Mixed Berry Dutch Baby
- This impressive breakfast pancake puffs dramatically in the oven, creating a golden crater perfect for fresh berries.
- Unlike regular pancakes, this one-pan wonder bakes entirely in the oven—no flipping required!
- With crispy edges and a custardy center, it’s a showstopping breakfast that’s surprisingly simple to make.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2-4 servings 1x
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large eggs, room temperature
- 1/2 cup all-purpose flour
- 1 cup whole milk, room temperature
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- Powdered sugar for dusting
- 1 teaspoon lemon zest (optional)
- 2 tablespoons maple syrup (optional, for serving)
- Fresh mint leaves (optional, for garnish)
Instructions
- Position oven rack in the middle and preheat to 425°F (220°C). Allow at least 20 minutes for the oven to fully preheat.
- In a blender, combine eggs, milk, flour, sugar, vanilla extract, and salt. Blend on medium-high for 30-45 seconds until completely smooth and frothy.
- Let batter rest for 5 minutes while you prepare the pan.
- Place a 10-inch cast iron skillet or oven-safe pan over medium heat. Add butter and melt completely, swirling to coat the sides of the pan.
- When butter is hot but not smoking, quickly pour in the batter and immediately transfer the skillet to the preheated oven.
- Bake for 15-20 minutes until the Dutch baby is dramatically puffed with crisp, golden-brown edges. The center should be set but still slightly custardy.
- Carefully remove skillet from oven (handle will be extremely hot!).
- Immediately top with fresh mixed berries, spreading them evenly across the surface.
- Dust generously with powdered sugar using a fine-mesh sieve.
- If desired, sprinkle with lemon zest and garnish with fresh mint leaves.
- Serve immediately while edges are still crisp, with maple syrup on the side if desired.
Notes
- Room temperature ingredients are crucial for maximum puff.
- The Dutch baby will begin to deflate as soon as it comes out of the oven—this is normal and creates the perfect crater for toppings.
- Cast iron skillets work best, but any oven-safe skillet or baking dish will work.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 215
- Sugar: 9
- Sodium: 185
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Carbohydrates: 19
- Fiber: 2
- Protein: 8
- Cholesterol: 165
Keywords: Mixed Berry Dutch Baby, dutch baby pancake, berry pancake recipe, fluffy brunch pancake, easy breakfast pancake