Puff Pancake with Fresh Blackberries, Mascarpone and Ricotta Cream

puff pancake with blackberry, mascarpone and ricotta cream 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.

filling for puff pancakeSpring 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!

puff pancakeThe 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!

puff pancake with blackberry, mascarpone and ricotta creamThose cracks will soon be smothered with a luscious mascarpone and ricotta cream, the perfect base to plop and nestle in your berries.

puff pancake with blackberry, mascarpone and ricotta creamMake sure to have a pot of rich, bold coffee brewing, warm up some maple syrup and generously dust that berry pancake with powdered sugar!

puff pancake with blackberry, mascarpone and ricotta cream

puff pancake with blackberry, mascarpone and ricotta creamSit down and enjoy, breakfast is served!

Puff Pancake with Fresh Blackberries, Mascarpone and Ricotta Cream
  • 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
  1. Pre-heat oven to 450 F.
  2. Have a 12" oven proof skillet ready.
  3. Mix all of the batter ingredients together using a hand mixer so no lumps appear. Flour, milk, eggs, sugar, vanilla and salt.
  4. Place the tablespoon of butter in the skillet and put it into the 450 degree oven until it melts.
  5. Take pan out and pour in batter and swirl around.
  6. 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.
  7. Remove pan when sides are deep golden.
  8. Meanwhile mix up your filling.
  9. In a bowl add in the ricotta, mascarpone and orange zest, then add some powdered sugar to desired sweetness.
  10. Whip until blended.
  11. When pancake is done and cooled down a bit spread mascarpone ricotta mixture all over then dot with blackberries.
  12. Generously dust with powdered sugar and serve with a drizzle of warmed maple syrup.





Note: This is a much needed update on this archived post of 2007, same exact flavors with some better visuals and a recipe card at the end.
These delicious muffins have the addition of polenta, the polenta gives the crumb a nice texture which holds up well to the berries, and they’re topped off with a bright lemon glaze.
In my updated version I used blackberries but honestly any berry would work. I prefer using fresh berries but in the past I used some frozen berries and it still works fine.
making muffins
I like using paper muffin cups for this recipe because I find that sometimes the berries stick to the bottom of the tin if only greased, and you certainly don’t want to loose any of that goodness.
polenta muffins
The added polenta gives the muffins a slight crunch and added sweetness to each bite and a little more sturdiness and structure.
polenta muffin
Delicious straight from the oven but even better with a generous drizzle of lemon glaze!
lemon glaze
Fresh lemon juice and zest make up the glaze which give the muffins an added zing.
blackberry muffin
Easy to make with no mixer involved and the end results are amazing, hope you give them a try!
This is an updated 2021 post from the original date of 2007 when I first published it.
  • 1½ cups all purpose flour
  • ½ cup instant polenta
  • 2 teaspoons baking powder
  • pinch of salt
  • ½ cup sugar
  • 2 large eggs
  • ⅔ cup milk
  • ⅓ cup of oil
  • 1 teaspoon vanilla
  • zest of 2 lemons, one for muffins and 1 for glaze
  • 8 oz. preferably fresh berries like blackberries, blueberries or mixed berries
  • 1 cup or so of powdered sugar, lemon zest and lemon juice
  1. Heat oven to 350F.
  2. Line muffin tin with paper liners.
  3. In a small bowl add in the flour, polenta, sugar, baking powder, salt, whisk together.
  4. In a larger bowl whisk together the eggs, milk, vanilla, zest and oil.
  5. Add the dry to the wet and with a rubber spatula, mix well.
  6. Fold in the berries and fill the paper liners.
  7. Bake time is 25 to 30 minutes, you want a nice golden color on top.
  8. While muffins are baking mix up your glaze in a small bowl.
  9. Add the powdered sugar, zest and enough fresh lemon juice to make a semi thick glaze, you don't want a runny loose glaze, something a little thicker.
  10. When muffins are finished baking, let them cool then brush the glaze on top.
  11. Enjoy!