Easy Dutch Baby Pancake with Fresh Berries
This easy Dutch baby pancake is a fluffy, oven-baked breakfast with crisp edges and a tender center. Topped with fresh berries and powdered sugar, it’s a simple yet impressive dish perfect for brunch or special mornings.
Equipment
- 10-inch cast iron skillet
- oven
- mixing bowl or blender
- whisk
- spatula or knife
Ingredients
- 3 large eggs
- 2/3 cup milk
- 2/3 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 2 tbsp butter
- powdered sugar, for dusting
- fresh berries (strawberries, blueberries, raspberries)
- lemon juice or maple syrup, for serving
Instructions
- Preheat the oven to 425°F (220°C) and place a 10-inch ovenproof skillet inside to heat.
- In a blender or bowl, combine eggs, milk, flour, salt, and vanilla extract. Blend or whisk until smooth.
- Carefully remove the hot skillet and add butter, swirling to coat the pan evenly.
- Pour the batter into the hot skillet and return to the oven. Bake for 20–25 minutes until puffed and golden.
- Remove from oven and let cool slightly for 1–2 minutes before adding toppings.
- Dust with powdered sugar, top with fresh berries, and drizzle with lemon juice or maple syrup. Slice and serve immediately.
Notes
Use room temperature eggs and milk for the best rise. Always preheat the skillet to achieve the signature puff. Avoid opening the oven early. Customize with seasonal fruits, nuts, or syrups for variety.
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 7gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 160mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 4gVitamin A: 300IUVitamin C: 10mgCalcium: 80mgIron: 1.5mg
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