Oven Custard (Puff) Blueberry Pancake

This Oven Custard, often called a Puff Blueberry Pancake, is a show-stopping breakfast that combines the richness of a custard with the heartiness of a pancake. Made with a simple batter of eggs, milk, and flour, it rises dramatically in a hot skillet before finishing in the oven. The result is a tender, cake-like interior with a crisp, buttery crust. Topped with fresh blueberries, a sprinkle of cinnamon, and a dollop of plain yogurt, it offers a perfect balance of sweet and tangy flavors. Ideal for weekend brunches or special family mornings, this dish feels indulgent yet is surprisingly easy to prepare. It brings a comforting, home-style elegance to your table without requiring complex techniques or hard-to-find ingredients.

Cooking Method: Baking

Cuisine: Global

Courses: Breakfast

Difficulty: Intermediate

Servings: 6

Calories: 162.3

Dietary: Vegetarian

Description

This Oven Custard, often called a Puff Blueberry Pancake, is a show-stopping breakfast that combines the richness of a custard with the heartiness of a pancake. Made with a simple batter of eggs, milk, and flour, it rises dramatically in a hot skillet before finishing in the oven. The result is a tender, cake-like interior with a crisp, buttery crust. Topped with fresh blueberries, a sprinkle of cinnamon, and a dollop of plain yogurt, it offers a perfect balance of sweet and tangy flavors. Ideal for weekend brunches or special family mornings, this dish feels indulgent yet is surprisingly easy to prepare. It brings a comforting, home-style elegance to your table without requiring complex techniques or hard-to-find ingredients.

Ingredients

2 tablespoon Butter
3 Eggs
2 cup Milk, divided
3/4 cup Flour
1 tablespoon Sugar
1/2 teaspoon Salt
2 cup Blueberries
1/4 teaspoon Cinnamon
Plain yogurt

Directions

1
Preheat the oven to 425&# 194;Â°F (220ÃÂ°C).
2
Place a heavy oven-safe skillet over medium heat on the stovetop. Add the butter and heat until it is melted and bubbly.
3
In a medium bowl, whisk together the eggs, 1/4 cup of the milk, flour, sugar, and salt until the batter is smooth and free of lumps.
4
Stir the remaining 1 3/4 cups of milk into the batter until well combined.
5
Pour the batter into the hot skillet with the melted butter.
6
Immediately transfer the skillet to the preheated oven and bake for 20 minutes.
7
Remove the skillet from the oven carefully. Sprinkle the blueberries and cinnamon evenly over the top of the pancake.
8
Return the skillet to the oven and bake for an additional 10 to 15 minutes, or until the pancake is puffed, golden brown, and a knife inserted into the center comes out clean.
9
Remove from the oven and serve warm, topped with plain yogurt.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 162.3kcal

% Daily Value *
Total Fat 11.4g18%
Saturated Fat 5.9g30%
Cholesterol 158.4mg53%
Sodium 142.7mg6%
Total Carbohydrate 6.4g3%
Dietary Fiber 0.0g0%
Sugars 6.4g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure your skillet is oven-safe before heating it on the stovetop. Cast iron or heavy stainless steel skillets work best for this recipe.

The pancake should puff up significantly during baking. If it is not rising as expected, ensure the oven is fully preheated and the skillet is hot before adding the batter.

While plain yogurt is traditional, this dish is also delicious served with maple syrup, whipped cream, or a dusting of powdered sugar.

For a variation, you can add other fresh berries such as raspberries or sliced strawberries in place of or alongside the blueberries.

Keywords: baking, berries, blueberry, breakfast, butter, custard, eggs, flour, oven, pancake, puff, vegetarian, yogurt, brunch, cinnamon, milk, sweet

Read it online: https://www.chefs-mate.com/recipe/oven-custard-puff-blueberry-pancake/