Peach Blueberry Puff Pancake

Blueberries floating on top with sweet peaches tucked inside a creamy, puffed egg custard. Every breakfast should be this good!

Cook Time 35

Course Breakfast, Brunch

Servings 6 servings

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

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.

When fresh fruit is not available, you can substitute with frozen.