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A Dutch baby pancake topped with fresh raspberries and blueberries and dusted with powdered sugar.

Dutch Baby

A fluffy, oven-baked pancake topped with berries and dusted with powdered sugar, perfect for a delightful breakfast or brunch.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 pieces
Course: Breakfast
Cuisine: Dutch
Calories: 350
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter (melted)
  • 1 tablespoon powdered sugar (for dusting)
  • 1/2 cups mixed berries (blueberries and raspberries)
  • to taste maple syrup

Method
 

  1. Preheat oven to 450°F (232°C). Blend flour, eggs, milk, salt, and 2 tbsp melted butter until smooth.
  2. Heat remaining 2 tbsp butter in a 10-inch skillet over high heat until foamy. Pour batter into skillet.
  3. Transfer skillet to oven and bake for 18 minutes until golden and puffed.
  4. Remove from oven, add berries to the center, dust with powdered sugar, and serve with maple syrup.

Notes

Serve immediately for best puffiness and flavor.