Dutch Baby Pancake with Powdered Sugar and Berries
Tina BevkThis Dutch Baby Pancake is an easy recipe to make for breakfast or brunch. It’s light, fluffy, and puffs up into a giant pancake with crispy edges and a soft, custardy center. Baked right in a hot skillet, you can make it with just a few simple ingredients in under 30 minutes.
This pancake is perfect for slow mornings, weekend brunch, or even a breakfast-for-dinner night. Serve it warm with a dusting of powdered sugar, fresh berries, and a drizzle of maple syrup. Add a hot cup of coffee or tea on the side, and you’ve got the ultimate comfort food.
And if you’re looking to try more pancake recipes, I’ve got a couple of other favorites you’ll love. Check out my Fluffy Blueberry Pancakes with Homemade Blueberry Jam for a fruity twist, or give the Fluffy Shredded Pancake (Kaiserschmarrn) a go—it’s an Austrian classic that’s easy to make!
Ingredients
- All Purpose Flour: The base of the batter, giving structure and that classic pancake texture.
- Eggs: Help the Dutch Baby puff up in the oven and create a light, custardy center.
- Milk: Adds moisture and richness to the batter.
- Sugar: Adds just a touch of sweetness to balance the flavor.
- Vanilla Extract: Enhances the flavor with a warm, subtle sweetness.
- Salt: Balances the sweetness and brings out all the other flavors.
- Butter: Create a rich, golden base and crispy edges.
- Powdered Sugar: A topping for the pancake that adds sweetness and a pretty finish.
- Fresh Berries or Fruits: A bright, fresh topping that pairs beautifully with the soft pancake.
- Maple Syrup or Honey: For drizzling on top. Adds sweetness and ties everything together.
See recipe card for quantities.
How to Make Dutch Baby Pancake with Powdered Sugar & Berries
Set the oven to 220°C (425°F) and place a cast-iron skillet (around 10 inches in diameter) or any oven-safe pan inside to heat thoroughly. In a blender or using a mixer, beat the eggs until frothy (about 1 minute).
Add the milk, flour, sugar, vanilla extract, and salt, blending until the batter is smooth with a thin, pourable consistency.
Carefully take the hot skillet out of the oven and add the butter, letting it melt and coat the bottom and sides of the pan.
Quickly pour the batter into the skillet with the melted butter, then return it to the oven.
Let it bake for 15-20 minutes until it puffs up and turns a golden brown.
Remove from the oven, dust with powdered sugar, and top with fresh berries, fruit, or drizzle with maple syrup or honey.
Slice and serve warm.
Hint: Make sure your skillet is really hot before pouring in the batter. This helps the Dutch Baby puff up beautifully and gives it those golden, crispy edges! And don’t open the oven door while it’s baking—you want to keep that heat trapped inside for maximum puff.
Substitutions & Variations
You can swap the all-purpose flour with a gluten-free 1:1 flour blend if you need a gluten-free option. Whole wheat flour works too, though it will give the pancake a slightly denser texture and a nuttier flavor.
For the milk, you can use any kind you prefer. Regular dairy milk gives the best richness, but almond milk, oat milk, or soy milk work well if you’re keeping it dairy-free.
If you don’t have butter, you can use coconut oil or a plant-based butter alternative instead. Just make sure it’s something that can handle high heat in the oven.
You can also swap the sugar for maple syrup, honey, or coconut sugar if you prefer a different flavor profile.
Vanilla extract is totally optional, but if you want to mix it up, try adding a splash of almond extract or a pinch of cinnamon for a fun twist.
💭Crucial Success Tips
Use Room Temperature Ingredients: Make sure your eggs and milk are at room temperature before mixing the batter. Cold ingredients can prevent the pancake from puffing up properly in the oven.
Preheat the Skillet: Preheating it in the oven ensures the batter starts cooking immediately, helping the Dutch Baby rise and develop those crispy, golden edges.
Don’t Open the Oven Door: Opening the oven too early can cause the pancake to deflate. Wait until it’s beautifully puffed and golden before taking it out.
Blend the Batter Until Smooth: Whether you’re using a blender or whisking by hand, make sure the batter is smooth and lump-free. This ensures an even rise and a light, custardy texture.
Serve Immediately: Dutch Babies deflate pretty quickly once they’re out of the oven, so serve it right away for the best wow factor and texture!
FAQ
It’s best to use the batter right after mixing to get the most rise. If you need to prep ahead, you can mix the dry and wet ingredients separately, then combine them right before baking.
A few things can affect the rise! Make sure your skillet was preheated properly, and your eggs and milk were at room temperature. Also, blend the batter well for a smooth consistency—this helps it puff beautifully in the oven.
Absolutely! This recipe leans sweet with powdered sugar and fruit, but you can skip the sugar and vanilla in the batter and top it with sautéed veggies, cheese, or smoked salmon for a savory twist.
Dutch Baby Pancake with Powdered Sugar and Berries
Ingredients
- 3 large eggs
- 180 mL milk preferably at room temperature, ¾ cup
- 90 grams all-purpose flour ¾ cup
- 1 tablespoon sugar
- ½ teaspoon vanilla extract optional
- ¼ teaspoon salt
- 28 grams butter 2 tablespoons
For Serving:
- Powdered sugar
- Fresh berries or fruits
- Maple syrup or honey
Instructions
- Set the oven to 220°C (425°F) and place a cast-iron skillet (around 10 inches in diameter) or any oven-safe pan inside to heat thoroughly. In a blender or using a mixer, beat the eggs until frothy (about 1 minute).
- Add the milk, flour, sugar, vanilla extract, and salt, blending until the batter is smooth with a thin, pourable consistency.
- Carefully take the hot skillet out of the oven and add the butter, letting it melt and coat the bottom and sides of the pan.
- Quickly pour the batter into the skillet with the melted butter, then return it to the oven.
- Let it bake for 15-20 minutes until it puffs up and turns a golden brown.
- Remove from the oven, dust with powdered sugar, and top with fresh berries, fruit, or drizzle with maple syrup or honey.
- Slice and serve warm.
Notes
- Preheat the Skillet: Preheating it in the oven ensures the batter starts cooking immediately, helping the Dutch Baby rise and develop those crispy, golden edges.
- Don’t Open the Oven Door: Opening the oven too early can cause the pancake to deflate. Wait until it’s beautifully puffed and golden before taking it out.
- Blend the Batter Until Smooth: Whether you’re using a blender or whisking by hand, make sure the batter is smooth and lump-free. This ensures an even rise and a light, custardy texture.
- Serve Immediately: Dutch Babies deflate pretty quickly once they’re out of the oven, so serve it right away for the best wow factor and texture!
Nutrition
How To Store Dutch Baby Pancake with Powdered Sugar & Berries
Let the pancake cool completely at room temperature before storing. This prevents condensation, which can make it soggy.
Store in an airtight container or wrap it tightly with plastic wrap. Keep any fresh berries separate to avoid making the pancake soggy.
Store the Dutch Baby in the refrigerator for up to 2 days. The texture is best when eaten fresh, but it still makes a great quick breakfast when reheated.
To reheat, place the Dutch Baby on a baking sheet and warm it in the oven at 350°F (175°C) for about 5-7 minutes. This helps revive the crispy edges. You can also reheat it in a skillet over medium heat for a few minutes.
For Fresh Topping, add a fresh dusting of powdered sugar and new berries after reheating for the best flavor and texture.
Author: Tina Bevk
Tina, from the blog "Stretch and Folds," balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
