Puffed Pancakes for Mother’s Day

This puffed pancake skillet is worth nudging your family for as Mother's Day approaches! In 30-minutes or less, you and your family will be thanking Chef Emily for this easy and delicious brunch idea.

By Emily Ellyn

Family Fun


The perfect breakfast or brunch, especially for Mother’s Day! Chef Emily Ellyn’s fluffy popover-esque one-pan pancake finished with soft ricotta topping, crunchy sliced almonds, and fresh fruit.

Prep Time: 10 minutes

Cook Time: 12 – 20 minutes

Total Time: 22 – 30 minutes

Servings: 4 – 6

Yield: 1 (12-inch) cast iron skillet or 2 (6 1⁄2-inch) cast iron skillets


Puffed Pancake:

  • Nonstick cooking spray
  • 4 large eggs
  • 1⁄2 cup Whole Milk Ricotta Cheese
  • 1⁄2 cup whole milk
  • 1 tablespoon unsalted butter, melted
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1⁄2 teaspoon pure vanilla or almond extract

Ricotta Cream Ingredients:

  • 1 1⁄2 cups Whole Milk Ricotta Cheese
  • 2 tablespoons sugar
  • 1 small lemon, zest and juice
  • 1⁄4 teaspoon pure vanilla or almond extract

Rad Topping Ideas:

  • Fresh fruit
  • Sliced almonds
  • Lemon curd
  • Honey
  • Confectioners sugar
  • Edible flowers


Place a well-greased 12-inch cast-iron skillet or two 6 1⁄2-inch cast iron skillets in an oven and set to 425° Fahrenheit and heat until oven is up to temperature and you are ready to add the batter.

In a medium sized bowl with wire whisk, whip eggs and then gradually whisk in the milk followed by the 1⁄2 cup Whole Milk Ricotta Cheese and butter. Then add flour, sugar, and extract and whisk until just incorporated.

Remove skillet from oven. Pour batter into hot skillet.

If using a 12-inch skillet, bake at 425° F for 15 to 20 minutes. If using two 6 1⁄2 -inch skillets, bake at 425° F for 12 to 15 minutes. Place skillet in oven on middle rack in center of the oven and bake until pancake puffs up and becomes springy to touch. The pancake center will fall quickly after removing from oven.

While pancake is baking, make the ricotta cream mixture. In a medium sized bowl, whisk 1 1⁄2 cups Whole Milk Ricotta Cheese until smooth and then add sugar, lemon zest, juice and extract and mix until thoroughly incorporated.

When pancake is done, serve immediately with a dollop of ricotta cream on top, or additional toppings if desired.  Enjoy!

Fresh Tips!

Few things are better than cooking with cast iron pans passed down through the generations as coveted culinary treasures. These prized heirlooms are seasoned with memories of past meals enjoyed.

When caring for your cast iron…

DO NOT use soap, steel wool, or place in the dishwasher!

DO clean immediately after use while it is still warm. Hand wash using hot water and a sponge or stiff brush. To remove stuck-on food, scrub the pan with a paste of coarse kosher salt and water. Thoroughly towel dry immediately after cleaning, and then season your cast iron by applying a light coat of vegetable oil with a cloth to the inside of the skillet. Wipe off excess and store skillet in a dry place.

This recipe was reprinted with permission from EmilyEllyn.com

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