Puffy Pancake with Banana Berry Compote
Indulge in the ultimate breakfast comfort with this Puffy Pancake with Banana Berry Compote, a dish that’s as visually stunning as it is delicious. This oven-baked Dutch baby pancake boasts a golden, pillowy texture and a subtly sweet flavor, thanks to a simple batter of eggs, milk, and flour that puffs up dramatically while baking. The real magic happens with the warm banana berry compote, a luscious medley of ripe banana and mixed berries cooked with maple syrup and a touch of lemon juice for a beautifully balanced topping. Quick to prepare in just 10 minutes, this recipe is perfect for brunch gatherings or a cozy weekend treat. Finished with a light dusting of powdered sugar, this impressive yet easy dish will leave your guests in awe. Explore the delightful blend of crispy edges and soft interiors, enhanced with the vibrant sweetness of fresh fruit in every bite!
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Recipe Information
Ingredients
- 3 large eggs
- 0.75 cup milk
- 0.75 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 tablespoons unsalted butter
- 1 medium ripe banana
- 1 cup mixed berries (e.g., blueberries, strawberries, raspberries)
- 1 teaspoon lemon juice
- 2 tablespoons maple syrup
- 1 tablespoon powdered sugar (for garnish)
Instructions
Preheat your oven to 425°F (220°C).
In a blender, add eggs, milk, flour, sugar, vanilla extract, and salt. Blend until smooth, about 30-60 seconds. Set aside.
Place an ovenproof 10-inch skillet or cast-iron pan in the oven to heat for 5 minutes.
Carefully remove the skillet from the oven and add the unsalted butter, swirling it around to coat the bottom and sides of the pan.
Quickly pour the pancake batter into the hot skillet, then immediately return it to the oven.
Bake for 20-22 minutes, or until the pancake is puffed and golden brown around the edges.
While the pancake bakes, prepare the banana berry compote. Slice the banana and add it to a small saucepan along with the mixed berries, lemon juice, and maple syrup.
Cook the compote over medium heat for 5-7 minutes, stirring occasionally, until the fruit softens and the mixture thickens slightly.
Remove the pancake from the oven. It will deflate slightly as it cools, which is normal.
Slice the pancake into wedges and top with the warm banana berry compote.
Dust with powdered sugar before serving.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 98.4 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 371 mg | 29% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1227 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
