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Raspberry Custard Puff Pancake

This Raspberry Custard Puff Pancake is the perfect Valentine's Day breakfast to wake up to. It's delicious and the perfect mix of sweet and tangy!

Course Breakfast
Cuisine American
Prep Time 8 minutes
Cook Time 35 minutes
Total Time 43 minutes
Author Janssen Bradshaw


  • 2 cups milk
  • 2 eggs
  • 1 cup flour
  • 2 Tablespoons granulated sugar
  • 4 Tablespoons melted butter
  • A pinch of salt
  • 1 teaspoon vanilla
  • 1/2 cup raspberries fresh or frozen
  • 1 Tablespoon coarse sugar or granulated
  • Powdered sugar for serving


  1. Preheat oven to 400 degrees. Heavily butter or grease a round 9" baking dish.
  2. Combine milk, eggs, flour, 2 Tablespoons sugar, butter, salt and vanilla in a blender and blend on low for about 10 seconds or until smooth.
  3. Pour into prepared dish, then scatter the raspberries across the top, then sprinkle with the 1 Tablespoon of sugar.
  4. Bake for 35-45 minutes, until the edges are very puffy, the top is nicely golden-brown, and the center is set (although it will still be slightly jiggly).
  5. Let cool slightly, dust with powdered sugar, and serve.
  6. (P.S. It's not overly sweet, so we add. . .a lot of powdered sugar on our individual slices. Plus, I just like sifting powdered sugar at the table).

Recipe Notes

(slightly adapted from DailyDreamDecor)