Dutch Baby Pancake with Berries
Dutch Baby Pancake with Berries is a delightful breakfast treat that transforms simple ingredients into a stunning, puffy masterpiece. With its crispy edges and tender, custardy center, this pancake is topped with fresh berries and a sprinkle of powdered sugar for a touch of sweetness. Perfect for any occasion, from lazy Sundays to festive brunches, this dish promises to impress everyone at your table.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole milk (or dairy-free alternative)
- 3 large eggs
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp unsalted butter
- 1 cup fresh berries (e.g., blueberries, strawberries)
- Powdered sugar (optional)
Instructions
- Preheat oven to 425°F (220°C) and place an oven-safe skillet inside.
- Melt butter in the skillet over medium heat until bubbly.
- In a bowl, whisk together flour, milk, eggs, sugar, vanilla extract, baking powder, and salt until smooth.
- Carefully pour the batter into the hot skillet over melted butter.
- Bake for 20-25 minutes until puffed and golden brown.
- Remove from oven, top with fresh berries and powdered sugar if desired. Slice and serve immediately.
Nutrition
- Serving Size: 1 slice (approx. 115g)
- Calories: 204
- Sugar: 5g
- Sodium: 122mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Experiment with seasonal fruits like peaches or apples for variety. Drizzle with maple syrup or honey for added sweetness. To store leftovers, cover with plastic wrap and refrigerate for up to two days; reheat in a warm oven.