This Dutch Baby Pancake with fresh berries is the perfect breakfast for summer. It's light, airy and fluffy with crisp edges and just the right amount of sweetness.
If you love pancakes as much as I do, you're going to really love this new spin on classic flapjacks. This one-pan Dutch baby is a big, fluffy and custardy pancake that's the perfect base for your favorite summer berries.
You can make a stunning red, white and blue breakfast for the 4th of July by topping your creamy dutch baby with fresh strawberries and blueberries.
What is a Dutch Baby?
A dutch baby is also called a German pancake or a Dutch puff. It's similar to a popover, but instead of baking individual cakes in the oven, you make one giant and sharable pancake in a skillet.
It tastes and looks like a souffle-meets-custard. The center of your pancake will be soft and creamy and the edges are airy, risen and crisp.
How to Make a Dutch Baby Pancake
Don't worry if this is your first time making a Dutch baby, it's quick and easy like regular pancakes. Though it does use your oven.
Here's what you need to make the pancake batter:
All-purpose flour. I use organic all-purpose from Bob's Red Mill.
Cane sugar. Again, organic is best for the best flavor and quality.
Butter. This makes the most tender pancake and ensure nothing sticks to the pan.
Milk. You can use whole milk for a creamier texture or 2%.
Organic eggs. Use room temperature eggs for even mixing. You can warm cold eggs under warm running water if you forget to take them out of the fridge.
Vanilla. Use pure vanilla extract for the best flavor (not the imitation kind)
Tips for a Perfect Dutch Baby
Make sure your oven is fully preheated before you place the pancake inside.
Likewise, let the skillet preheat well. This means that as soon as you add the pancake batter, you'll start the steaming and cooking process for the lightest and airiest texture.
Once the pan is in the oven, leave the door closed for a solid 16 minutes (no peeking!). Otherwise, your souffle-like edges may fall.
The pancake is at its fluffiest straight out of the oven, so slice and serve it up.
Topping Ideas for Dutch Baby
If summer berries are in season, I highly recommend adding them on top of your pancake.
1cupwhole milk, at room temp.(2% milk also works just fine!)
2largeorganic eggs, at room temp.
1-2TbspsOrganic powdered sugar
Fresh berries of your choice
Pure maple syrup
TO MAKE THE DUTCH BABY:
Preheat oven to 400 degrees Fahrenheit and place an oven-safe 10-inch skillet in the oven until completely heated.
In a medium bowl, add the flour and milk, whisking until combined and smooth. Add in the sugar, eggs, salt, and vanilla, whisking again until completely smooth.
Place the butter inside of heated skillet while it's in the oven until fully melted + sizzling before removing it from oven. Immediately pour the batter into the skillet and place it back in the oven to bake for 16-18 minutes. NOTE: DO NOT open oven door at all until at-least 16 minutes to prevent the pancake from deflating.
Once dutch baby has baked, risen (curvy), and swollen with golden brown edges, remove from the oven and top with fresh berries and dust with powdered sugar.
To serve---slice, drizzle with maple syrup and enjoy!
Tips & Tricks
NOTE: The ditch baby deflates rather quickly once removed from oven, therefore, it's important to serve immediately.
MAKE AHEAD: You can make the batter a day before and store it in an airtight container and refrigerated. On the day of, simply leave it out at room temperature for 15 minutes or so and start the step by heating the skillet and adding butter before pouring batter to bake.
MILK: You can make this dutch baby dairy-free by using dairy-free milk and butter, however, it doesn't "curve" and swell as greatly. Otherwise, be sure to use whole milk or 2% milk for best results.