, all-purpose flour, granulated sugar, lemon zest, and salt until the batter is smooth and slightly frothy.
  • Place a 12-inch cast iron skillet over high heat and add the unsalted butter; melt until it foams and just begins to brown.
  • Pour the batter into the hot skillet, then evenly scatter the blueberries and halved raspberries over the batter.
  • Transfer the skillet to the preheated oven and bake until the pancake is puffed and set in the center, about 20 minutes.
  • Remove from the oven, slice, and serve warm topped with powdered sugar, syrup, and/or freshly whipped cream as desired.

Equipment

  • 12-inch cast iron skillet
  • blender or hand mixer
  • Measuring cups and spoons
  • Oven

Notes

  • Use a hot skillet so the batter begins to puff immediately.
  • Fresh berries work best for texture and appearance.
  • Halve larger raspberries for even distribution.
  • Serve immediately for best puff and texture.