Big and fluffy, soft and a little crispy, and just a little sweet this Dutch Baby Pancake with berry butter is the perfect brunch recipe.
What kind of pan should you use for Dutch Baby?
I have always used a cast iron pan and so did my mom but I know some people use other oven safe pans, just make sure the sides are at least two inches tall. For this recipe I used a 12″ cast iron pan but if your pan is smaller, simply scale the recipe down.
Why did my Dutch Baby collapse?
Usually this happens if the pan/butter aren’t hot enough. After a lot of tests, I found that if too much of the butter in the pan swirls into the batter, it can prevent it from puffing in the first place. It will sink slightly after baking but shouldn’t sink all the way back down, that being said, if it does, it’ll still be delicious.
What do you need to make berry butter?
I think the berry butter might be my favorite part of this recipe. It’s made with just butter and mixed berries, and optionally flaky sea salt.
What’s the best method to mix Dutch Baby batter?
Many recipes call for using a blender to get a very smooth pancake batter which definitely works and is super easy but I have also made it with a bowl and a whisk which also worked beautifully!
Tips for making an oven baked Dutch Baby
- For the berry butter, I like to use frozen berries. Ideally a combo of raspberries, blackberries and blueberries but you could also use just one berry type. The only berry I wouldn’t use, are strawberries because they have too much water in them.
- Use an oven safe pan with sides that are at least 2″ high so the pancake can puff without overflowing.
- Time it out so this the dutch baby will be ready exactly when you’re ready to eat. It takes about 25 minutes in the oven making the oven time the perfect time to set the rest of your brunch table.
- This recipe has only been tested in a conventional oven so I don’t recommend baking it on a convection setting.
- Make sure the pan is HOT. My favorite way to do this is to put the pan in the oven before even turning it on and then turning it on to slightly above 425 F. This way once the oven is hot, you’ll know the pan is hot too.
Additional Cake Recipes to try!
Ingredients
Berry Butter
- Unsalted Butter: You can also use salted butter if that’s what you have, just make sure to adjust how much salt is added later.
- Mixed Berries: I love using a frozen berry mix for this because they tend to have guaranteed flavor but you can also use fresh berries.
- Flaky Sea Salt: I love adding flaky sea salt to this berry butter because it balances the richness of the pancake and the tartness of the berries.
Dutch Baby
- Butter: There is not fat in the batter but butter is first added to the scalding hot pan and is what helps make the pancake puff.
- Eggs: I use standard large eggs from the store.
- Milk: I recommend using whole milk for the batter but any cow milk will work. I haven’t tested it with non-dairy milks but if you do, let me know how it goes!!!
- All Purpose Flour: Any all purpose flour will work for this pancake, I use King Arthur all-purpose flour! I have not yet tried any other flours with this recipe.
- Vanilla Extract: A splash or two of vanilla extract brings out the sweetness and flavor of the pancake.
- Lemon: Lemon zest is added into the actual pancake batter and the juice of the lemon is squeezed over top of the freshly baked Dutch Baby
- Sugar: A couple of tablespoons of sugar enhance the flavors of the dutch baby and then it should be dusted with powdered sugar post baking.
- Fine Sea Salt: A little sprinkle of salt helps to balance out and enhance the flavors.
How to make oven baked Dutch Baby?
Whipped Berry Butter
- *Note that this makes at least 8-10 x as much as you need but it keeps well in a sealed container in the fridge!
- Pour the frozen berries into a small pot and place over medium heat. Cook down, stirring frequently until thick and reduced.
- Cube the butter into 1″ blocks and place in a heat safe bowl.
- Pour the reduced berries over the butter and let sit for five minutes to allow the butter to start melting.
- Stir the butter and the berries together until combined. It’s ok if it isn’t completely smooth.
- Place the bowl in the fridge but stir it every 5-10 minutes until it’s just spreadable consistency.
- Once mostly cooled, remove from the fridge and use a mixer to whip the butter until fluffy.
- Sprinkle in flaked sea salt to taste and stir to combine. Set aside.
Dutch Baby
- Place a 12″ cast iron pan on the middle rack in the oven. Preheat the oven to 425 F.
- In a medium bowl, whisk together the eggs, sugar, lemon zest, vanilla, and salt.
- Pour in the milk and whisk again.
- Lastly whisk in the flour. Continue whisking until completely smooth.
- Let the batter rest for 10 minutes. Then whisk again.
- Once the oven has reached 425 F, whisk the batter once more.
- Take the pan out and add in 2 tablespoons of butter. It should melt immediately.
- Once melted, quickly pour the batter into the center of the pan, try not to swirl the butter into it.
- Place the pan quickly back into the oven and bake for 25 minutes.
- Once baked, it should be puffy and golden brown, remove the pan from the oven and place on a heat safe surface.
- Squeeze the juice of half a lemon over the top and then dust it with powdered sugar. Serve immediately with spoonfuls of the whipped berry butter.
Dutch Baby with Whipped Berry Butter
Equipment
- 12" Cast Iron Pan
Ingredients
Whipped Berry Butter
- 170 grams frozen mixed berries (I did raspberries, blueberries, and blackberries) fresh work too! Or any berry or combo
- 228 grams unsalted butter
- 1.5 teaspoons flaky sea salt
Dutch Baby
- 4 eggs large
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 lemon
- 1/2 teaspoon fine sea salt
- 250 milliliters whole milk
- 120 grams all purpose flour
- 2 tablepsoons butter
- 30 grams powdered sugar
Instructions
Whipped Berry Butter
- *Note that this makes at least 8-10 x as much as you need but it keeps well in a sealed container in the fridge!
- Pour the frozen berries into a small pot and place over medium heat. Cook down, stirring frequently until thick and reduced.
- Cube the butter into 1" blocks and place in a heat safe bowl.
- Pour the reduced berries over the butter and let sit for five minutes to allow the butter to start melting.
- Stir the butter and the berries together until combined. It's ok if it isn't completely smooth.
- Place the bowl in the fridge but stir it every 5-10 minutes until it's just spreadable consistency.
- Once mostly cooled, remove from the fridge and use a mixer to whip the butter until fluffy.
- Sprinkle in flaked sea salt to taste and stir to combine. Set aside.
Dutch Baby
- Place a 12" cast iron pan on the middle rack in the oven. Preheat the oven to 425 F.
- In a medium bowl, whisk together the eggs, sugar, lemon zest, vanilla, and salt.
- Pour in the milk and whisk again.
- Lastly whisk in the flour. Continue whisking until completely smooth.
- Let the batter rest for 10 minutes. Then whisk again.
- Once the oven has reached 425 F, whisk the batter once more.
- Take the pan out and add in 2 tablespoons of butter. It should melt immediately.
- Once melted, quickly pour the batter into the center of the pan, try not to swirl the butter into it.
- Place the pan quickly back into the oven and bake for 25 minutes.
- Once baked, it should be puffy and golden brown, remove the pan from the oven and place on a heat safe surface.
- Squeeze the juice of half a lemon over the top and then dust it with powdered sugar. Serve immediately with spoonfuls of the whipped berry butter.
Notes
- For this recipe I used a 12″ cast iron pan but if your pan is smaller, simply scale the recipe down.
- For the berry butter, I like to use frozen berries. Ideally a combo of raspberries, blackberries and blueberries but you could also use just one berry type. The only berry I wouldn’t use, are strawberries because they have too much water in them.
- Use an oven safe pan with sides that are at least 2″ high so the pancake can puff without overflowing.
- Time it out so this the dutch baby will be ready exactly when you’re ready to eat. It takes about 25 minutes in the oven making the oven time the perfect time to set the rest of your brunch table.
- This recipe has only been tested in a conventional oven so I don’t recommend baking it on a convection setting.
- Make sure the pan is HOT. My favorite way to do this is to put the pan in the oven before even turning it on and then turning it on to slightly above 425 F. This way once the oven is hot, you’ll know the pan is hot too.
Nutrition
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