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)



  1. 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!

  2. 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!


  3. 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.

  4. postedJul 12, 2014 6:09 PM

    Looks like a perfect Saturday morning breakfast!

  5. postedJul 4, 2014 2:43 PM

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

  6. postedApr 6, 2014 3:11 PM

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

  7. 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

  8. 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.

  9. 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.

  10. 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

  11. postedJul 1, 2013 7:57 PM

    the BEST breakfast ever!

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

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

  13. 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! 🙂

  14. 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

  15. 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.

  16. 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…

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