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Fork and knife on a Dutch Baby Pancake with Berries.
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5 from 2 votes

Dutch Baby Pancake with Berries

This fluffy and custard-like dutch baby pancake with fresh summer berries is a wonderful beakfast or brunch recipe for a cowd.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Breakfast, Brunch
Keyword: baked, Berries, breakfast, brunch, classic, easy, homemade, indulge, pancakes, recipe, skillet, soft, sweet, vegetarian
Servings: 4 servings
Calories: 211kcal
Author: Shanika

Ingredients

DUTCH BABY:

  • ½ cup all-purpose flour
  • 1 tablespoon organic cane sugar
  • ¼ teaspoon finely-ground sea salt
  • 3 Tbsps unsalted butter
  • 1 cup whole milk, at room temp. (2% milk also works just fine!)
  • 2 large organic eggs, at room temp.
  • 1 teaspoon vanilla extract

TOPPINGS:

  • 1-2 Tbsps Organic powdered sugar
  • Fresh berries of your choice
  • Pure maple syrup
US Customary - Metric

Instructions

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!
  • Bon Appetit!

Notes

  • 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.

Nutrition

Calories: 211kcal | Carbohydrates: 19g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 205mg | Potassium: 131mg | Fiber: 2g | Sugar: 7g | Vitamin A: 496IU | Calcium: 102mg | Iron: 1mg