Have you ever tried wild berry puff pancakes before? We discovered them a few summers ago and they have become one of my family’s favorite breakfasts. We started with what seems like a mini recipe now and made it in a skillet. I made this 9×13 this morning and now my family has declared that I need to make two of them. What can I say? I’m not sure how I’m ever going to feed two teenagers (my kids are 13, 11, and 6). We like several variations, but with all the berries in season, our Wild Berry Puff Pancakes have been especially good. Even my husband likes these and he’s a meat and potatoes kind of guy when it comes to breakfast. If you have ever tried crepes, puff pancakes remind me a little bit of them. They are a little bit thicker, but have a similar taste and texture.
They are soooo yummy! I love to make wild berry puff pancakes because it’s a one and done kind of dish so we can all sit down together to enjoy or meal rather than everyone eating in waves as their crepes come off the griddle. They aren’t very sweet, in fact there isn’t any sugar at all in the batter. which is great because usually the filling balances it all out. And you can always sprinkle it with a little powdered sugar (and on special occasions top it with whipped cream). Now we’re talking, right?! It’s also a very impressive and pretty dish that always pleases any breakfast guests we have. I think you’d better just hurry up and make some, don’t you?
An impressive delicious berry filled crepe-like oven baked pancake topped with powder sugar and whipped cream.
- 3 Tablespoons butter
- 1 cup flour
- 1 teapsoon salt
- 1 cup milk
- 6 large eggs
- 1 teasoon vanilla
- 2 16 oz cartons strawberries
- 1 6 oz carton raspberries
- 1 6 oz carton blueberries
- powdered sugar, just enough for a garnish
- whipped cream
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Place 3 Tablespoons of butter in a 9x13 baking dish and place in the oven at 400 degrees.
In a medium bowl, whisk or stir together flour and salt until well mixed and smooth. Add milk, eggs, and vanilla and whisk until smooth.
Remove 9x13 from oven, the butter should be melted, and carefully pour batter over the top of the butter. Carefully, place dish back in over and bake for 20-25 minutes. It's done with the edges are golden brown and have puffed up and the middle is set.
Meanwhile, prepare your berries. Wash and drain the berries. Slice the strawberries. It's ok to mix the strawberries and the blueberries together, but I always sprinkle the raspberries over the top just before serving so they don't break up. You can use more or less berries or switch up the combination to use what you have too.
When the puff pancake is finished, pour your berries in the middle. Cut into slices. Sprinkle with powdered sugar and top with whipped cream if desired. Enjoy!
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