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–+ servings
Berry puff in a black pan on wooden board.
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5 from 1 vote

Easy Berry Breakfast Puff

This easy berry breakfast puff is one large fluffy pancake baked in a skillet, dusted with powdered sugar and topped with fresh berries. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Servings: 2 servings
Calories: 441kcal
Author: Rosemary Molloy

Ingredients

  • 3 large eggs
  • ½ cup all purpose flour
  • ½ cup milk (2% or whole milk)
  • 2 tablespoons granulated sugar
  • ½-1 teaspoon vanilla extract

EXTRAS

  • 3-4 tablespoons powdered sugar
  • ¼-½ cup fresh berries (blueberries, raspberries or strawberries)
  • ½-1 cup plain yogurt
US Customary - Metric

Instructions

  • Pre-heat oven to 425F.
  • In a large bowl whisk add the eggs and sift in the flour whisk together, gradually add the milk while continuing to whisk add the granulated sugar and vanilla, whisk to combine.
  • Pour into a greased 8 inch skillet and bake for 15-20 minutes or until puffed and golden. Dust with powdered sugar and top with berries. Serve with plain yogurt, if desired. Enjoy!

Notes

Sifting the flour helps to add air, making the puff lighter and fluffier.

Storage

This berry breakfast puff is best served right away as it starts to deflate immediately after removing it from the oven. 
You can store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the microwave. Still delicious, just not puffy! 

Nutrition

Calories: 441kcal | Carbohydrates: 59g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 302mg | Sodium: 187mg | Potassium: 432mg | Fiber: 1g | Sugar: 35g | Vitamin A: 634IU | Vitamin C: 1mg | Calcium: 272mg | Iron: 3mg | Phosphorus: 362mg