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Puff Pancake with Fresh Berries and Strawberry Maple Sauce Recipe

This puff pancake with fresh berries and strawberry maple sauce recipe is a simple and refreshing way to start your day! Recipe courtesy Jamie of Scattered Thoughts of a Crafty Mom.

Servings: 4

Active time: 8 minutes

Total time:

Pancake Ingredients


  • 3/4 c milk
  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • 2 tsp vanilla
  • 1 Tbsp sugar
  • 3 Tbsp butter
  • 3/4 c flour
  • 3/4 c sliced strawberries, divided use
  • 1/2 c blackberries, divided use


  1. Preheat oven to 425°F.
  2. Warm milk in microwave and whisk in eggs, vanilla, sugar, and butter.
  3. Add flour; mix until combined.
  4. Pour pancake mixture into greased 9-inch pie plate. Sprinkle half the strawberries and blackberries into batter.
  5. Bake 25-35 minutes or until pancake edges have puffed up and center is cooked through. Sprinkle remaining berries on top of pancake and top with strawberry maple sauce.

Strawberry Maple Sauce Ingredients

  • 1 c fresh or thawed strawberries
  • 3 Tbsp maple syrup
  1. Combine strawberries and maple syrup in blender or food processor. Blend until completely smooth.

Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 270
Calories from Fat 120
Total Fat 14g (22% DV)
Saturated Fat 7g (35% DV)
Trans Fat 0g
Cholesterol 165mg (55% DV)
Sodium 150mg (6% DV)
28g (9% DV)
Dietary Fiber 2g (8% DV)
Sugars 8g
Protein 9g
Vitamin A 10%
Vitamin C 35%
Calcium 10%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.