Blackberry Orange Puffy Pancake + Cookbook Giveaway (serves 4-6)

Prep Time: 5 mins Cook Time: 20 mins

nut free


  • 2 tablespoons salted butter
  • 4 large eggs
  • 1 cup whole wheat pastry flour, spooned and leveled
  • 1 cup milk
  • 1/4 cup pure maple syrup, plus extra for serving as desired
  • zest and juice from 1/2 an orange
  • 1 cup blackberries, fresh or frozen and defrosted
  • 2 tablesoons sugar


1. Preheat the oven to 425ºF.

2. 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.

3. 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.

4. 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.

5. 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).

6. 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.