Lemon Puff Pancake with Fresh Berries Recipe
Introduction
This Lemon Puff Pancake with Fresh Berries is a delightful twist on classic pancakes, baked to golden perfection with a light, airy texture. Topped with tangy lemon juice and dusted with confectioners’ sugar, it makes a fresh and elegant breakfast or brunch treat.
Ingredients
- 2 tablespoons (27g) butter, divided
- 1/3 cup (40g) King Arthur Unbleached All-Purpose Flour
- Heaping 1/8 teaspoon table salt
- 1 teaspoon granulated sugar
- 1/4 cup (57g) milk
- 1/2 teaspoon King Arthur Pure Vanilla Extract
- 2 large eggs
- 1 tablespoon (14g) lemon juice, freshly squeezed
- Confectioners’ sugar (for dusting)
- Fresh berries (for garnish)
Instructions
- Step 1: Preheat the oven to 425°F. Lightly grease a 9″ cast iron skillet or an 8″ round cake pan. The pan size is important; measure carefully to avoid overflow or insufficient puff.
- Step 2: Add 1 tablespoon of butter to the pan and place it in the oven for a few minutes until the butter melts. This preheating helps create a golden, crisp bottom. Alternatively, for a softer pancake, melt the butter separately and pour it into the pan without preheating.
- Step 3: Whisk together the flour, salt, and granulated sugar in a bowl.
- Step 4: In a separate bowl, whisk the milk, vanilla extract, and eggs until combined.
- Step 5: Pour the liquid ingredients into the dry ingredients, whisking until fairly smooth; some small lumps are fine. Melt the remaining 1 tablespoon of butter and stir it into the batter. Pour the batter into the prepared pan.
- Step 6: Bake for 15 to 20 minutes, or until the pancake is puffed and golden with deeper brown patches.
- Step 7: Remove from the oven, sprinkle evenly with lemon juice, then dust with confectioners’ sugar.
- Step 8: Serve immediately, garnished with fresh berries for a bright and fresh finish.
Tips & Variations
- Use a cast iron skillet for best heat retention and an evenly crisp bottom.
- Try swapping lemon juice with orange juice for a sweeter citrus flavor.
- For a dairy-free version, substitute milk with almond or oat milk and use a plant-based butter.
- Add a teaspoon of lemon zest to the batter for extra lemony brightness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to help revive the puff without sogginess. Avoid microwaving as it can make the pancake rubbery.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a regular frying pan instead of a cast iron skillet?
Yes, but make sure it’s oven-safe and has the correct size (9 inches) to allow the pancake to puff properly. Non-stick pans can work but may not achieve the same crispness on the bottom.
What can I substitute if I don’t have King Arthur flour?
You can use any all-purpose flour as a substitute, but King Arthur flour is recommended for consistent results due to its protein content and quality.
PrintLemon Puff Pancake with Fresh Berries Recipe
A light and airy Lemon Puff Pancake baked to golden perfection, served with fresh berries and a dusting of confectioners’ sugar. This delightful breakfast dish features a crisp bottom, a tender, puffy center, and a refreshing hint of lemon juice, making it an elegant and delicious way to start your day.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
For the Pancake Batter
- 2 tablespoons (27g) butter, divided
- 1/3 cup (40g) King Arthur Unbleached All-Purpose Flour
- Heaping 1/8 teaspoon table salt
- 1 teaspoon granulated sugar
- 1/4 cup (57g) milk
- 1/2 teaspoon King Arthur Pure Vanilla Extract
- 2 large eggs
- 1 tablespoon (14g) freshly squeezed lemon juice
For Serving
- Confectioners’ sugar, for dusting
- Fresh berries, for garnish
Instructions
- Preheat oven and prepare pan: Preheat the oven to 425°F (220°C). Lightly grease a 9-inch cast iron skillet or an 8-inch round cake pan, ensuring the pan size is accurate to achieve proper puffing without overflow.
- Melt butter in pan: Add 1 tablespoon of butter to the pan and place it in the oven for a few minutes until the butter has melted and the pan is slightly heated. This helps create a golden, crisp bottom for the pancake. For a softer bottom, melt the butter separately and pour it into the pan without preheating.
- Mix dry ingredients: In a medium bowl, whisk together the flour, salt, and granulated sugar thoroughly.
- Mix wet ingredients: In a separate bowl, whisk together the milk, vanilla extract, and eggs until well combined.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, whisking until the batter is fairly smooth with a few small lumps remaining. Then, melt the remaining tablespoon of butter and stir it into the batter.
- Pour and bake: Pour the batter into the prepared pan with the melted butter. Bake in the preheated oven for 15 to 20 minutes, or until the pancake has puffed up considerably and turned golden brown with some deeper brown patches.
- Add finishing touches: Carefully remove the pancake from the oven and immediately sprinkle the freshly squeezed lemon juice evenly over the top, then dust generously with confectioners’ sugar.
- Serve: Serve immediately while puffed and warm, garnished with a generous handful of fresh berries for a bright, fresh contrast.
Notes
- Ensure the pan size is accurate to get the best puffiness without overflow.
- Using a cast iron skillet provides better heat distribution and a crispier bottom.
- For a softer pancake bottom, skip preheating the pan and pour melted butter into the cold pan instead.
- The lemon juice is added after baking to preserve its bright flavor and tang.
- Serve immediately to enjoy the pancake at its puffiest and freshest state.
- Fresh berries can be any mix such as blueberries, raspberries, or strawberries.
Keywords: Lemon puff pancake, baked pancake, breakfast pancake, fresh berries, lemon juice pancake, cast iron skillet pancake
