posted in 4th of July

Double Berry Puff Pancake

Here’s an easy recipe for a beautiful breakfast:  Double Berry Puff Pancake.  Click below to watch a short video showing you how to make this recipe, then scroll to the bottom of this post to print out the complete recipe.

Got red, white and blue on your mind yet? We’re starting to think ahead to 4th of July already. My son is most excited about lighting sparklers. They’re not allowed in California, but luckily we’ll be on the E. coast for the big day so we can easily locate them! My husband is most excited for the food I’m going to make, and I’m most excited about utilizing berries to make some patriotic treats!

Let’s start with this Double Berry Puff Pancake.

Double Berry Puff Pancake recipe - from

It’s definitely a fun summer breakfast treat if you find that you have access to some wonderful, fresh berries.

Double Berry Puff Pancake recipe - from

The recipe starts in the blender. Use your blender (or a mixer) to mix the batter, pour it into a hot, oven-safe skillet, and scatter fresh berries on top.

Double Berry Puff Pancake recipe - from

Move the skillet to the oven, and bake the pancake until it’s puffy and cooked through.

Double Berry Puff Pancake recipe - from

Serve slices with fresh cream or a sprinkle of powdered sugar. My sweets-loving hubby drizzled maple syrup on top too.

Double Berry Puff Pancake recipe - from

Enjoy this special treat. And may you twirl a sparkler or two in the coming weeks… just for fun. Cause when’s the last time you did that, right?

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Double Berry Puff Pancake


  • 4 large eggs
  • 1 cup whole milk
  • 1 cup All-Purpose Flour
  • 1/4 cup granulated white sugar
  • 1/2 teaspoon freshly grated lemon zest
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/2 cup blueberries
  • 1/2 cup halved raspberries
  • powdered sugar, syrup and/or freshly whipped cream for topping


  1. Preheat the oven to 400 degrees F.
  2. Use a blender or hand mixer to combine the eggs, milk, flour, sugar, lemon zest and salt.
  3. Heat a 12-inch cast iron skillet over high heat on the stove. Add the butter and melt. Pour the batter into the skillet, then scatter the berries on top. Put the pan in the oven, and bake until puffed and cooked through, about 20 minutes. Slice and serve, topped with powdered sugar, syrup and/or freshly whipped cream, as desired.
SOURCE: (Adapted from Martha Stewart's Blueberry Dutch Pancakes)


63 Responses to “Double Berry Puff Pancake”

  1. postedJun 18, 2012 3:04 AM

    This looks like an awesome way to start the day!

  2. postedJun 18, 2012 3:25 AM

    Well, it looks like it’s time to reinvest in a cast iron pan. This looks too good to let go, and I do love pancakes.

  3. postedJun 18, 2012 4:47 AM

    Oooh – I adore sparklers too!

    And these look absolutely delicious! Love the red, white and blue! 🙂

  4. postedJun 18, 2012 5:34 AM

    I posted a festive 4th breakfast recipe today too! Can’t wait for the holiday! I think we will have to make this pancake sooner though! Looks so good!

  5. postedJun 18, 2012 5:47 AM

    It’s so gorgeous. I love oven pancakes but never put fruit in them. I’m weird like that. You might have just convinced me otherwise. 🙂

  6. postedJun 18, 2012 6:07 AM

    I adore puffed pancakes and this one, with all those fresh berries, is really calling my name. Beautiful, Lori!

  7. postedJun 18, 2012 7:05 AM

    Oh girl! We make puffy pancakes on occasion, but have loaded the berries right in there. Love it!!

  8. postedJun 18, 2012 7:37 AM

    Yes! 4th of July pancake…love it! I am already planning for the 4th as well! Check out the cake I made!

  9. postedJun 18, 2012 9:00 AM

    Oh yum. I love the fresh berries on the top. I could seriously gobble some of this up right now…

  10. postedJun 18, 2012 9:59 AM

    I am going to have to give this a try! What a fun weekend breakfast to share with the family!

  11. postedJun 18, 2012 10:05 AM

    So pretty & colorful! I love berries & can’t wait to try this. 🙂 Hope you’re enjoying your vacation.

  12. postedJun 18, 2012 10:19 AM

    this reminds me of what I call a clafoutis…pancake batter that I bake like this and it gets custardy and doughy all in one & with berries. I need to try yours. So pretty!

    and I love your backsplash and tile-work!

  13. postedJun 18, 2012 1:57 PM

    wow what a delicious treat! a great way to start the day, or end dinner!! yummmm!

  14. postedJun 18, 2012 2:40 PM

    LOVE this! Oh my. This is the perfect breakfast food!

  15. postedJun 18, 2012 5:50 PM

    That pancake is droolworthy! Delicious for any weekend breakfast but especially for the 4th!

  16. postedJun 18, 2012 7:43 PM

    This looks divine! I am always whipping up pancakes for me and the kiddos in the morning. This is going on our morning breakfast this week. Love it!

  17. postedJun 18, 2012 10:57 PM

    Kind of like a sweet omelet? Must try!

  18. postedJun 19, 2012 2:21 AM

    Red white and blue is starting to be on my mind these past few days… It could have something to do with all these fabulous treats and breakfasts you all keep posting on 😉 loving them all though!

  19. postedJun 19, 2012 4:38 AM

    Anyone who knows me, know I love pancakes and I have yet to make a puffed one like yours! I have to try it this weekend!! Love the recipe!!

  20. postedJun 19, 2012 6:07 AM

    Gorgeous! IT looks SO delicious!

  21. postedJun 19, 2012 6:07 AM

    Looks beautiful! Yummmmmm 🙂

  22. postedJun 19, 2012 6:11 AM

    Yum, what an amazing breakfast! The fresh berries are a great color, and I am sure they add great flavor!! Wish we could do sparklers this year, but it is too dry in Colorado 🙁

  23. postedJun 19, 2012 6:57 AM

    This recipe looks easy and like a real treat for a weekend morning. Thanks for sharing it!

  24. postedJun 19, 2012 8:23 AM

    That’s a beautiful Dutch Baby! Love the fresh berries giving it the perfect colors for the Fourth.

  25. postedJun 19, 2012 8:42 AM
    Leanne Dupont

    Is there a flour someone can recommend to make this gluten-free? It looks to good to not make, but I’m trying to cut out gluten.

    • postedJun 19, 2012 8:18 PM

      Try using a GF flour blend that you like.

  26. postedJun 19, 2012 11:34 AM

    Now THAT’S a pancake!

  27. postedJun 19, 2012 1:00 PM

    Wow, this looks amazing Lori! I love that it’s SO easy, too! Even easier than a batch of pancakes. Going to try it soon!

  28. postedJun 19, 2012 4:51 PM

    This is gorgeous! And I love how easy this is to make! I’m sure this will be in rotation at our house during the weekends.

  29. postedJun 19, 2012 8:08 PM

    Oh this looks perfect! Not only for breakfast, but for breakfast for dinner 😉

  30. postedJun 21, 2012 5:08 AM
    Maria in NJ

    looks wonderful…we are swimming in blueberries right now, South Jerzee is one the major blueberry growers in the nation. they are wonderful! So are you going to be anywhere by Atlantic City NJ, I would love to meet you if you are…I have worked in the casinos for over 33 years and the 4 of July is usually our busiest weekend, but I would find time…m

  31. postedJun 21, 2012 8:38 AM

    Looks delicious…Can I use strawberries too?

  32. postedJun 21, 2012 9:29 PM

    Now THIS is a pancake! It’s so beautiful and so light and fluffy – amazing… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and always excited to see what you’ll create next…

  33. postedJun 23, 2012 1:57 PM

    I`ve always wanted to make a dutch pancakes!

  34. postedJun 24, 2012 6:09 AM

    Looks beautiful with all those berries! Hope you’re enjoying your vacation!

    • postedJun 24, 2012 1:45 PM

      Thanks- we’re having fun so far!

  35. postedJun 24, 2012 9:42 AM

    I made these pancakes today and they were amazing! Next time I’m going to try adding a little Grand Marnier or Cointreau to give it a little “adult” kick. Fantastic recipe – thank you!

  36. postedJun 25, 2012 10:50 PM

    Oh wow these look amazing! I have to try these!! Thanks for sharing. xo

  37. postedJun 30, 2012 4:50 PM
    Amanda L. (Tales from a Kitchen Misfit)

    I love pancakes, but I’ve never tried making a skillet pancake, but I’ve wanted to! This looks delicious!

  38. postedJul 19, 2012 9:07 PM

    Wow, this looks awesome Lori, I soo have to make this at the weekend for the kids!

  39. postedJul 20, 2012 1:04 PM

    Now this is my kind of pancake!! I love anything that includes summer berries! Looks incredible!

  40. postedAug 9, 2012 8:29 AM

    This was super!! Just curious but could this go in the freezer to enjoy the deliciousness another time? Thank you for a wonderful and easy recipe!

    • postedAug 9, 2012 3:11 PM

      I wouldn’t think so…

  41. postedAug 14, 2012 4:52 PM
    Rogene Ralph

    This is also call German Babies, or german pancakes. these were very popular in our home with peaches…

  42. postedAug 19, 2012 7:31 PM
    Patty Rauss

    I made these today (the one with just the blueberries) and it looked really beautiful like your picture but something just didn’t taste right. Two of my friends agreed. It seemed a little dense but maybe that is what “dutch” pancakes are. I used skim milk because I didn’t have whole milk and I don’t know if that would have made a difference. Anyway, want to do it again and thought maybe someone had some pointers.


    • postedAug 20, 2012 9:23 AM

      The milk definitely could have made a difference in the texture.

  43. postedJan 16, 2013 7:59 PM

    Did this tonight. Filled with scrambled eggs and sausage. They guys loved it! There are a lot of possibilities here…yum

  44. postedMay 25, 2013 9:37 AM

    Someone mentioned having to buy a cast iron skillet – I’ve always baked my Dutch Baby in a deep dish glass pie pan. I’ve also used an extra deep glass tart pan. You can melt the butter in the pie plate in the oven before you add the batter. Oh and for those of you that love a custard flavor, add vanilla! 🙂

  45. postedJun 16, 2013 6:34 AM
    Michelle M

    This is absolutely delicious I added another berry and made it triple berry puff pancake!

  46. postedJul 1, 2013 7:57 PM

    the BEST breakfast ever!

  47. postedAug 18, 2013 8:51 AM

    We had over night guest and I served this for breakfast with whipped cream and it was a great hit. Thanks

  48. postedFeb 6, 2014 12:46 PM
    Celine Loup

    Just tried this—I didn’t have a cast iron skillet so I used my ceramic dutch oven. It ended up requiring an extra 15 minutes baking time, I suppose because the batter was denser—but oh boy was it amazing when it came out. It tasted just like my mom’s clafouti, maybe that’s another name for this? There was a sale on strawberries, so I tossed them in with the black berries and rasberries—what a treat during this cold february.

  49. postedMar 2, 2014 6:21 AM

    This is a great recipe! Quick,easy, & tasty. My 2 year old won’t touch eggs except these. The only thing I change is we use skim milk instead of whole milk cause that’s what we have on hand. We have made this many times and it always turns out great. Thanks for the great recipe.

  50. postedMar 26, 2014 2:27 PM

    I like to use apples in mine. Fun may to make pancakes for everyone at once.

    Just as a side note – sub almond milk and good gluten free flour mix for anyone that needs gluten and/or dairy free options.

    PS. Alos, add 1/2 tsp of baking soda and power for a fluffier end product

  51. postedApr 6, 2014 3:11 PM

    I love making this puff pancake for breakfast. I’ve made it several times already.

  52. postedJul 4, 2014 2:43 PM

    Easy and delish, good way to use some of the extra eggs my chickens are giving me! !!?????

  53. postedJul 12, 2014 6:09 PM

    Looks like a perfect Saturday morning breakfast!

  54. postedJan 4, 2015 5:58 AM

    I really enjoyed this recipe, especially with the berries on top. The high heat might have been a bit too much for cast iron.

    I recommend immediately removing the baked pancake from the pan. Otherwise, the bottom will burn and the whole pancake will taste burned. Cast iron stayed hot for quite a while and continues cooking whatever food is in it.

    I will make this recipe again.

  55. postedJun 2, 2016 5:58 AM

    Love this, and beautiful display. I’ll be trying these pancakes in my own kitchen. I’ll probably drizzle some real maple syrup over them as well 🙂 Shared on my facebook page and linked to your blog. Thanks so much!


  56. postedApr 8, 2017 5:51 AM

    I love this recipe! I have made it a number of times now, often as an individual serving (1/4 recipe) in a 6″ skillet. A few of my observations:
    -if you don’t have fresh berries on hand, a frozen berry mix will work without compromising the texture of the pancake itself
    -I add a tbsp of vanilla
    -I also wanted to second All Natural Katie’s comment about burning the pancake – watch the skillet heat when melting the butter and move the skillet to the oven immediately!

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