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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.
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.
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
- Sheet Pan Pancakes
- Peach Coffee Cake
- Sausage Breakfast Casserole with Crescent Rolls
Recipe
Easiest Ever Berries and Cream Dutch Baby
Equipment
- 10" Cast Iron skillet
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
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Enhance the orange zest by adding it to a small bowl with the sugar and mixing it up until it's fragrant and starting to turn orange.1 teaspoon orange zest, ¼ cup granulated sugar
- Mix the dry ingredients. Add the flour, salt, and mixed orange zest and sugar to a bowl, and mix them until evenly incorporated. Then melt the butter in a cup in the microwave for about 30 seconds.⅔ cup all purpose flour, ⅛ teaspoon kosher salt, 4 tablespoon unsalted butter
- Add the ingredients to a blender. First pour in the dry ingredients, then crack in the three eggs, pour in the melted butter, and add the milk and vanilla.3 large eggs, ⅔ cup whole milk, ½ teaspoon pure vanilla extract
- Blend for about 30 seconds, or until fairly evenly mixed. If you don’t want to use a blender, you can also do this step in a large bowl with a whisk! Keep mixing until it’s fairly smooth.
- Rest the batter. This is the step I'm the worst at; I always want to pour it into a pan right away! It's best to let the batter rest for at least 30 minutes, up to overnight.
- Preheat the oven to 425°F, and place a 10-inch cast iron skillet in the oven to heat.
- Remove the pan from the oven and add the butter. The butter might bubble and sizzle when it hits the hot skillet, so keep your face far from it. Once melted, swirl it around the pan so it coats the sides as well as the bottom.
- Pour the batter into the pan, then bake it for 20 minutes. Once the pan is back in the oven, don't open the oven door again!
- Prepare your toppings. Use the baking time to whip up heavy whipping cream in a bowl with an electric hand mixer (or a whisk and a lot of elbow grease!). Add a little sugar and vanilla for better flavor.½ cup heavy whipping cream, 1 tablespoon sugar, 1 splash pure vanilla extract
- Remove from the oven and top! The pancake will deflate a bit when removed; this is normal! Use it like a bowl to fill with whipped cream and fresh berries. Then slice, plate, and serve with maple syrup!Fresh strawberries and blueberries or a mix of your choice, Powder sugar, Maple syrup
Notes
- Remember to protect your hands! Cast iron pans get super hot and can burn you through thin protection like towels or thin oven mitts. Make sure to use nice thick mitts to ensure you don’t get burned!
- Don’t over-mix the batter! Blend it for no more than 30 seconds, or if using a whisk, just blend until no large lumps remain.
- Use a cast iron pan if you have one! If you don’t have a cast iron pan, use any metal or ceramic oven-safe skillet you have; a Dutch oven will work, too. I don’t recommend using nonstick pans as those can be coated in substances that start peeling at high temperatures.
- Make sure to swirl the butter around the edges of the pan. If you don’t, the pancake can stick, and you don’t want to lose any of those decadent crisp edges!
- It’s normal for the pancake to deflate! Don’t worry if that glorious puffy pancake gets kind of flat; this is intended.
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