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Fluffy Dutch Baby Pancake Recipe with Berries for Easy Delicious Breakfast

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A light, airy Dutch baby pancake baked in a hot cast-iron skillet, topped with fresh berries and powdered sugar. Perfect for a quick, cozy breakfast or brunch with a crispy edge and tender center.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 2/3 cup (85g) all-purpose flour
  • 2/3 cup (160ml) whole milk, room temperature
  • 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 3 tablespoons unsalted butter
  • 1 cup fresh mixed berries (blueberries, raspberries, strawberries)
  • Powdered sugar, for dusting
  • Maple syrup or honey (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place your cast-iron skillet in the oven to warm up for about 10 minutes.
  2. While the skillet is heating, crack the 3 large eggs into a mixing bowl. Whisk vigorously until frothy, about 1 minute.
  3. Add the 2/3 cup (160ml) of whole milk and 1 teaspoon vanilla extract, whisking until combined.
  4. Sift together 2/3 cup (85g) all-purpose flour, 1 tablespoon sugar, 1/4 teaspoon cinnamon (if using), and a pinch of salt.
  5. Gradually whisk the dry ingredients into the wet mixture, making sure there are no lumps. The batter should be smooth and pourable but not runny.
  6. Carefully remove the hot skillet from the oven using oven mitts. Add 3 tablespoons of unsalted butter and swirl it around until fully melted and sizzling.
  7. Immediately pour the batter into the sizzling skillet, spreading it evenly.
  8. Place the skillet back in the oven and bake for 18-20 minutes. Avoid opening the oven door during baking.
  9. The Dutch baby pancake will puff dramatically and turn golden brown at the edges. The center should be set but still tender.
  10. Carefully take the skillet out of the oven. Let the pancake cool for about 2 minutes (it will deflate slightly).
  11. Top with 1 cup of fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup if desired.
  12. Use a spatula to portion slices onto plates and serve immediately while warm.

Notes

Preheat the skillet well before pouring the batter to achieve a crispy edge and dramatic puff. Use room temperature eggs and milk for best results. Avoid opening the oven door during baking to prevent deflation. For extra fluffiness, fold in whipped egg whites. For gluten-free or dairy-free versions, substitute flour and milk accordingly.

Nutrition

Keywords: Dutch baby pancake, fluffy pancake, breakfast, brunch, berries, cast iron skillet, easy recipe, quick breakfast

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