Here’s a how-to for making skillet puffy berry pancakes — a one-bowl, quick breakfast recipe that will impress and enchant every member of your family! Because our version of the traditional German Pancake recipe is so easy to make, it really saves the day when you have unexpected company drop by.
Who would have thought you can throw a couple pantry items together, and 18 minutes later, this incredibly puffy, golden wonder — a cross between a Yorkshire pudding and a fluffy pancake — comes out of the oven? It has crispy edges and a warm, light texture that tastes absolutely incredible.
This delightful treat is perfect for breakfast, brunch, dessert or any time you get a craving for something a bit sugary and decadent, but not too rich or heavy. This puffy pancake with all of its fresh, bright berries is a light-but-sweet breakfast treat.
Preheat the oven to 450 F. Put the empty cast-iron skillet on the middle rack of the oven to preheat so it gets really hot. Keep it in there until oven reaches temperature and you are ready with the following batter.
Stir together the sugar and zest in a small bowl and set aside (this is for the top later).
Beat eggs with an electric mixer at high speed until pale and frothy (about 4 minutes).
Beat in milk, vanilla, cinnamon, nutmeg and salt. Gradually add in the flour and continue to beat until smooth, about one to two minutes more. Batter will be thin.
Carefully remove the hot skillet from the oven carefully and add the butter. Swirl around until it melts and coats the entire bottom of the pan. Immediately pour the batter in and return the skillet to the oven.
Bake until puffed and golden-brown, about 18 to 25 minutes.
Serve immediately! Top with a squirt of lemon and the lemon sugar mixture (and maple syrup, if desired). Add berries, and, finally, dust with confectioner’s sugar.