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Blackberry Orange Puffy Pancake

From cookbook 'Rise and Shine' by Katie Sullivan Morford

"This is the sort of weekend breakfast that draws children into the kitchen to peek through the oven glass and watch the magic of baking at work. The batter rises into a golden puff crowned with an abundance of blackberries. It’s just plain pretty, particularly with that little bit of sugar sprinkled over the top, which also adds a toothsome crust. No need to wait for berry season to make this, because frozen blackberries work like a dream. If you do use frozen blackberries, save the juices that drain off the berries as they thaw and stir them into your maple syrup."-Katie Sullivan Morford

From Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Photographs  © 2016 by Erin Scott. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com. Click here to purchase your own copy. 


  • 2 Tablespoons salted butter
  • 4 eggs
  • 1 Cup whole wheat pastry flour, spooned and leveled
  • 1 Cup milk
  • 1/4 Cup pure maple syrup
  • zest and juice from ½ of an orange
  • 1 Cup blackberries, fresh or frozen and defrosted
  • 2 Tablespoons sugar
  • maple syrup, to serve (optional)


Preheat the oven to 425 degrees F.

Choose a 10-inch cast iron skillet or stainless steel skillet with an ovenproof handle. Lightly coat the pan with oil or nonstick cooking spray. Cut out a circle of parchment paper about 10 inches in diameter. Press the parchment into the pan so it adheres completely to the oiled bottom and sides. This will prevent sticking. Put the butter on top of the parchment and place the pan into the hot oven to melt the butter.

While the butter is melting, crack the eggs into the bowl of an electric mixer.

Beat the eggs on high until pale yellow and a little foamy, about 1 minute.

Add the whole wheat pastry flour, milk, maple syrup, orange zest, and 2 tablespoons of juice from the orange. Beat for 30 seconds, scraping down the sides as needed.

Remove the pan from the oven and swirl to coat the parchment paper with butter. Pour the batter into the pan. If using thawed frozen blackberries, drain off the juices and reserve. Gently scatter the blackberries evenly over the top of the batter. Sprinkle with the sugar and put into the oven.

Bake for about 20 minutes, until the pancake puffs, is golden brown, and is just firm to the touch in the center. Remove from the oven. The pancake will quickly deflate (don’t worry, it will still be delicious).

Cut into wedges and serve immediately, either plain or with a light drizzle of maple syrup. If you have reserved blackberry juice, stir this into the maple syrup before serving.

Boost It: For a pretty finish, add a light dusting of confectioners’ sugar just before serving.