Dutch Baby with Whipped Berry Butter

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.

Prep Time30

Cook Time25

Total Time55

Course: Breakfast

Cuisine: American

Keyword: berry butter, cast iron, pancake

Servings:

Calories: 710kcal

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

*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.

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.

Tips for making an oven baked Dutch Baby

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.