This is one of those recipes you just need to have in your repertoire! The presentation is dramatic and it brings oohs and aahs every time. BUT it is so easy to make. You have some wait time (about 25 minutes) to let your batter come together and to get your oven and skillet really hot but this is not a hard recipe to make. Dutch Baby Pancakes with Berries is the perfect brunch menu item.
I love mine with berries but fresh peaches or nectarines are great too. Just a couple of notes. You need some fat in the batter so it doesn’t work real well if you use skim milk (I tried). If you are going to cut back here, use at least 2% milk and you can definitely use sugar substitute here (like Swerve or Lankato) and a light butter like Land ‘o Lakes works too. My go to syrup is a sugar free version I grab at my supermarket. You can really save on those calories by using the sugar substitute and the sugar free syrup without sacrificing taste.
You can also find confectioner’s sugar substitute (both Swerve and Lankato make it). In the “old days”, I’d put the sugar in a fine mesh strainer and hit the sides to create a dusting of the sugar. Now, I use the cutest little powdered sugar canisters that I found online. You are going to see me talking about these things on tons of recipes…I love them! I fill it once, keep it in the cabinet with my condiments and it is always ready to go. They are small, cute and really convenient. FYI: they are great for ground cinnamon and nutmeg too.
Whip this up to impress your significant other. It is really fun to make and serve…try it.
To get started with this recipe, you’ll need to do two things: Preheat the oven and your skillet to 425 degrees F. Heat the skillet on the middle rack of the oven (remove any racks above it).
Next, make the batter. Place the flour, milk, eggs, sugar, vanilla, and salt in a blender and mix for about 10 seconds, scrape down the sides and then blend for another 10 seconds. The batter will be the consistency of milk. Let the batter sit in the blender to thicken up for about 25 minutes. This gives the flour time to absorb the liquid and create a batter. This is an important step of the process so don’t omit it. You oven and skillet can be heating while the batter rests.
When the batter has sat for 25 minutes and your oven and pan are screaming hot, take the cast iron skillet (my skillet of choice, but you can use an oven-proof skillet too) out of the oven and add the butter. Swirl in the pan quickly so it coats the bottom and sides. It will sizzle and melt. Immediately, add the batter and swirl so it covers the bottom of the pan. Work quickly so the skillet is still really hot. Put the skillet back in the oven and bake for about 20 minutes.
Bake the Dutch baby until it is puffed, lightly browned across the top, and darker brown on the sides and edges.
You can serve this right in the skillet or plate it, and cut into big wedges. Top it with the fresh berries and liberally dust with confectioner’s sugar to get the prettiest presentation ever! Serve the syrup, jam and more berries on the side. Enjoy!
Pancakes come in many sizes, shapes and tastes and almost every country has there own version. I like them in all their forms (No surprise here!). Try some of my other favorite pancake recipes:
Smoked Irish Salmon with Chive Pancakes
Kodiak Cakes Apple & Walnut Sheet Pan Pancakes
Dutch Baby Pancake with Berries
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 Cup All-purpose flour
- 1/2 Cup Whole milk or 2% milk
- 2 Large Eggs
- 2 Tbsp. Sugar or sugar substitute
- 1 Tsp. Vanilla extract
- 1/2 Tsp. Kosher salt
- 2 Tbsp. Unsalted butter or Land ‘o Lakes butter
- Confectioners sugar, maple syrup, jam and berries for serving (feel free to substitute sugar substitute and sugar free syrup)
Instructions
- Let the batter sit in the blender to thicken up for about 25 minutes. This gives the flour time to absorb the liquid and create a batter.
- Meanwhile, place a 9 to 10-inch oven safe skillet or cast iron skillet on the middle rack of the oven and remove any racks above it. Heat the oven to 425 degrees F.
- When the batter has sat for 25 minutes and your oven and pan are screaming hot, take the skillet out of the oven and add the butter. Swirl in the pan quickly so it coats the bottom and sides. It will sizzle and melt. Immediately, add the batter and swirl so it covers the bottom of the pan. Work quickly so the skillet is still really hot. Put the skillet back in the oven and bake for about 20 minutes.
- You are baking until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges.
- You can serve this right in the skillet or plate it and cut into big wedges. Top it with the fresh berries and liberally dust with confectioner’s sugar to get the prettiest presentation ever! Serve the syrup, jam and more berries on the side. Enjoy!
