Got fresh berries? Then you need to make this super easy Puff Pancake with Fresh Berries and Strawberry Maple Sauce! Thank you to Davidson’s Safest Choice® Pasteurized Eggs for partnering with me in bringing you this deliciously easy breakfast recipe! (Though I will admit, we had it for dinner, lol!)
We finally got to the Strawberry picking farm last week! We’ve had such crazy weather this spring I was not sure we would be able to get any fruit this year. The farm was hit with a hail storm in early March and destroyed all the strawberries. Luckily the plants recovered and put out another crop. Then we had extreme heat in early May which has pretty much brought the strawberry season to a close.
We drove out super early last Saturday (first ones there ) and wore our boots so we could get to the muddiest areas and pick the last of the strawberries. We definitely timed it perfectly as we were able to get plenty of strawberries, blackberries peaches, onions and even potatoes!
We’ve eaten most of the potatoes (yummy shrimp boil and a farmer’s breakfast skillet) and blackberries already, but I put a few handfuls of the blackberries aside for a couple of recipes I have planned. The first one being this puff pancake! (Want more blackberry recipes? Check these out: Easy Blackberry Sauce and Blackberry and Cream Cheese Mini Turnovers)
Have you ever made a puff pancake before? They are so amazing! The batter comes together in just a few minutes and then you bake it in the oven. So no more slaving over the stove making individual pancakes. (I also like to make my french toast this way.)
When the pancake comes out of the oven, the edges will be puffed up beautifully, just waiting to be topped with your favorite toppings.
Like this Strawberry Maple Sauce:
When I cook or bake anything with eggs, I always like to use Safest Choice™ Eggs. They are pasteurized in-the-shell eggs, so the risk of Salmonella from eggs is eliminated. (Kids begging to lick the spatula from your latest batch of brownies? If you used Safest Choice™ Eggs, go right ahead!)
Want to try these eggs for yourself?
Ready to make this Puff Pancake w/ Fresh Berries?
- 3/4 c milk
- 3 Davidson’s Safest Choice® pasteurized egg(s)
- 2 tsp vanilla
- 1 Tbsp sugar
- 3 Tbsp butter
- 3/4 c flour
- 3/4 c sliced strawberries, divided use
- 1/2 c blackberries, divided use
- Preheat oven to 425°F.
- Warm milk in microwave and whisk in eggs, vanilla, sugar, and butter.
- Add flour; mix until combined.
- Pour pancake mixture into greased 9-inch pie plate. Sprinkle half the strawberries and blackberries into batter.
- Bake 25-35 minutes or until pancake edges have puffed up and center is cooked through. Sprinkle remaining berries on top of pancake and top with strawberry maple sauce.
Strawberry Maple Sauce Ingredients
- 1 c fresh or thawed strawberries
- 3 Tbsp maple syrup
- Combine strawberries and maple syrup in blender or food processor. Blend until completely smooth.
I’m a brand ambassador for Davidson’s Safest Choice® and a member of their Davidson’s Dozen. This post is sponsored but all opinions are 100% my own- I love these eggs and used them even before I was lucky enough to partner with them! See all my recipes for Safest Choice™ Eggs here.Don't miss any more posts! You can follow along on Feedly, Bloglovin', your favorite feed reader, or by signing up via email. Just click on one of the icons below: