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Delicious homemade Dutch Baby pancake with fresh fruit and powdered sugar

Dutch Baby Pancake

A delightful, puffy pancake layered with juicy mixed berries and topped with powdered sugar, perfect for breakfast or brunch.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250

Ingredients
  

Batter Ingredients
  • 1 cup all-purpose flour The foundation providing an airy texture.
  • 4 large eggs Helps the pancake rise and creates a tender crumb.
  • 1 cup whole milk Adds creaminess to the batter.
  • 1/2 teaspoon salt Enhances overall flavors.
  • 4 tablespoons unsalted butter (melted) Adds richness and helps with browning.
Topping Ingredients
  • 1 tablespoon powdered sugar For dusting the pancake.
  • 1/2 cup mixed berries (blueberries and raspberries) Provides juicy bursts of flavor.
  • to taste maple syrup For drizzling over the pancake.

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C). Preheating is crucial for achieving that tall, puffy structure.
  2. In a blender, combine the all-purpose flour, large eggs, whole milk, salt, and 2 tablespoons of the melted butter. Blend until smooth, about 20 seconds.
  3. In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons of melted butter over high heat until foamy.
  4. Carefully add the blended batter into the hot skillet. Listen for the sizzling sound.
Baking
  1. Immediately place the skillet in the preheated oven. Bake until deep golden brown and puffed up, about 18 minutes.
Serving
  1. Carefully remove the skillet from the oven. Add mixed berries to the center and dust lightly with powdered sugar.
  2. Slice into pieces, drizzle warm maple syrup over the top, and serve immediately.

Notes

For a fluffier pancake, let the eggs and milk reach room temperature before blending. Avoid opening the oven during baking, and consider letting the batter rest for 10 minutes before blending. Customize toppings with seasonal fruits or whipped cream.