Spring Berry Dutch Baby Pancake
A delightful, fluffy pancake baked in the oven, topped with fresh spring berries and a dusting of powdered sugar. Perfect for breakfast or brunch!
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Ingredients
Yields 8 pancakes
- (3) large eggs
- (3/4 cups) milk
- (3/4 cups) all-purpose flour
- (1/4 teaspoons) salt
- (1 teaspoon) vanilla extract
- (2 tablespoons) unsalted butter
- (1 cup) mixed fresh berries (strawberries, blueberries, raspberries)
- (1 tablespoon) powdered sugar (for dusting)
Instructions
- 1
Preheat the oven to 425°F (220 °C).
- 2
In a mixing bowl, whisk together 3 large eggs, 3/4 cup milk, 3/4 cup all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until smooth.
- 3
In a 10-inch cast-iron skillet, melt 2 tablespoons unsalted butter over medium heat until bubbly.
- 4
Pour the batter into the skillet over the melted butter, then transfer the skillet to the preheated oven.
- 5
Bake for 20-25 minutes, or until the pancake is puffed and golden brown around the edges.
- 6
While the pancake is baking, wash and prepare 1 cup mixed fresh berries by slicing strawberries if needed.
- 7
Once baked, remove the pancake from the oven and let it cool for a minute before dusting with 1 tablespoon powdered sugar.
- 8
Top the pancake with the mixed fresh berries and cut into wedges to serve.
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