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Berry Ricotta Puff Pancake

This slightly sweet berry puff pancake is filled with fruit and has a custardy texture that puffs up beautifully when baked. It makes an easy yet impressive breakfast. —Jessi Smith, Fort Myers, Florida
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    8 slices


  • 3 tablespoons butter
  • 5 large eggs, room temperature
  • 1-1/2 cups reduced-fat ricotta cheese
  • 1/2 cup fat-free milk
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sliced fresh strawberries
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blueberries
  • Confectioners' sugar


  • Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly.
  • Meanwhile, in a blender, process eggs, ricotta, milk, vanilla and lemon zest until blended. Add flour, sugar, baking powder and salt and process until blended. Pour into hot skillet. Top with berries.
  • Bake until puffed and sides are golden brown and crisp, 25-30 minutes. Remove pancake from oven; serve immediately with confectioners' sugar.
Nutrition Facts
1 slice: 287 calories, 13g fat (6g saturated fat), 186mg cholesterol, 406mg sodium, 29g carbohydrate (15g sugars, 2g fiber), 13g protein.

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