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    Home » Recipes » Breakfast » Dutch Baby Pancake with Berries and Cream

    Dutch Baby Pancake with Berries and Cream

    Published: May 8, 2018 Modified: Dec 6, 2022 by Isabel Laessig

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    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! You can even make it as breakfast for dinner.

    Berries and Cream Dutch Baby in a skillet with powdered sugar

    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 Fluffy Pancakes, Eggs Benedict, Sausage Gravy & Biscuits, and Sous Vide Egg Bites.

    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.

    Four process shots of the dutch baby pancake: top two images mixing the batter in the food processor, bottom two images heating the butter and then making the pancake

    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!

    Berries and Cream Dutch Baby in a cast iron skillet

    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. 

    Berries and Cream Dutch Baby topped with whipped cream in a cast iron skillet

    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
    • Sheet Pan Pancakes
    • Peach Coffee Cake
    • Sausage Breakfast Casserole with Crescent Rolls

    📋 Recipe

    Berries and Cream Dutch Baby

    Dutch Baby Pancake with Berries and Cream

    Isabel Laessig
    Quick and easy brunch recipe! This delicious Berries and Cream Dutch Baby Pancake 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!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Breakfast
    Cuisine American
    Servings 4
    Calories 413 kcal

    Ingredients
      

    For the dutch baby

    • ⅔ cup all purpose flour
    • ¼ cup granulated sugar
    • 1 teaspoon orange zest about half an orange
    • ⅛ teaspoon kosher salt
    • 3 large eggs
    • ⅔ cup whole milk
    • ½ teaspoon pure vanilla extract
    • 4 tablespoon unsalted butter divided

    For whipped cream

    • ½ cup heavy whipping cream
    • 1 tablespoon sugar
    • 1 splash pure vanilla extract

    For toppings

    • Fresh strawberries and blueberries or a mix of your choice
    • Powder sugar
    • Maple syrup optional
    Cooking Conversions

    See our Cooking Conversions Chart for help converting measurements!

    Instructions
     

    • 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.

    Nutrition

    Calories: 413kcalCarbohydrates: 34gProtein: 8gFat: 27gSaturated Fat: 15gCholesterol: 197mgSodium: 150mgPotassium: 143mgSugar: 17gVitamin A: 1030IUVitamin C: 0.7mgCalcium: 90mgIron: 1.5mg
    Keyword Dutch Baby Recipe
    Did you try this recipe?Tag #SundaySupper on social and leave a comment below!

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    Isabel, AKA Family Foodie

    About Isabel Laessig

    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!

    » About Me

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    Isabel, AKA Family Foodie

    Hi! I’m Isabel Laessig, also known as Family Foodie. Sunday Supper is my mission to bring family back around the dinner table!

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