Fluffy Berry Dutch Baby Pancake with Crisp Edges
A light and airy Dutch baby pancake baked with fresh berries, featuring irresistibly crisp edges and a tender custardy center. Perfect for brunch, dessert, or a cozy breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Ingredients
Scale
- 3 large eggs, room temperature
- 3/4 cup (90g) all-purpose flour
- 3/4 cup (180ml) whole milk, room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup mixed fresh berries (blueberries, raspberries, strawberries), washed and patted dry
- Powdered sugar, for dusting (optional)
- Maple syrup or honey, for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to heat for about 10 minutes.
- In a mixing bowl, whisk 3 large eggs vigorously until frothy (about 1-2 minutes).
- Add 3/4 cup all-purpose flour, 3/4 cup whole milk, 2 tablespoons sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt to the eggs. Blend until smooth and lump-free, using a hand blender if available.
- Carefully remove the hot skillet from the oven using oven mitts and add 4 tablespoons unsalted butter. Swirl until melted and bubbly, coating the bottom and sides evenly.
- Immediately pour the batter into the hot skillet and scatter 1 cup of mixed fresh berries evenly over the top.
- Return the skillet to the oven and bake for 18-22 minutes until the pancake puffs up dramatically and turns golden brown.
- Remove the skillet from the oven carefully. The pancake will deflate slightly, which is normal.
- Dust with powdered sugar if desired and serve immediately with maple syrup or honey on the side.
Notes
Use room temperature eggs and milk for best puffiness. Preheat the skillet fully to achieve crisp edges. Avoid opening the oven door early to prevent collapse. If batter is too thick, add a splash more milk; if too thin, add a bit more flour. Frozen berries can be used if thawed and drained well. For gluten-free, substitute flour with almond flour; for dairy-free, use plant-based milk and coconut oil instead of butter.
Nutrition
- Serving Size: About one-quarter of
- Calories: 300
- Sugar: 8
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 25
- Fiber: 3
- Protein: 10
Keywords: Dutch baby pancake, fluffy pancake, berry pancake, brunch recipe, easy breakfast, crisp edges, baked pancake