Variety is the spice of life!!!
Don’t you just love to make 2 or 3 different breakfast options for your family to suit everyone’s tastes?
NO??
HA! Neither do I!!!! I like everyone to eat the same thing and with a family of 5 and 2 very picker eaters that is super difficult.
In fact I don’t really even like to flip pancakes at the stove. The oven is my best friend. I love to prepare something and let it do its thing in the oven and call it a day.
This recipe is almost exactly the same from my Original Whole Wheat Berry Puff Pancake.When I’ve made that recipe as well as my Banana Puff Pancake there was always one who didn’t like it. No idea why I didn’t think of this sooner, but here it is!
THE BIG HUGE difference here? You still make the batter easily in the blender then separate it evenly into 6 ramekins! Add blueberries, blackberries, strawberries, even chocolate chips into each batter! Whatever they want!
Don’t they look so good? Like a souffle almost! They bake for a bit longer than the original whole pan version, but who cares right?
Let them cool a bit and then use a butter knife to loosen around the edges. Pop it right out with a fork in the center and lift! Add some honey on top and enjoy hearing no sound at all coming from your family. SILENCE is golden! It means that are all happily eating what you placed in front of them all because they were able to choose. 
{This recipe is being shared at Women Living Well, TidyMom, The Country Cook}
This delicious mixed berry one is all mine!!
Individual Whole Wheat Puff Pancake with Personal Toppings
Ingredients
- 6 eggs
- 1 cup milk of choice [I used 1%]
- 1 cup Whole Wheat Pastry Flour
- 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon NuNaturals, Vanilla Stevia, Alcohol Free
- Frozen or fresh fruit of choice or chocolate chips
Directions
Preheat oven to 425 degrees. Blend all ingredients in your blender and mix until all combined. Spray 6 ramekins with nonstick cooking spray or use melted butter. Place ramekins onto a baking sheet then pour pancake batter evenly into each. Place 1 tablespoon of frozen or fresh fruit of your choice. If using chocolate chips, chop them a bit as they sink to the bottom or use shaved chocolate on top of batter. Bake for 25-30 minutes until puffed as in picture. At 25 minutes check that center is not liquidy when gently shaken. If not, they are done. Mine were perfect at 30 minutes.
Nutrition Info [without toppings]
Servings: 6* Calories per serving: 159* Fat: 6g* Fiber: 2g* Carbs: 17g* Protein: 11g* Points+: 4* Old Points: 3*
Looks delicious! I need to put the pastry flour on my shopping list for this week. I so need new ideas for breakfast. TFS, also voted.
Hi Melinda,
It would probably still work with whole wheat flour if you have that on hand.
This looks amazing…a ‘must-try!’….and I voted for you also. Good luck!
These sound so delicious, and I love that they are individually sized! They must be scrumptious with the bursts of fresh berry flavor!
these look awesome! I am thinking this will be a good meal for the upcoming week. Thanks for the idea!
What a clever idea! These are super cute. I did some sheapd pancakes for christmas but using holiday-themed cookie cutters as moulds. Nothing this cute though. I think I am going to start going crazy with my pancakes using this technique.
This is great, I have 6 kids and trying to find something else for breakfast besides somewhat healthy cold cereal that they all will eat has been a challenge. And…I bought whole wheat pastry flour for a recipe I saw, and now cannot remember what recipe that was, so I have it sitting in the fridge
. Just made a batch of breakfast burritos for 4 of the kids today to get them through HS finals this week, so will try and whip these up tomorrow.
Thanks!
What a BRILLIANTLY simple and delicious recipe!!
My kids love pancakes, I share your aversion to flipping them as well. This is going to be my Sunday breakfast. Heck, if I can get myself up a little earlier in the morning, this can go as a great breakfast for weekday morning as well.
I can already see the toppings – strawberry, chocolate,cherry….yummmm!!!
Have you tried taking them out of the ramekins and freezing them for later?
Do you think that these would freeze well?
I don’t know as I haven’t tried, sorry! They are eaten pretty quickly here!
These look delicious. What size were your ramekins?
7 ounces-200ml
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Do you think you could use other flours like quinoa for a gluten free version?
I think its worth a try, this recipe is pretty adaptable.
I think I’ll try this in lined muffin tins….whatcha think?
Sounds SO delicious! Thank you
I tried making them gluten free today. I used the all-purpose gluten free flour mix from Cooking for Isaiah. They turned out well but nobody here liked them.
I think they were a little heavy on the eggs, my husband described as more of a strawberry omlet than a strawberry pancake. I made them in muffin tins rather than Ramekins.
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I made these and the kids ate them but they totally collapsed! What did I do wrong? I don’t think they were undercooked (not wiggly at all) but would over cooking make them collapse? They seemed a little dense but I’m not sure if that’s because they fell!
Any tips?!?!
FWIW, I sprinkled cinnamon sugar on them and that was a big hit (and made them smell awesome)!
My pictures were taken right once they came out of the oven and they too collapsed alittle. Did you change anything in the recipe? We allowed them to cool a bit before removing from the ramekins onto a plate but they were still puffy and not flat like a pancake. I doubt if you followed the recipe you did anything wrong.
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Hi! Your recipes all look great and i have tried some and they all come out yummy! I was just wondering what you thought about the sweetleaf powdered stevia. Could it be used in place of the liquid stevia? Also, does it have an aftertaste? Which powdered stevia do you prefer? Thanks!!
Made these this morning with unsweetened coconut milk and they turned out really well, for anyone who is dairy free. I also substituted almond extract for vanilla and it gave them a delicious flavor. Thanks for the idea!
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I am on the paleo diet. What kind of flour can I switch the wheat out for? I’m new to this so I’m not sure how each flour works and if I would need to add something extra like more milk or eggs to help it. Thank you! I’m dying to eat something like pancakes for breakfast!
I’m sorry I don’t know much abut what flours you can have on a paleo diet.
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