Puff pancakes are super easy to make and very impressive. It’s something you’ll want to serve for a leisurely weekend breakfast or for a very special occasion holiday brunch like Easter or Mother’s Day that will soon be upon us.
Spring is just around the corner and berries are popping up in all the grocery stores, which is why I couldn’t resist taking home these beauties I found last week. I immediately knew I would showcase them in all their fresh glory as a topping to my puff pancake!
The batter comes together quickly, it gets poured into a hot buttered pan then placed into a preheated oven for 25 minutes, it puffs up really high then deflates. Even if you get a few cracks like I did it’s no big deal!
Those cracks will soon be smothered with a luscious mascarpone and ricotta cream, the perfect base to plop and nestle in your berries.
Make sure to have a pot of rich, bold coffee brewing, warm up some maple syrup and generously dust that berry pancake with powdered sugar!
Sit down and enjoy, breakfast is served!
- For The Batter
- 1 cup flour
- 1 cup milk, ( unsweetened almond milk works as well)
- 4 eggs, beaten
- 1 tablespoon sugar
- 1 teaspoon vanilla
- pinch of salt
- For The Filling
- Fresh blackberries
- 1½ cups of ricotta, drained
- 5 oz. mascarpone cheese, room temp
- zest of 1 orange
- powdered sugar to sweeten
- powdered sugar for dusting
- 1 tablespoon butter
- Pre-heat oven to 450 F.
- Have a 12" oven proof skillet ready.
- Mix all of the batter ingredients together using a hand mixer so no lumps appear. Flour, milk, eggs, sugar, vanilla and salt.
- Place the tablespoon of butter in the skillet and put it into the 450 degree oven until it melts.
- Take pan out and pour in batter and swirl around.
- Place pan bake in oven and set timer for 20 - 25 minutes, batter will puff up high, you might need to prick it to release some steam.
- Remove pan when sides are deep golden.
- Meanwhile mix up your filling.
- In a bowl add in the ricotta, mascarpone and orange zest, then add some powdered sugar to desired sweetness.
- Whip until blended.
- When pancake is done and cooled down a bit spread mascarpone ricotta mixture all over then dot with blackberries.
- Generously dust with powdered sugar and serve with a drizzle of warmed maple syrup.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
I made this when I had friends over to play cards, they loved it. Didn’t add the maple syrup
I love Dutch Babies! This one sound fab. That filling is just out of this world. I’m coming over for brunch!
WOW! That just takes your breath away it’s so pretty! Can’t wait to try this one. Perfect for Spring, if it ever makes it to Atlanta! LOL!
This looks delicious, Marie! A nice light, but yummy breakfast option! Thanks for sharing!
I can’t wait to try this Saturday morning! If all goes well, I will include this in my menu for my soon to be daughter-in-law’s bridal shower brunch in May . Thank you!
This looks like a wonderful treat, Marie! It could easily also be dessert. I love blackberries!
Wow! What a fantastic combination! Love this!
Hi Marie ~ Another beautiful recipe for us all to try! What pan/brand of pan are you using for this recipe?
Thank you for sharing with us all!
Sue, It’s a 12″ hard anodized aluminum pan
This pancake looks amazing! I make puff pancakes often and have found that clarified butter stands up better to the high heat required.
I would have this for dinner.
Oh my Marie – What a way to start off the day. I want to make this for my family members and special guests next time they are here. Is this also what they call a Dutch baby pancake or something like that?