This is one of our favorite quick and easy breakfasts! You will not believe these delicious and impressive pancakes require just a few simple ingredients, less than 10 minutes of prep time and 13 minutes in the oven. And they are so pretty, aren’t they?
Whenever I ask Brandon what he wants for breakfast it’s usually, “puffy pancake!” Similar to a German or Dutch baby pancake, these Oven Puffed Berry Pancakes are addictive, flavorful and so fun to make. They kind of remind me of fry bread or a popover but much lighter and less fattening…crispy golden on the edges but with a dense custardy center.
Perfect for a special breakfast, brunch party, or heck any day of the week, these babies are a crowd pleaser and require very minimal work! They would also make a delicious and special Valentines breakfast for your sweeties this month. Have your kids help mix the batter and watch as they “puff” up in the oven and burst with gorgeous colorful berries. Yum!
These pancakes simply require some butter, flour, salt, eggs, milk and vanilla. That’s it! Pour into a 10-inch ovenproof skillet and top with any fruit of your choice (fresh or frozen). I typically use fresh berries since we almost always have some in the fridge.
I altered the original recipe a little by using a combo of whole-wheat and all-purpose flour. I wanted to make them a little healthier without sacrificing too much fluffiness! The fresh fruit on top makes them more nutritious. Additional toppings such as walnuts or more fruit (bananas work well!) taste amazing as well. There’s so much flavor from the juicy berries, it doesn’t even need syrup!
Since we are a bunch of oinkers over here, we usually split 1 pancake in half and it’s plenty for us 2 adults and 1 toddler. Our daughter Noelle just loooves them. But you could also cut them in pie pieces to serve by the slice. If you want to make them even prettier, dust with a little powdered sugar and they will surely impress.
- 1 tbsp. unsalted butter
- 1/4 c. whole wheat flour
- 1/2 c. all-purpose flour
- 1/2 tsp. salt
- 3 eggs
- 1 c. fat free milk
- 1 tsp. vanilla extract
- 3/4-1 c. berries (fresh or frozen)
- powdered sugar, to dust (optional)
- Put 1 tbsp. butter in a 10 inch oven-proof skillet and place in the oven. Preheat oven to 450 F. The butter will get bubbly and a little toasty brown but shouldn't burn.
- Meanwhile the oven is pre-heating, mix the flour and salt in a large mixing bowl.
- In a separate medium sized bowl, whisk the eggs, milk and vanilla together.
- Add the wet ingredients to the dry ingredients and whisk until smooth.
- Remove the skillet from the oven and pour in the batter.
- Lay the berries evenly on top and place the skillet back in the oven.
- Bake for about 12-15 minutes. Mine usually turns out perfect at around 13 minutes, but keep an eye on it towards the end. You want the edges to be slightly browned and puffed.
- Remove from the oven. (The pancake will deflate after a couple minutes)
- Dust with powdered sugar if you'd like.
- Either cut in half and slide each half onto plates for serving, or slice into pie shapes for smaller portions.
- I altered the original recipe by replacing 1/4 c. of the all-purpose white flour with whole-wheat flour to make it a little more nutritious. If you prefer not to use whole-wheat, add 3/4 c. total of all-purpose.
Serving size: 1/4 pancake Calories: 203 Total Fat: 7 g Saturated Fat: 3 g Monounsaturated Fat: 2 g Polyunsaturated Fat: 1 g Trans Fat: 0 Carbohydrates: 25 g Sugar: 3 g Sodium: 381 mg Fiber: 2 g Protein: 10 g Cholesterol: 167