Blueberries floating on top with sweet peaches tucked inside a creamy, puffed egg custard. Every breakfast should be this good!
I was flipping through ideas for brunch and thought of this delightful dish, which I’ve typically made with apples. But I had no apples in the house. Luckily I was raised by women who made cooking an adventure and always used what was on hand to create fabulous meals. It seemed to be a very short leap to switch the fruit up.
Puffed Pancakes, also known as Dutch Baby Pancakes come in many forms and flavors. Our favorite version for years has been one made using sliced apples. But I recently came home with dozens of fresh peaches so a summer version of this classic seemed in order.
This is a quick and delicious way to feed a small group and the leftovers are equally wonderful. It’s nothing more than a basic custard batter made from whole eggs plus half and half whisked into flour with baking powder for a little lift. A bit of sweet is added using a touch of sugar and honey with additional creaminess from ricotta cheese. And to enhance the flavors, pour in a splash of pure vanilla and almond extracts.
The dish starts by cooking sliced peaches in melted butter with a sprinkling of sugar, just until they gently cooked through.
And since I had blueberries in on hand, I tossed them in with the warm peaches before covering them in the luscious batter.
Now it’s off to the oven for a quick bake. The result is a gorgeous puffed pancake, lightly golden, full of sweet peaches and blueberries ready to burst with one bite!
Scoop it up and serve with peppered bacon and warm maple syrup. Breakfast should never be boring!
Peach and Blueberry Puff Pancake
3 tablespoons butter
3 large peaches, peeled and sliced thin, about 3 cups
4 tablespoons sugar, divided
1 cup blueberries
1 cup half-and-half
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
6 extra-large eggs
4 tablespoons honey
½ cup ricotta cheese
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
Sliced peaches, fresh blueberries, powdered sugar and warm maple syrup for serving
Preheat the oven to 425-degrees. Lightly spray a large, deep ovenproof skillet, about 10”, with a cooking spray. Melt the butter over medium heat then add the peaches plus 2 tablespoons of the sugar. Cook until the peaches are warm and tender, about 5 minutes.
Scatter the blueberries over the peaches.
In a large bowl, whisk the half-and-half, the vanilla and almond extracts, eggs, honey, and ricotta cheese until well blended.
In a small bowl whisk together the flour along with the remaining 2 tablespoons of sugar, baking powder and kosher salt. Add the dry ingredients to the egg mixture and whisk until well combined. The batter might be slightly lumpy.
Pour the egg batter over the peaches and blueberries but do not stir.
Place the skillet in a 425-degree oven for 25 minutes or until just set, puffed and golden.
Top with fresh peaches, blueberries and dust with powdered sugar. Serve with warm maple syrup if desired. The pancake will fall slightly once you remove it from the oven.
Makes 6 servings.
Peach Blueberry Puff Pancake
Equipment
- 10" deep ovenproof skillet
Ingredients
- 3 tablespoons butter
- 3 large peaches, peeled and sliced thin, about 3 cups
- 1 cup blueberries
- 4 tablespoons sugar, divided
- 1 cup half-and-half
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 6 extra-large eggs
- 4 tablespoons honey
- ½ cup ricotta cheese
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- Sliced peaches, fresh blueberries, powdered sugar and warm maple syrup for serving
Instructions
- Preheat the oven to 425-degrees. Lightly spray a large, deep ovenproof skillet, about 10”, with a cooking spray. Melt the butter over medium heat then add the peaches plus 2 tablespoons of the sugar. Cook until the peaches are warm and tender, about 5 minutes.
- Scatter the blueberries over the peaches.
- In a large bowl, whisk the half-and-half, the vanilla and almond extracts, eggs, honey, and ricotta cheese until well blended.
- In a small bowl whisk together the flour along with the remaining 2 tablespoons of sugar, baking powder and kosher salt.
- Add the dry ingredients to the egg mixture and whisk until well combined. The batter might be slightly lumpy.
- Pour the egg batter over the peaches and blueberries but do not stir.
- Place the skillet in a 425-degree oven for 25 minutes or until just set, puffed and golden.
- Top with fresh peaches, blueberries and dust with powdered sugar. Serve with warm maple syrup if desired. The pancake will fall slightly once you remove it from the oven.
