Introduction
This breakfast puff is like a giant, airy pancake baked in the oven — light, soft, and slightly cloud-like. Once it puffs up, you top it with fresh berries, a sprinkle of powdered sugar, and plain yogurt (or your favourite topping) for a sweet, satisfying morning treat. It’s quick to make and gives a lovely, homey breakfast with minimal effort.
Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk (whole or 2%)
- 2 tablespoons granulated sugar
- ½–1 teaspoon vanilla extract
- Extra for serving:
- 3–4 tablespoons powdered sugar
- ¼–½ cup fresh berries (like blueberries, raspberries, or strawberries)
- ½–1 cup plain yogurt (optional)
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 2 servings
- Cuisine: American-style / Breakfast / Brunch
- Course: Breakfast / Brunch / Snack
Instructions
- Preheat your oven to 425 °F (about 220 °C).
- In a large bowl, crack in the eggs and whisk. Sift the flour into the eggs, then whisk again to combine.
- Gradually pour in the milk while whisking, then add the granulated sugar and vanilla, continuing to whisk until smooth and combined.
- Grease an 8-inch oven-safe skillet (or similar baking pan). Pour the batter into the skillet.
- Bake in the preheated oven for about 15–20 minutes, until the puff rises up and the top turns golden.
- Remove from oven — the puff will deflate slightly as it cools.
- Dust with powdered sugar, then top with fresh berries. Add yogurt if you like. Serve immediately.
Tips & Variations
- For fluffiest results, you can use a blender instead of whisking by hand — it helps make the batter airier.
- Any oven-safe skillet or pan will do — cast iron gives a rustic look, but a cake pan or similar works fine.
- Instead of berries, you can top with seasonal fruit, fruit compote, or sliced peaches in summer.
- For a richer breakfast puff, a drizzle of maple syrup or a dollop of whipped cream makes it more indulgent.
- If serving more people, double the recipe and bake in two skillets.
Approximate Nutrition (per serving)
- Calories: ~ 440 kcal
- Carbohydrates: moderate (from flour, sugar, fruit)
- Protein: from eggs & milk
- Fat: modest, depending on milk
Ingredients
Method
- Preheat your oven to 425 °F (about 220 °C).
- In a large bowl, crack in the eggs and whisk. Sift the flour into the eggs, then whisk again to combine.
- Gradually pour in the milk while whisking, then add the granulated sugar and vanilla, continuing to whisk until smooth and combined.
- Grease an 8-inch oven-safe skillet (or similar baking pan). Pour the batter into the skillet.
- Bake in the preheated oven for about 15–20 minutes, until the puff rises up and the top turns golden.
- Remove from oven — the puff will deflate slightly as it cools.
- Dust with powdered sugar, then top with fresh berries. Add yogurt if you like. Serve immediately.
Notes
- Carbohydrates: moderate (from flour, sugar, fruit)
- Protein: from eggs & milk
- Fat: modest, depending on milk
FAQs
- What is a “breakfast puff”?
It’s a large baked pancake — also known sometimes as a “Dutch baby.” Instead of cooking multiple small pancakes on the stove, you bake one big puff in the oven. - Can I use non-dairy milk or substitutes?
Yes — as long as the milk substitute behaves similarly in batter (i.e. keeps liquid balance), you can swap in a non-dairy milk. - Will it stay puffed?
No — it rises dramatically while baking but then deflates slightly as it cools. That’s normal. It’s best enjoyed right away. - Can I prepare ahead?
You can make the batter ahead of time and refrigerate briefly, but baking and serving immediately gives the best texture.
