Dutch Baby Pancake with Berries.
This beyond-easy Dutch baby pancake with berries is one of my family’s favorite breakfasts. It feels really special but is easy and fast to make! I make ours especially filling by adding six eggs to it, which really bulks up this pancake in a skillet and makes it less crepe-like and more like French toast. Serve it with fresh berries on top and you have a perfect weekday breakfast or slow, weekend brunch!
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How to make a Dutch baby pancake with berries
There’s just something about baking in a cast iron skillet that makes breakfast that much more cozy. That said, you can also line a 9 x 13 or baking sheet with parchment paper and do this recipe the same way. I promise it’ll be just as delicious!
Here are the details
Step 1: Preheat the oven to 400° F.
Step 2: In a blender, combine the eggs, milk, flour, salt, vanilla, nutmeg, and maple syrup. Blend 1 minute, until smooth. Make sure no large clumps of flour remain. Make sure the batter is smooth, like crepe batter.
Step 3: Melt the butter in a 10-12 inch cast iron skillet in the preheating oven for about 3 minutes until just melted. Pour the batter into the hot skillet. Place the skillet in the center of the oven and bake for 17-20 minutes or until the Dutch baby is fully puffed and lightly browned on top. (Be sure not to open the oven during the first 15 minutes of cooking or you might deflate the pancake.)
Step 4: Let it cool for 2 minutes, slice, and then top with fresh berries and maple syrup or homemade berry sauce!
I’d love to hear from you, so don’t forget to tag me on Instagram if you make it, so I can share it too!! It’s really exciting to see when you make my recipes!
Dutch Baby Pancake with Berries.
Print RecipeIngredients
- 4 tablespoons salted butter
- 6 eggs
- 1 cup whole milk
- 1 cup all purpose flour
- 2 tablespoons maple syrup or coconut sugar
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground nutmeg just a pinch
- 1/2 cup fresh berries for serving
Instructions
- Preheat the oven to 400° F.
- In a blender, combine the eggs, milk, flour, salt, vanilla, nutmeg, and maple syrup. Blend 1 minute, until smooth. Make sure no large clumps of flour remain. Make sure the batter is smooth, like crepe batter.
- Melt the butter in a 10-12 inch cast iron skillet in the preheating oven for about 3 minutes until just melted. Pour the batter into the hot skillet. Place the skillet in the center of the oven and bake for 17-20 minutes or until the Dutch baby is fully puffed and lightly browned on top. (Be sure not to open the oven during the first 15 minutes of cooking or you might deflate the pancake.)
- Let it cool for 2 minutes, slice, and then top with fresh berries and maple syrup or homemade berry sauce!
If you make this recipe, be sure to leave a comment and/or give this recipe a rating!
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