Two Peas and Their Pod

Oven Berry Pancakes

Oven Berry Pancakes

I finally got my hands on Ina Garten’s new book: Barefoot Contessa, Back to Basics. So far I am loving it. We haven’t had time to try a lot of the recipes, but I can just tell this one is a winner! I have already made a list of recipes to try and it is almost the entire book:)

We did make her Oven Berry Pancakes and they were fantastic! I love that these are individual pancakes. You make them in four, 6 to 7 inch, gratin dishes. We had all of the ingredients on hand, which I also loved. You can make these whenever you are in the mood for something special in the morning.

Ina uses orange zest in the pancakes, but we opted for lemon. I am sure both are tasty. The pancakes puff in the oven, which is my favorite part. They are so fun! We filled the pancakes with berries, but you could use any fruit or do the traditional syrup thing.

This is the perfect breakfast for company. You don’t have to stand over the griddle flipping hot cakes, you just put them in the oven and relax! They only take about 15 minutes to bake. Plus, everyone gets their own! I am sure your guests would feel extra special if they woke up to these pancakes!

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Berry Oven Pancakes 

Adapted from Ina Garten

1 cup of EACH raspberries, blueberries, blackberries (you can use strawberries too)
1 T sugar
2 T melted butter, plus 4 teaspoons for the dishes
3 eggs
½ cup milk (we used skim)
½ cup all purpose flour
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (Ina uses orange)
¼ teaspoon salt
Powdered sugar for garnish (and syrup if you wish)

Preheat oven to 425 degrees.

Combine berries and sugar in a small bowl and set aside. Place 4 (6 to 7 inch) individual gratin dishes on a baking sheet. Place 1 tsp. of butter in each gratin dish and set aside.

Place the eggs in the bowl of an electric mixer fitted with the whish attachment and beat on medium speed until combined. Add the milk and mix. Slowly add the flour, vanilla, lemon zest, 2 T of melted butter, and the salt and mix just until smooth. Whisk by hand if the batter is still lumpy.

Place the gratin dishes in the oven for three minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Divide the batter equally among the four dishes and bake 12-14 minutes, until puffed and lightly browned. Divide the berries among the dishes and sprinkle with powdered sugar. Add syrup if you wish. Serve hot!

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20 Responses to “Oven Berry Pancakes”

  1. Memoria — December 22, 2009 @ 10:05 am

    This looks yummy!!

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  5. marla {Family Fresh Cooking} — February 13, 2010 @ 6:35 pm

    These look delicious and perfect for Valentine’s Day!

  6. Jessica @ How Sweet — February 23, 2010 @ 7:46 am

    I’ve never tried a pancake like this! It looks so tasty. :)

  7. bridget {bake at 350} — February 23, 2010 @ 7:47 am

    You’re right…those would be so perfect for company! I love oven pancakes…and with lemon in the batter….YUM!

  8. Lori @ RecipeGirl — February 23, 2010 @ 7:48 am

    I have that book too but I don’t think I’ve hardly looked at it yet… too many cookbooks in my collection! I’ve only ever done apple as an oven pancake but this is looking wonderful!

  9. Margaret — February 23, 2010 @ 8:05 am

    I love this variation of a Dutch Baby. Filled with berries?? YUM!!

  10. Elle — February 23, 2010 @ 8:15 am

    Gorgeous! Ina’s so smart–I love her!

  11. Barbara Bakes — February 23, 2010 @ 8:19 am

    I should have gotten up early enough to make these for the kids for breakfast! They look fabulous!

  12. Cookin' Canuck — February 23, 2010 @ 8:27 am

    What a fun variation on pancakes! These would be perfect for a change to our usual Sunday morning pancakes or waffles.

  13. HoneyB — February 23, 2010 @ 8:30 am

    I skipped breakfast – I could seriously dig right into this right now! Looks yummy!

  14. Double Dipped Life — February 23, 2010 @ 8:45 am

    I love oven pancakes! Lemon zest and berries looks like a fabulous addition!

  15. Tori — March 8, 2010 @ 8:29 am

    If you don’t have those dishes could you cook this as one big pancake in a 9×13 dish?

  16. Fuji Mama — March 20, 2010 @ 7:42 am

    Ina is seriously a genius–that book is awesome! I make puffed pancake, but I’ve always made one giant one–I love the thought of making individual ones!!

  17. Joan — June 13, 2010 @ 8:24 am

    I just made these pancakes. The presentation was great-looked just like the picture in Ina’s cookbook. The pancakes however tasted and looked like a pressed omelet on the bottom. What did I do wrong??? My family would have enjoyed these better if the entire pancake was puffed like the edges.

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  20. Tami — May 3, 2015 @ 5:11 pm

    We make these in pie plates, and call them Hootenanny Pancakes.

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