Berry Dutch Baby Pancake: Fluffy Skillet Dessert with Fresh Berries

This Berry Dutch Baby Pancake is easy to prepare and a wonderful way to use fresh berries. The result is a fluffy, slightly dense baked pancake that’s perfect for a relaxed weekend breakfast or a special brunch.

I made my first Dutch baby about six years ago and quickly became obsessed. If you haven’t tried one, imagine a baked pancake that puffs up in the oven — rich and tender in the middle with crisp, golden edges. The best part is that it all cooks at once in a single skillet, so you don’t have to flip multiple pancakes on the stove.

Some variations can be savory, but this recipe highlights sweet, lightly sautéed berries folded into the base. It’s quick, straightforward, and full of fresh flavor.

What is a Dutch baby

A Dutch baby is a baked pancake cooked in a very hot oven-safe skillet. Traditionally similar to a Yorkshire pudding, it’s made with a batter of eggs, flour, milk and a bit of flavoring. The hot skillet and steam from the eggs make the batter puff up dramatically in the oven, creating crisp edges and a tender center.

How to make a Dutch Baby Pancake

For this berry version, the skillet is heated briefly on the stovetop so you can sauté the fruit before adding the batter. This concentrates the berry flavor and keeps the fruit from sinking completely into the batter.

Start by melting butter in a 9-inch oven-safe skillet over medium heat and gently sauté blueberries and sliced strawberries for a few minutes until they soften. While the berries cook, blend the batter ingredients until smooth. Pour the batter over the fruit in the hot skillet and immediately transfer to a preheated 425°F (220°C) oven. Bake until the edges are puffed and the top is golden brown.

When it comes out of the oven, the Dutch baby will deflate slightly as it cools — that’s normal. Finish with a light dusting of powdered sugar and a drizzle of syrup, if desired. Serve warm and enjoy.

Berry Dutch Baby

By Brita Britnell

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 4 servings

This Berry Dutch Baby is simple to make and a delicious way to highlight fresh berries. It’s an easy breakfast or brunch recipe that’s sure to please.

Ingredients

• 1/4 cup sugar
• 1 tsp almond extract
• lemon zest from one lemon
• 3 eggs
• 1/2 cup all-purpose flour
• 1/2 cup milk (dairy-free if desired)
• 1/2 tsp salt
• 4 tbsp butter, divided
• 2/3 cup blueberries
• 1/2 cup strawberries, chopped or thinly sliced
• Optional for serving: powdered sugar and syrup

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a blender, combine the sugar, almond extract, lemon zest, eggs, flour, milk, and salt. Blend until smooth.
3. In a 9-inch oven-safe skillet over medium heat, melt half the butter. Add the blueberries and strawberries and sauté until they are lightly softened, about 3 minutes.
4. Add the remaining butter around the skillet if desired, pour the batter over the fruit, then immediately transfer the skillet to the preheated oven.
5. Bake 20–25 minutes until the Dutch baby is puffed and golden brown around the edges.
6. Remove from the oven, dust lightly with powdered sugar, and serve warm with syrup if you like.

Nutrition

Calories: 294 kcal; Carbohydrates: 31 g; Protein: 7 g; Fat: 16 g. Nutrition values are approximate.