Go Back
–+ servings
Sliced Dutch Baby pancake topped with powdered sugar, surrounded by fresh blueberries on a wooden board.

Dutch Baby Pancake with Powdered Sugar and Berries

Print Recipe
A Dutch Baby is a light, puffy, oven-baked pancake with crispy edges and a soft, custard-like center. This delightful dish is a fusion of a pancake, crepe, and popover, making it a visually stunning and deliciously airy treat. Enjoy its rich flavor and delicate texture with your favorite toppings!
PIN THIS RECIPE!
Prep Time 10 minutes
Cook Time 20 minutes
Cool Time: 5 minutes
Total Time 35 minutes
Servings 4 servings
Calories 220

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!
Tried this recipe?Please consider Leaving a Review!

Nutrition

Calories: 220kcal | Carbohydrates: 23g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 255mg | Potassium: 142mg | Fiber: 1g | Sugar: 5g | Vitamin A: 428IU | Calcium: 81mg | Iron: 2mg
QR Code linking back to recipe