Quick and easy brunch recipe! This delicious Dutch Baby Pancake with berries and cream whips up easily in a blender and is filled with plump, juicy fresh berries. Top it off with fluffy homemade whipped cream and it makes the perfect treat for a Mother’s Day brunch or any day you want to start with a smile!
What is a Dutch Baby Pancake
A Dutch Baby Pancake is a sweet popover that is often served for breakfast or brunch. It is easy to make using common ingredients such as eggs, flour, sugar and milk, and typically seasoned with vanilla, cinnamon or added fruit. It is best baked in a cast iron skillet or metal pan and although it puffs up in the oven while baking, a dutch baby falls soon after being removed from the oven. A dutch baby can be topped with anything you like, however, traditionally it is served with powdered sugar, fruit toppings, or syrup like a traditional pancake.
I have a great love for any kind of sweet breakfast, like French toast and pancakes. So this Berries and Cream Dutch Baby pancake is no exception. What’s even better about this dutch baby is how easy it is to make, a completely fail-proof delicious breakfast every single time. I also added a hint of orange to the batter for a little unexpected zing.
Dutch Baby Pancake Recipe Tips
If you have a blender or food processor, it makes blending up the batter for this Berries and Cream Dutch Baby Pancake a breeze. After you are finished mixing up the sugar with the orange zest to release the essential oil, add all ingredients including the melted butter to the blender or food processor and give it a whirl. And the batter is ready for the oven. It’s that easy!
Cast Iron Cooking
I love using a cast iron skillet to make dutch baby. If you don’t have one, get one stat. It is the one skillet that you can pretty much make anything in, Dutch Baby Pancakes, sunny side up eggs, crispy bacon, even steak and lasagna! If you really can’t get your hand on a cast iron pan, use a pan that you can preheat in the oven. Preheat the pan, melt the butter, pour in the batter, pop the pan back into the oven, and wait for your glorious dutch baby pancake to emerge to be dressed up in piles of fresh berries, powder sugar and homemade whipped cream. I highly recommend making your own whipped cream, it is very easy. But of course, store-bought whipped cream will do in a pinch.
Mother’s Day Brunch Recipe
This simple yet delicious Berries and Cream Dutch Baby is the perfect treat to indulge on the weekend, especially for a special occasion like Mother’s Day. Whether you decide to treat mom to breakfast in bed or have a casual family brunch, this dutch baby will for sure please everyone in the family.
More Mother’s Day Brunch Ideas:
- Mascarpone Mixed Berry Cake
- Best Gluten Free Cinnamon Rolls
- Peach Coffee Cake
- Sausage Breakfast Casserole with Crescent Rolls
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
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Dutch Baby Pancake with Berries and Cream
For the dutch baby
- 2/3 cup all purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon orange zest about half an orange
- 1/8 teaspoon kosher salt
- 3 large eggs
- 2/3 cup whole milk
- 1/2 teaspoon pure vanilla extract
- 4 tablespoon unsalted butter divided
For whipped cream
- 1/2 cup heavy whipping cream
- 1 tablespoon sugar
- 1 splash pure vanilla extract
- Fresh strawberries and blueberries or a mix of your choice
- Powder sugar
- Maple syrup optional
- Melt half of the butter in the microwave for 30 seconds.
- Add sugar and orange zest to a small mixing bowl and mix together until the sugar turn slight orange and fragrant.
- In the same bowl, add flour and salt and mix together thoroughly with a whisk.
- Transfer the flour mixture to a food processor, and add eggs, milk, vanilla and the melted butter.
- Mix until everything is thoroughly combined, about 30 seconds.
- Let the batter rest while you preheat the oven to 425°F along with the cast iron pan.
- When the oven is ready, take out the pan and add the rest of the butter to it, swirl around to coat the bottom and the side completely.
- When all the butter has melted, add the batter to the pan and put it back into the oven.
- Bake for 20 minutes without opening the oven door to allow the dutch baby to completely puff up.
- While the dutch baby is baking, add the heaving whipping cream, sugar and vanilla extract to a mixing bowl and beat on medium high speed until stiff peak.
- Serve with fresh berries, whipped cream and powder sugar.