Puff pancakes are great for several reasons;  they make a quick breakfast or dinner (I don’t have to stand at the stove and flip pancakes), they help to use our abundance of eggs this time of year and of course they’re yummy!

They are also very versatile.  Blueberries are just one thing I have added to puff pancakes.  Any kind of berry works great and I have even added sausage, bacon and cheese.  The toppings you can put on them after you pull them out of the oven are limitless!  You can also adjust them to fit any dietary needs.  For dairy free I use almond milk and coconut oil in place of the butter and milk.  Below I have added a grain free puff pancake that came out wonderfully!

blueberry puff pancakes

This is how simple a puff pancake is: Put 2 tablespoons of butter in a 9×13″ baking pan or a 12 to 15″ cast iron skillet.  Place the pan in the oven and turn the oven on 400°.  While the oven is heating up and the butter is melting put the eggs, milk, flour and salt in a blender or a bowl and use an immersion blender to blend until smooth.

puff pancake

Keep an eye on the butter.  Once it has melted, pull it out of the oven and pour the pancake batter over the butter, then sprinkle the blueberries over the batter and return it to your preheated oven for 20 minutes.

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Soooo,… I decided yesterday morning that I would whip up another blueberry puff pancake so I could take a few more pictures……yeah, I forgot to add the blueberries.

This was one of those moments when my brain was rushing ahead to the 15 thousand things I needed to do and my body was way behind my brain going through the motions of the task at hand and making more messes for my future self to clean up and, who am I kidding, this “one moment” was an all day thing! 

So, you get a picture of a blueberryless puff pancake that was very good, but lacking in…well, blueberries….

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Blueberry Puff Pancakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 tablespoons of butter
  • 6 eggs
  • 1 cup milk
  • 1 cup all purpose flour
  • ½ teaspoon of salt
  • heaping ½ cup blueberries (frozen or fresh)
Instructions
  1. Put 2 tablespoons of butter into a 9x13" baking dish or a 12 to 15" oven proof skillet.
  2. Place it in the oven and turn the oven to 400°.
  3. While the butter is melting put the eggs, milk, flour and salt into a blender or into a bowl and use an immersion blender. Blend until smooth.
  4. When the butter has melted, pull the pan out of the oven and pour the batter over the butter. Sprinkle the blueberries over the batter and return the pan to the 400° oven and bake for 20 minutes.
  5. Top with your favorite pancake toppings.

Here are the ingredients for a grain free puff pancake.  Use the same method as above to cook it.  The only real difference is it will need about 5 more minutes to cook because it calls for more eggs.

2 tablespoons butter

9 eggs

1 cup milk

1/3 cup arrowroot powder

3 heaping tablespoons of coconut flour

1/2 teaspoon of salt

You can add a heaping 1/2 cup of blueberries if you wish.

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Grain free puff pancake!

I think my body has caught up with my brain today, so I’m going to go be productive.

Have a yummy day!

The grain free pancake was adapted from this recipe.

This post was shared at: The Weekend Pot Luck –