Description
A warm and fluffy berry ricotta puff pancake baked to golden perfection, bursting with juicy berries and creamy ricotta. This simple, oven-baked delight is perfect for a cozy breakfast or brunch.
Ingredients
Scale
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1/2 cup ricotta cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 cup mixed berries (strawberries and blueberries)
- Powdered sugar for dusting
- Maple syrup for serving (optional)
Instructions
- Preheat your oven to 425°F and place a cast iron skillet inside to heat up.
- In a large bowl, whisk the eggs until frothy. Add flour, milk, vanilla, and salt. Mix until smooth.
- Fold in the ricotta and half of the berries gently.
- Carefully remove the hot skillet from the oven, add butter, and swirl to coat the pan.
- Pour the batter into the skillet and scatter the remaining berries on top.
- Bake for 18–20 minutes or until puffed and golden brown around the edges.
- Let it cool slightly, dust with powdered sugar, and slice to serve with maple syrup if desired.
Notes
- Use room temperature ingredients for better rise.
- Do not open the oven while baking to keep it from deflating.
- Fresh berries work best, but thawed frozen ones can be used if well drained.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 10g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 140mg